19 results about "Fermented fish" patented technology

The present technical solution discloses a method for producing fermented fish sausages and fermented fish sausages that improve the distinctive flavor of the sausage. The present invention adds 5-pyridoxal phosphate, which is a cofactor that catalyzes the transaminase reaction and can catalyze the leucine in the fish protein to produce α-ketoisocaproic acid, thereby increasing the content of 3-methylbutyraldehyde; by adding a composite fermentation agent, Lactococcus lactis subspecies cremoris contains transaminase, which promotes the catabolism of leucine and isoleucine to produce 3-methylbutyraldehyde and 2-methylbutyraldehyde; Lactobacillus sakei contains α-ketoacid decarboxylase, which promotes the catabolism of leucine to produce 3-methylbutyraldehyde. The present technical solution can improve the fermentation efficiency of naturally fermented sausages and regulate the flavor of the fermented sausages, so that the fermented fish sausages have a rich caramelized aroma, fruity flavor, and bacon flavor, and a delicate, smooth, and elastic taste.

The invention discloses a lactobacillus brevis SMF L6 strain for improving the characteristic flavor of fermented fish and application thereof, and belongs to the technical field of aquatic product processing. According to the method disclosed by the invention, low-temperature fermentation is carried out by utilizing a sake lactobacillus wide cloth SMF L6 direct vat set fermentation inoculant to regulate and control the flavor; the method can effectively promote the production of flavor substances such as n-hexyl alcohol, eudesmol, 2-ethylhexyl alcohol, 4-platycladi alcohol, linalool, 4-terpene alcohol, alpha-terpilenol, piperonone, beta-myrcene, alpha-terpinene, D-limonene, beta-phellandrene, gamma-terpinene and the like in the fermented fish. The content of pungent smell and fishy smell substances such as acetic acid, p-xylene, o-xylene, trimethylamine, methyl mercaptan and carbon disulfide is reduced.

The invention discloses a compound probiotic fermented fish sauce and a preparation method thereof. The method comprises the following steps: cleaning fish and leftovers, adding distilled water, pulping to obtain fish cream, adding beta-D-glucose, glucose oxidase and catalase into the fish cream, and carrying out primary enzymolysis under stirring; adjusting the pH value of the primary enzymatic hydrolysate to be neutral, adding a compound enzyme to carry out secondary enzymatic hydrolysis, and carrying out enzyme deactivation to obtain a secondary enzymatic hydrolysate; adding table salt to obtain enzymatic hydrolysate; soybean meal, green beans, bran and water are mixed to obtain a koji material, the koji material is cooled to the room temperature after high-pressure sterilization, compound probiotics are inoculated for koji making, mold koji is added into the enzymatic hydrolysate for fermentation, electrodialysis desalination is conducted on fermentation liquor, then high-pressure sterilization is conducted, and the fish sauce is obtained. The fishy smell in the leftovers is removed by adding beta-D-glucose, glucose oxidase and catalase, and then the fishy smell is further degraded through fermentation; the green beans are added into the koji to prepare the koji, so that the fish sauce obtained by fermentation can keep specific fragrance, and the fish sauce product with good flavor and low fishy smell is obtained.

The invention discloses lactic acid bacteria for improving flavor quality of marine products and application thereof and belongs to the technical field of microorganisms. According to the invention, two excellent lactic acid bacteria strains, namely plant milk plant bacteria DZ3-1 and digestion associated lactobacillus DZ3-6, capable of remarkably improving the flavor of fermented marine products are screened from fish sauce, shrimp sauce, eel sauce and Dai mountain salted fish. A result shows that the L, plantarum DZ3-1 and the C, alimentarius DZ3-6 have relatively high flavor enzyme activity, and the flavor enzyme activity of the L, plantarum DZ3-1 and the C, alimentarius DZ3-6 is relatively high. The two strains both produce two flavor compounds (1-pentene-3-ketone and 3-methylbutyric acid), and the OAV value of the two flavor compounds is greater than 1, which indicates that the compounds significantly contribute to the overall flavor of the fermented fish ISP.

The invention discloses pediococcus pentosaceus Ppe-YC39 capable of enhancing the nutritional activity and flavor of fish tea and inhibiting formation of biogenic amine and application of the pediococcus pentosaceus Ppe-YC39. Wherein the pediococcus pentosaceus Ppe-YC39 is preserved in the Guangdong Microbial Culture Collection Center, and the preservation number of the pediococcus pentosaceus Ppe-YC39 is GDMCC No: 66920. The pediococcus pentosaceus Ppe-YC39 disclosed by the invention has a probiotic attribute equivalent to or even better than that of a commercial strain lactobacillus plantarum LGG, and when the pediococcus pentosaceus Ppe-YC39 is applied to fish tea fermentation, the content of amino acid and fatty acid in the fermented fish tea can be remarkably increased, and the content of biogenic amine is remarkably reduced.

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.

The invention belongs to the technical field of food processing, and particularly relates to a method for improving the flavor of instant fish head soup, the fish head soup is prepared by ultrasonic-assisted boiling, and the flavor of the perch fish head soup is improved in combination with fermented bacillus tropicalis SCSMX-8. The taste components and volatile flavor components of the perch head soup and the fermented fish head soup are measured by methods such as sensory evaluation, peptidomics, solid-phase microextraction / gas chromatography-mass spectrometry and the like, and the influence of a bacillus tropicalis fermentation method on the flavor characteristics of the perch head soup is explored. According to the invention, a technical basis is provided for development and industrial production of the lateolabrax japonicus head soup and the pretreated product thereof, and lateolabrax japonicus byproducts which are not fully utilized are converted into economically feasible and environmentally sustainable food.

The invention discloses a flavored fermented fish sausage product and a preparation method thereof, and belongs to the technical field of food processing. The yolk is used for replacing pig fat, the fatty acid composition of the product can be enriched, excessive intake of saturated fatty acid is avoided, the content of the saturated fatty acid is reduced by 50%, and the overall texture and taste are not affected. The yolk is used for replacing pig fat, so that the fermented fish meat sausage is more attractive in color and luster, the yellowness value is changed from negative to positive, and the fermented fish meat sausage has a typical orange yellow characteristic. According to the invention, the yolk is used for replacing pig fat, so that the flavor is richer, and ten key different flavor compounds (VIPgt; 1) comprising five alcohols, three aldehydes, one ketone and one ether.

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 an ecological breeding method for four major Chinese carps. The ecological breeding method comprises the following steps: S1, a fry pond breeding stage: (1) supplementing fermented fish guano, liquid chlorella and liquid compound probiotics into a pond to construct a bacteria-algae cooperative system to improve water quality before fry putting; (2) feeding the fries with mixed feed after the fries are put; s2, a large-water-surface breeding stage: after the fry grow to a fingerling specification, transferring the fry to a large-water-surface breeding environment, stopping manual feed feeding, and only regularly supplementing liquid chlorella and liquid compound probiotics; s3, a fishing and harvesting stage, wherein concentrated fishing is conducted after the breeding period is finished. According to the ecological breeding method for the four major Chinese carps, the breeding environment is optimized through the fermented fish guano, the chlorella and the composite probiotics component bacterium-alga cooperative system, the water quality is improved in the fry stage, dissolved oxygen is increased, pathogenic bacteria are inhibited, and the disease risk is reduced. The ecological breeding method gives consideration to environment friendliness, quality improvement and economic benefits, and is suitable for efficient and healthy breeding of the four major Chinese carps on the large water surface.

The invention discloses lactobacillus paracasei and a method for compensating flavor of low-salt fermented aquatic products by utilizing bacterium-fungus co-culture, and belongs to the technical field of aquatic product processing. The method comprises the following steps: mixing staphylococcus xylosus, casei paracasei and kluyveromyces marxianus, inoculating the mixture into a salt aqueous solution to form a pickling solution, and preparing the fermented fish by using the pickling solution. The fermented fish prepared by the method disclosed by the invention has a unique flavor, and the fragrance and the salty taste of the low-salt fermented fish are enhanced. Staphylococcus xylosus and Lactobacillus paracasei are separated from sour meat, Kluyveromyces marxianus is separated from butter, the lipid decomposition capacity of the separated Staphylococcus xylosus is larger than that of Kluyveromyces marxianus, and the Lactobacillus paracasei cannot decompose lipid, so that the three bacteria are mixed and applied to preparation of fermented fish, and the fermentation efficiency of the fermented fish is improved. The excessive hydrolysis of the strain on lipid is favorably inhibited, and the aroma and flavor of the fermented fish are enhanced.

The invention discloses plant lactobacillus, a fermented fish product and a preparation method of the fermented fish product, the plant lactobacillus is preserved in China Center for Type Culture Collection on July 11, 2025, the preservation address is No. 299, eight road, Wuchang District, Wuhan City, Hubei Province, and the preservation number is CCTCC M 20251561. When the plant lactobacillus is applied to processing of the cured fish, the plant lactobacillus can grow and breed in a large scale and secrete lipase and protease, the content of free amino acid, volatile flavor substances and free fatty acid in fermented fish meat is remarkably increased, and the flavor of a fermented fish product is effectively improved; in addition, after inoculated fermentation, the palatable taste and sweetness in the fermented fish product are remarkably improved. According to the method disclosed by the invention, a mode of combining low salt with plant lactobacillus fermentation is adopted, so that the preparation period is greatly shortened, the color and luster of the fermented fish product are also improved, the whiteness of fish meat is increased, low-salt (1.5%) fermentation is realized, the health hidden danger of the traditional high-salt fish product is solved, and the flavor metabolism pathway is directionally regulated and controlled through strains, so that the content of delicate flavor and aroma substances is remarkably improved.

An object of the present invention is to produce a fermented food using fish offal as a raw material by simply adjusting the fermentation temperature without adding salts. 【Solution means】In order to effectively reduce the unpleasant odor of fish and the bitterness of fish offal, and to ferment fish offal without adding any salt and increase the umami flavor, the present invention divides the fermentation process into two stages. In the primary fermentation process, low-temperature fermentation is carried out at 35°C to 45°C, and in the secondary fermentation process, high-temperature fermentation is carried out at 55°C to 70°C. It is a method for producing a fermented food characterized by this.

The invention discloses a preparation method of lactobacillus fermented fish cakes easy to swallow, and belongs to the technical field of food processing. The preparation method comprises the following steps: performing low-temperature semi-unfreezing on frozen surimi, adjusting the water content, performing empty grinding on the surimi, adding table salt, performing chopping and mixing, adding starch, and performing continuous chopping and mixing so as to form surimi gel; lactobacillus plantarum is dissolved in water, and the mixture is added into the minced fillet gel to be chopped and mixed; performing lactobacillus plantarum fermentation on the uniformly mixed surimi sausage at a constant temperature under proper conditions; the fermented minced fillet is subjected to a water bath at 40 DEG C for 30 min, and is transferred to a water bath at 90 DEG C for 30 min to obtain the fermented fish After heating is finished, the fermented fish cake is rapidly put into ice water to be cooled, and low-temperature refrigeration is conducted. By optimizing fermentation process conditions, the lactobacillus fermented fish cake easy to swallow, which is excellent in quality and suitable for being eaten by people with difficulty in swallowing, is developed, the diet requirements of the people with difficulty in swallowing are met, and meanwhile, the development of special diet foods is promoted.

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.

The invention belongs to the technical field of food biology, and particularly relates to an anti-aging product rich in collagen peptide and an enzyme-bacterium synergistic production method of the anti-aging product. According to the present invention, swimming bladder is adopted as a raw material, blueberry is adopted as a carrier, protein precise enzyme digestion, flavor quantitative recombination, function targeting regulation and other technologies are integrated, and the synergistic effect between pepsase and plant lactobacillus is utilized to create the new generation of fermentation type fish source collagen peptide beverage; the product is free of any food additive and high in food safety; the color is purplish red and bright, the texture is uniform and stable, the taste is moderately sour and sweet, the smell is strong and harmonious, and the sensory quality is high; and by utilizing the synergistic effect among the collagen peptide, the blueberry nutritional functional components, the probiotics and metabolic conversion products thereof and other components, the physiological efficacy is high. The technical product breaks through the pain points of low sensory quality, poor food safety, low physiological efficacy, lack of high-end products, serious homogenization involute and the like of the current collagen peptide product, and is beneficial to sustainable and high-quality development of the industry.