A deep-fermented aquatic product and preparation method thereof

Abstract

The present invention discloses a deeply fermented aquatic product and a preparation method thereof, and belongs to the technical field of aquatic product processing. The preparation method of the deeply fermented aquatic product comprises the following steps: S1 minced meat molding: processing the aquatic product into minced meat; uniformly mixing salt, starch, water, pH regulator, and minced meat, wherein the mass ratio of the minced meat to the salt is 100:2.5; adding to a molding device; heating to gel formation, cooling, and cutting into meat particles; S2 meat particle sterilization: sterilizing the meat particles at high temperature, and then cooling to room temperature; S3 fungus inoculation: uniformly mixing a fermentation agent containing Monascus and Mucor with the meat particles; S4 solid-state pre-fermentation: placing the meat particles inoculated with fungi in a semi-sealed environment for fermentation; S5 anaerobic post-fermentation: mixing the meat particles that have completed fermentation with a post-fermentation medium, sealing, and continuing to ferment. The deeply fermented aquatic product provided by the present invention has the characteristics of low salt and low alcohol and has better nutritional content, taste and flavor.

Description

Technical Field

[0001] The present invention relates to the technical field of aquatic product processing, in particular to a deep-fermented aquatic product and a preparation method thereof. Background Art

[0002] my country is rich in aquatic resources, and the processing methods are diverse. Fermentation technology is one of the important processes for processing and preserving food. Using fermentation technology to treat aquatic products can effectively improve the utilization rate and added value of aquatic animal raw materials. After fermentation, the taste and flavor of aquatic products can be better improved, and their nutritional value and safety can also be enhanced. Traditional fermented aquatic products mainly rely on the endogenous enzymes of the aquatic products themselves or microorganisms in the natural environment for fermentation. The fermented products have a strong flavor, unique taste, and are very local. Emerging fermented aquatic products use modern fermentation technology to add yeast, staphylococcus or lactic acid bacteria to ferment aquatic animal raw materials, such as fermented fish paste and fermented shrimp paste. After fermentation, the flavor and taste of the products can be improved to a certain extent, and they have higher food safety.

[0003] Traditional fermented aquatic products rely primarily on salt and alcohol to inhibit the growth of spoilage bacteria. They are typically marinated and then fermented in a sealed container after adding ingredients such as wine, distiller's grains, and rice flour. These products suffer from high salt / alcohol content, low biosafety, long fermentation cycles, and variable product quality. Furthermore, they often require further cooking and processing after fermentation, making them unsuitable for consumption as ready-to-eat products. Due to their high nutritional value and high water content, aquatic products are susceptible to spoilage and deterioration caused by endogenous or exogenous microorganisms during fermentation or storage. In the absence of high salt and high alcohol content, emerging fermented aquatic products typically undergo short, shallow fermentations with low bioprocessing levels and insufficient microbial biotransformation of proteins and lipids. Consequently, the nutritional content, taste, and flavor of these products are inferior to those of traditional fermented aquatic products. Summary of the Invention

[0004] The object of the present invention is to provide a preparation method for deep fermentation of aquatic products under conditions of low salt and low alcohol content; another object of the present invention is to provide a deep fermented aquatic product with low salt and alcohol content.

[0005] The present invention discloses a method for preparing a deep-fermented aquatic product, comprising the following steps:

[0006] S1 Minced meat forming: Processing aquatic products into minced meat; uniformly mixing salt, starch, water, pH regulator, and minced meat, wherein the mass ratio of the minced meat to the salt is 100:2.5; adding the mixture to a forming machine; heating until gel formation occurs, cooling, and cutting into meat particles;

[0007] S2 meat pellet sterilization: sterilize the meat pellets at high temperature and then cool them to room temperature;

[0008] S3 fungus inoculation: Mix the starter culture containing Monascus and Mucor with the meat particles;

[0009] S4 solid-state pre-fermentation: the meat pellets inoculated with fungi are placed in a semi-sealed environment for fermentation;

[0010] S5 anaerobic post-fermentation: Mix the fermented meat particles with the post-fermentation medium, seal, and continue fermentation.

[0011] High-temperature sterilization methods include pasteurization, boiling water bath, or high-temperature and high-pressure sterilization. For example, pasteurization: 75-90°C, 30 minutes; boiling water bath: 100°C, 10-20 minutes; high-temperature and high-pressure sterilization: 121°C, 0.105MPa, 15 minutes.

[0012] Sterilization before fermentation kills spoilage-causing bacteria at the source, keeping the product at a low TVB-N (total volatile basic nitrogen, an important indicator for assessing food freshness and spoilage) level during the fermentation process, and sterilization will not cause quality damage to product fermentation.

[0013] The fermentation fungi used are two filamentous fungi, Monascus and Mucor. Monascus can produce antibacterial substances, such as red koji pigment, while Mucor grows fast and can quickly establish the growth advantage of the bacterial community, thereby enhancing the preventive effect on spoilage bacteria. By adding rice flour to provide a carbon source, adding lactic acid to adjust the pH value, and adding water to adjust the water activity, it is more conducive to the common growth and metabolism of the two fungi.

[0014] The product is endowed with functionality through various secondary metabolites produced by Monascus, including Monascus pigment, Monacolin K, ergosterol and various digestive enzymes, such as lowering blood lipids, anti-oxidation, improving sleep and other broad biological functions.

[0015] Mucor can produce abundant neutral proteases, aminopeptidases, lipases and amylases during its growth and metabolism, while Monascus can produce abundant acidic proteases, esterases and amylases during its growth and metabolism. When the two molds are co-fermented, the bioenzyme systems produced by each mold have complementary or synergistic effects.

[0016] Furthermore, in step S4, the fermentation temperature of the solid-state pre-fermentation is 20-36° C., and the fermentation time is 2-7 days.

[0017] Furthermore, in step S5, the fermentation temperature of the anaerobic post-fermentation is 24-32° C., and the fermentation time is 20-60 days.

[0018] Two types of fungi are selected for solid-state pre-fermentation, which is then switched to a staged fermentation method using submerged anaerobic post-fermentation. During the solid-state pre-fermentation process, the fungi produce a variety of biological enzymes to promote the conversion of nutrients. These enzymes can continue to play a role in biological conversion during the post-fermentation process, thereby achieving deep fermentation of aquatic products without pickling with high-concentration salt and high-concentration alcohol. In addition, the selected post-fermentation medium is used for immersion to isolate oxygen and contamination by putrefactive bacteria to further prevent the spoilage of aquatic products.

[0019] Furthermore, in step S1, the starch includes rice flour, and the ratio of the mass of the added rice flour to the mass of the minced meat is (5-20):100.

[0020] Furthermore, the ratio of the mass of the added water to the mass of the minced meat is (5-20):100; the pH regulator includes lactic acid, and the ratio of the mass of the added lactic acid to the mass of the minced meat is (0.1-0.6):100.

[0021] Optimize the fermentation matrix combination and fermentation conditions, such as the amount of rice flour and lactic acid added, fermentation temperature, fermentation time, etc., to further establish dominant bacterial flora, improve product quality and further shorten the fermentation cycle.

[0022] Furthermore, in step S2, the high-temperature sterilization method is a high-temperature and high-pressure method, wherein the temperature of the high-temperature and high-pressure method is 115-130°C and the pressure is 0.45-0.196MPa.

[0023] The meat is cooked while being sterilized by high temperature and high pressure sterilization. After fermentation, it can be eaten directly without cooking.

[0024] Furthermore, the fermentation agent is a liquid, and the spore concentration of the Monascus purpureus in the fermentation agent is 5×10 4 -5×10 6 cfu / mL; the ratio of the spore concentration of the Monascus to the spore concentration of the Mucor is (0.1-100):1.

[0025] Furthermore, in step S5, the post-fermentation medium includes edible oil or rice wine.

[0026] Edible oils include rapeseed oil, soybean oil, olive oil, etc.

[0027] Furthermore, the mass ratio of the added mass of the post-fermentation medium to the mass of the meat particles is (1.2-1.8):1.

[0028] The present invention also provides a deep-fermented aquatic product, which is prepared by the preparation method described above.

[0029] The present invention provides a method for increasing the amino nitrogen content of fermented aquatic products using two fungi, Monascus and Mucor. The process design utilizes a staged fermentation method, namely, solid-state fermentation as the pre-fermentation and liquid medium immersion fermentation as the anaerobic post-fermentation. During the solid-state pre-fermentation, the two fungi produce multiple enzymes that complement or synergize, promoting the production of nutrient and flavor precursors such as polypeptides, amino acids, fatty acids, and other small molecules. These enzymes continue to play a role in biotransformation during the post-fermentation, enabling deep fermentation of aquatic products without high-concentration salt or alcohol pickling, thereby increasing the amino nitrogen content of the aquatic products and achieving a deep fermentation effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 is a structural diagram of a semi-sealed container used in an embodiment of the present invention;

[0031] Figure 2 This is a finished product picture of the deep-fermented aquatic product prepared in Example 1 of the present invention;

[0032] Figure 3 1 is a diagram showing the sensory evaluation results of Example 1, Comparative Example 1 and Comparative Example 2 of the present invention. DETAILED DESCRIPTION

[0033] In order to make the technical solution of the present invention clearer, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0034] The Monascus strain used in the examples was KJ01, which was stored in the Marine Fishery Resources Development and Utilization Laboratory of Zhejiang Province (Hangzhou, China), and the Mucor strain was XH-22, which was donated by Xianheng Food Co., Ltd. (Shaoxing, China).

[0035] The preparation method of the starter is as follows:

[0036] Both Monascus and Mucor were activated three times using PDA solid medium. Spore suspensions were then eluted from the cultured PDA solid medium to obtain the corresponding spore suspensions. The Mucor spore suspension was used directly in subsequent starter preparation. The Monascus spore suspension was then sterilized by adding a liquid medium containing rice flour: 100 mL of water, 6.0 g of rice flour, 2.5 g of soy protein, and 0.05 g of potassium phosphate (KH₂PO₄). After sterilization, 1 mL of Monascus spore solution was added, and the culture was shaken (32°C, 120 rpm, for 5 days) to obtain a Monascus liquid.

[0037] like Figure 1As shown, the semi-sealed container is a fermentation box with a rotating vent lid. This vent utilizes a double-layer design, with the upper and lower lids fitting tightly but not completely sealed. During use, the vents in the upper and lower lids are staggered by rotating them, forming a single ventilation channel. This design ensures the necessary gas exchange during fermentation while effectively limiting the entry of external bacteria, achieving a semi-sealed effect.

[0038] Such a structure has the following functions: (1) As a physical barrier, it can effectively block most of the dust and particulate matter in the air, reduce the chance of bacteria entering the container, and at the same time allow trace gas exchange to meet the oxygen demand during mold fermentation; (2) The close fit between the upper cover and the container body reduces water evaporation, and the design of the vents avoids the accumulation of condensed water caused by excessive internal humidity, thereby providing a stable humidity environment for mold fermentation.

[0039] Example 1

[0040] To prepare deep fermented surimi, the specific steps are as follows:

[0041] (1) Minced meat forming: mince the fish paste, add 2.5% (w / w) salt, and pound it until it becomes a paste. Then add 15% (w / w) rice flour, 15% (w / w) water, and 0.1% (w / w) lactic acid. Continue pounding until the total pounding time is 10 minutes. Stuff it into a collagen casing with a diameter of 20 mm, seal the end, and then place it in a sealed packaging bag. Heat it in a 90°C water bath for 20 minutes. After heating, the sausage is immediately cooled in an ice bath and continued to be refrigerated at 4°C overnight. After that, the casing is torn off and the sausage is cut into 10 mm thick meat pieces.

[0042] (2) Meat pellet sterilization: The meat pellets were sterilized at high temperature and high pressure (121°C, 0.105 MPa) for 15 min and then placed in a clean bench to cool to room temperature.

[0043] (3) Inoculation of fungi: For the starter, use sterile water to dilute the mixture of Monascus purpureus and Mucor spore suspension, and adjust the spore concentration to 5×10 6 &5×10 4 cfu / mL, the sterilized meat pellets were immersed in the fungal starter for 1 min and then taken out.

[0044] (4) Solid-state pre-fermentation: Place the meat pieces on a shelf in a sterilized semi-sealed container. Add a little sterile water under the shelf, and then place the semi-sealed container in a constant temperature environment of 32°C for fermentation for 5 days.

[0045] (5) Anaerobic post-fermentation: The meat pellets after solid-state pre-fermentation were placed in a post-fermentation container, rapeseed oil 1.5 times the mass of the meat pellets was added as a post-fermentation medium, the post-fermentation container was sealed and placed in a constant temperature incubator at 28°C for 20 days. The deep fermented aquatic products obtained were as follows: Figure 2 shown.

[0046] Example 2

[0047] To prepare deep fermented surimi, the specific steps are as follows:

[0048] (1) Minced meat forming: mince the fish paste, add 2.5% (w / w) salt, and pound it until it becomes a paste. Then add 15% (w / w) rice flour, 15% (w / w) water, and 0.3% (w / w) lactic acid. Continue pounding until the total pounding time is 10 minutes. Stuff it into a collagen casing with a diameter of 20 mm, seal the end, and then place it in a sealed packaging bag. Heat it in a 90°C water bath for 30 minutes. After heating, the sausage is immediately cooled in an ice bath and continued to be refrigerated at 4°C overnight. After that, the casing is torn off and the sausage is cut into 10 mm thick meat pieces.

[0049] (2) Meat pellet sterilization: The meat pellets were sterilized at high temperature and high pressure (121°C, 0.105 MPa) for 15 min and then placed in a clean bench to cool to room temperature.

[0050] (3) Inoculation of fungi: For the starter, dilute the mixture of Monascus purpureus and Mucor spore suspension with sterile water and adjust the spore concentration to 1×10 6 &1×10 4 cfu / mL, the sterilized meat pellets were immersed in the fungal starter for 1 min and then taken out.

[0051] (4) Solid-state pre-fermentation: Place the meat pieces on a shelf in a sterilized semi-sealed container. Add a little sterile water under the shelf, and then place the semi-sealed container in a constant temperature environment of 32°C for fermentation for 4 days.

[0052] (5) Anaerobic post-fermentation: The meat pellets after solid-state pre-fermentation were placed in a post-fermentation container, and rapeseed oil 1.5 times the mass of the meat pellets was added as a post-fermentation medium. The post-fermentation container was sealed and placed in a constant temperature incubator at 24°C for 30 days of fermentation.

[0053] Example 3

[0054] To prepare deep fermented surimi, the specific steps are as follows:

[0055] (1) Minced meat forming: mince the fish paste, add 2.5% (w / w) salt, and pound it until it becomes a paste. Then add 15% (w / w) rice flour, 15% (w / w) water, and 0.4% (w / w) lactic acid. Continue pounding until the total pounding time is 10 minutes. Stuff it into a collagen casing with a diameter of 20 mm, seal the end, and then place it in a sealed packaging bag. Heat it in a 90°C water bath for 30 minutes. After heating, the sausage is immediately cooled in an ice bath and continued to be refrigerated at 4°C overnight. After that, the casing is torn off and the sausage is cut into 10 mm thick meat pieces.

[0056] (2) Meat pellet sterilization: The meat pellets were sterilized at high temperature and high pressure (121°C, 0.105 MPa) for 15 min and then placed in a clean bench to cool to room temperature.

[0057] (3) Inoculation of fungi: For the starter, dilute the mixture of Monascus purpureus and Mucor spore suspension with sterile water and adjust the spore concentration to 1×10 6 &1×10 4 cfu / mL, the sterilized meat pellets were immersed in the fungal starter for 1 min and then taken out.

[0058] (4) Solid-state pre-fermentation: Place the meat pieces on a shelf in a sterilized semi-sealed container. Add a little sterile water under the shelf, and then place the semi-sealed container in a constant temperature environment of 32°C for fermentation for 4 days.

[0059] (5) Anaerobic post-fermentation: The meat pellets after solid-state pre-fermentation were placed in a post-fermentation container, and rice wine 1.5 times the mass of the meat pellets was added as a post-fermentation medium. The post-fermentation container was sealed and placed in a constant temperature incubator at 24°C for 30 days of fermentation.

[0060] Example 4

[0061] To prepare deep fermented surimi, the specific steps are as follows:

[0062] (1) Minced meat forming: mince the fish paste, add 2.5% (w / w) salt, and pound it until it becomes a paste. Then add 15% (w / w) rice flour, 15% (w / w) water, and 0.1% (w / w) lactic acid. Continue pounding until the total pounding time is 10 minutes. Stuff it into a collagen casing with a diameter of 20 mm, seal the end, and then place it in a sealed packaging bag. Heat it in a 90°C water bath for 20 minutes. After heating, the sausage is immediately cooled in an ice bath and continued to be refrigerated at 4°C overnight. After that, the casing is torn off and the sausage is cut into 10 mm thick meat pieces.

[0063] (2) Meat pellet sterilization: Sterilize the meat pellets at a high temperature and high pressure of 121°C and 0.105 MPa for 15 minutes and then place them in a clean bench to cool to room temperature.

[0064] (3) Inoculation of fungi: For the starter, use sterile water to dilute the mixture of Monascus purpureus and Mucor spore suspension, and adjust the spore concentration to 5×10 3 &5×10 5 cfu / mL, the sterilized meat pellets were immersed in the fungal starter for 1 min and then taken out.

[0065] (4) Solid-state pre-fermentation: Place the meat pieces on a shelf in a sterilized semi-sealed container. Add a little sterile water under the shelf, and then place the semi-sealed container in a constant temperature environment of 32°C for fermentation for 5 days.

[0066] (5) Anaerobic post-fermentation: The minced meat after solid-state pre-fermentation was placed in a post-fermentation container, and rapeseed oil 1.5 times the mass of the minced meat was added as a post-fermentation medium. The post-fermentation container was sealed and placed in a constant temperature incubator at 28°C for 20 days.

[0067] Comparative Example 1

[0068] The difference from Example 1 is that the fermentation agent is only Monascus purpurogenant, and the Monascus spore suspension is 5×10 6 The spore concentration of cfu / mL was used as the starter inoculation, and the meat pellets were fermented anaerobicy for 20 days after the solid-state fermentation.

[0069] Comparative Example 2

[0070] The difference from Example 1 is that only the Mucor strain was used as the fermentation agent, and the Mucor spore suspension was prepared at a concentration of 5×10 4 The spore concentration of cfu / mL was used as the starter inoculation, and the meat pellets were fermented anaerobicy for 20 days after the solid-state fermentation.

[0071] Comparative Example 3

[0072] The difference from Example 1 is that no anaerobic post-fermentation is performed after the solid-state pre-fermentation of the meat particles is completed.

[0073] Comparative Example 4

[0074] The difference from Example 1 is that the meat particles are not subjected to solid-state pre-fermentation and anaerobic post-fermentation.

[0075] Comparative Example 5

[0076] Five commercially available types of Huanghua shrimp paste.

[0077] Performance testing:

[0078] The examples and comparative examples were analyzed to test their free amino acid content, amino nitrogen content, TVB-N content, water-soluble peptide content, and texture characteristics before and after fermentation. The test results are shown in Table 1. The specific methods are as follows:

[0079] 1. Determination of free amino acids

[0080] The surimi sample was crushed in a mortar to obtain a uniform surimi sample. 2 g of the surimi sample was homogenized with 15% TCA solution (15 mL) at 8000 g for 1 min and kept at 4 ° C for 2 h. It was then centrifuged at 10000 g for 10 min at 4 ° C to obtain a supernatant. 10 mL of the supernatant was adjusted to pH 2.0 with 1 M NaOH and diluted to 20 mL of solution with distilled water. The sample solution was then obtained after using a 0.22 μm organic injection filter. The sample solution was tested for free amino acids using an automatic amino acid analyzer, and each group of samples was tested in parallel three times.

[0081] 2. Determination of amino nitrogen content

[0082] The formaldehyde titration method in SB / T 10170-2007 "Fermented bean curd" was used as a reference, and each group of samples was tested three times in parallel.

[0083] 3. TVB-N Content Determination

[0084] The test was carried out according to the third method of microdiffusion method in GB 5009.228-2016 “Determination of Volatile Basic Nitrogen in Foods”, and three parallel tests were performed for each group of samples.

[0085] 4. Determination of Water-soluble Peptide Content

[0086] To 3 g of the evenly ground sample, add 15 mL of phosphate buffer (0.1 M, pH = 7.2), homogenize four times under the same conditions (8000 r / min, 15 s), let it stand in a 4 ° C refrigerator for 2 h, then centrifuge (4 ° C, 12000 g, 20 min), and take the supernatant to obtain a crude peptide solution. The crude peptide solution was diluted 10 times, and then 50 μL of the diluted crude peptide solution was mixed with 1 mL of o-phthalaldehyde (OPA). The reaction solution was vortexed for 10 s and then protected from light for 2 min. After the reaction, its absorbance was measured at 320 nm. A standard curve was prepared with 0.1-1 mg / mL of pancreatic casein as the standard, and the peptide concentration of the crude peptide solution was calculated as the concentration of the water-soluble peptide solution of the sample.

[0087] 5.Texture characteristics

[0088] The surimi samples were subjected to a full texture analysis using a texture analyzer. A P36R cylindrical probe was used to perform two compression tests on the samples. The measurement parameters were as follows: a speed of 1.0 mm / s before, during, and after the test; a pressure of 5.0 g; and a deformation of 25%. Three parallel tests were performed on each group of samples.

[0089] Table 1 Performance test results

[0090]

[0091] As shown in Table 1, compared to the unfermented surimi in Comparative Example 4, both Monascus and Mucor increased the content of free amino acids (FAAs), amino nitrogen, and water-soluble peptides in the surimi through fermentation, reduced hardness and elasticity, and softened the surimi's texture, indicating extensive hydrolysis of the protein in the surimi. Co-fermentation with Mucor increased the amino nitrogen content of the surimi fermented with Monascus by approximately 55% and decreased the TVB-N content of the surimi fermented with Mucor by approximately 54%. TVB-N (volatile basic nitrogen) is an important physicochemical indicator for evaluating the freshness of aquatic products; higher levels indicate a higher degree of spoilage. GB 2733-2005, "Hygienic Standards for Fresh and Frozen Animal Aquatic Products," stipulates a TVB-N content of ≤30 mg / 100 g. However, the TVB-N content of fermented foods is often higher than that of fresh foods, and no relevant standards are currently available. The TVB-N content level of Comparative Example 1, which serves as the control group of the fermented product, can meet the hygienic standards for fresh and frozen animal aquatic products, indicating that Monascus has the effect of inhibiting the production of TVB-N, thereby improving the safety of the product and maintaining the nutritional value of the product. The TVB-N content in the experimental group 1 co-fermented by Monascus and Mucor is much lower than the TVB-N content in the five commercially available Huanghua shrimp pastes in the control group 5.

[0092] Sensory evaluation experiment:

[0093] A 16-member sensory panel was formed to give scores for texture, color, aroma, and taste according to the standards in Table 2. The scores were then added up and averaged. The specific scoring results are as follows: Figure 3 shown.

[0094] Table 2 Sensory scoring standards

[0095]

[0096] like Figure 3 As shown, Comparative Example 1 uses Monascus to produce Monascus pigment, making the product bright and attractive in color; Comparative Example 2 uses Mucor fermentation to make the product have better texture, smooth and delicate taste, and delicious taste; and Example 1 uses Mucor and Monascus co-fermentation, showing the advantages of both Monascus single bacteria fermentation and Mucor single bacteria fermentation, and the aroma is more pleasant, which is the group with the highest score among the three groups of examples.

[0097] The above-described embodiments merely illustrate several implementations of the present invention, and while their descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art would be able to make numerous variations and improvements without departing from the spirit of the present invention, all of which fall within the scope of protection of the present invention. Therefore, the scope of protection of the present invention shall be determined by the appended claims.

Claims

1. A method for preparing a deep-fermented aquatic product, characterized in that: The steps include: S1 minced meat forming: processing aquatic products into minced meat; uniformly mixing salt, starch, water, lactic acid, and minced meat, wherein the mass ratio of salt to minced meat is 2.5:100, and the mass ratio of lactic acid to minced meat is 0.1:100; adding the mixture to a forming machine; heating until gel is formed, cooling, and cutting into meat particles; S2 meat pellet sterilization: the meat pellets are sterilized at high temperature and then cooled to room temperature; the high temperature sterilization method is a high temperature and high pressure method, wherein the temperature of the high temperature and high pressure method is 115-130°C and the pressure is 0.196-0.45MPa; S3 fungus inoculation: the starter containing Monascus and Mucor is mixed evenly with the meat particles; the starter is liquid, and the concentration of Monascus spores in the starter is 5×10 6 cfu / mL, the spore concentration of the Mucor was 5×10 4 cfu / mL; S4 solid-state pre-fermentation: the meat pellets inoculated with fungi are placed in a semi-sealed environment for fermentation; S5 anaerobic post-fermentation: the meat particles after fermentation are mixed with a post-fermentation medium, sealed, and continued to ferment; in the step S5, the post-fermentation medium includes edible oil or rice wine.

2. The method for preparing a deep-fermented aquatic product according to claim 1, characterized in that: In step S4, the fermentation temperature of the solid-state pre-fermentation is 20-36° C., and the fermentation time is 2-7 days.

3. The method for preparing a deep-fermented aquatic product according to claim 2, characterized in that: In step S5, the fermentation temperature of the anaerobic post-fermentation is 24-32° C., and the fermentation time is 20-60 days.

4. The method for preparing a deep-fermented aquatic product according to claim 1, characterized in that: In step S1, the starch includes rice flour, and the ratio of the mass of the added rice flour to the mass of the minced meat is 5-20:

100.

5. The method for preparing a deep-fermented aquatic product according to claim 4, characterized in that: The ratio of the mass of the added water to the mass of the minced meat is 5-20:

100.

6. The method for preparing a deep-fermented aquatic product according to claim 1, characterized in that: The mass ratio of the added mass of the post-fermentation medium to the mass of the meat particles is 1.2-1.8:

1.

7. A deep fermented aquatic product, characterized in that: The method is prepared according to any one of claims 1 to 6.

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