CN101313736A - Method for removing the smell of fish of fresh water fish slices - Google Patents
Method for removing the smell of fish of fresh water fish slices Download PDFInfo
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- CN101313736A CN101313736A CNA2008101320571A CN200810132057A CN101313736A CN 101313736 A CN101313736 A CN 101313736A CN A2008101320571 A CNA2008101320571 A CN A2008101320571A CN 200810132057 A CN200810132057 A CN 200810132057A CN 101313736 A CN101313736 A CN 101313736A
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- fillet
- bacterium liquid
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Abstract
The invention relates to a method for deodourization of a freshwater fish slice. The method comprises the following steps: firstly, a freeze-dry lactic acid bacteria liquid and a lactobacillus thermophilus bacteria liquid are prepared; secondly, the fish slice is prepared; thirdly, the freeze-dry lactic acid bacteria liquid is utilized for deodourization and primary fermentation; and fourthly, the lactobacillus thermophilus bacteria liquid is utilized for deodourization and secondary fermentation. The protein loss rate of the method is low, and the deodourization is complete.
Description
Technical field
The present invention relates to a kind of processing of aquatic products method, relate in particular to a kind of fish of fresh water fish slices fishy-removing-method.
Background technology
The eighties in last century, after the fillet processing industry changes China over to, China's aquatic product enterprise makes full use of the resourceful advantage of local manpower, greatly develop processing industry, especially coastal area such as Fujian, all kinds of aquatic products processing factory has surpassed thousand families, and the processing of aquatic products total amount reaches 1,000,000 tons, makes it to become the processing base in the whole world.At present, traditional aquatic products fermented fish sheet mainly adopt sponge dough method that raw meat is taken off in the gruel of fresh-water fishes fish or adopt active carbon to hydrolysate take off the raw meat debitterize, cause protein lost higher, it is not thorough to take off raw meat, and heavier fishlike smell is arranged.
Summary of the invention
It is low that technical problem to be solved by this invention provides a kind of protein lost, removes fishy smell fish of fresh water fish slices fishy-removing-method completely.
For solving the problems of the technologies described above, the present invention adopts following technical proposals: a kind of fish of fresh water fish slices fishy-removing-method the steps include:
(1) preparation freeze-dried lactic acid bacteria bacterium liquid and lactobacillus Beijerinc bacterium liquid
According to percentage by weight is freeze-dried lactic acid bacteria pulvis: water=3-5: it is that the freeze-dried lactic acid bacteria bacterium liquid of 3-5% is stand-by that 100 ratio is mixedly configured into concentration with freeze-dried lactic acid bacteria pulvis and water;
According to percentage by weight is lactobacillus Beijerinc pulvis: water=3-5: it is that the lactobacillus Beijerinc bacterium liquid of 3-5% is stand-by that 100 ratio is mixedly configured into concentration with lactobacillus Beijerinc pulvis and water;
(2) preparation fillet
Select the fish body of weight, stored up 12-14 hour greater than 550 grams; Fresh-water fishes are cut kill, bloodletting and remove head, select the decaptitate fish bodies of weight with platform scale greater than 350 grams, it is stand-by to go fish-bone to make fillet;
(3) utilize freeze-dried lactic acid bacteria bacterium liquid to take off the raw meat one time fermentation
Earlier be surface and the flesh noodles that the freeze-dried lactic acid bacteria bacterium liquid of 3%-5% evenly is sprayed at fillet with concentration, then up with the fillet flesh noodles, surface overlays in the fermentation tank towards lower leaf, fillet lamination in the described fermentation tank is at least three layers, sealing fermentation tank lid carries out one time fermentation, the time of one time fermentation is 1.5-2 hour, and temperature is 30-35 ℃;
(4) utilize lactobacillus Beijerinc bacterium liquid to take off the raw meat secondary fermentation
When fermentation jar temperature surpasses 35 ℃, open the fermentation tank lid, with the fillet surface up, flesh noodles carries out turn-over down, and evenly to spray resistant to elevated temperatures concentration at every layer of fillet skin, meat two sides be 3%-5% lactobacillus Beijerinc bacterium liquid, covers the lid of fermentation tank then, carries out secondary fermentation, the time of secondary fermentation is 2-2.5 hour, and that finishes fillet takes off the raw meat processing technology.
Protein lost of the present invention is low, and it is thorough to remove fishy smell.
The specific embodiment
Embodiment 1
A kind of fish of fresh water fish slices fishy-removing-method the steps include:
(1) preparation freeze-dried lactic acid bacteria bacterium liquid and lactobacillus Beijerinc bacterium liquid
According to percentage by weight freeze-dried lactic acid bacteria pulvis and water being mixedly configured into concentration is that 3% freeze-dried lactic acid bacteria bacterium liquid is stand-by;
According to percentage by weight lactobacillus Beijerinc pulvis and water being mixedly configured into concentration is that 3% lactobacillus Beijerinc bacterium liquid is stand-by;
(2) preparation fillet
Select the fish body of weight, stored up 12 hours greater than 550 grams; Fresh-water fishes are cut kill, bloodletting and remove head, select the decaptitate fish bodies of weight with platform scale greater than 350 grams, it is stand-by to go fish-bone to make fillet;
(3) utilize freeze-dried lactic acid bacteria bacterium liquid to take off the raw meat one time fermentation
Earlier be surface and the flesh noodles that 3% freeze-dried lactic acid bacteria bacterium liquid evenly is sprayed at fillet with concentration, then up with the fillet flesh noodles, surface overlays in the fermentation tank towards lower leaf, fillet lamination in the described fermentation tank is six layers, sealing fermentation tank lid carries out one time fermentation, the time of one time fermentation is 1.5 hours, and temperature is 30 ℃;
(4) utilize lactobacillus Beijerinc bacterium liquid to take off the raw meat secondary fermentation
When fermentation jar temperature surpasses 35 ℃, open the fermentation tank lid, with the fillet surface up, flesh noodles carries out turn-over down, and evenly to spray resistant to elevated temperatures concentration at every layer of fillet skin, meat two sides be 3% lactobacillus Beijerinc bacterium liquid, covers the lid of fermentation tank then, carries out secondary fermentation, the time of secondary fermentation is 2.5 hours, and that finishes fillet takes off the raw meat processing technology.
Embodiment 2
A kind of fish of fresh water fish slices fishy-removing-method the steps include:
(1) preparation freeze-dried lactic acid bacteria bacterium liquid and lactobacillus Beijerinc bacterium liquid
According to percentage by weight freeze-dried lactic acid bacteria pulvis and water being mixedly configured into concentration is that 5% freeze-dried lactic acid bacteria bacterium liquid is stand-by;
According to percentage by weight lactobacillus Beijerinc pulvis and water being mixedly configured into concentration is that 5% lactobacillus Beijerinc bacterium liquid is stand-by;
(2) preparation fillet
Select the fish body of weight, stored up 14 hours greater than 2000 grams; Fresh-water fishes are cut kill, bloodletting and remove head, select the decaptitate fish bodies of weight with platform scale greater than 1273 grams, it is stand-by to go fish-bone to make fillet;
(3) utilize freeze-dried lactic acid bacteria bacterium liquid to take off the raw meat one time fermentation
Earlier be surface and the flesh noodles that 5% freeze-dried lactic acid bacteria bacterium liquid evenly is sprayed at fillet with concentration, then up with the fillet flesh noodles, surface overlays in the fermentation tank towards lower leaf, fillet lamination in the described fermentation tank is three layers, sealing fermentation tank lid carries out one time fermentation, the time of one time fermentation is 2 hours, and temperature is 35 ℃;
(4) utilize lactobacillus Beijerinc bacterium liquid to take off the raw meat secondary fermentation
When fermentation jar temperature surpasses 35 ℃, open the fermentation tank lid, with the fillet surface up, flesh noodles carries out turn-over down, and evenly to spray resistant to elevated temperatures concentration at every layer of fillet skin, meat two sides be 5% lactobacillus Beijerinc bacterium liquid, covers the lid of fermentation tank then, carries out secondary fermentation, the time of secondary fermentation is 2 hours, and that finishes fillet takes off the raw meat processing technology.
Embodiment 3
A kind of fish of fresh water fish slices fishy-removing-method the steps include:
(1) preparation freeze-dried lactic acid bacteria bacterium liquid and lactobacillus Beijerinc bacterium liquid
According to percentage by weight freeze-dried lactic acid bacteria pulvis and water being mixedly configured into concentration is that 4% freeze-dried lactic acid bacteria bacterium liquid is stand-by;
According to percentage by weight lactobacillus Beijerinc pulvis and water being mixedly configured into concentration is that 4% lactobacillus Beijerinc bacterium liquid is stand-by;
(2) preparation fillet
Select the fish body of weight, stored up 13 hours greater than 1000 grams; Fresh-water fishes are cut kill, bloodletting and remove head, select the decaptitate fish bodies of weight with platform scale greater than 636 grams, it is stand-by to go fish-bone to make fillet;
(3) utilize freeze-dried lactic acid bacteria bacterium liquid to take off the raw meat one time fermentation
Earlier be surface and the flesh noodles that 4% freeze-dried lactic acid bacteria bacterium liquid evenly is sprayed at fillet with concentration, then up with the fillet flesh noodles, surface overlays in the fermentation tank towards lower leaf, fillet lamination in the described fermentation tank is four layers, sealing fermentation tank lid carries out one time fermentation, the time of one time fermentation is 2 hours, and temperature is 33 ℃;
(4) utilize lactobacillus Beijerinc bacterium liquid to take off the raw meat secondary fermentation
When fermentation jar temperature surpasses 35 ℃, open the fermentation tank lid, with the fillet surface up, flesh noodles carries out turn-over down, and evenly to spray resistant to elevated temperatures concentration at every layer of fillet skin, meat two sides be 4% lactobacillus Beijerinc bacterium liquid, covers the lid of fermentation tank then, carries out secondary fermentation, the time of secondary fermentation is 2 hours, and that finishes fillet takes off the raw meat processing technology.
As mentioned above, a kind of fish of fresh water fish slices fishy-removing-method of the present invention provides embodiment preferably, but embodiment is not limited thereto, and the approximate or identical person of structure, device, feature of every and invention all belongs to the scope of protection of the invention.
Claims (1)
1, a kind of fish of fresh water fish slices fishy-removing-method is characterized in that:
The steps include:
(1) preparation freeze-dried lactic acid bacteria bacterium liquid and lactobacillus Beijerinc bacterium liquid
According to percentage by weight freeze-dried lactic acid bacteria pulvis and water being mixedly configured into concentration is that the freeze-dried lactic acid bacteria bacterium liquid of 3-5% is stand-by;
According to percentage by weight lactobacillus Beijerinc pulvis and water being mixedly configured into concentration is that the lactobacillus Beijerinc bacterium liquid of 3-5% is stand-by;
(2) preparation fillet
Select the fish body of weight, stored up 12-14 hour greater than 550 grams; Fresh-water fishes are cut kill, bloodletting and remove head, select the decaptitate fish bodies of weight with platform scale greater than 350 grams, it is stand-by to go fish-bone to make fillet;
(3) utilize freeze-dried lactic acid bacteria bacterium liquid to take off the raw meat one time fermentation
Earlier be surface and the flesh noodles that the freeze-dried lactic acid bacteria bacterium liquid of 3%-5% evenly is sprayed at fillet with concentration, then up with the fillet flesh noodles, surface overlays in the fermentation tank towards lower leaf, fillet lamination in the described fermentation tank is at least three layers, sealing fermentation tank lid carries out one time fermentation, the time of one time fermentation is 1.5-2 hour, and temperature is 30-35 ℃;
(4) utilize lactobacillus Beijerinc bacterium liquid to take off the raw meat secondary fermentation
When fermentation jar temperature surpasses 35 ℃, open the fermentation tank lid, with the fillet surface up, flesh noodles carries out turn-over down, and evenly to spray resistant to elevated temperatures concentration at every layer of fillet skin, meat two sides be 3%-5% lactobacillus Beijerinc bacterium liquid, covers the lid of fermentation tank then, carries out secondary fermentation, the time of secondary fermentation is 2-2.5 hour, and that finishes fillet takes off the raw meat processing technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101320571A CN101313736B (en) | 2008-07-22 | 2008-07-22 | Method for removing the smell of fish of fresh water fish slices |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101320571A CN101313736B (en) | 2008-07-22 | 2008-07-22 | Method for removing the smell of fish of fresh water fish slices |
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| Publication Number | Publication Date |
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| CN101313736A true CN101313736A (en) | 2008-12-03 |
| CN101313736B CN101313736B (en) | 2011-01-05 |
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| CN2008101320571A Expired - Fee Related CN101313736B (en) | 2008-07-22 | 2008-07-22 | Method for removing the smell of fish of fresh water fish slices |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039580A (en) * | 2013-01-10 | 2013-04-17 | 浙江大学 | Preservative and fresh-keeping method for fish meat |
| CN104757091A (en) * | 2015-04-07 | 2015-07-08 | 莆田市汇丰食品工业有限公司 | Method for preserving freshness and preventing blackening of canned abalone |
| CN106616526A (en) * | 2016-10-19 | 2017-05-10 | 西华大学 | Processing method of ready-to-eat salmon |
| CN110024937A (en) * | 2019-04-18 | 2019-07-19 | 大连工业大学 | A kind of production method for fishbone dust of fermenting |
| CN112075571A (en) * | 2020-09-25 | 2020-12-15 | 成都大学 | Method for removing fishy smell by interfacial fermentation |
-
2008
- 2008-07-22 CN CN2008101320571A patent/CN101313736B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039580A (en) * | 2013-01-10 | 2013-04-17 | 浙江大学 | Preservative and fresh-keeping method for fish meat |
| CN103039580B (en) * | 2013-01-10 | 2014-03-19 | 浙江大学 | Preservative and fresh-keeping method for fish meat |
| CN104757091A (en) * | 2015-04-07 | 2015-07-08 | 莆田市汇丰食品工业有限公司 | Method for preserving freshness and preventing blackening of canned abalone |
| CN106616526A (en) * | 2016-10-19 | 2017-05-10 | 西华大学 | Processing method of ready-to-eat salmon |
| CN110024937A (en) * | 2019-04-18 | 2019-07-19 | 大连工业大学 | A kind of production method for fishbone dust of fermenting |
| CN112075571A (en) * | 2020-09-25 | 2020-12-15 | 成都大学 | Method for removing fishy smell by interfacial fermentation |
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| Publication number | Publication date |
|---|---|
| CN101313736B (en) | 2011-01-05 |
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