CN101073416A - Method for processing minced fish flavour sausage by microbe fermentation - Google Patents
Method for processing minced fish flavour sausage by microbe fermentation Download PDFInfo
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Abstract
The invention is concerned with the processing method that uses microorganism fermentation to improve fish clysis, the steps are: quality raw materials of fish - cuts off the head, tail and viscus of fish - cleans - slices - gets meat of fish - rinses - filters and dehydrating - mixes with accessories - adds fermentative agent and mixes - clysises - second fermentation and gelation - sterilization - cooling - finishes production. The invention is with high nutritive value, easy to digestion, easy to carry etc.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of processing method of utilizing microbial fermentation to improve the rotten bowel lavage product special flavour of fish.
Background technology
Fish are one of important sources of protein in the human foods, the contained protein of fish and calcium, phosphorus and vitamin A, D, B
1, B
2Deng material, than pork, animal meats such as chicken are all high, and easily digest and assimilate for human body, and absorptivity is up to 96% because flesh of fish muscle fibre is thinner, structurally flexible, be more suitable for patient, in, the elderly and children are edible.Also contain functional components such as eicosapentaenoic acid (EPA), DHA (DHA), phosphatide in the fish, these bioactivators can promote growing of brain cell, improve memory.In addition, can also reduce the content of cholesterol and triglyceride, cardiovascular and cerebrovascular disease is had certain prevention effect.In recent years, because the outburst of diseases such as bird flu, aftosa, rabid ox disease, people turn to fish product to the sight of consumption from livestock and poultry product gradually.Therefore the exploitation of fish deep processed product has broad prospects.
At present, the fresh-water fishes output of China is considerable, but is to consume in fresh and alive, freezing mode mostly, is easy to be subjected to the restriction of region, time.Because it is expanding economy, along with the pay attention to day by day of people, and the quickening of rhythm of life, natural, safe, food will more get consumer reception easily to food nutrition and security.In recent years, the development speed of the rotten based article of fish is accelerated to some extent, as the production of the existing scale of products such as fish ball, breaded fish stick, frozen minced fillets.
The microbial fermentation meat product is mainly the livestock and poultry meat ferment sausage, it is meant that minced steak is mixed the back with salt, sugar, leavening and spice etc. irritate casing, undergoes microbial fermentation, drying processes has the half-dry type meat products of stable microbiologic properties and good fermenting aroma.Used bacterial classification comprises Lactobacillus plantarum, lactobacillus acidophilus, Lactobacillus saki, Lactobacillus casei, Pediococcus pentosaceus, pediococcus cerevisiae, carnivorous staphylococcus, staphylococcus xylosus etc.
Publication number CN1843211 is a kind of process patent that utilizes microbe mixed culture fermentation agent to make fish meat fermented sausage, this inventive method comprises the preliminary treatment of the raw material flesh of fish, pickle, cut steps such as mixing and beat routed, can, fermentation, drying, cooling, packing and storage, raw material is selected frozen fish or fresh fish for use, and bacterial classification is the mixed culture fermentation agent of microorganisms such as Lactobacillus casei, Lactobacillus plantarum, Pediococcus pentosaceus and staphylococcus xylosus.The product of this patented invention is a kind of half-dry type fermented product without pasteurization.
At present, the rotten converted products of fish is few on the market, and especially the minced fish product is few, main cause: the one, and most of fresh-water fishes belong to difficult gelation fingerling, and the easy deterioration of minced fish gel; The 2nd, fresh-water fishes fishy smell is heavy, and the rotten product of the fish of being processed is not easy to be accepted by the consumer; In addition, in the fermented type product processing, along with pH value in the sweat descends, the gel structure of fish protein can be influenced the institutional framework and the mouthfeel of product by heavy damage.
This patent using microbe mixed culture fermentation agent, through cold fermentation, later stage hot fermentation also make fish albumen form gel simultaneously in earlier stage, adopt the cure fish processing technology of rotten bowel lavage of normal pressure or high pressure sterilization then, solved that fish products fishy smell is heavy, the bad problem of local flavor; Having solved the difficult problem that fermentation makes the rotten bowel lavage product quality of fish deterioration simultaneously.Adopt this technology product processed can preserve longer time or directly preservation at normal temperatures, have better security and convenience.The nutritious easy absorption of product, pleasant, the safety and sanitation of fragrance, suitable modernized large-scale production and people are to the needs of health.
Summary of the invention
The purpose of this invention is to provide the fishy smell that utilizes microbial fermentation technology to slough the rotten bowel lavage product of fish, that gives the good local flavor of product simultaneously utilizes the cure fish processing method of rotten fermentation bowel lavage of microbial fermentation.
The present invention utilizes microbial fermentation to improve the processing method of the rotten bowel lavage product special flavour of fish, and technological process and procedure of processing are as follows:
Quality raw materials fish → cut open extremely scales, head, tail, go internal organ → cleaning → burst → get meat → rinsing → filtering means dehydration → cut to mix (adding auxiliary material) → add leavening and stir → bowel lavage → secondary fermentation and gelation → sterilization → cooling → finished product
The preliminary treatment of A, raw material: fresh fish cutd open respectively kill, scale, decaptitate, truncate, go internal organ, flush away blood stains, black film, burst, machinery are got meat or are got meat and be twisted into fritter by hand;
B, the rinsing water of dehematizing: the rinsing of flesh of fish clear water, fish: water=1: 5～10, stir rinsing 10 minutes, the surperficial rinsing liquid that inclines, water temperature＜10 ℃ at a slow speed.Weight with the flesh of fish after the filtration adds weight before water is reduced to rinsing;
C, cut and mix: (＜10 ℃) at low temperatures, cut earlier and mix 3～8 minutes, add auxiliary material then and cut and mix 10～25 minutes; Auxiliary material adds by flesh of fish mass percent, is respectively: salt 2%～3%, monosodium glutamate 0.1%～0.3%, fecula 2%～4%, white sugar 0.5%～1%, soybean protein isolate 1%～2%, sodium polyphosphate 0.1%～0.3%, natrium citricum 0.05～0.2%;
D, interpolation leavening and bowel lavage: add leavening in cutting the fish gruel of mixing, the starter culture that adds in the fish gruel comprises a kind of or two kinds and the two or more bacterial classifications in lactobacillus bulgaricus, streptococcus thermophilus, diacetyl streptococcus lactis, the Angel high-activity yeast.The mixed culture fermentation agent of inoculation will and enlarge through overactivation and cultivate before adding, and made bacteria suspension with sterilized water.Bacterial classification is than being lactobacillus bulgaricus: streptococcus thermophilus: diacetyl streptococcus lactis: Angel high-activity yeast=1: (0.5～2): (0.2～2): (0.05～2), bacterial classification after the activation is mixed in proportion, be inoculated in the fish gruel, inoculum concentration is 1 * 10 by the zymophyte number in every gram fish cream
4Cfu/g～1 * 10
7Cfu/g.Mix the back by 50g～200g/ root bowel lavage, tying;
E, primary fermentation: 5 ℃～25 ℃ condition bottom fermentations 2～48 hours;
F, after fermentation and gelation: made the fish gruel finish after fermentation in 1～6 hour and make the rotten albumen of fish form gel 40 ℃～45 ℃ insulations;
G, sterilization: product is at 80 ℃～100 ℃ or 115 ℃～121 ℃ pasteurization 0.5～1.5h;
H, cooling, storage: after the product cooling of 80 ℃～100 ℃ of sterilizations, store at low temperatures; After the product cooling of 115 ℃～121 ℃ of sterilizations, can preserve at normal temperatures.
Canned used casing can be Collagent casing for sausages, pig sheep casing, fabric casing for sausage or PVDC and other type plastic casing.
The advantage that the present invention utilizes microbial fermentation to improve the processing method of the rotten bowel lavage product special flavour of fish is: the rotten fermentation of fish bowel lavage product has and is of high nutritive value, digest and assimilate easily, be convenient to that preservation is easy for carrying and eating, security good, do not have the characteristics such as fishy smell, unique flavor of fresh-water fishes, the goods mouthfeel of being processed is fresh and tender, good springiness, fragrance are pleasant.Simultaneously, the present invention can effectively utilize the fresh-water fishes resources advantage of China, transforms low value fish, the especially large-scale production for fresh-water fishes effective way is provided.
Specifically the present invention is in conjunction with modern food processing and fermentation technique, and the advantage that the rotten fermentation of the fish of being developed sausage food is compared with traditional surimi product is:
(1) local flavor is better: the raw material flesh of fish has dense fishy smell, but metabolism by microorganism, micromolecular fishy smell material participates in the macromolecular substances that anabolism is transformed into no fishy smell, the modification of fishy smell material generation molecular structure under the effect of microbial enzyme simultaneously, transform into the composition of no fishy smell, thereby reach the purpose of no fishy smell or reduction fishy smell.In addition, the peptide that produces in the metabolic process, amino acid, lactic acid, ethanol, biacetyl etc. can give bowel lavage special local flavor.
(2) safer, shelf life is longer: do not add any anticorrisive agent in the whole processing, adopt low temperature and high temperature fermenting twice technology, effectively suppress the growth of corrupt and invasive organism.Can fully guarantee the security and the keeping quality of the rotten bowel lavage of fish by sterilization.
(3) quality and the color and luster of the rotten bowel lavage of fish improve: by the control fabrication process condition quality of product is improved.In addition, the whiteness of fermentation back flesh of fish bowel lavage increases, and the color and luster of fish gruel is improved.
(4) nutritive value is higher: after the fermentation, the flesh of fish also can produce the necessary multivitamin of human nutrition such as VB1, VB2, VB6, VB12 etc. except that having kept whole nutritional labelings.
The specific embodiment
Embodiment one:
Fresh grass carp cutd open kill, scale, decaptitate, truncate, go internal organ, flush away blood stains, black film, burst cleans back machinery and gets meat, the clear water rinsing, fish: water=1: 10, stir at a slow speed water temperature＜10 ℃, and watery blood is fully oozed out, and the elimination rinsing liquid repeats 2 times; Filter, the weight of the flesh of fish is added weight before water is reduced to rinsing.The 100kg grass carp flesh of fish under (＜10 ℃) condition, is cut earlier and is mixed 5 minutes at low temperatures, adds salt 2kg then, monosodium glutamate 0.2kg, fecula 2kg, white sugar 1kg, soybean protein isolate 2kg, sodium polyphosphate 0.2kg, natrium citricum 0.05%.Cut and mix 10 minutes; In cutting the fish gruel of mixing, inoculate mixed culture fermentation agent (lactobacillus bulgaricus: streptococcus thermophilus: diacetyl streptococcus lactis=1: 1: 1), according to inoculum concentration 1 * 10
6The cfu/g inoculation continues to cut and mixes 10 minutes, mixes the back bowel lavage, presses 100g/ root tying.10 ℃ of condition bottom fermentations 48 hours.Then, finished after fermentation in 1 hour 41 ℃ of insulations, and make the rotten albumen of fish form gel, 90 ℃ of water-bath heating made the rotten intestines moulding of fish in 60 minutes, and finished sterilization process, and the cooling back is 0～10 ℃ of storage down.
Embodiment two:
Fresh bighead cutd open kill, scale, decaptitate, truncate, go internal organ, flush away blood stains, black film, burst is after cleaning back manual peeling, stripping and slicing, being twisted into fritter, the clear water rinsing, fish: water=1: 8, stir at a slow speed water temperature＜10 ℃, make the watery blood stripping, the elimination rinsing liquid repeats 2 times; Filter, the weight of the flesh of fish is added weight before water is reduced to rinsing.The 100kg grass carp flesh of fish under (＜10 ℃) condition, is cut earlier and is mixed 5 minutes at low temperatures, adds salt 2.5kg then, monosodium glutamate 0.3kg, fecula 3kg, white sugar 0.8kg, soybean protein isolate 1.5kg, sodium polyphosphate 0.25kg, natrium citricum 0.1%.Continue to cut and mix 20 minutes; In cutting the fish gruel of mixing, inoculate mixed culture fermentation agent (lactobacillus bulgaricus: streptococcus thermophilus: diacetyl streptococcus lactis: Angel high-activity yeast=1: 0.5: 0.5: 0.5), according to inoculum concentration 1 * 10
7The cfu/g inoculation mixes the back bowel lavage, presses 120g/ root tying.15 ℃ of condition bottom fermentations 12 hours.Finished after fermentation in 2 hours 42 ℃ of insulations, and make the rotten albumen of fish form gel, 121 ℃ of sterilizations made the rotten intestines moulding of fish in 90 minutes, storage at normal temperatures after the cooling.
Claims (4)
1, utilize microbial fermentation to improve the processing method of the rotten bowel lavage product special flavour of fish, it is characterized in that: may further comprise the steps:
The preliminary treatment of A, raw material: the raw material fish comprises fresh-water fishes, seawater fish, and the freezing fish of fresh fish or high-quality is cutd open the raw material fish and kills, scales, decaptitates, truncates, goes internal organ, cleaning, burst, and machinery is got meat or manually got meat and be twisted into fritter;
B, the rinsing water of dehematizing: the rinsing of flesh of fish clear water, fish: water=1: 5～10, stir at a slow speed, water temperature＜10 ℃, rinsing 10 minutes, the elimination rinsing liquid adds weight before water is reduced to rinsing with the weight of the flesh of fish;
C, cut and mix: at low temperatures＜10 ℃, cut earlier and mix 3～8 minutes, add auxiliary material then and cut and mix 10～25 minutes;
D, add leavening and bowel lavage: in cutting the fish gruel of mixing, add leavening, starter culture is formed and is comprised lactobacillus bulgaricus, be Lactobacillus bulgaricus, streptococcus thermophilus, be Strepotcoccus thermophilus, the diacetyl streptococcus lactis, be L.diactylacis, the Angel high-activity yeast, with wherein any one, or two kinds and two or more mixing by a certain percentage, bacterial classification is than being lactobacillus bulgaricus: streptococcus thermophilus: diacetyl streptococcus lactis: Angel high-activity yeast=1: 0.5～2: 0.2～2: 0.05～2, inoculum concentration 1 * 10
4Cfu/g～1 * 10
7Cfu/g.Mix bowel lavage;
E, primary fermentation: 5 ℃～25 ℃ condition bottom fermentations 2～48 hours;
F, after fermentation and gelation: made the fish gruel finish after fermentation in 1～6 hour and make the rotten albumen of fish form gel 40 ℃～45 ℃ insulations;
G, sterilization: product is at 80 ℃～100 ℃ or 115 ℃～121 ℃ pasteurization 0.5～1.5h;
H, cooling, storage: after the product cooling of 80 ℃～100 ℃ of sterilizations, store at low temperatures; After the product cooling of 115 ℃～121 ℃ of sterilizations, can preserve at normal temperatures.
2, the processing method of utilizing microbial fermentation to improve the rotten bowel lavage product special flavour of fish according to claim 1, it is characterized in that: described raw material fish comprises fresh-water fishes, seawater fish, the freezing fish of fresh fish or high-quality.
3, the processing method of utilizing microbial fermentation to improve the rotten bowel lavage product special flavour of fish according to claim 1 is characterized in that: described auxiliary material, count by flesh of fish mass percent: and salt 2%～3%, monosodium glutamate 0.1%～0.3%, starch 2%～4%; Glucose or sucrose 0.5%～1%, soybean protein isolate 1%～2%, sodium polyphosphate 0.1%～0.3%, natrium citricum 0.05～0.2%.
4, the processing method of utilizing microbial fermentation to improve the rotten bowel lavage product special flavour of fish according to claim 1, it is characterized in that: the used casing of can be Collagent casing for sausages, pig sheep casing, fabric casing for sausage or PVDC and other type plastic casing.
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| CNB2007100524401A CN100563468C (en) | 2007-06-08 | 2007-06-08 | Utilize microbial fermentation to improve the processing method of the rotten bowel lavage product special flavour of fish |
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| CN110786477A (en) * | 2019-11-22 | 2020-02-14 | 中国海洋大学 | Sturgeon crispy-bone-flavored sausage and making method thereof |
| CN111109330A (en) * | 2020-02-17 | 2020-05-08 | 江苏里物食品科技有限公司 | Method for preparing seafood stuffing baked food by utilizing biological fermentation technology |
| CN112006239A (en) * | 2020-09-22 | 2020-12-01 | 尚朝阳 | Canned fish and preparation method thereof |
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