Deep fermented aquatic product and preparation method thereof

Abstract

The 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, meat paste forming: processing the aquatic product into meat paste; uniformly mixing table salt, starch, water, a pH regulator and meat paste, wherein the mass ratio of the meat paste to the table salt is (1-3.5): 100; adding into a forming device; heating until the gel is formed, cooling, and cutting into meat granules; s2, meat granule sterilization: performing high-temperature sterilization treatment on the meat granules, and then cooling to room temperature; s3, fungus inoculation: uniformly mixing a leavening agent containing monascus and mucor with the meat granules; s4, solid-state pre-fermentation: putting the fungus-inoculated meat granules in a semi-sealed environment for fermentation; and S5, anaerobic post-fermentation: uniformly mixing the fermented meat granules with a post-fermentation medium, sealing, and continuing fermentation. The deeply fermented aquatic product provided by the invention has the characteristics of low salt and low alcohol, and is more excellent in nutritional ingredients, taste and flavor.

Description

Technical Field

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

[0002] my country is rich in aquatic resources and has a variety of processing forms. Fermentation technology is one of the important processes for processing and preserving food. Using fermentation technology to process 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 improved. 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 and unique taste, and are very local. Emerging fermented aquatic products use modern fermentation technology to add yeast, staphylococcus or lactic acid bacteria and other fermentation agents 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 mainly rely on salt and alcohol to inhibit the growth of spoilage bacteria. They are usually fermented in a sealed container after being pickled and adding ingredients such as wine, lees, and rice noodles. They have problems such as high salt / alcohol content, low biosafety, long fermentation cycle, and uneven product quality. After fermentation, they often need to continue cooking and processing, and cannot meet people's needs as ready-to-eat products. Due to the rich nutrition and high water content of aquatic products, they are easily affected by endogenous or exogenous microorganisms during the fermentation or preservation process, causing corruption and deterioration. In the absence of high salt and high alcohol content, emerging fermented aquatic products are basically short-term shallow fermentations, with low biological processing levels, insufficient biotransformation of proteins and lipids by microorganisms, and inferior nutritional content, taste, and flavor to 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 the 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 (1-3.5):100; adding the mixture into a forming machine; heating until gel formation, 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 inoculating fungi: mixing the starter culture containing Monascus and Mucor with the meat particles;

[0009] S4 solid-state pre-fermentation: the meat particles 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 method. For example, pasteurization: 75-90 ℃, 30 min; boiling water bath: 100 ℃, 10-20 min; high temperature and high pressure method: 121 ℃, 0.105 MPa, 15 min.

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

[0013] The fermentation fungi used are two filamentous fungi, Monascus and Mucor. Monascus can produce antibacterial substances, such as monascus 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 a variety of biological functions such as lowering blood lipids, anti-oxidation, improving sleep, etc. through the production of a variety of secondary metabolites including Monascus pigment, Monacolin K, ergosterol and various digestive enzymes by Monascus.

[0015] Mucor can produce abundant neutral proteases, aminopeptidases, lipases and amylases during its growth and metabolism, and 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 shark is 20-36° C., and the fermentation time is 2-7 days.

[0017] Furthermore, in step S5, the temperature of the anaerobic post-fermentation 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, and then the fermentation is switched to a staged fermentation method of submerged anaerobic post-fermentation. During the solid-state pre-fermentation, the fungi produce a variety of biological enzymes to promote the transformation of nutrients. These enzymes can continue to play a role in biological transformation during the post-fermentation process, thereby achieving deep fermentation of aquatic products without pickling with high-concentration salt and high-concentration alcohol. The selected post-fermentation medium is used to immerse and isolate oxygen and spoilage 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 adjuster 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 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 deeply fermented aquatic product, which is prepared by the preparation method as described above.

[0029] The present invention provides a method for increasing the amino nitrogen content of fermented aquatic products by using two kinds of fungi, Monascus and Mucor. The process design adopts a staged fermentation method, that is, solid-state fermentation is used as a pre-fermentation, and liquid medium immersion fermentation is used as an anaerobic post-fermentation. The two kinds of fungi produce a variety of biological enzymes in the process of solid-state pre-fermentation, which have a complementary or synergistic effect, promote the production of nutrients and flavor precursors such as polypeptides, amino acids, fatty acids and other small molecular compounds, and continue to play a role in biological transformation in the process of post-fermentation, so that the aquatic products can be deep fermented without being pickled with high-concentration salt and high-concentration alcohol, 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 deeply fermented aquatic product prepared in Example 1 of the present invention;

[0032] Figure 3 It is a diagram of the sensory evaluation experimental results of Example 1, Comparative Example 1 and Comparative Example 2 in 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, stored in the Marine Fishery Resources Development and Utilization Laboratory of Zhejiang Province (Hangzhou, China), and the Mucor strain was XH-22, donated by Xianheng Food Co., Ltd. (Shaoxing, China).

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

[0036] Both Monascus and Mucor were activated three times with PDA solid medium, and the corresponding spore suspension was obtained by eluting the cultured PDA solid medium. The Mucor spore suspension was directly used for the subsequent starter preparation, and the Monascus spore suspension needed to be added with a liquid medium containing rice flour: 100 mL water, 6.0 g rice flour, 2.5 g soy protein and 0.05 g KH 2 PO 4 After sterilization, add 1 mL of Monascus spore liquid and shake culture (32℃, 120rpm, culture for 5 days) to obtain Monascus liquid.

[0037] like Figure 1As shown, the semi-sealed container is a fermentation box with a rotating vent lid. The vent adopts a double-layer cover design, and the upper and lower covers fit tightly but are not completely closed. When in use, the pores of the upper and lower covers are staggered by rotating and adjusting to form a unique vent channel. This design not only ensures the necessary gas exchange during the fermentation process, but also effectively limits the entry of external bacteria, thereby 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 condensation water caused by excessive internal humidity, thereby providing a stable humidity environment for mold fermentation.

[0039] Example 1

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

[0041] (1) Minced meat forming: mince the fish paste, add 2.5% (w / w) salt, pound it into 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, fill it into a collagen casing with a diameter of 20 mm, seal its ends, and then put it into a sealed packaging bag and heat it in a 90℃ water bath for 20 minutes. After heating, the sausage is immediately cooled in an ice bath and continued to be placed in a 4℃ refrigerator overnight, then the casing is torn off and the sausage is cut into 10 mm thick meat pieces.

[0042] (2) Sterilization of meat particles: sterilize the meat particles at high temperature and high pressure (121°C, 0.105 MPa) for 15 min and then place them in a clean bench to cool to room temperature.

[0043] (3) Inoculation of fungi: For the starter, use sterile water to dilute the mixed Monascus liquid 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 removed meat particles on a rack in a sterilized semi-sealed container. Add a small amount of sterile water under the rack. 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 pre-fermentation are placed in a post-fermentation container, and rapeseed oil 1.5 times the mass of the meat pellets is added as the post-fermentation medium. The post-fermentation container is sealed and placed in a 28°C constant temperature incubator for fermentation for 20 days. The deep fermented aquatic products obtained are as follows: Figure 2 shown.

[0046] Example 2

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

[0048] (1) Minced meat forming: mince the fish paste, add 2.5% (w / w) salt, pound it into 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 min, fill it into a collagen casing with a diameter of 20 mm, seal its ends, and then put it into a sealed packaging bag and heat it in a 90℃ water bath for 30 min. After heating, the sausage is immediately cooled in an ice bath and continued to be placed in a 4℃ refrigerator overnight, then the casing is torn off and the sausage is cut into 10 mm thick meat particles.

[0049] (2) Sterilization of meat particles: sterilize the meat particles at high temperature and high pressure (121°C, 0.105 MPa) for 15 min and then place them in a clean bench to cool to room temperature.

[0050] (3) Inoculation of fungi: For the starter, use sterile water to dilute the mixed Monascus liquid and Mucor spore suspension, 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 removed meat particles on a rack in a sterilized semi-sealed container. Add a small amount of sterile water under the rack. Then place the semi-sealed container in a constant temperature environment of 32°C for fermentation for 4 days.

[0052] (5) Anaerobic post-fermentation: Place the meat pellets after solid-state pre-fermentation in a post-fermentation container, add rapeseed oil 1.5 times the mass of the meat pellets as the post-fermentation medium, seal the post-fermentation container and place it in a constant temperature incubator at 24°C for 30 days.

[0053] Example 3

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

[0055] (1) Minced meat forming: mince the fish paste, add 2.5% (w / w) salt, pound it into 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 min, fill it into a collagen casing with a diameter of 20 mm, seal its ends, and then put it into a sealed packaging bag and heat it in a 90℃ water bath for 30 min. After heating, the sausage is immediately cooled in an ice bath and continued to be placed in a 4℃ refrigerator overnight, then the casing is torn off and the sausage is cut into 10 mm thick meat pieces.

[0056] (2) Sterilization of meat particles: sterilize the meat particles at high temperature and high pressure (121°C, 0.105 MPa) for 15 min and then place them in a clean bench to cool to room temperature.

[0057] (3) Inoculation of fungi: For the starter, use sterile water to dilute the mixed Monascus liquid and Mucor spore suspension, 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 removed meat particles on a rack in a sterilized semi-sealed container. Add a small amount of sterile water under the rack. Then place the semi-sealed container in a constant temperature environment of 32°C for fermentation for 4 days.

[0059] (5) Anaerobic post-fermentation: Place the meat pellets after solid pre-fermentation in a post-fermentation container, add 1.5 times the mass of rice wine as the post-fermentation medium, seal the post-fermentation container and place it in a constant temperature incubator at 24°C for 30 days.

[0060] Example 4

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

[0062] (1) Minced meat forming: mince the fish paste, add 2.5% (w / w) salt, pound it into 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 min, fill it into a collagen casing with a diameter of 20 mm, seal its ends, and then put it into a sealed packaging bag and heat it in a 90℃ water bath for 20 min. After heating, the sausage is immediately cooled in an ice bath and continued to be placed in a 4℃ refrigerator overnight, then the casing is torn off and the sausage is cut into 10 mm thick meat pieces.

[0063] (2) Sterilization of meat particles: sterilize the meat particles at high temperature and high pressure (121°C, 0.105MPa) for 15 min, then place them in a clean bench and cool to room temperature.

[0064] (3) Inoculation of fungi: For the starter, use sterile water to dilute the mixed Monascus liquid 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 removed meat particles on a rack in a sterilized semi-sealed container. Add a small amount of sterile water under the rack. Then place the semi-sealed container in a constant temperature environment of 32°C for fermentation for 5 days.

[0066] (5) Anaerobic post-fermentation: Place the minced meat after solid pre-fermentation in a post-fermentation container, add rapeseed oil 1.5 times the mass of the minced meat as the post-fermentation medium, seal the post-fermentation container and place it 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 spore agent, and the Monascus spore suspension is 5×10 6 cfu / mL spore concentration was used as the fermentation agent for inoculation, and the meat pellets were fermented anaerobicy for 20 days after the solid-state pre-fermentation.

[0069] Comparative Example 2

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

[0077] Performance Testing:

[0078] The examples and comparative examples were analyzed to test the 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. Then centrifuged at 10000 g for 10 min at 4 °C to obtain the supernatant. 10 mL of the supernatant was adjusted to pH 2.0 with 1 M NaOH and diluted to 20 mL with distilled water. Then a 0.22 μm organic injection filter was used to obtain the sample solution, and the sample solution was analyzed for free amino acids using an automatic amino acid analyzer. Each group of samples was tested in parallel three times.

[0081] 2. Determination of amino nitrogen content

[0082] The formaldehyde titration method of 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] Refer to GB 5009.228-2016 "Determination of Volatile Basic Nitrogen in Foods" - Method 3 Microdiffusion Method, and each group of samples is tested three times in parallel.

[0085] 4. Determination of water-soluble peptide content

[0086] Add 15 mL of phosphate buffer (0.1M, pH=7.2) to 3 g of the evenly ground sample, homogenize four times under the same conditions (8000r / min, 15 s), let stand in a 4℃ refrigerator for 2 h, then centrifuge (4℃, 12000 g, 20 min), and take the supernatant to obtain a crude peptide solution. Dilute the crude peptide solution 10 times, then take 50μL of the diluted crude peptide solution and mix it with 1 mL of o-phthalaldehyde (OPA), vortex the reaction solution for 10s and then react in the dark for 2 min, and measure its absorbance at 320nm after the reaction. A standard curve was prepared with 0.1-1mg / mL 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 texture of the surimi samples was analyzed using a texture analyzer. The P36R cylindrical probe was used as the test probe to perform two compression tests on the samples continuously. The measurement parameters were as follows: the speed before, during, and after the test was 1.0 mm / s; the pressure was 5.0 g; and the deformation was 25%. Each group of samples was tested three times in parallel.

[0089] Table 1 Performance test results

[0090] As shown in Table 1, compared with the unfermented surimi comparative example 4, both Monascus and Mucor can increase the content of free amino acid FAAs, amino nitrogen and water-soluble peptides in surimi through fermentation, reduce hardness and elasticity, and make the surimi texture soft, which indicates that the protein in surimi has been deeply hydrolyzed. Monascus and Mucor co-fermentation increased the amino nitrogen content of surimi fermented by Monascus monobacterium by about 55%, and reduced the TVB-N content of surimi fermented by Mucor monobacterium by about 54%. TVB-N (volatile basic nitrogen content) can be used as an important physical and chemical indicator to evaluate the freshness of aquatic products. The higher its content, the higher the degree of product corruption. GB 2733-2005 "Sanitary Standards for Fresh and Frozen Animal Aquatic Products" stipulates that the TVB-N content is ≤30 mg / 100 g, but the TVB-N content of fermented foods is often higher than that of fresh foods, and there is no relevant standard. 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, making the TVB-N content in the Monascus and Mucor co-fermentation experimental group 1 much lower than the TVB-N content in the five commercially available Huanghua shrimp pastes in the control group 5.

[0091] Sensory evaluation experiment:

[0092] 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.

[0093] Table 2 Sensory scoring criteria

[0094] like Figure 3 As shown, in Comparative Example 1, due to the Monascus pigment produced by the Monascus used, the product has a bright and attractive color; in Comparative Example 2, the product has a better texture, a smooth and delicate taste, and a delicious taste by using Mucor for fermentation; and in Example 1, Mucor and Monascus are co-fermented, showing the advantages of both Monascus fermentation and Mucor fermentation, and the aroma is more pleasant, which is the group with the highest score among the three groups of embodiments.

[0095] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached 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, pH regulator and minced meat, wherein the mass ratio of the minced meat to the salt is 1-3.5:100; adding the mixture into a forming machine; heating until gel is formed, cooling, and cutting into meat particles; S2 meat pellet sterilization: sterilize the meat pellets at high temperature and then cool them to room temperature; S3 fungus inoculation: mixing the starter culture containing Monascus and Mucor with the meat particles; S4 solid-state pre-fermentation: the meat particles inoculated with fungi are placed in a semi-sealed environment for fermentation; S5 anaerobic post-fermentation: Mix the fermented meat particles with the post-fermentation medium, seal, and continue fermentation.

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 the 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; the pH adjuster 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.

6. The method for preparing a deep-fermented aquatic product according to claim 1, characterized in that: 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.

7. The method for preparing a deep fermented aquatic product according to claim 1, characterized in that: The fermentation agent is a liquid, and the spore concentration of 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.

8. The method for preparing a deep fermented aquatic product according to claim 1, characterized in that: In step S5, the post-fermentation medium includes edible oil or rice wine.

9. 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.

10. A deeply fermented aquatic product, characterized in that: The method is prepared by the preparation method described in any one of claims 1 to 9.

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