Salt-reducing and freshness-enhancing production process of dry-cured mackerel
A production process, a technology for mackerel, which is applied in the preservation of meat/fish, food drying, preservation of meat/fish with chemicals, etc. Taste, improve texture taste, improve the effect of taste quality
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Embodiment 1
[0027] The preparation technology (salt+mixed bacteria group) of reducing salt and increasing freshness of dry salted mackerel of embodiment 1
[0028] (1) Lactobacillus plantarum, the strain number is 24258, purchased from the China Industrial Microorganism Collection Center; Zygomyces honey 6-7431 was preserved in the China Type Culture Collection, the preservation number is CCTCCM 2015545.
[0029] (2) Lactobacillus plantarum is activated by MRS broth: Take 200 μL of Lactobacillus preservation solution into 10 mL of sterilized MRS broth, culture at 37°C for 24 hours to obtain the activated strain, and then use the activated strain with the same The method was expanded and cultivated for 16 hours, and the obtained bacterial solution was placed in a centrifuge at 4°C and centrifuged at a speed of 8000r / min for 5 minutes, the supernatant was discarded, and the OD was measured after adding appropriate sterile water for dilution. 600 nm value, so that the concentration of the ba...
experiment example 2
[0043] The sensory evaluation contrast of the dry salted mackerel of experimental example 2 embodiment and comparative example
[0044] (1) Sensory evaluation of dry salted mackerel
[0045] The fish pieces of 3 kinds of dry-cured Spanish mackerel in Example 1 (2% salt+mixed bacteria group) and Comparative Example 1-2 were boiled in water for 15min, and then 13 sensory panel members were allowed to evaluate, and the scoring test method was used to carry out Scoring, sensory evaluation criteria are evaluated according to Table 1.
[0046] Table 3 Sensory scoring criteria
[0047]
[0048]
[0049] A sensory evaluation team was composed of 13 participants to conduct identification experiments on basic tastes such as sour, sweet, bitter, salty, and umami, and to evaluate the taste (umami, salty) of three kinds of dry-cured mackerel after cooking. , savory, sweet, bitter). The test is scored on a 10-point system, and all results are averaged. Each assessor scored indepen...
experiment example 3
[0053] The texture property determination of the dry salted mackerel of experimental example 3 embodiment and comparative example
[0054] (1) Measurement method
[0055] With reference to Li Min's method (Li Min. Changes in endogenous proteases and their impact on quality during cured fish [D]. Huazhong Agricultural University, 2014.), with slight modifications, Example 1 (2% salt + mixed bacteria group) and the 3 kinds of dry-cured Spanish mackerel samples of Comparative Example 1-2 cut into 2×2×2 squares, using TPA mode, cylindrical probe, 20% compression set, trigger force 250N, test The pre-test speed is 30mm / min, the test speed is 60mm / min, and the post-test speed is 30mm / min, parallel 10 times, and take the average value.
[0056] (2) Analysis of the texture properties of dry-salted Spanish mackerel
[0057] The texture characteristics of the three groups of dry-cured Spanish mackerel samples were measured by texture analyzer. The hardness represented the force of the...
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