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A method for fermenting low-salt shrimp paste with variable temperature
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A technology of variable temperature fermentation and shrimp paste, which is applied in food science and other fields, can solve the problems of unstable quality and poor safety of shrimp paste, and achieve the effect of rich nutritional value, high quality and safety, and excellent color and fragrance
Active Publication Date: 2021-08-03
黄骅市众信水产有限公司
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[0005] Aiming at the deficiencies in the above-mentioned prior art, the present invention provides a method for fermenting low-salt shrimp sauce at variable temperatures, using a starter compounded by Halobacillus faecis and Planococcus maritimus Fermentation of minced shrimp meat in variable temperature stages effectively solves the problems of high salt content, unstable quality and poor safety of shrimp paste in traditional shrimp paste fermentation methods, and obtains shrimp paste products with stable quality and good flavor
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[0025] 2) Preparation of a mixed starter: the preservation number is CGMCC NO.16543 Halobacillus faecis JD strain and the preservation number is CGMCC NO.17057 Marine motion coccus (Planococcus maritimus) ( Planococcus maritimus) XJ2 strains were activated and cultured separately, and the operation was repeated three times. The cultured bacteria liquid was centrifuged at 4°C and 10000r / min for 10min, then washed twice with 5% saline, and then suspended in 5% saline. Finally, adjust the concentration of the bacterial solution to 106-107 CFU / mL, store the bacterial solution at 4°C, and use it within 24 hours;
[0026] 3) Addition of starter: mix Halobacillus faecis JD strain CGMCC NO.16543 and Planococcus maritimus XJ2 strain CGMCC NO.17057 at a ratio of 1 to 3:1 to 3, and finally Addition amount 10 6 CFU / g is mixed into the pretreated shrimp mince, so that the final bacterial count can meet the addition requirements;
[0027] 4) Fermentation of shrimp paste: Ferment the minc...
Embodiment 1
[0059] Embodiment 1: double bacteria variable temperature fermentation group
[0060] 1) Processing of raw materials: Use a meat grinder to grind the shrimp meat, then add 5% (w / w) pickling salt, and stir well.
[0061] 2) Preparation of mixed starter: respectively activate and culture the JD strain of Halobacillus faecis with the preservation number CGMCC NO.16543 and the XJ2 strain of Planococcus maritimus with the preservation number CGMCC NO.17057 , and repeat the operation three times. Centrifuge the cultured bacterial seed liquid at 4°C and 10,000 r / min for 10 min, then wash twice with 5% saline, and resuspend in 5% saline. Finally, the concentration of the bacterial solution was adjusted to 106 CFU / mL, and the bacterial solution was stored at 4°C and used within 24 hours.
[0062] 3) Addition of starter: Add Halobacillus faecis JD strain CGMCC NO.16543 and Planococcus maritimus XJ2 strain CGMCC NO.17057 at a ratio of 1:1 and the final addition amount is 106 CFU / g Mix...
Embodiment 2
[0080] The fermentation procedure of Example 2 is: 60 days of fermentation at 10°C, 60 days of fermentation at 5°C, 60 days of fermentation at 10°C, and 60 days of fermentation at -5°C;
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Abstract
The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for fermenting low-salt shrimp sauce at variable temperatures; in particular, it is a fermented fermenter compounded by Halobacillus faecis and Planococcus maritimus. The shrimp meat was fermented in different temperature stages with the agent, so as to effectively solve the problems of high salt content, unstable quality and poor safety of shrimp paste in the traditional fermentation method of shrimp paste, and obtain a shrimp paste product with stable quality and good flavor. The shrimp sauce made by the method of the present invention has fine and uniform texture, moderate viscosity, good color, fragrance, salt content significantly lower than traditional high-salt shrimp sauce, higher amino acid nitrogen content, delicious taste, rich nutritional value, and low volatility. The content of basic nitrogen is lower than the EU standard, and the content of histamine is far lower than the national standard. It is a fermented shrimp paste product with high quality and safety.
Description
technical field [0001] The invention belongs to the technical field of aquatic product processing, and in particular relates to a method for variable-temperature fermentation of low-salt shrimp sauce. Background technique [0002] Shrimp paste is a traditional aquatic seasoning made by grinding shrimp and a certain proportion of salt into a viscous shape, and then fermented; it is popular in coastal areas because of its delicious taste and high calcium content. People love. Shrimp paste is not only delicious, but also rich in various nutritional components. It is a food with high protein and low fat that meets the nutritional needs of the human body. The protein content in shrimp paste is about 28.7%, and it is a complete protein with a complete range of amino acids and a balanced ratio. Rich in lecithin and cephalin, and contains a variety of vitamins and minerals. [0003] At present, the production methods of shrimp paste mainly include traditional natural fermentation...
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