6 results about "Fermented fish" patented technology

The invention relates to a method for quality-guaranteeing fermentation of fish meat through combination of electrolyzed water and antifreeze protein, and belongs to the field of fermented food. The fermented fish is soaked in a fresh-keeping solution composed of antifreeze protein and electrolyzed water, and the electrolyzed water is prepared by electrolyzing a solution of sodium chloride and sodium bicarbonate. The electrolyzed water prepared from the sodium chloride and sodium bicarbonate solution is used for treating the fermented fish meat, so that the appearance and color degradation of the fermented fish meat under the action of the electrolyzed water is avoided, and the accumulation of volatile basic nitrogen in the fermented fish meat is inhibited; the protein structure is protected through antifreeze protein, and the tenderness and texture characteristics of the frozen and thawed fermented fish meat are maintained; through the synergistic anti-oxidation effect of the electrolyzed water and the antifreeze protein, oxidation deterioration of color, smell, taste and appearance in the frozen transportation process of the fermented fish meat is remarkably relieved, and the fresh-keeping and quality-keeping requirements of the easily-decayed fermented fish meat in the frozen long-distance transportation process are met.

This invention discloses a method for compensating the flavor of low-salt fermented aquatic products using *Lactobacillus paracasei* and a bacterial-fungal co-culture, belonging to the field of aquatic product processing technology. *Staphylococcus xylose*, *Lactobacillus paracasei*, and *Kluyveromyces martensii* are mixed and inoculated into a saline solution to form a pickling solution, which is then used to prepare fermented fish. Fermented fish prepared using this method has a unique flavor, enhancing the aroma and saltiness of low-salt fermented fish. This invention isolates *Staphylococcus xylose* and *Lactobacillus paracasei* from sour meat and *Kluyveromyces martensii* from butter. The isolated *Staphylococcus xylose* has a greater lipid-degrading ability than *Kluyveromyces martensii*, while *Lactobacillus paracasei* cannot decompose lipids. Mixing these three bacteria and applying them to the preparation of fermented fish helps inhibit excessive lipid hydrolysis by the strains, enhancing the aroma and flavor of the fermented fish.

The present application relates to the technical field of fermentation engineering and microbial culture medium matrix regulation, and discloses a compound culture medium for fermenting fish-source specific bacteria and a preparation method thereof, which comprises the following steps: adding sodium citrate to reduce the dynamic viscosity of fish-source initial materials, then hydrolyzing by using acid endoprotease, cross-flow filtering by using an ultrafiltration membrane assembly, and determining the transmembrane pressure difference to exclude the interference of polarization layer and determine the hydrolysis end point; hydrolyzing the ultrafiltration permeate under closed low-oxygen conditions by using neutral exopeptidase; and adding potassium dihydrogen phosphate and magnesium sulfate quantitatively to construct a steady-state coordination solvation structure. The present application blocks the excessive cleavage of polypeptides into free amino acids, limits the accumulation amount of free amino acids below the inhibition threshold, and eliminates the metabolic inhibition and fermentation amplification lag of specific bacteria in the downstream fermentation system of microorganisms.

The invention discloses a method for quickly brewing fish sauce from fish processing by-products through enzymolysis-multi-bacteria fermentation, and belongs to the technical field of food processing. The preparation method specifically comprises the following steps: cleaning the fish processing by-products, and cooking the fish processing by-products at a high temperature; carrying out compound enzymolysis on byproducts by using neutral protease and flavourzyme; preparing a mold starter by using Exiguobacterium abyssinense, Staphylococcus gallus, Aspergillus oryzae, Lactobacillus plantarum and Saccharomyces rouxii, and fermenting the minced fillet after enzymolysis by using the mold starter; and after fermentation is finished, filtering with gauze to remove impurities and sterilizing at high temperature to obtain the seriola quinqueradiata sauce. The prepared fish sauce is high in protein content, low in salt content, short in fermentation period, high in amino acid nitrogen content, clear in color and luster, sufficient in sauce flavor and seafood flavor, rich in various probiotics such as lactobacillus paracasei, lactobacillus pentosus, aspergillus and zygosaccharomyces cerevisiae and capable of meeting the requirements of consumers for healthy and delicious food.

The application belongs to the technical field of microbial fermentation, and provides Lactobacillus paracasei subsp. paracasei with bacteriostatic and fermentation improvement characteristics, as well as a bacteriocin and application thereof. The classification name of the Lactobacillus paracasei subsp. paracasei is Lactobacillus paracasei subsp. paracasei, which has been preserved in the Guangdong Microbial Culture Collection Center (GDMCC) on June 25, 2025, the address of the preservation center is Building 59, 5th Floor, 100, Martyrs' Road, Guangzhou, and the preservation number is GDMCC No: 66588. The YCL29 bacteriocin produced by the application exhibits a significant inhibitory effect on Vibrio parahaemolyticus, and the starter prepared by the strain can be used to improve the flavor quality and metabolic regulation of fermented fish tea, thereby providing a new solution for developing a local starter with the functions of inhibiting raw material source pathogenic bacteria and regulating fermentation quality.

The application belongs to the biological field, and specifically discloses a fish protein fermentation liquid fertilizer rich in dipeptides and small-molecule organic acids and a preparation method. The fish protein liquid fertilizer prepared by the method is rich in active peptides necessary for plant growth and development, including leucine dipeptide, glutamic acid dipeptide and proline dipeptide, and small-molecule organic acids including lactic acid, phenyl lactic acid and gamma-aminobutyric acid. The composition and content of small-molecule metabolites are regulated by controlling the fermentation time, so as to play the regulating function of fish protein leftovers as non-nutritional elements of liquid fertilizer. The application realizes high-value utilization of fishery waste, accurately regulates the content and composition of metabolites of the prepared liquid fertilizer, and the liquid fertilizer can significantly promote the growth of apple trees, improve the soluble solid content and quality of fruits, and has multiple functions of nutrition, soil improvement and stress resistance enhancement.