Method for improving quality and flavor of aquatic products based on micro-fermentation effect

Abstract

The invention discloses a method for improving the quality and flavor of aquatic products based on a micro-fermentation effect, and belongs to the technical field of biology. According to the method, multiple aquatic products are soaked in the pretreated vegetable juice and then taken out for micro-fermentation treatment, so that on one hand, the sensory and texture characteristics, especially tenderness, of the aquatic products are positively and obviously changed; on the other hand, the flavor of the aquatic products is enriched and improved, and the fishy smell is obviously weakened. Therefore, the fermented aquatic product with better meat quality and flavor can be obtained by utilizing the method disclosed by the invention, and meanwhile, the preparation method disclosed by the invention is few in influence factor, high in repeatability, high in reproducibility, simple in preparation method and suitable for industrial batch production.

Description

Technical Field

[0001] The present invention relates to the field of biotechnology, and particularly relates to a method for improving the quality and flavor of aquatic products based on micro-fermentation. Background Art

[0002] In the processing and production of aquatic products, fermentation is a traditional food processing and preservation technology, which can extend the shelf life of food and endow unique taste and flavor. During the fermentation process of aquatic products such as fish, under the action of endogenous enzymes and microbial enzymes, proteins are degraded into small peptides and free amino acids, and then through a series of biochemical reactions such as transamination and decarboxylation, various flavor compounds are generated, which contribute greatly to the quality improvement and flavor formation of fermented fish. At present, most domestic fermented fish products are mainly traditional natural fermentation. However, most traditional fermented fish products belong to deep fermentation, with a long production cycle, and the quality and flavor change greatly compared with fresh raw materials. In addition, a certain amount of organic acids, such as lactic acid and acetic acid, are mostly produced during the traditional natural fermentation process. The excessive sour taste may bring an unpleasant sensory experience to consumers. Micro-fermentation, that is, on the basis of fermentation, according to a certain production process, shortens the fermentation time of the product and reduces the degree of fermentation to achieve the purpose of improving the quality of raw materials by micro-fermentation. Chinese cabbages, pak chois, baby cabbages, and cabbages have similar microbial compositions and contain various nutrients required by the human body, such as vitamins, cellulose, minerals, carbohydrates, organic acids, and aromatic substances, and are good natural fermentation "starters". Summary of the Invention

[0003] Therefore, the purpose of the present invention is to provide a method for improving the quality and flavor of aquatic products based on micro-fermentation. The specific principle is to marinate with a vegetable juice soaking solution and then transfer it to a fermentation tank for sealed fermentation, and remove the fishy smell of aquatic products and improve the quality and flavor through micro-fermentation treatment.

[0004] Micro-fermentation is different from deep fermentation. The present invention first applies micro-fermentation technology to the improvement of the quality and flavor of aquatic products, and at the same time uses a vegetable juice soaking solution for marinating to add a special flavor to aquatic products.

[0005] To achieve the above purpose, the present invention provides the following solutions:

[0006] a. Raw material pretreatment: Take fresh / frozen fish with intact fish bodies and freshness meeting the first-class freshness standard, thaw, remove the fish skin, head, tail, and internal organs, wash them clean, take the fish meat, cut it into pieces, and drain it;

[0007] b. Marinating: Add salt to the fish pieces and mix well for marinating;

[0008] c. Preparation of soaking solution: Cut the vegetables into pieces, squeeze the juice, filter it, add salt and a suspension of Lactobacillus plantarum, mix well, and seal it for fermentation for later use;

[0009] d. Micro-fermentation treatment: The fish pieces are fully mixed with the soaking solution, taken out after marinating, and transferred to a fermentation tank for sealed fermentation.

[0010] The preferred technical solution is: In step a, the fresh / frozen fish is a whole fish, which is one of cod, grass carp, tilapia, and perch, and the size of the cut fish meat is 5×4×3 cm.

[0011] The preferred technical solution is: In step b, the salt addition amount is 2-3% of the fish meat quality, the marinating temperature is 4°C, and the marinating time is 3-4 h.

[0012] The preferred technical solution is: In step c, the selected vegetable is one of Chinese cabbage, pakchoi, baby bok choy, or cabbage.

[0013] The preferred technical solution is: In step c, the activation method of the starter Lactobacillus plantarum suspension is to activate the freeze-dried Lactobacillus plantarum strain, then perform an enlarged culture, adjust the concentration of the Lactobacillus plantarum suspension to 10 7 CFU / mL after colony counting, and then place the Lactobacillus plantarum suspension in a refrigerator at 0-4°C for standby.

[0014] The preferred technical solution is: In step c, the salt addition amount is 2-3% of the vegetable juice quality, the sugar degree is controlled at 6.5-7.5% with a portable refractometer, the inoculation mass of the Lactobacillus plantarum suspension is 3-6% of the vegetable juice quality, the fermentation pretreatment temperature is 25-35°C, and the pretreatment time is 3-4 h.

[0015] The preferred technical solution is: In step d, the mixing mass ratio of the fish meat to the soaking solution is 1:0.8-1:1, the soaking temperature is 4°C, and the soaking time is 20-30 min.

[0016] The preferred technical solution is: In step d, the fermentation process is a constant-temperature sealed fermentation, the fermentation temperature is 15-20°C, and the fermentation time is 18-30 h.

[0017] Furthermore, in order to further highlight the flavor of aquatic products, in the fermentation process of the present invention, various bio-gums can also be added, such as guar gum, carrageenan, and so on.

[0018] Therefore, the present invention has the following beneficial effects:

[0019] In the present invention, by soaking various aquatic products in the pretreated vegetable juice and then taking them out for micro-fermentation, the pH is appropriately reduced, and the sensory and texture properties are significantly improved; in addition, the flavors of various aquatic products are enriched and enhanced, and the fishy smell can be significantly weakened or even removed. Description of the Drawings

[0020] The specific embodiments and beneficial effects of the present invention will be further described in detail below in conjunction with the accompanying drawings.

[0021] Figure 1 is the pH change of the micro-fermented aquatic product.

[0022] Figure 2 is the sensory evaluation result of the micro-fermented aquatic product. (a) is the sensory evaluation result of the example; (b) is the sensory evaluation result of the comparative example.

[0023] Figure 3 is the electronic tongue analysis result of the micro-fermented aquatic product. (a) is the electronic tongue result of the example; (b) is the electronic tongue result of the comparative example. Specific Embodiments

[0024] The technical solution of the present invention will be further described below in conjunction with specific embodiments.

[0025] Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0026] In the present invention, unless otherwise specified, all devices and raw materials can be purchased from the market or are commonly used in this industry. The methods in the following embodiments, unless otherwise specified, are all conventional methods in this field.

[0027] Example 1

[0028] (1) Take frozen cod fillets with intact fish bodies and freshness meeting the first-class freshness standard, cut them into small pieces of 5×4×3 cm, and drain; add 2% salt to the fish pieces, mix well, and marinate at 4°C for 4 h;

[0029] (2) Activate and expand the freeze-dried lactic acid bacteria plantarum strain, adjust the concentration of the lactic acid bacteria plantarum suspension to 10 7 CFU / mL after colony counting, and then place the lactic acid bacteria plantarum suspension in a refrigerator at 0-4°C for later use. Freeze-dried strain (CICC 21803 Lactiplantibacillus plantarum): China Center for Industrial Culture Collection.

[0030] (3) Cut Chinese cabbage into pieces, juice it, filter it, add 2% salt based on the weight of the vegetable juice, control the sugar content of the vegetable juice to about 7% with a portable refractometer, and the inoculation mass of the lactic acid bacteria plantarum suspension is 4% of the mass of the vegetable juice, and then transfer it to a fermentation tank and ferment at 30°C for 4 h with sealing;

[0031] (4) Mix the fish meat and the soaking solution evenly at a mass ratio of 1:1, take it out after soaking at 4°C for 30 min, transfer it to a fermentation tank, and ferment it sealed at 20°C for 18 h.

[0032] Example 2

[0033] (1) Take fresh grass carp with intact fish body and freshness meeting the first-class freshness standard, thaw it, remove the fish skin, head, tail and internal organs, wash it clean, take the fish meat, cut it into small pieces of 5×4×3 cm, and drain; add 2% salt to the fish pieces, mix evenly, and marinate at 4°C for 4 h;

[0034] (2) Activate and expand the culture of the freeze-dried Lactiplantibacillus plantarum strain. After colony counting, adjust the concentration of the Lactiplantibacillus plantarum suspension to 10 7 CFU / mL, and then put the Lactiplantibacillus plantarum suspension into a refrigerator at 0 - 4°C for standby. Freeze-dried strain (CICC 21803 Lactiplantibacillus plantarum): China Center for Industrial Culture Collection of Microorganisms.

[0035] (3) Cut Chinese cabbage into pieces, squeeze the juice and filter it, add 2% salt based on the weight of the vegetable juice, control the sugar content of the vegetable juice to about 7% with a portable refractometer, inoculate the Lactiplantibacillus plantarum suspension with a mass of 4% of the mass of the vegetable juice, and then transfer it to a fermentation tank and ferment it sealed at 30°C for 4 h;

[0036] (4) Mix the fish meat and the soaking solution evenly at a mass ratio of 1:1, take it out after soaking at 4°C for 30 min, transfer it to a fermentation tank, and ferment it sealed at 20°C for 18 h.

[0037] Example 3

[0038] (1) Take frozen tilapia with intact fish body and freshness meeting the first-class freshness standard, thaw it, remove the fish skin, head, tail and internal organs, wash it clean, take the fish meat, cut it into small pieces of 5×4×3 cm, and drain; add 2% salt to the fish pieces, mix evenly, and marinate at 4°C for 4 h;

[0039] (2) Activate and expand the culture of the freeze-dried Lactiplantibacillus plantarum strain. After colony counting, adjust the concentration of the Lactiplantibacillus plantarum suspension to 10 7 CFU / mL, and then put the Lactiplantibacillus plantarum suspension into a refrigerator at 0 - 4°C for standby. Freeze-dried strain (CICC 21803 Lactiplantibacillus plantarum): China Center for Industrial Culture Collection of Microorganisms.

[0040] (3) Cut Chinese cabbages into pieces, squeeze the juice and filter it. Add salt accounting for 2% of the weight of the vegetable juice. Control the sugar content of the vegetable juice at about 7% with a portable refractometer. The inoculation mass of the Lactiplantibacillus plantarum suspension is 4% of the mass of the vegetable juice. Then transfer it to a fermentation tank and ferment it sealed at 30 °C for 4 h;

[0041] (4) Mix fish meat and the soaking solution evenly at a mass ratio of 1:1. Take it out after soaking at 4 °C for 30 min, transfer it to a fermentation tank, and ferment it sealed at 20 °C for 24 h.

[0042] Example 4

[0043] (1) Select fresh perch with intact fish body and freshness meeting the first-class freshness standard. Thaw it, remove the fish skin, head, tail and internal organs, wash it clean, take the fish meat, cut it into small pieces of 5×4×3 cm, and drain. Add 2% salt to the fish pieces, mix well, and marinate at 4 °C for 4 h;

[0044] (2) Activate the freeze-dried Lactiplantibacillus plantarum strain and conduct an enlarged culture. After colony counting, adjust the concentration of the Lactiplantibacillus plantarum suspension to 10 7 CFU / mL, and then put the Lactiplantibacillus plantarum suspension into a refrigerator at 0-4 °C for standby. Freeze-dried strain (CICC 21803 Lactiplantibacillus plantarum): China Center for Industrial Culture Collection.

[0045] (3) Cut Chinese cabbages into pieces, squeeze the juice and filter it. Add salt accounting for 2% of the weight of the vegetable juice. Control the sugar content of the vegetable juice at about 7% with a portable refractometer. The inoculation mass of the Lactiplantibacillus plantarum suspension is 4% of the mass of the vegetable juice. Then transfer it to a fermentation tank and ferment it sealed at 30 °C for 4 h;

[0046] (4) Mix fish meat and the soaking solution evenly at a mass ratio of 1:1. Take it out after soaking at 4 °C for 30 min, transfer it to a fermentation tank, and ferment it sealed at 20 °C for 24 h.

[0047] Comparative Example 1

[0048] (1) Select frozen cod fillets with intact fish body and freshness meeting the first-class freshness standard. Cut them into small pieces of 5×4×3 cm and drain. Add 2% salt to the fish pieces, mix well, and marinate at 4 °C for 4 h;

[0049] (2) Prepare 2% brine with sterile water;

[0050] (3) Mix fish meat and the brine evenly at a mass ratio of 1:1. Take it out after soaking at 4 °C for 30 min, transfer it to a fermentation tank, and ferment it sealed at 20 °C for 18 h.

[0051] Comparative Example 2

[0052] (1)Take fresh grass carp with intact fish bodies and freshness meeting the first-class freshness standard, thaw it, remove the fish skin, head, tail and internal organs, wash it clean, take the fish meat, cut it into small pieces of 5×4×3 cm, and drain; add 2% salt to the fish pieces, mix well, and marinate at 4°C for 4 h;

[0053] (2)Prepare 2% brine with sterile water;

[0054] (3)Mix the fish meat and the brine evenly at a mass ratio of 1:1, take it out after soaking at 4°C for 30 min, transfer it to a fermentation tank, and ferment it sealed at 20°C for 18 h.

[0055] Comparative Example 3

[0056] (1)Take frozen tilapia with intact fish bodies and freshness meeting the first-class freshness standard, thaw it, remove the fish skin, head, tail and internal organs, wash it clean, take the fish meat, cut it into small pieces of 5×4×3 cm, and drain; add 2% salt to the fish pieces, mix well, and marinate at 4°C for 4 h;

[0057] (2)Prepare 2% brine with sterile water;

[0058] (3)Mix the fish meat and the brine evenly at a mass ratio of 1:1, take it out after soaking at 4°C for 30 min, transfer it to a fermentation tank, and ferment it sealed at 20°C for 24 h.

[0059] Comparative Example 4

[0060] (1)Take fresh perch with intact fish bodies and freshness meeting the first-class freshness standard, thaw it, remove the fish skin, head, tail and internal organs, wash it clean, take the fish meat, cut it into small pieces of 5×4×3 cm, and drain; add 2% salt to the fish pieces, mix well, and marinate at 4°C for 4 h;

[0061] (2)Prepare 2% brine with sterile water;

[0062] (3)Mix the fish meat and the brine evenly at a mass ratio of 1:1, take it out after soaking at 4°C for 30 min, transfer it to a fermentation tank, and ferment it sealed at 20°C for 24 h.

[0063] The relevant experiments were carried out based on various micro-fermented aquatic products prepared in the examples and comparative examples. Specifically:

[0064] For the quality characteristics and flavor characteristics of the micro-fermented aquatic products, the specific experimental process and experimental conclusions are as follows:

[0065] (1)pH has a direct impact on the taste, such as Figure 1As shown, the pH of the fish meat during the fermentation process needs to be controlled above 5.5. Otherwise, it will cause a significant decrease in the water-holding capacity of muscle tissue, thus affecting the meat quality. Specifically, the fish meat becomes tough and sour. In Example 1 and Example 2, the fermentation time is 18 h, and the pH is around 5.89 - 6.21. In Example 3 and Example 4, the fermentation time is 24 h, and the pH is around 5.61 - 5.67. Among them, the pH of the cod in Example 1 is significantly higher, so the acidity is not prominent. The taste and acidity of Example 2 - 4 are in a better state.

[0066] (2)Steam the fish meat of the examples and the comparative examples for 5 minutes respectively. 8 - 10 evaluators with basic knowledge of sensory evaluation (half male and half female, aged between 24 - 28 years old) conduct sensory evaluation on 5 indicators: product color, flavor, taste, texture, and overall preference degree, and calculate the scores. The specific sensory evaluation criteria are as follows:

[0067] Table 1 Sensory evaluation criteria for fish meat

[0068] Item Evaluation Criteria Score Color and Luster There is a bright white or pink luster, and the color and luster are relatively uniform and bright white or pink. The surface has no luster or is dark yellow, and the color and luster are uneven 7~95~61~4 Flavor The flavor is unique, without fishy smell and obvious fermentation flavor. The flavor is good, with a slight fishy smell and other abnormal flavors. There is an obvious fishy smell and other abnormal flavors 7~95~61~4 Taste The sour fragrance is suitable or sweet and fresh, and the salinity is appropriate. The umami is relatively light, slightly salty or slightly light, relatively sour or average. There is no obvious umami, overly salty or overly light, overly sour or average 7~95~61~4 Texture The meat texture is firm and uniform, and the tenderness and elasticity are appropriate. The meat texture is relatively uniform, and the tenderness and elasticity are average. The meat is hard and rough, and the elasticity is poor 7~95~61~4 Overall Liking Degree The overall taste acceptability is high. The overall taste is relatively liked and acceptable. The taste is poor, dislike or even hate 7~95~61~4

[0069] Among the 4 groups of examples, the sensory scores of the fish meat are significantly higher than those of the comparative examples. In terms of color, Example 3 and Example 4 are significantly improved compared with the other examples, indicating that the color acceptance of the fish meat fermented for 24 h is higher than that fermented for 18 h. Specifically, the brightness and redness increase significantly, and the yellowness weakens significantly. The evaluators think that the color of the fermented fish meat looks more "fresh"; in terms of flavor, the fishy smell or earthy smell of the examples is significantly weakened compared with the comparative examples. At the same time, there is a fresh fruit and vegetable fragrance and a weak sour fragrance brought by the vegetable juice. The comparison between Example 1 and Comparative Example 1 is the most obvious. The flavors of Example 3 and Example 4 are more coordinated and the fishy smell is weaker. In contrast, the fishy smell of Comparative Example 1 and Comparative Example 2 has a significant increase compared with fresh fish, and the original umami taste of the fish meat is lost; in terms of taste, the saltiness and sweetness are both improved in Example 1 and Example 2. In Example 3 and Example 4, the original astringency / bitter taste of the vegetable juice turns into a fresh fragrance, the fishy smell disappears, and the appropriate acidity improves the overall taste; in terms of texture, the meat quality of the fish meat in the 4 groups of examples is significantly improved compared with fresh fish meat and the comparative examples. The meat is more firm and has an obvious gel feeling. The preference degree of the fish meat processed by this method is significantly improved. Generally speaking, fermenting for 24 h is better than fermenting for 18 h.

[0070] (3)Trim the fish pieces into cubes of 3×2×1 cm, and determine their texture by the texture profile analysis (TPA) test mode through the secondary compression method. The specific parameters are as follows: the probe is a flat-bottom cylindrical probe TA44, the test rate is 0.5 mm / s, the compression degree is 50%, and the trigger point load is 5.0 g. Each group is measured at least 3 times in parallel, and 3 points are selected for each fish piece for measurement. After removing the outliers, the average value is calculated. The shear force is determined by trimming the fish pieces into cubes of 1.5×1×1 cm. The parameters are as follows: the probe is a blade probe A / CKB, the cutting speed is 2 mm / s, the return speed is 10 mm / s, the descent distance is 25 mm, the trigger force is 5.0 g, the compression ratio is 50%, and the shear force is the maximum value during the measurement process.

[0071] Table 2 Changes in TPA and shear force during fermentation

[0072] Group Hardness (N) Adhesiveness (N.mm) Cohesiveness (Ratio) Elasticity (mm) Gumminess (N) Chewiness (mj) Shear Force (N) Example 1 20.156 0.494 0.366 3.065 8.146 16.977 5.203 Example 2 22.091 0.444 0.367 3.196 8.240 17.804 5.884 Example 3 19.418 0.294 0.383 3.751 7.421 24.891 4.771 Example 4 18.225 0.252 0.343 3.600 7.431 25.632 4.620 Comparative Example 1 23.697 0.915 0.401 2.916 8.826 16.705 7.766 Comparative Example 2 24.340 0.923 0.422 2.832 8.981 16.571 8.231 Comparative Example 3 24.578 0.732 0.360 3.131 8.050 19.382 7.164 Comparative Example 4 24.847 0.753 0.331 3.171 8.173 18.386 6.931

[0073] Texture is an important indicator to measure the tissue characteristics of food and determines the commercial value of fish and related products. The texture measurement results are shown in Table 2. Generally speaking, hardness and adhesiveness are positively correlated with fat content. The hardness and adhesiveness of the fish in the 4 groups of examples are significantly lower than those of the corresponding comparative examples, indicating that compared with the comparative examples, there is more obvious fat degradation during the micro-fermentation process. Elasticity and chewiness are related to the change of protein structure. The elasticity of the 4 groups of examples is significantly higher than that of the comparative examples, and the longer the fermentation time, the more obvious the increase in elasticity and chewiness. Shear force is one of the important indicators to describe tenderness. During the fermentation of fish, endogenous enzymes, especially cathepsin, will cause a certain degree of tenderization, thus improving tenderness. Shear force is also the indicator with the largest difference between the 4 groups of examples and the comparative examples, indicating that micro-fermentation has an obvious effect on improving the tenderness of fish. Therefore, the increase in elasticity and chewiness can correspond to the sensory "firm texture" and "gelatinous feeling", and the decrease in shear force is also an important data manifestation of the improvement of tenderness. This method has an obvious effect on improving and enhancing the quality of fish meat.

[0074] (4)Taste is one of the manifestations of flavor. The electronic tongue sensor can reflect information such as sourness, bitterness, astringency, umami, and saltiness in the sample through the signal intensity. Take the radar chart made from the average value of the last 3 times of the 4 detection results of the electronic tongue sensor at 120 s, as Figure 3As shown. As the fermentation progresses, the increase in sourness of the fish meat in the 4 groups of examples is most obvious compared with the control group. The bitterness and astringency are lower than those of the corresponding control groups. However, due to the obvious fermentation effect of the examples, their saltiness is higher. The umami of Example 1 and Example 2 is lower than that of Example 3 and Example 4, but both are higher than their control groups, indicating that there are no unpleasant flavors in the fermented fish meat, and the overall taste has been improved. The longer the fermentation time within a certain period, the more obvious the improvement in umami. The moderate increase in sourness is one of the characteristics of this method. Among them, the acidity increase of cod may not be obvious due to species and fermentation time reasons. Generally speaking, the obvious change in sourness can correspond to the senses and pH. The fishy substances in fish meat are mainly amines, such as trimethylamine. Therefore, the increase in acidity helps to reduce the fishy smell; the decrease in bitterness and astringency in the examples during the fermentation process ensures the overall taste of the fish meat. The increase in saltiness is related to the slight decrease in the water holding capacity of the fish meat caused by the decrease in pH, and the exudation of salt substances such as water-soluble salts, metal ions, and some amino acids and small peptides. Therefore, this method helps to improve the overall flavor of fish meat, specifically manifested in the increase in sourness and umami and the decrease in bitterness and astringency, and no obvious other strange smells are generated.

[0075] The present invention provides a method for improving the quality and flavor of aquatic products based on micro-fermentation. The edible quality and flavor of various fish are effectively improved by the micro-fermentation method, and their overall acceptability is improved.

[0076] The above are only used to explain the preferred embodiments of the present invention. The present invention is not limited to the above examples and does not attempt to make any formal restrictions on the present invention. Therefore, within the scope of the essence of the present invention, changes, modifications, additions or substitutions should all fall within the protection scope of the present invention.

Claims

1. A method for improving the quality and flavor of aquatic products based on micro-fermentation, characterized in that: The steps include: a. Raw material pretreatment: Take fresh / frozen fish with intact body and freshness meeting the first-class freshness, thaw and remove the fish skin, head, tail and internal organs, clean, take out the fish meat, cut into pieces and drain; b. Marinate: Add salt to the fish pieces and mix well for marinating; c. Preparation of soaking liquid: Cut the vegetables into pieces, squeeze the juice and filter it, add salt and Lactobacillus plantarum suspension and mix evenly, seal and ferment for later use; d. Micro-fermentation treatment: the fish pieces are fully mixed with the soaking liquid, marinated, taken out, and transferred to a fermentation tank for sealed fermentation; In the step c, the preparation method of the plant lactobacillus suspension is as follows: activating the plant lactobacillus freeze-dried bacteria and expanding the culture, and adjusting the concentration of the plant lactobacillus suspension to 10 after colony counting. 7 CFU / mL, and then put the Lactobacillus plantarum suspension into a 0~4℃ refrigerator for use.

2. The method according to claim 1, characterized in that In the step b, the amount of salt added is 2-3% of the fish mass, the pickling temperature is 4° C., and the pickling time is 3-4 h.

3. The method according to claim 1, characterized in that In the step c, the selected vegetable is one of Chinese cabbage, Chinese cabbage, baby cabbage or kale.

4. The method according to claim 1, characterized in that: In the step c, the amount of salt added is 2-3% of the mass of the vegetable juice, the sugar content is controlled at 6.5-7.5% by a portable saccharimeter, the inoculation mass of the plant lactobacillus suspension is 3-6% of the mass of the vegetable juice, the fermentation pretreatment temperature is 25-35° C., and the pretreatment time is 3-4 h.

5. The method according to claim 1, characterized in that In the step d, the mass ratio of the fish meat to the soaking liquid is 1:0.8-1:1, the soaking temperature is 4°C, and the soaking time is 20-30 min.

6. The method according to claim 1, characterized in that In the step d, the fermentation process is a constant temperature sealed fermentation, the fermentation temperature is 15-20°C, and the fermentation time is 18-30 hours.

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