Processing method of fermented recombinant fish product and product thereof

Abstract

The invention discloses a processing method of a fermented recombinant fish product and a product thereof, which uses minced fillet without bone spurs as a raw material, and prepares a novel fermented recombinant fish product through the steps of unfreezing, chopping, gel curing, cooling and dicing, fermentation agent preparation, material mixing, sealing, fermentation and the like. The fish is heated and cured before inoculated fermentation, so that the number of original infectious microbes in the fish is reduced, inoculated fermentation is performed by applying a screened commercial fermentation agent, the fermentation environment is favorably controlled, the growth of beneficial microorganisms is promoted, and the fermentation period is shortened; the minced fillet without intermuscular bone spurs is adopted as a raw material, the rich fermented sour and fragrant flavor of a traditional fermented fish product is reserved after the minced fillet is fermented to be mature, meanwhile, the problem that a traditional fermented fish block product is inconvenient to eat due to the intermuscular bone spurs is solved, and the product obtained through fermentation is unique in flavor, convenient to eat and excellent in texture, has the unique flavor of the fermented fish and the elastic texture of the minced fillet gel product, and has a wide market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of fermented recombined fish meat products and products thereof. Background technique [0002] Surimi products are deeply loved by consumers because of their rich protein, unique taste and delicious taste. my country has abundant freshwater fish resources, but the processing ratio is low, and there are few processed products, and surimi is one of its main processed product forms. At present, most of the surimi products on the market are hot pot frozen products, and due to the strong smell of freshwater fish, the product form is relatively simple, which restricts the development of the surimi product processing industry to a certain extent. [0003] Biological fermentation technology is an effective technical means for freshwater fish processing, which can endow the product with a unique flavor and remove fishy smell. Fermented fish produc...

AI Technical Summary

Problems solved by technology

The patent with the publication number CN105077372A "Preparation method of a ready-to-eat leisure-flavored fermented fish product" discloses a method of inoculating Lactobacillus plantarum, Pediococcus pentose, Pediococcus xylose and Saccharomyces cerevisiae with carp as a raw material to prepare fermented carp nuggets method; although this method can soften the bone spurs through fermentation, the bone spurs still exist and it is inconvenient to eat

[0005] At present, there is no public report on the method of preparing recombinant fish meat products by preheating, aging, forming and reducing bacteria, and then inoculating commercial starter for fermentation

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