Preparation method of surimi fermented sausage and product thereof

A technology for fermenting sausages and surimi, applied to bacteria used in food preparation, preservation of meat/fish with chemicals, preservation of food ingredients as antimicrobials, etc., can solve the problem of low food safety, adverse health, and mechanism of action Single problem, to achieve the effect of inhibiting growth and reproduction, shortening the fermentation cycle, reducing pH and peroxide value

Pending Publication Date: 2021-11-02
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The traditional fermentation method mainly relies on microorganisms in the environment for natural fermentation, which has disadvantages such as long fermentation time, low food safety, and easy to spoilage (lipid oxidation and microbial action are the main reasons for food spoilage), and long-term consumption is not good. good for health
At present, the most important way to prevent and delay food oxidation is to add antioxidants, such as plant-derived antioxidants (phenols), animal-derived antioxidants (such as carnosine) and synthetic antioxidants (butyl hydroxyanisole). Oxidants have disadvantages such as high cost and single mechanism of action

Method used

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  • Preparation method of surimi fermented sausage and product thereof
  • Preparation method of surimi fermented sausage and product thereof
  • Preparation method of surimi fermented sausage and product thereof

Examples

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Embodiment 1

[0040] 1) Preparation of L.plantarum CY1-2 seed solution: L.plantarum CY1-2 strain was inoculated in MRS broth with an inoculum amount of 2%, and subcultured at 37°C for 24h, 12h and 24h respectively to obtain cultures; 4 ℃, 6000r / min, centrifuged for 10min, washed twice with 0.85% normal saline and resuspended in 0.85% normal saline to obtain a bacterial suspension, the bacterial count of the bacterial suspension cell pellet was 10 9 cfu / mL.

[0041] 2) Preparation of mackerel surimi: fresh mackerel (head and tail removed) → meat harvesting (meat harvester, fine filter) → rinsing (4°C pure water, the mass ratio of surimi to purified water is 1:5 , mix and let stand for 15min) → dehydration (dryer) → repeat the first two steps twice → add antifreeze (the addition of sorbitol and sucrose powder is 4% of the total mass of surimi) → store at -80°C for later use ;

[0042] Weigh the following ingredients according to the total mass of 100g of surimi: 2g of sucrose powder, 2g of ...

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Abstract

The invention discloses a preparation method of a surimi fermented sausage and a product thereof. A strain of lactobacillus plantarum which is screened from fish intestinal tracts and has better antioxidant activity and leavening agent characteristics is applied to surimi fermentation, so that the fermentation period can be obviously shortened, the lipid oxidation degree in the surimi fermentation process is reduced, and the oxidation resistance of the fermented surimi product is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fermented surimi fermented sausage and a product thereof. Background technique [0002] my country is a big country in the production and consumption of fermented food, such as shrimp paste, yogurt and bacon, etc., which are favored by consumers because of their good flavor and nutritional value. The traditional fermentation method mainly relies on microorganisms in the environment for natural fermentation, which has disadvantages such as long fermentation time, low food safety, and easy to spoilage (lipid oxidation and microbial action are the main reasons for food spoilage), and long-term consumption is not good. Good for your health. At present, the most important way to prevent and delay food oxidation is to add antioxidants, such as plant-derived antioxidants (phenols), animal-derived antioxidants (such as carnosine) and synthetic antioxidants...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23B4/22
CPCA23L17/65A23B4/22A23V2002/00A23V2400/169A23V2200/10
Inventor 励建荣吕欣然白凤翎李学鹏仪淑敏丁丽丽王小咪
Owner BOHAI UNIV
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