Artificial inoculation bacterial colony fermentation equipment and fermentation method for siniperca chuatsi

Abstract

The invention belongs to the field of stinky mandarin fish production, and provides stinky mandarin fish artificial inoculation bacterial colony fermentation equipment and a fermentation method, and the stinky mandarin fish artificial inoculation bacterial colony fermentation equipment accelerates the fermentation process through artificial inoculation of specific bacterial colonies, accurate control of the fermentation environment by using the fermentation equipment and combination of staged accurate temperature control, effectively solves the problem of long traditional fermentation period, and improves the production efficiency. Synchronous fermentation and full contact of the bean products and the mandarin fish are realized by utilizing the equipment; fermentation conditions are controlled, so that nutrition of the bean product fully participates in fermentation and is fused with the mandarin fish leavening, and the taste richness and the flavor layering sense of the smelly mandarin fish are remarkably improved.

Description

Technical Field

[0001] The invention relates to the field of smelly mandarin fish production, in particular to equipment and a fermentation method for artificially inoculating a bacterial colony of smelly mandarin fish. Background Art

[0002] Stinky mandarin fish, a traditional delicacy, is beloved for its uniquely rich flavor and firm, tender texture. Traditionally, its preparation relies on bacterial fermentation, which slowly breaks down the animal protein and fat within the fish, gradually producing substances with a unique flavor and texture.

[0003] During research on the fermentation of stinky mandarin fish, it was discovered that the addition of soy products to the fermentation process can further enhance the flavor of the fish. Soy products are rich in nutrients such as plant protein, polysaccharides, and various minerals and vitamins. During the fermentation process, the plant protein in soy products, broken down by microorganisms, produces amino acids and peptides that blend with the flavorful substances produced by the fermented mandarin fish, further enhancing the richness and layered flavor of the stinky mandarin fish, making it even more delicious and unique.

[0004] Based on the above research and development ideas, the development of a device and a supporting fermentation method specifically for artificial inoculation of stinky mandarin fish and fermentation that can give full play to the advantages of soy products is of great significance for improving the production quality and taste of stinky mandarin fish. Summary of the Invention

[0005] The purpose of the present invention is to provide a fermentation device and a fermentation method for artificially inoculating a stinky mandarin fish colony, so as to solve the technical problems raised in the above background technology.

[0006] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0007] A device for artificially inoculating bacterial colonies of smelly mandarin fish comprises a fermentation tank, wherein a placement tray, an atomizing nozzle and a bean powder bacterial liquid tank are arranged in the fermentation tank.

[0008] The upper end surface of the placement plate is provided with a placement groove for placing the mandarin fish, and the bottom of the placement groove is provided with micro-holes and a sealing device for closing the corresponding micro-holes;

[0009] The atomizing nozzle is connected to the bean powder and bacteria liquid tank through a pipeline. Each placement tank corresponds to at least one atomizing nozzle. The atomizing nozzle is used to spray the solution in the bean powder and bacteria liquid tank into the placement tank.

[0010] A refrigeration device is provided inside the soybean powder bacteria liquid tank, which can control the temperature inside the soybean powder bacteria liquid tank to below 4°C.

[0011] Preferably, the sealing device includes a sealing plate, a drive motor and a telescopic rod; the sealing plate is located below the placement tray, and the drive motor can use the telescopic rod to drive the sealing plate to move upward so that the sealing plate fits against the lower end surface of the placement tray, thereby closing the micropores at the bottom of the placement slot.

[0012] As a preference, a magnetic plate is provided in the placement groove, and the bottom wall of the placement groove is made of magnetic metal. The magnetic plate and the bottom wall of the placement groove can clamp the gauze through magnetism.

[0013] Preferably, the outer wall of the soybean powder bacteria liquid tank is coated with an insulation layer.

[0014] A method for artificially inoculating a stinky mandarin fish colony and fermenting the same comprises the following steps:

[0015] Step 1: Pre-treatment of Mandarin Fish

[0016] Add Lactobacillus sakei wet cells and Lactococcus lactis wet cells to the brine. The amount of Lactobacillus sakei wet cells added is 1.0%-1.5% of the mass of the brine (i.e., 1.0-1.5g of wet cells per 100g of brine). The activity of the wet cells needs to be ≥1×10 9 CFU / g; the amount of Lactococcus lactis wet bacteria added is 0.5%-1.0% of the mass of the brine (i.e., 0.5-1.0g of wet bacteria per 100g of brine), and the activity of the wet bacteria must be ≥1×10 9 CFU / g;

[0017] After the preparation is completed, use salt water to evenly apply the surface of the mandarin fish;

[0018] Step 2: Preparation of soybean powder culture liquid and gauze treatment

[0019] The mixture was sterilized at 120°C for 15 minutes.

[0020] After cooling to below 40°C, the mixture was inoculated with wet cells of Monascus and wet cells of Staphylococcus saprophyticus, with the addition amount being 1.0%-1.5% (wet cells of Monascus) and 0.5%-1.0% (wet cells of Staphylococcus saprophyticus) of the mass of the mixture, respectively. The activity of the wet cells should meet the requirements of ≥1×10 9 CFU / g (Monascus wet cells) and ≥2×10 9 CFU / g (wet cells of saprophytic Staphylococcus);

[0021] Then, immerse the sterile gauze in the bean powder bacterial solution for 30 minutes. After taking it out, spread the gauze flat and place it in the placement tank for 30 minutes to complete the initial colonization of the bacteria. Place the remaining bean powder bacterial solution in the bean powder bacterial solution tank. The internal temperature of the bean powder bacterial solution tank is set below 4°C.

[0022] Step 3: Wrap and shape

[0023] The mandarin fish is laid flat on the gauze, and the gauze is wrapped around the entire mandarin fish along the main axis of the fish body. At this time, the micropores on the bottom wall of the placement tank are closed by the sealing device;

[0024] Step 4: Fermentation in stages

[0025] Stage 1: Close the fermentation tank and allow the mandarin fish to ferment in the dark. This stage lasts for 18 to 24 hours, and the fermentation temperature is set at 30 to 35°C.

[0026] Stage 2: Lower the internal temperature of the fermentation tank to 25°C. This stage lasts for 40 to 48 hours. During this stage, the atomizing nozzle sprays the soybean powder solution onto the gauze every 3 hours.

[0027] Stage 3: This stage lasts for 20 to 24 hours, and the fermentation temperature is set at 25°C. At the beginning of this stage, the micropores are opened using a sealing device to allow the solution in the placement tank to drip onto the bottom wall of the fermenter.

[0028] Step 5: Termination and Post-processing

[0029] Remove the gauze from the surface of the mandarin fish and rinse it with running water to remove the bacterial liquid on the surface of the mandarin fish;

[0030] Soak the mandarin fish in 3% (w / v) light salt water for 30 minutes;

[0031] Then take out the mandarin fish and hang it to air dry.

[0032] As a preference, in step 3, after the gauze wraps the entire mandarin fish, a magnetic plate (160) is used to clamp the edge of the gauze to achieve compression of the mandarin fish.

[0033] Preferably, in step 4, stage 2, the amount of bacterial solution sprayed by the atomizing nozzle each time is 5-8 ml per kilogram of mandarin fish.

[0034] As a preference; in step 5, the mandarin fish is taken out from the 3% (w / v) light salt water and weighed immediately; when the mass of the mandarin fish after hanging to air-dry is less than 60% of the initial mass, the air-drying is considered complete.

[0035] The beneficial effects of the present invention are:

[0036] 1. Traditional natural fermentation is unstable. The present invention accelerates the fermentation process by artificially inoculating specific bacterial colonies and using fermentation equipment to accurately control the fermentation environment. Combined with precise temperature control in stages, it effectively solves the problem of long traditional fermentation cycles and improves production efficiency.

[0037] 2. The existing technology lacks effective equipment and methods for the combined fermentation of soy products. The invented equipment uses an atomizing nozzle and gauze to allow the soy powder and bacteria liquid to ferment synchronously and fully contact with the mandarin fish; the fermentation conditions are controlled so that the nutrients of the soy products can fully participate in the fermentation and merge with the mandarin fish fermentation products, significantly improving the richness of the taste and the layered flavor of the stinky mandarin fish.

[0038] 3. The magnetic plate in the trough cooperates with the magnetic bottom wall to facilitate the clamping of gauze to fix the mandarin fish. Compared with the traditional method of using stones to directly press the mandarin fish, it can effectively prevent the mandarin fish from deforming during the fermentation process, so that it can still maintain a good appearance. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 This is a schematic diagram of the internal structure of the fermentation tank in Example 1;

[0040] Figure 2 This is a schematic diagram of the structure of the placement plate in Example 1;

[0041] Figure 3 This is an exploded view of the placement disk and magnetic plate in Example 1.

[0042] Figure numerals: 110, fermentation tank; 120, placement plate; 1201, placement trough; 1202, micropore; 130, atomizing nozzle; 140, soybean powder bacteria liquid tank; 1501, sealing plate; 1502, driving motor; 1503, telescopic rod; 160, magnetic plate. DETAILED DESCRIPTION

[0043] In order to make the technical means, creative features, objectives and effects achieved by the present invention easier to understand, the present invention is further described below in conjunction with specific embodiments and drawings. However, the following embodiments are only preferred embodiments of the present invention and are not exhaustive. Based on the embodiments in the implementation manner, other embodiments obtained by those skilled in the art without making any creative work are all within the scope of protection of the present invention.

[0044] Specific embodiments of the present invention are described below with reference to the accompanying drawings.

[0045] Embodiment of equipment and method for artificial inoculation of stinky mandarin fish colony fermentation

[0046] Example 1: Specific structure and parameters of the artificial inoculation bacterial colony fermentation equipment of smelly mandarin fish.

[0047] It includes a fermentation tank 110: with a volume of 200L, made of stainless steel, with an inner wall covered with a food-grade epoxy coating, equipped with a temperature sensor (accuracy ±0.5°C), a humidity sensor (±3% RH) and a temperature control system. The temperature control system adjusts the temperature inside the fermentation tank 110 to meet the conditions required for bacterial fermentation. The temperature control system can be set to air conditioning, etc. It is a common existing technology and is not elaborated in detail in this embodiment.

[0048] A placement tray 120 is provided in the fermentation tank 110 , and four rectangular placement grooves 1201 (30 cm long×10 cm wide×5 cm deep) are evenly opened on the placement tray 120 , and microholes 1202 with a diameter of 1 mm (with a spacing of 2 cm) are evenly distributed at the bottom of the grooves.

[0049] A closing device is provided in the fermentation tank 110, which includes a sealing plate 1501 arranged below the placement tray 120. The sealing plate 1501 can close the micropores 1202 on the bottom wall of the placement groove 1201. The driving motor 1502 controls the lifting and lowering of the sealing plate 1501 through the telescopic rod 1503 to realize the closing and opening of the micropores 1202 in the bottom wall of the placement groove 1201.

[0050] The atomizing nozzles 130 correspond one-to-one to the placement slots 1201 , and the atomizing nozzles 130 are connected to the bean powder and bacteria liquid tank 140 through a pipeline.

[0051] The bean powder bacteria liquid tank 140 has a built-in semiconductor refrigeration chip, which is externally connected to the heat dissipation structure located outside the fermentation tank 110. This is a common existing technology and is not elaborated in detail in this embodiment. It is used to achieve temperature control of the bean powder bacteria liquid tank 140 and is covered with a polyurethane insulation layer (5 cm thick). The internal temperature control range of the bean powder bacteria liquid tank 140 is 0-4°C.

[0052] A magnetic plate 160 is provided in the placement slot 1201, and two magnetic plates 160 are provided in each placement slot 1201. The magnetic plate 160 adopts a neodymium iron boron permanent magnet (covered with food-grade silicone), with a size of 28cm×1cm×0.5cm, and a magnetic strength ≥0.3T. The two magnetic plates 160 cooperate with the bottom wall of the placement slot 1201 (made of stainless steel) to adsorb and clamp the two ends of the gauze.

[0053] Example 2: Artificial inoculation and fermentation method of stinky mandarin fish

[0054] The fermentation equipment used in this example is the equipment provided in Example 1.

[0055] Materials preparation:

[0056] (1) Activation and preparation of bacterial strains

[0057] Lactobacillus sakei strains, Lactococcus lactis strains, Monascus purpureus strains, and Staphylococcus saprophyticus.

[0058] After purchasing the above-mentioned corresponding strains, the above-mentioned strains are activated and cultured to obtain wet bacteria. The selection of specific culture medium, temperature and other conditions is existing in the art and will not be described in detail here.

[0059] (2) Preparation of bacterial solution required for mandarin fish fermentation:

[0060] Take 10L of deionized water, add 300g to 500g of edible salt (400g of practical salt is added in this embodiment), and stir to dissolve. Then add 100g to 150g (120g is added in this embodiment) of Lactobacillus sakei wet cells and 50g to 100g (80g is added in this embodiment) of Lactococcus lactis wet cells to the salt water. 9 CFU / g), Lactococcus lactis wet cells (activity ≥1.2×10 9 CFU / g) were mixed evenly and allowed to stand for 15 minutes.

[0061] The mandarin fish were cleaned, the internal organs were removed and then weighed; then 4 mandarin fish (each weighing 1.2-1.5 kg) were spread flat on the operating table, and the bacterial solution required for mandarin fish fermentation was evenly smeared on the surface of the fish with a brush (dosage: 20 ml bacterial solution per kilogram of fish).

[0062] (2) Preparation of soybean powder culture liquid and gauze treatment

[0063] 500 g of soybean meal was mixed with 4 L of deionized water (soybean meal: water = 1:8), sterilized by autoclaving at 120°C for 15 minutes, and cooled to below 40°C.

[0064] The mixed solution was inoculated with wet cells of Monascus and wet cells of Staphylococcus saprophyticus, respectively, with the addition amounts being 1.0-1.5% (wet cells of Monascus, 1% added in this embodiment) and 0.5-1.0% (wet cells of Staphylococcus saprophyticus, 0.5% added in this embodiment) of the mixed solution, and the cell activity was required to meet ≥1×10 9 CFU / g (Monascus wet cells) and ≥2×10 9 CFU / g wet cells of Staphylococcus saprophyticus).

[0065] Gauze treatment: Soak four sterile gauze pieces in the bean powder bacterial solution for 30 minutes. The gauze has good air permeability. After taking it out, each piece of gauze is laid flat and stacked in the corresponding placement groove 1201 and allowed to stand for 30 minutes. The remaining bean powder bacterial solution is transferred to the bean powder bacterial solution tank 140 (temperature set at 3.5°C).

[0066] (3) The pre-treated mandarin fish is spread on gauze, and the gauze is wrapped along the main axis of the fish body. The edge of the gauze is clamped by the magnetic plate 160. Then the driving motor 1502 is started, and the sealing plate 1501 rises to fit the lower surface of the placement plate 120, sealing the micropores 1202 at the bottom of the groove.

[0067] (4) Fermentation begins

[0068] In stage 1, the temperature is controlled between 30 and 35 degrees, and the fermentation is carried out for 18 to 24 hours in the dark.

[0069] In stage 2, the temperature is controlled at 25±0.5° C., and the fermentation is carried out for 40 to 48 hours. The bacterial solution in the bean powder bacterial solution tank 140 is sprayed with an atomizing nozzle every 3 hours (5 to 8 ml per kilogram of mandarin fish, 7 ml each time in this example).

[0070] In stage 3, the temperature is controlled at 25±0.5°C and the fermentation is carried out for 20h to 24h. Before starting this stage, the micropore 1202 is opened and the solution drips to the bottom of the tank.

[0071] (5) Air drying

[0072] Remove the mandarin fish, peel off the gauze, and rinse the fish body with running water until no mucus remains on the surface. Soak the mandarin fish in 3% light salt water (10L water + 300g salt) for 30 minutes, drain and weigh.

[0073] The mandarin fish was hung in a constant temperature and humidity chamber (20°C, 50% RH) for air drying. After air drying for ten hours, the fish were weighed every two hours. When the weighed mass was less than 60% of the initial mass, the air drying operation was terminated (the maximum air drying time did not exceed 48 hours. If the weighed mass was still greater than 60% of the initial mass after 48 hours, the air drying operation was still terminated).

[0074] The core of the invention lies in the simultaneous fermentation of soy products and mandarin fish. The glucose produced by fermentation and hydrolysis of soybean meal provides a carbon source for the fermentation of mandarin fish bacteria, promotes lactic acid accumulation, and accelerates the fermentation process. The free amino acids (phenylalanine and leucine) generated by the decomposition of soy protein by saprophytic Staphylococcus aureus react with mandarin fish inosinic acid (IMP) through the Maillard reaction to form characteristic aromas such as 2,5-dimethylpyrazine.

[0075] In addition, in stage 2, the fermentation temperature is lowered, and the soy flour bacterial liquid is continuously added to the mandarin fish, soy protein and other substances are added to the fermentation process to ensure that enough soy protein products are produced to mix with the mandarin fish. In stage 3, the bacterial liquid in the placement tank 1201 is discharged through the micropores 1202, and the residual bacterial liquid is discharged to terminate excessive fermentation, reduce the fermentation speed, and avoid the loose texture of the mandarin fish caused by excessive degradation of protein. At the same time, the soy flour metabolites (short peptides produced by the decomposition of Monascus and saprophytic Staphylococcus) are promoted to mix with the mandarin fish lactobacillus, and the flavor substances in the soy flour fermentation liquid adsorbed by the gauze are directed to penetrate into the deep layer of the fish body through the action of gravity.

[0076] Gauze as a carrier not only slowly releases soybean powder metabolites, but also allows soybean powder fermentation products to fully penetrate into the mandarin fish. The micro-oxygen environment formed in the fiber gaps further promotes the synthesis of Monascus secondary metabolites (such as γ-aminobutyric acid), ultimately improving the taste and flavor of the mandarin fish.

[0077] The above shows and describes the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are merely preferred examples of the present invention and are not intended to limit the present invention. Various changes and improvements may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and improvements fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A fermentation device for artificially inoculating a stinky mandarin fish colony, comprising a fermentation tank (110), characterized in that: The fermentation tank (110) is provided with a placement tray (120), an atomizing nozzle (130) and a soybean powder bacteria liquid tank (140). The upper end surface of the placement plate (120) is provided with a placement groove (1201) for placing the mandarin fish, and the bottom of the placement groove (1201) is provided with microholes (1202) and a sealing device for closing the corresponding microholes (1202); The atomizing nozzle (130) is connected to the bean powder and fungus liquid tank (140) through a pipeline. Each placement tank (1201) corresponds to at least one atomizing nozzle (130). The atomizing nozzle (130) is used to spray the solution in the bean powder and fungus liquid tank (140) into the placement tank (1201). A refrigeration device is provided inside the bean powder bacteria liquid tank (140), and the refrigeration device can control the temperature inside the bean powder bacteria liquid tank (140) to be below 4°C.

2. The artificial inoculation bacterial colony fermentation device for smelly mandarin fish according to claim 1, characterized in that: The sealing device comprises a sealing plate (1501), a driving motor (1502) and a telescopic rod (1503); the sealing plate (1501) is located below the placement tray (120); the driving motor (1502) can use the telescopic rod (1503) to drive the sealing plate (1501) to move upward, so that the sealing plate (1501) is attached to the lower end surface of the placement tray (120), thereby sealing the microhole (1202) at the bottom of the placement groove (1201).

3. The artificial inoculation bacterial colony fermentation device for smelly mandarin fish according to claim 1, characterized in that: A magnetic plate (160) is provided in the placement groove (1201), and the bottom wall of the placement groove (1201) is made of magnetic metal. The magnetic plate (160) and the bottom wall of the placement groove (1201) can clamp the gauze through magnetism.

4. The artificial inoculation bacterial colony fermentation device for smelly mandarin fish according to claim 1, characterized in that: The outer wall of the bean powder bacteria liquid tank (140) is covered with a heat-insulating layer.

5. A method for artificially inoculating a stinky mandarin fish colony and fermenting it, characterized in that: The fermentation device according to any one of claims 1 to 4 comprises the following steps: Step 1: Pre-treatment of Mandarin Fish Prepare 3%-5% (w / v) saline (i.e., dissolve 3-5g of table salt in every 100ml of water); Add Lactobacillus sakei wet cells and Lactococcus lactis wet cells to the brine. The amount of Lactobacillus sakei wet cells added is 1.0%-1.5% of the mass of the brine (i.e., 1.0-1.5g of wet cells per 100g of brine). The activity of the wet cells needs to be ≥1×10 9 CFU / g; the amount of Lactococcus lactis wet bacteria added is 0.5%-1.0% of the mass of the brine (i.e., 0.5-1.0g of wet bacteria per 100g of brine), and the activity of the wet bacteria must be ≥1×10 9 CFU / g; After the preparation is completed, use salt water to evenly apply the surface of the mandarin fish; Step 2: Preparation of soybean powder culture liquid and gauze treatment The mixture was sterilized at 120°C for 15 minutes. After cooling to below 40°C, the mixture was inoculated with wet cells of Monascus and wet cells of Staphylococcus saprophyticus, with the addition amount being 1.0%-1.5% (wet cells of Monascus) and 0.5%-1.0% (wet cells of Staphylococcus saprophyticus) of the mass of the mixture, respectively. The activity of the wet cells should meet the requirements of ≥1×10 9 CFU / g (Monascus wet cells) and ≥2×10 9 CFU / g (wet cells of saprophytic Staphylococcus); Then, the sterile gauze is immersed in the bean powder bacterial liquid for 30 minutes, and after being taken out, the gauze is spread out and placed in the placement tank (1201) for 30 minutes to complete the initial colonization of the bacteria; and the remaining bean powder bacterial liquid is placed in the bean powder bacterial liquid tank (140), and the internal temperature of the bean powder bacterial liquid tank (140) is set below 4°C; Step 3: Wrap and shape The mandarin fish is laid flat on the gauze, and the gauze is wrapped around the entire mandarin fish along the main axis of the fish body, and the micropores (1202) on the bottom wall of the placement groove (1201) are now closed by the closing device; Step 4: Fermentation in stages Stage 1: closing the fermentation tank (110) and allowing the mandarin fish to ferment in a dark environment. This stage lasts for 18 to 24 hours, and the fermentation temperature is set at 30 to 35°C. Stage 2: lowering the internal temperature of the fermentation tank (110) to 25°C. This stage lasts for 40 to 48 hours. During this stage, the atomizing nozzle (130) sprays the soybean powder and bacterial liquid onto the gauze every 3 hours. Stage 3: This stage lasts for 20 to 24 hours, and the fermentation temperature is set at 25° C. At the beginning of this stage, the micropore ( 1202 ) is opened using a sealing device to allow the solution in the placement tank ( 1201 ) to drip onto the bottom wall of the fermentation tank ( 110 ); Step 5: Termination and Post-processing Remove the gauze from the surface of the mandarin fish and rinse it with running water to remove the bacterial liquid on the surface of the mandarin fish; Soak the mandarin fish in 3% (w / v) light salt water for 30 minutes; Then take out the mandarin fish and hang it to air dry.

6. The method for artificial inoculation and fermentation of smelly mandarin fish according to claim 5, characterized in that: In step 3, after the gauze is wrapped around the entire mandarin fish, the edge of the gauze is clamped by a magnetic plate (160) to achieve compression of the mandarin fish.

7. The method for artificially inoculating a stinky mandarin fish colony and fermenting it according to claim 5, wherein: In stage 2 of step 4, the amount of bacterial solution sprayed by the atomizing nozzle each time is 5-8 ml per kilogram of mandarin fish.

8. The method for artificial inoculation and fermentation of smelly mandarin fish according to claim 5, characterized in that: Step 5: After the mandarin fish is taken out of the 3% (w / v) light salt water, it is immediately weighed; when the weight of the mandarin fish after hanging to dry is less than 60% of the initial weight, the drying is considered complete.

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