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Fermented fish mild and production technique thereof

A production process, a technology for fermenting fish, applied in the application, food preparation, food science and other directions, can solve the problem of lactic acid bacteria and the inoculum of no bacterial species, and achieve the effects of good taste, pure taste and convenient production.

Inactive Publication Date: 2005-11-23
刘恭隆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of product is firstly to deodorize the fish liquid through the combined enzymatic hydrolysis of various enzymes, and degrade the protein. The lactic acid bacteria mentioned do not have a specific strain name and corresponding inoculum amount, which have a great impact on fermentation. Important content is not mentioned

Method used

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Examples

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Effect test

Embodiment 1

[0023] Preparation of the fermentation strain

[0024] All yeasts in the present invention can be directly purchased from the strain preservation center of Institute of Microbiology, Chinese Academy of Sciences. Yeast slant strains and activated strains: Inoculate the yeast on the PDA slope for cultivation, store it in the refrigerator after growth, and inoculate it in a liquid triangular flask to make mature yeast strains for later use;

[0025] Lactobacillus bulgaricus and Streptococcus thermophilus can be purchased directly from the Culture Preservation Center of the Institute of Microbiology, Chinese Academy of Sciences. Preparation of lactic acid bacteria strains: Lactobacillus bulgaricus and Streptococcus thermophilus were respectively activated in test tube milk to make test tube strains, and then inoculated in Erlenmeyer flask milk at a ratio of 1:1 to cultivate mature lactic acid bacteria mixed strains for later use.

[0026] Raw material processing and ingredients: ...

Embodiment 2

[0031] Preparation of the fermentation strain

[0032] All yeasts in the present invention can be directly purchased from the strain preservation center of Institute of Microbiology, Chinese Academy of Sciences. Yeast slant strains and activated strains: Inoculate the yeast on the PDA slope for cultivation, store it in the refrigerator after growth, and inoculate it in a liquid triangular flask to make mature yeast strains for later use;

[0033] Lactobacillus bulgaricus and Streptococcus thermophilus can be purchased directly from the Culture Preservation Center of the Institute of Microbiology, Chinese Academy of Sciences. Preparation of lactic acid bacteria strains: activate Lactobacillus bulgaricus and Streptococcus thermophilus in test tube milk respectively to make test tube strains, and then inoculate them in triangle flask milk at a ratio of 1:1 to cultivate mature lactic acid bacteria mixed strains for later use;

[0034] Raw material processing and ingredients: quic...

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PUM

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Abstract

The invention relates to a fermented fish mild and production technique which comprises de-scaling the fish, removing internal organs, milling into grout, charging drinking water by the ratio of fish : water = 1 : 1-6, mixing the fish grout with milk by the ratio of 1 : 1-3 (grout : milk), charging 7-10 wt% of sucrose, carrying out homogeneous ultra-fine treatment, obtaining emulsion, sterilizing and inoculating the mixed bacterial of Lactobacillus. bulgaricus : Str. theromophilus : microzyme = 1 : 1-4 : 0.5-1.5 (number ratio) by the volume ratio of 0.5-2%, fermenting 3-8 hours at 38-42 deg. C.

Description

technical field [0001] The invention relates to fermented fish milk and its production process, in particular to the field of deep-processing products of freshwater fish. Background technique [0002] The nutritional value of fish is extremely high, rich in complete protein, inorganic salts, vitamins, DHA, and the amount and ratio of essential amino acids contained in protein are most suitable for the needs of the human body, and are easily digested and utilized by the human body. At the same time, the fat content in fish meat is low, and most of them are unsaturated fatty acids. The human body has a very high absorption rate of unsaturated fatty acids. Unsaturated fatty acids have the effect of lowering cholesterol and can also promote the absorption of fat-soluble vitamins. Fish and its primary processed products cannot be used as popular food, and it is inconvenient for the elderly and children to eat. Fish milk can replace dairy products and meet the requirements of any...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L17/20
Inventor 谭周进肖克宇
Owner 刘恭隆
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