Anaerobic fermentation smelly mandarin fish production process capable of inhibiting growth of putrefying bacteria
By combining edible salt solution pretreatment with a compound antibacterial agent consisting of tea polyphenols, rosemary extract, and nisin for anaerobic fermentation, the problem of spoilage bacteria growth in fermented mandarin fish was solved, thus improving product quality and safety.
Patent Information
- Application Number
- CN202511659634.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-11-13
- Publication Date
- 2026-01-09
AI Technical Summary
During the fermentation process of stinky mandarin fish, it is difficult to effectively inhibit spoilage bacteria, leading to deterioration of product flavor and food safety risks. Existing technologies lack effective solutions.
Mandarin fish were pretreated with food-grade salt solution and then soaked in a solution of antibacterial agents, including tea polyphenols, rosemary extract, and nisin, to create an anaerobic fermentation environment. By controlling the fermentation temperature and time, the growth of putrefactive bacteria was inhibited.
It effectively inhibits the growth of spoilage bacteria, improves product quality and safety, creates a unique flavor, and ensures the stability and safety of the fermentation process.
Smart Images
Figure CN121286650A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of fermented mandarin fish production technology, specifically to an anaerobic fermentation process for fermented mandarin fish that inhibits the growth of putrefactive bacteria. Background Technology
[0002] Stinky mandarin fish is a highly representative traditional fermented aquatic product in my country. With its rich, savory aroma and unique flavor, it has long been favored by consumers. However, the fermentation process involves dynamic changes in key environmental factors such as temperature and microbial communities, making precise control difficult. Traditional fermentation methods rely heavily on experience, which lacks stability and easily leads to the growth and reproduction of spoilage bacteria during fermentation. This results in deteriorated flavor, significantly reduced quality, and even potential food safety risks. Currently, there is a lack of solutions to inhibit the growth and reproduction of spoilage bacteria. Therefore, developing a targeted anaerobic fermentation process for stinky mandarin fish to effectively inhibit spoilage bacteria has significant practical value and significance. Summary of the Invention
[0003] The purpose of this invention is to provide an anaerobic fermentation process for producing stinky mandarin fish that inhibits the growth of putrefactive bacteria, in order to solve the problem of lacking a solution that can inhibit the growth and reproduction of putrefactive bacteria.
[0004] To achieve the above objectives, the present invention provides the following technical solution:
[0005] An anaerobic fermentation process for producing stinky mandarin fish that inhibits the growth of putrefactive bacteria, comprising the following specific steps:
[0006] A. Soak the mandarin fish in a 2-3% (w / w) food-grade salt solution for 10-15 minutes. After soaking, drain until there are no obvious water droplets on the surface to obtain pre-treated mandarin fish.
[0007] B. Prepare an antibacterial agent solution, wherein the antibacterial agent solution comprises 0.1-0.3% by mass of tea polyphenols, 0.05-0.15% of rosemary extract, and 0.01-0.03% of nisin, and the solvent is purified water. Immerse the pretreated mandarin fish in the antibacterial agent solution and soak at a temperature of 18-22℃ for 20-30 minutes. After soaking, drain until there are no water droplets on the surface and no fluid accumulation in the abdominal cavity to obtain antibacterial treated mandarin fish.
[0008] C. Place the antibacterial mandarin fish into a food-grade stainless steel fermentation tank, add auxiliary materials and stir, then introduce nitrogen into the fermentation tank until the oxygen content is <0.5% and seal the tank.
[0009] D. Fermentation temperature: 15-20℃, fermentation time: 5-7 days, fermentation complete.
[0010] Preferably, select fresh mandarin fish weighing 500-750g, keep them in a clean water tank with a water temperature of 15-20℃ and a dissolved oxygen content of ≥5mg / L for 1-2 hours on an empty stomach, take them out and rinse them, scrape off the scales, remove the internal organs, gills and black membrane in the abdominal cavity, rinse them again, and then proceed with step A.
[0011] Preferably, in both step A and step B, the mandarin fish is turned over every 5 minutes during soaking.
[0012] Preferably, the auxiliary materials include 5-8% of the total weight of mandarin fish in non-iodized refined salt, 1-2% in rice wine, 0.5-1% in ginger powder, and 0.3-0.5% in garlic powder.
[0013] Preferably, in step D, after fermentation is completed, sampling and testing are performed. When the pH value drops to 4.0-4.5 and the number of putrefactive bacteria is <100 CFU / g, the fermentation is deemed qualified.
[0014] Preferably, in step B, the clean water is tap water that has been boiled for 3-5 minutes for disinfection, and then stirred until the antibacterial agent solution is uniform, transparent and free of sediment.
[0015] Preferably, in step C, an oxygen detector is used to sample and test the oxygen content from the exhaust port of the fermenter 2-3 times until the oxygen content is stably below 0.5%.
[0016] Preferably, in step B, when the antibacterial agent solution is used to submerge the mandarin fish, the level of the antibacterial agent solution is 2-3 cm above the top of the fish.
[0017] Compared with the prior art, the beneficial effects of the present invention are:
[0018] 1. In the pretreatment stage, the present invention uses salt solution soaking to initially kill the putrefactive bacteria on the surface of the mandarin fish and reduce the number of initial putrefactive bacteria; in the antibacterial treatment stage, an antibacterial agent composed of tea polyphenols, rosemary extract and lactic acid nisin is used to effectively inhibit the growth and reproduction of putrefactive bacteria, and these antibacterial agents are all natural food additives with high safety.
[0019] 2. This invention creates a strict anaerobic environment by introducing nitrogen gas, combined with appropriate fermentation temperature and time, which not only ensures that the fermented mandarin fish is fully fermented and develops a unique flavor, but also further inhibits the growth of aerobic putrefactive bacteria, thereby improving the quality and safety of the product. Attached Figure Description
[0020] Figure 1 This is a process flow diagram of the present invention. Detailed Implementation
[0021] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.
[0022] Please see Figure 1 The present invention provides a technical solution.
[0023] An anaerobic fermentation process for producing stinky mandarin fish that inhibits the growth of putrefactive bacteria includes the following steps:
[0024] Raw material selection:
[0025] We select fresh, healthy mandarin fish weighing between 500-750g. The requirements for health are that the fish scales are intact and shiny, the body surface is free of damage and bruises, the gills are bright red and odorless, the fish swims flexibly and reacts sensitively to external stimuli, ensuring that the raw materials have a good fermentation foundation and are safe to eat, thus avoiding the risk of spoilage bacteria from the source.
[0026] Preprocessing:
[0027] Selected mandarin fish are transferred to a clean, disinfected pool and kept in a fasting state for 1-2 hours. The water used for this temporary holding must be tap water that meets the national drinking water standards, with the water temperature controlled at 15-20℃. During this period, oxygen is continuously introduced to ensure that the dissolved oxygen level in the water is not less than 5mg / L. This process helps the mandarin fish to fully empty their intestines of impurities, feces, and metabolic waste, reducing the amount of pollutants remaining in their bodies and laying a clean foundation for the subsequent fermentation process.
[0028] After the temporary holding period ends, quickly remove the mandarin fish and rinse it under running water. The water can be clean tap water that is the same as the water used for temporary holding. Use a gentle rubbing motion to clean the surface of the fish, the gaps between the fins, and the head area. Thoroughly remove mucus, mud, plankton, and other dirt from the body surface to prevent residual microorganisms in the mucus from becoming a source of putrefactive bacteria during the fermentation process. Avoid using excessive force during rinsing to prevent damage to the fish skin.
[0029] Using a common stainless steel fish scaler, gently scrape the fish's surface along the direction of scale growth, ensuring the scales are removed cleanly without scratching the skin. Then, use common stainless steel scissors with a rust-free blade, sharp and nick-free edge. Before use, thoroughly wash the scissors with dish soap and warm water to remove oil and impurities, ensuring no visible residue remains. Next, sterilize the scissors by placing them in boiling water for 10-15 minutes. Then, use the scissors to cut from the fish's anus to its head, making an incision long enough to remove the internal organs intact. Peel off the gills, internal organs, and the black membrane inside the abdominal cavity. The black membrane contains fishy substances and residual impurities that can easily breed bacteria, so it must be thoroughly removed. Afterward, rinse the fish's abdominal cavity repeatedly with running water until the water is clear and free of blood and tissue residue, ensuring the inside of the abdominal cavity is clean.
[0030] Prepare a 2-3% (w / w) food-grade salt solution using clean drinking water as the solvent. Stir until the salt is completely dissolved. Immerse the cleaned mandarin fish completely in the solution for 10-15 minutes, turning the fish every 5 minutes to ensure even contact with the salt solution. This will kill some harmful microorganisms on the surface of the fish and allow the fish to absorb the flavor and improve its firmness through osmosis. After soaking, remove the mandarin fish and place it on a clean, disinfected food-grade drain rack to air dry for 20-30 minutes, until there are no obvious water droplets dripping from the surface. Before use, thoroughly wash the drain rack with dish soap and warm water to remove oil and impurities, ensuring no visible residue. Then, disinfect it by placing it in boiling water for 10-15 minutes.
[0031] Antibacterial treatment:
[0032] Commercially available food-grade raw materials are selected, including tea polyphenols, rosemary extract, and nisin, in the following proportions: tea polyphenols 0.1-0.3% of the total mass of the antibacterial agent solution, rosemary extract 0.05-0.15%, and nisin 0.01-0.03%. The solvent is clean, sterilized water. The above raw materials are added to the water sequentially, and stirred for 5-10 minutes using a stirrer, or continuously stirred manually for 8-12 minutes, until the raw materials are completely dissolved. The solution is uniform, transparent, and free of sediment and particulate matter. The antibacterial agent solution is prepared for later use. During the preparation process, the environment should be kept clean and well-ventilated to prevent impurities from entering. The clean water is prepared by pouring tap water that meets national drinking water standards into a food-grade stainless steel pot, bringing it to a boil over high heat, and then maintaining a boil for 3-5 minutes for sterilization.
[0033] The disinfection process described above can also be performed using ultraviolet disinfection, which is suitable for batch processing.
[0034] After pretreatment and draining, slowly place the mandarin fish into the prepared antibacterial solution, ensuring that the solution completely submerges the fish and the liquid level is 2-3 cm above the top of the fish. The soaking temperature should be controlled at 18-22℃. During soaking, gently turn the fish every 5 minutes to ensure that all parts of the fish, including the surface and the inner wall of the abdominal cavity, are fully in contact with the antibacterial solution, ensuring that the antibacterial components adhere evenly. The soaking time should be strictly controlled at 20-30 minutes. After soaking, quickly remove the mandarin fish and place it on a clean and disinfected food-grade regular draining rack, laying it flat in a single layer to avoid stacking. Let it drain naturally for 15-20 minutes, until there are no obvious water droplets dripping from the surface of the fish and no fluid residue in the abdominal cavity.
[0035] Anaerobic fermentation:
[0036] Select sterilized and drained mandarin fish and place them stably into a commercially available food-grade stainless steel fermentation tank (choose one that can be vented with nitrogen, such as the Jiade Precision JD-SFM-5LB series). Add auxiliary materials according to the following food-grade ingredient ratios. All materials are commercially available and meet the corresponding food safety standards: 5-8% of the total weight of the mandarin fish with edible salt, preferably iodine-free refined salt, to improve fermentation stability; 1-2% of the weight of the mandarin fish with rice wine, which enhances aroma and assists in antibacterial action; ginger powder and garlic powder, using preservative-free options, added at 0.5-1% and 0.3-0.5% of the weight of the mandarin fish respectively, which have both deodorizing and flavor-enhancing effects.
[0037] After adding the ingredients, use a food-grade stainless steel stirring rod to gently stir for 3-5 minutes to ensure that the salt, spices and other seasonings are evenly attached to the surface of the fish and inside the abdominal cavity. Avoid excessive salt content or uneven flavor in some areas. Avoid stirring too vigorously to prevent damage to the fish skin, which could lead to the growth of spoilage bacteria during fermentation.
[0038] Nitrogen gas is introduced into the fermenter to expel the air inside, reducing the oxygen content inside the fermenter to below 0.5% and creating a strictly anaerobic environment.
[0039] Use food-grade nitrogen and continuously introduce it into the fermenter for 3-5 minutes. During the aeration process, open the exhaust port at the top of the fermenter to allow the air inside the tank to be completely expelled with the nitrogen flow, ensuring that the oxygen inside the tank is fully replaced.
[0040] A commercially available portable oxygen detector was used to sample and test the oxygen content inside the tank from the exhaust port. The test was repeated 2-3 times until the oxygen content was consistently below 0.5%, confirming that the anaerobic environment met the standards.
[0041] Immediately close the exhaust and intake ports, and seal the fermenter with the appropriate sealing measures to maintain strict anaerobic fermentation conditions.
[0042] Control the temperature of the fermentation tank at 15 - 20°C, and the fermentation time is 5 - 7 days to complete the fermentation.
[0043] Use the built-in jacket temperature control system supporting the fermentation tank, set the fermentation temperature at 15 - 20°C. This temperature range can promote the reproduction of beneficial fermentation bacteria groups and inhibit the growth of spoilage bacteria.
[0044] Set the fermentation cycle to 5 - 7 days. After the fermentation is completed, conduct sampling and testing: Use a food-grade sampling spoon that has been cleaned and disinfected to extract the fermentation liquid on the surface of the fish body and a small amount of fish meat tissue from the middle of the fermentation tank to obtain samples.
[0045] pH value detection: Use a commercially available portable pH meter, directly insert it into the sample to read the value, repeat the detection 3 times each time, and take the average value.
[0046] Spoilage bacteria detection: Adopt the plate counting method. Use a commercially available nutrient agar medium. After gradient dilution of the sample, inoculate and culture it, place it in a constant temperature incubator at 37°C for 48 hours, and count the number of spoilage bacteria colonies (CFU / g).
[0047] When the test results meet the conditions that the pH value is stable at 4.0 - 4.5 and the number of spoilage bacteria is less than 100 CFU / g, it is determined that the fermentation is qualified.
[0048] This plan is specifically as follows: Example 1: An anaerobic fermentation mandarin fish production process for inhibiting the growth of spoilage bacteria, including the following steps:
[0049] Raw material selection: Select fresh and healthy mandarin fish with a body weight of 500g.
[0050] Pretreatment: Put the mandarin fish in a clean water pool for temporary cultivation for 1 hour, continuously introduce oxygen during this period; after fishing out, rinse it clean with clean water to remove the mucus and dirt on the fish body surface; scale, open the abdomen, remove the internal organs, gills and black membranes, and repeatedly rinse the fish abdominal cavity with clean water until it is clean; put the mandarin fish into a salt solution with a mass concentration of 2% and soak it for 10 minutes, then fish it out and drain the water.
[0051] Antibacterial treatment: Prepare an antibacterial agent: Add 0.1% tea polyphenol, 0.05% rosemary extract, and 0.01% nisin to clean water, and stir evenly; put the mandarin fish into the antibacterial agent solution and soak it for 20 minutes, then fish it out and drain the water.
[0052] Anaerobic fermentation: Put the mandarin fish into the fermentation tank, add table salt according to 5% of the weight of the mandarin fish, then add 1% yellow rice wine, 0.5% ginger powder, and 0.3% garlic powder of the weight of the mandarin fish, and stir evenly; introduce nitrogen into the fermentation tank to make the oxygen content in the tank 0.4%; control the temperature of the fermentation tank at 15°C, and the fermentation time is 5 days to complete the fermentation. The detected pH value is 4.0, and the number of spoilage bacteria is 80 CFU / g.
[0053] Example 2: An anaerobic fermentation process for producing stinky mandarin fish that inhibits the growth of putrefactive bacteria, comprising the following steps:
[0054] Raw material selection: Select fresh, healthy mandarin fish weighing 625g.
[0055] Pretreatment: Hold temporarily for 1.5 hours with continuous oxygenation; rinse thoroughly, remove scales, open abdomen, remove internal organs and gills, rinse abdominal cavity clean; soak in 2.5% salt solution for 12 minutes, then remove and drain.
[0056] Antibacterial treatment: The antibacterial agent is made by mixing 0.2% tea polyphenols, 0.1% rosemary extract, and 0.02% nisin with clean water; soak the mandarin fish for 25 minutes and drain.
[0057] Anaerobic fermentation: Mandarin fish were placed in a fermentation tank, and 6.5% edible salt, 1.5% rice wine, 0.75% ginger powder, and 0.4% garlic powder were added and stirred well. Nitrogen gas was introduced to make the oxygen content 0.4%. Fermentation was carried out at 17℃ for 6 days to complete the fermentation. The pH value was tested to be 4.2 and the number of putrefactive bacteria was 90 CFU / g.
[0058] Example 3: An anaerobic fermentation process for producing stinky mandarin fish that inhibits the growth of putrefactive bacteria, comprising the following steps:
[0059] Raw material selection: Select fresh, healthy mandarin fish weighing 750g.
[0060] Pretreatment: Temporarily hold for 2 hours and oxygenate; rinse, remove scales, open abdomen, remove internal organs and gills, rinse abdominal cavity; soak in 3% saline solution for 15 minutes, and drain.
[0061] Antibacterial treatment: The antibacterial agent is made by mixing 0.3% tea polyphenols, 0.15% rosemary extract, and 0.03% nisin with clean water; soak the mandarin fish for 30 minutes and drain.
[0062] Anaerobic fermentation: The mandarin fish is placed in a tank, and 8% salt, 2% rice wine, 1% ginger powder, and 0.5% garlic powder are added and stirred well; nitrogen gas is introduced to achieve an oxygen content of 0.4%; fermentation is carried out at 20℃ for 7 days to complete the fermentation, with a pH value of 4.5 and a putrefactive bacteria count of 85 CFU / g.
[0063] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. An anaerobic fermentation process for producing stinky mandarin fish that inhibits the growth of putrefactive bacteria, characterized in that, The specific steps are as follows: A. Soak the mandarin fish in a 2-3% (w / w) food-grade salt solution for 10-15 minutes. After soaking, drain until there are no obvious water droplets on the surface to obtain pre-treated mandarin fish. B. Prepare an antibacterial agent solution, wherein the antibacterial agent solution comprises 0.1-0.3% by mass of tea polyphenols, 0.05-0.15% of rosemary extract, and 0.01-0.03% of nisin, and the solvent is purified water. Immerse the pretreated mandarin fish in the antibacterial agent solution and soak at a temperature of 18-22℃ for 20-30 minutes. After soaking, drain until there are no water droplets on the surface and no fluid accumulation in the abdominal cavity to obtain antibacterial treated mandarin fish. C. Place the antibacterial mandarin fish into a food-grade stainless steel fermentation tank, add auxiliary materials and stir, then introduce nitrogen into the fermentation tank until the oxygen content is <0.5% and seal the tank. D. Fermentation temperature: 15-20℃, fermentation time: 5-7 days, fermentation complete.
2. The anaerobic fermentation process for producing stinky mandarin fish according to claim 1, characterized in that, First, select fresh mandarin fish weighing 500-750g and temporarily raise them on an empty stomach for 1-2 hours in a clean water tank with a water temperature of 15-20℃ and a dissolved oxygen content of ≥5mg / L. Then, take them out and rinse them, scrape off the scales, remove the internal organs, gills and the black membrane in the abdominal cavity, and finally rinse them again before proceeding to step A.
3. The anaerobic fermentation process for producing stinky mandarin fish to inhibit the growth of putrefactive bacteria as described in claim 1, characterized in that, In both steps A and B, the mandarin fish is turned over every 5 minutes during soaking.
4. The anaerobic fermentation process for producing stinky mandarin fish to inhibit the growth of putrefactive bacteria as described in claim 1, characterized in that, The auxiliary ingredients include 5-8% of the total weight of the mandarin fish in non-iodized refined salt, 1-2% in rice wine, 0.5-1% in ginger powder, and 0.3-0.5% in garlic powder.
5. The anaerobic fermentation process for producing stinky mandarin fish to inhibit the growth of putrefactive bacteria as described in claim 1, characterized in that, In step D, after fermentation is completed, sampling and testing are carried out. When the pH value drops to 4.0-4.5 and the number of putrefactive bacteria is <100 CFU / g, the fermentation is deemed qualified.
6. The anaerobic fermentation process for producing stinky mandarin fish according to claim 1, characterized in that, In step B, the clean water is made by boiling tap water for 3-5 minutes to disinfect it, and then stirring until the antibacterial agent solution is uniform, transparent and free of sediment.
7. The anaerobic fermentation process for producing stinky mandarin fish according to claim 1, characterized in that, In step C, an oxygen detector is used to sample and test the oxygen content from the exhaust port of the fermenter 2-3 times until the oxygen content is consistently below 0.5%.
8. The anaerobic fermentation process for producing stinky mandarin fish according to claim 1, characterized in that, In step B, when the antibacterial agent solution is used to submerge the mandarin fish, the solution level should be 2-3 cm above the top of the fish.