152 results about "Fermented fish" patented technology

The invention discloses a preparation method of an instant leisure flavored fermented fish product. According to the invention, living carp is used as a raw material to be prepared into the instant leisure fermented fish product with unique flavor through the steps of pretreatment, cutting into blocks, curing, drying, preparing a leavening agent, blending, sealing and fermenting. The method is combined with low-salt curing technology, microorganism mixed inoculation technology and temperature controlled fermentation technology on the basis of conventional fermented sour fish, so that the quality and safety of the sour fish can be improved, the storage period can be prolonged, the production cycle can be effectively shortened, the production efficiency can be increased, standardized and large-scale production can be facilitated, the earthy smell of freshwater fish can be removed, ester can be produced to enhance aroma, and the mature flavor and taste of the fish product can be increased. The fish product produced by adopting the method is soft and high in resilience of the meat, bright in color and thick in acid taste, can be eaten after being unsealed, and can be developed into an instant leisure flavored product.

The invention discloses a method for producing low-salt fish sauce, which comprises the following steps of: adding crushed prawn heads into a crushed low-value fish table salt solution; carrying out enzymolysis fermentation at low temperature; and after fermentation and maturation, removing protein and other impurities with incomplete fermentation by steps of filtering, heating for sterilizing, refiltering, and the like. Because the endogenic protease of the prawn heads is used for carrying out enzymolysis fermentation, the invention not only can improve the enzymolysis speed of the fish protein and shorten the fermenting period at low temperature but also can inhibit the breeding of rotten microorganisms in the fermenting process at the low temperature; in the invention, free amino acid generated by fish protein hydrolysis can prompt fermentation liquor pH to decrease in the low-temperature enzymolysis process so as to further inhibit the breeding of the rotten microorganisms; and when the pH is reduced to a certain degree, the fermenting temperature can be also improved to further shorten fermenting time, and the fermented and matured fish sauce has less fishy smell compared with the traditional fermented fish sauce.

The invention discloses Lactobacillus-based mixed bacterium strains fermented minced fish. The finished product of the fish is prepared by a method comprising the steps of using minced fish as a base stock, inoculating the minced fish with mixed basic bacteria I having a colony density of 10 CFUs per gram of minced fish and mixed basic bacteria II having a colony density of 10 spores per gram of minced fish, placing the minced fished inoculated with primary cultures in a container for fermentation till the acidity reaches a standard degree, mixing the fermented mixture with a filling and adding the filling and subjecting the obtained mixture to vacuum degassing, preparation and packaging. The invention adopts a technical proposal that the minced fish is inoculated with primary cultures of the mixed basic bacteria I which are cultured by microorganic streptococcus lactis, lactobacillus bulgaricus and saccharomyces cerevisiae of the same type and have a colony density of 10 CFUs per gram of minced fish and the mixed basic bacteria II which are cultured by monascus and have a colony density of 10 spores per gram of minced fish for fermentation; the fermented mixture is mixed with a filling; the obtained mixture is added with the filling; and the final mixture is subjected to vacuum degassing and preparation. The method overcomes the drawback that natural fermentation cannot ensure the sanitation and safety, but leads to high salt content. The method can manufacture various finished products of fermented minced fish.

The invention relates to a Procambrus clarkii special feed added with fermented fish meal and a production method thereof, which is characterized in that soybean meal, the fermented fish meal, wheat-middlings, corn and adhesives are ground and then mixed with fish oil, lecithin oil, monocalcium phosphate and multidimensional premix to prepare granule feed, the fermented fish meal treated by secondary fermentation is added and fully stirred, the uniformly mixed materials are extruded into the granule feed by a granulator in a conditioner via steam curing, and then the granule feed is packaged into finished product after being dried and cooled. The invention can resolve the fish meal into small peptides and amino acids which are beneficial to the digestion and absorption of the Procambrus clarkii; the generated small peptides and flavoured amino acids after the fish meal is fermented secondarily accelerate the growth speed of the Procambrus clarkii, promote the development of the immune organs of the Procambrus clarkii and can increase the survival rate of the Procambrus clarkii, and the breeding is standardized; and the fermented fish meal can improve feed efficiency and is beneficial to the reduction of production cost.

The invention discloses a multipurpose fertilizer with marine organism calcium. A preparation method for the multipurpose fertilizer comprises the following steps of: blending oyster shell powder, shell powder, a fermented fish meal fertilizer and nitrogen, phosphorus and potassium components of a chemical fertilizer according to requirements of different crops on nutrition, mixing and stirring the raw materials uniformly, and regulating to ensure the moisture is between 40 and 50 percent and the pH value is between 6 and 7; adding microbial bacterial colonies, and fermenting at the temperature of between 40 and 65 DEG C for 3 to 5 days to ensure that activated calcium powder adsorbs various nutrients in a balanced way; and air drying or drying to prepare a powder fertilizer or a granular fertilizer according to the conventional method. The multipurpose fertilizer has the advantages of simple preparation method, abundant, comprehensive and balanced nutrition required by plants, water retention and fertility preservation, and is suitable for the growth of various plants.

The invention discloses a method for producing fermented fish paste. The method for producing the fermented fish paste mainly comprises the steps of low-value fish raw materials, pretreatment (removal of scales, head, tails, internal organs and vertebras), soaking in salt vinegar water, draining, soaking in ozone water, draining, defibrination, salt addition, in-jar fermentation, seasoning, mixedhomogeneity and obtaining of finished products. The method adopts a salt vinegar water soaking method to remove fishy-smell substance, is scientific, easy to operate and good in effect. The salt vinegar water is used for soaking fish slices, and acetic acid promotes solubility of the fishy-smell substance (trimethylamine oxide and dimethylamine oxide) in water with the assist of the salt water and enables the fishy-smell substance to be solved in the water, thereby achieving the removal purpose. Ozone solution produced by an electrolysis type ozone generator is used for soaking and disinfection, sundry fungus pollution and usage of preservatives are reduced, and the requirement for green production is met. Self enzyme of fishes is utilized to perform natural fermentation, thereby ensuringgood taste and special flavor of the fish paste.

The invention discloses red yeast fish fermented by mixed strains based on lactic acid bacteria, which is made by using fresh fish blocks as a base material, and inoculating the base material with I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and II-type mixed basic bacteria of which the colony count is 10spores per gram of fish, and subjecting the inoculated base material to main processing procedures of pickling, fermentation, drying and fumigation to obtain the finished product. The invention adopts a technical proposal that initial culture of microorganism lactic streptococci, lactobacillus bulgaricus and saccharomyces cerevisiae of a single species of the I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and initial culture of monascus of the II-type mixed basic bacteria of which the colony count is 10spores per gram of fish are mixed and inoculate with the fish block base material, and the mixture is subjected to pickling, fermentation, drying fumigating and the like to give the red yeast fish blocks, and the technical proposal overcomes the defects that natural fermentation is uneasy to ensure the sanitation and safety of the product and has high salt content. The red yeast fish is suitable for producing various fermented fish blocks.

The invention relates to special shrimp and crab feedstuff added with fermented bean dregs and fermented fish meal and a production method thereof. The invention is characterized in that the method comprises the following steps: adding BGB biological bacteria into the bean dregs for fermentation; carrying out drying treatment on the fermented bean dregs; then, mixing the dried bean dregs with fish meal, sub powder, corns and alpha starch; carrying out ultramicro pulverization; mixing the pulverized materials with fish oil, phospholipids oil, calcium biphosphate, wall broken yeast and multivitamin premix compound for obtaining mixed materials; and sufficiently stirring the mixed materials to be prepared into grain feedstuff. The invention is favorable for the digestive absorption of shrimps and crabs on protein, can improve the nutritive value of the feedstuff, can improve the nutritive quality of vegetable protein in the bean dregs, and is favorable for reducing the disease rate of the shrimps and the crabs and enhancing the cultivation ecological stability. Because of the addition of the wall broken yeast with the obvious food calling effect, the utilization rate of the feedstuff can be improved, and the invention is favorable for lowering the feedstuff factors. When being used for the shrimp and crab cultivation, the invention has the characteristics of fast growth, low cultivation cost, high cultivation yield and good economic benefits.

The invention provides a method for processing fermented fish. The method comprises the following steps: (1) removing the heads, tails and viscera of fresh fish, and dicing; (2) pickling the fish dices with a saline solution; (3) dewatering the pickled fish dices; (4) adding ginger power, paprika, red kojic rice, purple perilla powder, cane sugar, dextrose and white spirit to the dewatered fish dices, and fully stirring; (5) activating Lactobacillus plantarum, Pediococcus pentosaceus and micrococcus so as to be used as leavens in the processing; (6) mixing the Lactobacillus plantarum, the Pediococcus pentosaceus and the micrococcus, adding the mixture to the fish dices subject to dosing, and fermenting; and (7) finishing the fermentation so as to inactivate the leavens, and then stopping the fermentation. The method for processing the fermented fish has the advantages of controllable fermentation conditions, high and stable product quality, high product safety, and good organoleptic quality.

The invention relates to a method for preparing and applying fish gravy quickly-brewed sauce, which comprises the following steps: mincing fresh fish or fish leftovers; uniformly mixing the minced fish, bean pulp and bran to be used as a ferment raw material; and adding aspergillus oryzae to carry out solid aerobic fermentation to prepare fish gravy quickly-brewed sauce. The fresh fish or the fish leftovers are used as raw materials, after the raw materials are cut into blocks and minced, the fish gravy quickly-brewed sauce, water and salt are added to be fermented at 45 DEG C-50 DEG C for 10 days to 15 days; and fermented fish gravy fermentation liquor is filtered and sterilized to obtain a fish gravy finished product. The sauce has the characteristics that the enzyme activation of protease is high and an enzyme system is more suitable for the enzymolysis of the fish. Compared with the prior soy sauce added quickly-brewed fish gravy, the sauce quickly-brewed fish gravy has the characteristics of shorter production period, lower production cost and better flavor of fish gravy produced by ferment.

The invention discloses a method for preparing fish and pork composite sausages through a microorganism mixed fermenting agent. The method comprises preprocessing of raw meat, pickling, chopping, vacuum stirring, filling, fermentation, drying, packaging, sterilization, storage and the like. Frozen surimi and pork are chosen as the raw materials, and a fermenting strain is the mixed fermenting agent of lactobacillus plantarum, pediococcus pentosaceus, staphylococcus xylosus and other microorganisms. Fermented products have fresh and tender texture, a high gel property and a composite flavor of fish and pork, are high in nutritional value, good in safety and convenient to carry and facilitate industrial production; a novel healthy and convenient food is offered to people due to development of the fermented fish and pork composite sausages.

The invention discloses a semi-fermented low-salt fish leisure food, which is prepared by the following steps: (1) inoculating the cultured hansenula polymorpha and aspergillus oryzae into fresh fish sections for primary fermentation, and standing for 6-10hours; (2) placing the primarily fermented fish sections into a chain type drying oven for segmented temperature-variable drying, wherein the drying time is controlled for 30-60 minutes, and the moisture content of fish is controlled at 15-18%; and (3) adding the activated lactobacillus acidophilus and streptococcus lactis fermentation liquor into the dried fish sections for secondary fermentation, and fermenting for 30-50 hours at 10-15 DEG C; discharging liquid, standing and clarifying. No edible salt is added, primary fermentation is combined with the segmented temperature-variable drying, and water in fish sections can be evenly evaporated through the temperature change so as to form a porous cavity, so that the fish has a loosened structure, the texture of the fish can be improved and the secondary fermentation is facilitated, and the fermentation efficiency can be increased. Unique taste and mouth feeling can be generated through secondary fermentation, and the nutritional value and flavor of the fish products can be enhanced.

The invention provides a processing method of a fermented fish grain flavored sausage, which belongs to the technical field of food processing. The processing method disclosed by the invention comprises the following process steps of: removing bones of seawater or freshwater fish for obtaining fish flesh, and homogenizing the flesh; adding a curing agent and a flavoring agent to the flesh according to a certain formula, and uniformly agitating the materials; inoculating a mixed fermentation agent to ferment the mixture at 25-37 DEG C for 16-24 hours, and mincing the fermented mixture to obtain fermented fish grains with the grain diameter of 4mm-8mm; uniformly mixing the fermented fish grains with mixed unfermented minced fillet, and then filling the obtained mixture into a casing for the sausage; and sterilizing the sausage at a high temperature and then cooling the sausage. The processing method disclosed by the invention has the characteristics that the fish grains formed by carrying out combined fermentation on mixed strains and mincing, and the minced fillet are mixed and filled into the casing to produce the fish sausage with unique flavor and physiological activity. The processing method disclosed by the invention can sufficiently utilize aquatic resources of China and provides a novel way for deep processing and increment conversion of seawater or freshwater fish.

The invention discloses a production method of fermented fish bone meat paste, comprising the following steps: preparing fish bone, fish head of sturgeon, channel catfish, tilapia mossambica and the like; pretreating, particularly washing and cutting into blocks; sterilizing; draining; soaking with mixture of salt and vinegar; draining; milling into slurry; adding salt; fermenting in a jar; carrying out solid-liquid separation; steaming the solids with high-temperature vinegar; mixing and homogenizing; flavoring; sterilizing; and finally obtain the finished product. According to the production method, the step of soaking with mixture of salt and vinegar is used for removing odorous substances, so the method is scientific, easy to operate and good in effect; the raw materials are soaked with the mixture of salt and vinegar, saline water and acetic acid work together to improve the solubility of the odorous substances in water so that the odorous substances are dissolved into water, thereby reaching the purpose of removing odorous substances from the raw materials; enzymes of fish are used for natural fermentation, thereby ensuring the flavor of fish meet paste; through solid-liquidseparation after fermentation, the obtained solids are steamed with high-temperature vinegar, so the grain size of the fish meat paste is reduced further, the uniform and consistent taste of the fishmeat paste is ensured; and after being steamed with vinegar, the solids are mixed with fermentation liquor, thereby ensuring good taste and flavor of the fish meat paste.

The invention belongs to the field of fertilizers for crops and in particular relates to an efficient biogenic pesticide and fertilizer and a preparation method thereof. The liquid pesticide and fertilizer comprises 13-18 parts of microbial floras, 7-8 parts of humic acid, 3-6 parts of nitrogen fertilizers, 3-4 parts of phosphate fertilizers, 3-5 parts of potassium fertilizers, 1-2 parts of boric acid, 0.7-0.9 part of amino acid liquid fertilizer prepared by fermenting fish meal, 2.5-3 parts of water-soluble isolating agent, 0.05-0.8 part of plant growth regulators and 65-100 parts of water in parts by weight. The liquid pesticide and fertilizer is directly sprayed onto leaf surfaces, is easy to absorb by plant leaf surfaces and is simple and practicable to prepare and apply. The nutrient substances are distributed uniformly and have high utilization rates.

The invention discloses a preservative and fresh-keeping method for fish meat. The preservative and fresh-keeping method comprises the following steps of: putting the fish meat into fermentation brine for soaking and fermenting; getting out the fish meat after the fermentation; and drying the fermented fish meat, wherein the fermentation brine comprises the following components in part by weight: 10-40g / L of salt, 20-50g / L of sucrose, 5-10g / L of yellow rice wine, 3*107 -3*108cfu / L of lactobacillus acidophilus, 3*107-3*108cfu / L of lactobacillus plantarum and the balance of water. According to the preservative and fresh-keeping method disclosed by the invention, the lactobacillus fermentation method is firstly applied to preservative and the fresh-keeping of the fish (grass carps and small yellow croakers). According to the method, the operation is simple, the health of the human body can not be affected, and the method can be intensively studied and popularized to the storage of the fishes on the market.

An agent for curing states of illness in the digestive apparatus comprising fish fermented by a fermentation process in brine. According to a first method for the production of the agent the fermented fish is encased in capsules that are essentially impermeable to the scent agents that are emitted by the fermented fish. According to a second method for the production of the agent fermented fish in a finely divided form is formed into units, for instance tablets or cookies, and is brought into an essentially solid form. The invention also comprises use of a preparation comprising fermented fish for curing states of illness in the digestive apparatus. Likewise, the invention comprises a method for curing states of illness in the digestive apparatus, wherein a preparation comprising fermented fish is administered to a patient / an animal. Furthermore, the invention comprises an animal feeding stuff comprising fermented fish and methods for the production of such an animal feeding stuff.

The invention relates to the technical field of microorganism fermentation agent culture, in particular to a lactic acid bacteria composite fermentation agent, a preparation method and application of the lactic acid bacteria composite fermentation agent in lowering biogenic amine accumulation in fermented fish products.The liquid composite lactic acid bacteria fermentation agent comprises two or three of lactobacillus plantarum, pediococcus pentosaceus, lactobacillus bifidus, lactobacillus acidophilus and lactobacillus debrueckii.The preparation method of the liquid composite lactic acid bacteria fermentation agent comprises the following steps of preparation of a fermentation medium, lactic acid liquid culture, preparation of the liquid composite lactic acid bacteria fermentation agent and the like.A fish body to be fermented can be coated with the liquid composite lactic acid bacteria fermentation agent before being fermented, conventional condition fermentation is carried out, and fermented fish with low biogenic amine accumulation is obtained.The concentration of biogenic amines such as histamine, tyramine, spermine, putrescine and cadaverine in the fermented fish final product can be lowered by 50% or above, and the safety of the fermented fish product is improved; the technology is simple, and industrial production and application can be achieved.

The invention relates to a seedling culture matrix for gumbos. The seedling culture matrix is prepared from, by weight, wormcast, fermented fish viscera, canal mud, livestock manure, humus, pine sawdust, urea, frit, sweet potato leaves, activated carbon powder, fructus viticis extracts, cortex ailanthi extracts, erigeron breviscapus extracts and water. A use method of the fertilizer special for gumbo planting is simple, a large amount of abandoned ort, canal mud and the like are added to the fertilizer, cost can be reduced, pollution caused when the abandoned ort is abandoned at will can be prevented, excellent environments and nutrition can be provided for gumbo seedling culture, organic fertilizer and inorganic fertilizer are used in cooperation, and the utilization rate of the fertilizer is increased.

Low-salt fish sauce. The fish sauce is desalted through electrodialysis, wherein the salt content of the fish sauce is 15-18 g / 100 ml, and amino acid nitrogen of the fish sauce is not less than 0.65 g / 100 ml. A preparation method includes the steps of: 1) mixing fresh fish with salt, salting and autolyzing the fish and performing pre-fermentation, and then performing middle-fermentation in a manner of sun curing in day and exposure in night, and performing post-fermentation with temperature maintained and filtering the product to prepare maturely fermented fish sauce; 2) desalting the maturely fermented fish sauce through electrodialysis; and 3) sterilizing and fill-packaging the desalted fish sauce to prepare a low-salt fish sauce finish product. The low-salt fish sauce is free of salt substitutes, and has mellow fragrance and delicious taste without any other bad smell, is clear in appearance and has a brown-red color. Compared with non-desalted fish sauce, the product basically maintains original flavors of fish sauce, wherein the amino nitrogen is only slightly lost. Salt content of the product is reduced by about 40% than common commercial fish sauce, so that the low-salt fish sauce is more beneficial to body health.

The present invention relates to a pharmaceutical composition for preventing hair loss or promoting hair growth, comprising fermented fish oil. The composition comprising the fermented fish oil is recognized to be effective in suppressing and preventing hair loss and promoting hair growth, and thus can be variously used in fields such as pharmacy, cosmetics, and beauty.

The fish milk products, including fish milk, fermented fish milk and fish beverage, are produced with nutritive fish liquid, cane sugar and bean milk. The nutritive fish liquid is produced through the following steps: cutting fish, eliminating internal organ and scales, washing, beating into pulp, adding drinking water in 1-4 times the weight of fish material and regulating pH value to 6-8; adding neutral proteinase, lipase and papain to enzymolyze at 40-60 deg.c for 5-6 hr; killing enzyme in boiling water bath for 8-12 min, plate-frame separating to obtain enzymolyzed liquid, regulating pH to 4-5, adding active carbon in 2 % and filtering to obtain the nutritious fish liquid. The fish milk includes the nutritious fish liquid in 30-40 weight portions, bean milk in 60-70 weight portions and cane sugar in 8-12 weight portions. The said fish milk products have comprehensive nutritive components, delicious taste, high nutritive value and other features.

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

The invention discloses a method for improving quality of low-salt-content fermented fish by utilizing a staged temperature-controlled fermentation technology and a product thereof. The method for improving the quality of the low-salt-content fermented fish by utilizing the staged temperature-controlled fermentation technology comprises the following steps of: carrying out pickling, namely addingedible salt and white granulated sugar into fish pieces, and carrying out stirring so as to perform pickling; carrying out drying, namely drying the pickled fish pieces; preparing auxiliary materials,namely blending auxiliary materials; carrying out blending, namely mixing the dried fish pieces with the blended auxiliary materials, and carrying out blending; carrying out sealing, namely sealing the fish pieces blended with the auxiliary materials; and carrying out staged temperature-controlled fermentation, namely respectively carrying out fermentation at 22-25 DEC G and at 30-32 DEG C. On basis of traditional fermented fish preparation technologies, the method for improving the quality of the low-salt-content fermented fish utilizes a two-stage temperature-controlled fermentation technology so as to further inhibit spoilage bacterium growth and biogenic amine production, and thus, product safety is improved; moreover, ester producing and aroma increasing capacities of microorganismsare improved by raising late-stage fermentation temperature so as to improve product flavor and sensory quality, as well as shorten fermentation period. The method for improving the quality of the low-salt-content fermented fish by utilizing the staged temperature-controlled fermentation technology can also be applied to other fermented foods; moreover, the method is conducive to industrial production and scale production, and has wide market prospects.

The invention discloses a biological soil conditioner containing marine biological calcium ions extracted from oyster shells and a preparation process of the biological soil conditioner. The biological soil conditioner is prepared from 6-8 parts of oyster shells, 6-8 parts of fermented fish meal fertilizer, 1-2 parts of continuous cropping resistant fungicide, 1-4 parts of bentonite, 3-4 parts of azophoska, 0.1-0.5 part of medium trace element fertilizer, 1-4 parts of shell calcium ions, 1-4 parts of chitin and 1-4 parts of chitosan. The preparation method includes the steps of steam disinfecting, drying, smashing, grinding, screening, mixing, granulating, canning and the like. The biological soil conditioner has the advantages that the biological soil conditioner obtained through the method can sufficiently release nutrients of oyster shells, is suitable for planting, soil repairing, poultry breeding and aquaculture, reaches the aim of supplementing shell ionized calcium, can be easily absorbed by crops, is high in fertilizer efficiency and remarkable in increase effect, and can have disease prevention and sterilization effects, and meanwhile economic benefits are improved.

The invention discloses a seasoning for fresh salmon eating. The seasoning is manufactured from, by weight, 5-10 parts of marjoram, 1-3 parts of purple perilla, 3-5 parts of lemon mint, 0.5-1 part of ground pepper, 5-10 parts of honey, 1-3 parts of lemon juice and 20-30 parts of fermented fish sauce. The seasoning for fresh salmon eating is unique in formula, achieves the synergistic effect of all the components, is delicious in taste, can remove fishy taste and cut grease, cannot cover the unique flavor and taste of salmon, has the effects of sterilization and fishy taste removal and has wide suitable crowds. The invention further discloses a manufacturing method of the seasoning for fresh salmon eating. The seasoning for fresh salmon eating can be obtained by mashing and mixing raw materials, the technological steps are simple, the implementation cost is low, and operability is high.

The invention relates to a method for preparing a fish soluble pulp protein and soybean meal mixed raw material through solid state fermentation of many strains. The method comprises the following steps: 1, preparing fermentation strains; 2, mixing soybean meal and fish soluble pulp proteins with a seed culture liquid; and 3, controlling the fermentation process. A protein product obtained through the method can be used in a pig feed or fish feed formula, and can effectively substitute a protein raw material (fish meal) commonly used in feeds.

The invention discloses high-solubility calcium fish and mutton fermented sausage and a preparation method thereof. The preparation method comprises the following steps of preparing meat cubes from fish and mutton; preparing bone paste from fish bones from which fish flesh is removed, carrying out sterilization, and adding a leavening agent for fermentation; mixing the fish cubes and mutton cubes, adding edible salt and the like to pickle the cubes, adding auxiliaries and the fermented fish bone paste, uniformly stirring the mixture, preparing the sausage through stuffing, and carrying out fermenting and ripening; and drying the prepared primary finished sausage product at a normal temperature or baking the prepared primary finished sausage product to prepare dried sausage. According to the preparation method, the fish bone paste, fish and mutton are mixed and fermented, so that the nutritional value can be greatly improved while the excellent taste is kept; the sausage is especially high in content of active calcium; meanwhile, the smell of fish and mutton can be eliminated, and new flavored substances can be generated, so that the fermented sausage has a rich and unique flavor, a delicious taste, a mild tart flavor and an attractive smell; and the content of active calcium can reach 1500-6000mg / Kg, so that the fermented sausage has an effect of increasing the calcium content of a human body if being consumed for a long time. Moreover, the fermented sausage is suitable for large-scale production and long-time preservation.

The invention belongs to the technical field of manure, and particularly relates to fermented low-value fish water-soluble manure and a preparation method thereof. The preparation method includes the steps that S1, ocean low-value fishes are chopped into chopped blocks, then water, ethylenediamine tetraacetic acid disodium and alkyl polyglucoside are added into the chopped blocks, the pH value of a system is adjusted from 3 to 5, the mixture stands and is filtered after stirring, and purified chopped blocks are obtained; S2, the chopped blocks are smashed into minced fillets which are transferred into a fermenting tank, then molasses, bacillus, lactic acid bacteria and yeast are added, the mixture is fermented at room temperature, stirring is continuously carried out during fermentation, and then fermented fish melt is prepared; S3, preservative is added into the fermented fish melt, the mixture is stirred uniformly, and the fermented low-value fish water-soluble manure is obtained. The salt content of the manure is smaller than 2%, the sum of arsenic and other heavy metal is smaller than 20 ppm, and the fermented low-value fish water-soluble manure is rich in active peptide, immunopolysaccharide, amino acid, unsaturated fatty acid and others, and can increase earth temperature after being applied into soil, improve the activity of root systems and enhance the cold resistance of crops to promote growth of the crops.

The present invention relates to a method for fermenting fish skin by using Aspergillus. Also provided is a use of the fermentation product obtained from the method in inhibiting the activity of tyrosinase, inhibiting the activity of angiotensin-converting enzyme and / or improving the survival of fibroblasts.