CN101356981A - Method for pickling fresh water fish - Google Patents
Method for pickling fresh water fish Download PDFInfo
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- CN101356981A CN101356981A CNA2008101964136A CN200810196413A CN101356981A CN 101356981 A CN101356981 A CN 101356981A CN A2008101964136 A CNA2008101964136 A CN A2008101964136A CN 200810196413 A CN200810196413 A CN 200810196413A CN 101356981 A CN101356981 A CN 101356981A
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- pickle
- fish
- zinc ion
- pickling
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Abstract
The invention discloses a method for preserving fresh water fish. The method comprises the steps of killing, washing, preserving, drying and packing. The preserving steps comprise after being processed, round fish is placed in pickle at the temperature of 10-15 DEG C for 24-36 hours; wherein, the prepared pickle is of 4% salt solution containing 2%-3%(W/W) of glucose, 3 per thousand-4 per thousand (W/W) of zinc ion, 1%-2%(W/W) of a blended leaven; the blended leaven is selected from the mixture of two or more than two of Lactobacillus casei (L.casei), Lactobacillus plant arum (L.plantarum), Staphylococcus xylosus (S.xylosus) or Pediococcus pentosaceus (L.pentosaceus) with the same mass. In the method, the pickle with low baume degree is added with beneficial microbes and the zinc ion to increase substrate concentration activation enzyme, breed the beneficial microbes, and restrain the generation of molds. The preserved fish has low salt content and good flavor, and is easy to store.
Description
Technical field
The present invention relates to the processing method of a kind of fresh-water fishes, belong to technical field of aquatic product processing.
Background technology
In recent years, along with the development of China's freshwater aquaculture industry, fresh-water fishes output increased rapidly.At present, fresh-water fishes mainly are by marketing fresh.The fresh-water fishes meat is good, and is nutritious, and seasonality is grasped easily, but has shortcomings such as spur is many, perishable or frighten seriously.General fresh-water fishes in-vivo tissue protease activities is about 25 degrees centigrade of left and right sides Shi Zuiqiang, just because of the optimum temperature of fresh-water fishes body endoproteinase is near room temperature, so its autolysis speed is faster than seawater fish, putrid and deteriorated easily. the fresh-water fishes myofibrillar protein is sex change easily in refrigerating process, especially the anti-freezing property of silver carp bighead is relatively poor, the problem that protein denaturation is rotted is apparent in view, must improve on processing method, improves the converted products quality.Aquatic products are pickled processing has long history in China, and this processing method equipment investment is few, and technology is simple, pickles product and has characteristics such as unique flavor, long shelf-life, therefore is widely used for many years always.But the traditional pickling process method is the lactic acid bacteria by immersing naturally in the air during pickling, and makes the curing food fermentation produce the local flavor of pleasing the people, and when lactic acid bacteria was invaded, a large amount of mould invasions made the product of pickling go mouldy easily, and the influence of edible back is healthy.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of method of pickling fresh-water fishes, restrain mould and generate, and do not influence the local flavor of pickling the back product.
The present invention is achieved through the following technical solutions: a kind of method of pickling fresh-water fishes, comprise cut open kill, clean, pickle, oven dry, packaging step, it is characterized in that the described step of pickling is:
(1) preparation of pickle: compound concentration is 4% saline solution, add glucose, zinc ion, mixed culture fermentation agent, the gained common salt aqueous solution contains: the glucose of 2%～3% (W/W), the zinc ion of 3 ‰～4 ‰ (W/W), the mixed culture fermentation agent of 1%～2% (W/W), described mixed culture fermentation agent is two or more mixture of the equal mass that is selected from Lactobacillus casei (L.casei), Lactobacillus plantarum (L.plantarum), staphylococcus xylosus (S.xylosus) or Pediococcus pentosaceus (L.pentosaceus);
(2) pickle: will put in order in the pickle that fish is placed on above-mentioned preparation, the control temperature is 10 ℃～15 ℃, pickles 24-36 hour;
Aforementioned method of pickling fresh-water fishes is characterized in that described zinc ion derives from one of zinc oxide, zinc gluconate, zinc chloride or two or more mixtures;
The invention has the beneficial effects as follows: the present invention is in the liquid that salts down of low Baume degrees, add probio, zinc ion, increase the concentration of substrate kinase, biology enzyme is had an effect, a large amount of breeding probios are restrained mould and generate, and make the product after salting down have strong frankincense flavor, and abandoned and adopted high salted liquid in the traditional pickling process process, meet modern's healthy lifestyles.
The specific embodiment
To describe the specific embodiment of the present invention in detail below:
Adopt black carp, grass carp, or other fresh-water fishes, carry out the operation of following steps:
1. raw material is carried out preliminary treatment: with fresh fish or separate frozen fish and cut open thorax, scale, go the cheek, remove internal organ, clean up;
2. pickle:
(1) preparation of pickle: compound concentration is 4% saline solution, adds glucose, zinc ion, mixed culture fermentation agent.The concentration of glucose of gained solution is 2%～3%; Adding 10mg/L burnett's solution to concentration by salt solution permillage quality is 3 ‰～4 ‰; Adding mixed culture fermentation agent to its concentration by flesh of fish mass percent is 1%～2%, and mixed culture fermentation agent is two or three of the equal mass that is selected from Lactobacillus casei (L.casei), Lactobacillus plantarum (L.plantarum), staphylococcus xylosus (S.xylosus) or Pediococcus pentosaceus (L.pentosaceus);
(2) pickle: will put in order in the pickle that fish is placed on above-mentioned preparation, the control temperature is 10 ℃～15 ℃, pickles 24-36 hour;
3. oven dry: the whole fish oven dry of adopting cold drying (20-40 ℃) to have pickled;
4. packing, storage: the dried fish vacuum packaging after will drying, normal temperature storage down.
Below disclose the present invention with preferred embodiment, so it is not in order to restriction the present invention, and all employings are equal to replaces or technical scheme that the equivalent transformation mode is obtained, all drops within protection scope of the present invention.
Claims (2)
1, a kind of method of pickling fresh-water fishes, comprise cut open kill, clean, pickle, oven dry, packaging step, it is characterized in that the described step of pickling is:
(1) preparation of pickle: compound concentration is 4% saline solution, add glucose, zinc ion, mixed culture fermentation agent, the gained common salt aqueous solution contains: the glucose of 2%～3% (W/W), the zinc ion of 3 ‰～4 ‰ (W/W), the mixed culture fermentation agent of 1%～2% (W/W), described mixed culture fermentation agent is two or more mixture of the equal mass that is selected from Lactobacillus casei (L.casei), Lactobacillus plantarum (L.plantarum), staphylococcus xylosus (S.xylosus) or Pediococcus pentosaceus (L.pentosaceus);
(2) pickle: will put in order in the pickle that fish is placed on above-mentioned preparation, the control temperature is 10 ℃～15 ℃, pickles 24-36 hour.
2, a kind of method of pickling fresh-water fishes according to claim 1 is characterized in that described zinc ion derives from one of zinc oxide, zinc gluconate, zinc chloride or two or more mixtures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101964136A CN101356981A (en) | 2008-09-09 | 2008-09-09 | Method for pickling fresh water fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101964136A CN101356981A (en) | 2008-09-09 | 2008-09-09 | Method for pickling fresh water fish |
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| CN101356981A true CN101356981A (en) | 2009-02-04 |
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| CNA2008101964136A Pending CN101356981A (en) | 2008-09-09 | 2008-09-09 | Method for pickling fresh water fish |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919435A (en) * | 2010-08-09 | 2010-12-22 | 暨南大学 | Sashimi preservative containing active probiotics as well as preparation method and application thereof |
| CN102132897A (en) * | 2011-03-22 | 2011-07-27 | 杭州八鲜禽业有限公司 | Method for preparing salted fish |
| CN101584418B (en) * | 2009-06-15 | 2012-07-04 | 丁淑绿 | Pet food |
| CN102630862A (en) * | 2012-05-11 | 2012-08-15 | 中国水产科学研究院南海水产研究所 | Method for degrading nitrite in salted fish |
| CN101744316B (en) * | 2009-12-18 | 2013-01-02 | 暨南大学 | Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof |
| CN102885331A (en) * | 2012-10-18 | 2013-01-23 | 中国农业大学 | Fresh conditioning fillet pickled with low slat and low sugar and preparation method thereof |
| CN103005519A (en) * | 2013-01-06 | 2013-04-03 | 苏州市多润多农业科技有限公司 | Salting process of freshwater fish |
| CN103039580A (en) * | 2013-01-10 | 2013-04-17 | 浙江大学 | Preservative and fresh-keeping method for fish meat |
| CN103421704A (en) * | 2012-11-08 | 2013-12-04 | 华中农业大学 | Lactobacillus plantarum for freshwater fish fermentation product and application thereof |
| CN103932243A (en) * | 2014-04-30 | 2014-07-23 | 江南大学 | Method for improving flavor of liquor-marinated fish by utilizing biological flavor increasing technique |
| CN104041854A (en) * | 2013-03-12 | 2014-09-17 | 昆山市周庄绿尔康食品有限公司 | Processing technology of flavored fish product and non-thermal sterilization method |
| ES2524012A1 (en) * | 2013-06-03 | 2014-12-03 | Álvaro REAL PÉREZ | Method to produce fermented fishery products (Machine-translation by Google Translate, not legally binding) |
| CN104223198A (en) * | 2014-09-30 | 2014-12-24 | 安徽省农业科学院农产品加工研究所 | Marinate mandarin fish production method |
| CN106722397A (en) * | 2017-01-06 | 2017-05-31 | 熊新安 | A kind of preparation method of fresh-water fishes of fermenting |
| CN106819951A (en) * | 2016-12-29 | 2017-06-13 | 贵州大学 | One plant of method of Lactobacillus casei H1 Rapid Fermentation less salts type acid fish |
-
2008
- 2008-09-09 CN CNA2008101964136A patent/CN101356981A/en active Pending
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584418B (en) * | 2009-06-15 | 2012-07-04 | 丁淑绿 | Pet food |
| CN101744316B (en) * | 2009-12-18 | 2013-01-02 | 暨南大学 | Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof |
| CN101919435A (en) * | 2010-08-09 | 2010-12-22 | 暨南大学 | Sashimi preservative containing active probiotics as well as preparation method and application thereof |
| CN101919435B (en) * | 2010-08-09 | 2012-07-18 | 暨南大学 | Sashimi preservative containing active probiotics as well as preparation method and application thereof |
| CN102132897A (en) * | 2011-03-22 | 2011-07-27 | 杭州八鲜禽业有限公司 | Method for preparing salted fish |
| CN102132897B (en) * | 2011-03-22 | 2012-11-21 | 杭州八鲜禽业有限公司 | Method for preparing salted fish |
| CN102630862A (en) * | 2012-05-11 | 2012-08-15 | 中国水产科学研究院南海水产研究所 | Method for degrading nitrite in salted fish |
| CN102885331A (en) * | 2012-10-18 | 2013-01-23 | 中国农业大学 | Fresh conditioning fillet pickled with low slat and low sugar and preparation method thereof |
| CN103421704A (en) * | 2012-11-08 | 2013-12-04 | 华中农业大学 | Lactobacillus plantarum for freshwater fish fermentation product and application thereof |
| CN103421704B (en) * | 2012-11-08 | 2015-03-11 | 华中农业大学 | Lactobacillus plantarum for freshwater fish fermentation product and application thereof |
| CN103005519A (en) * | 2013-01-06 | 2013-04-03 | 苏州市多润多农业科技有限公司 | Salting process of freshwater fish |
| CN103039580B (en) * | 2013-01-10 | 2014-03-19 | 浙江大学 | Preservative and fresh-keeping method for fish meat |
| CN103039580A (en) * | 2013-01-10 | 2013-04-17 | 浙江大学 | Preservative and fresh-keeping method for fish meat |
| CN104041854A (en) * | 2013-03-12 | 2014-09-17 | 昆山市周庄绿尔康食品有限公司 | Processing technology of flavored fish product and non-thermal sterilization method |
| ES2524012A1 (en) * | 2013-06-03 | 2014-12-03 | Álvaro REAL PÉREZ | Method to produce fermented fishery products (Machine-translation by Google Translate, not legally binding) |
| CN103932243B (en) * | 2014-04-30 | 2016-06-15 | 江南大学 | A kind of method utilizing the biological fragrant liquor-saturated fish local flavor of skill upgrading |
| CN103932243A (en) * | 2014-04-30 | 2014-07-23 | 江南大学 | Method for improving flavor of liquor-marinated fish by utilizing biological flavor increasing technique |
| CN104223198A (en) * | 2014-09-30 | 2014-12-24 | 安徽省农业科学院农产品加工研究所 | Marinate mandarin fish production method |
| CN104223198B (en) * | 2014-09-30 | 2016-06-29 | 安徽省农业科学院农产品加工研究所 | A kind of manufacture method of smelly Siniperca chuatsi |
| TWI581719B (en) * | 2014-09-30 | 2017-05-11 | 安徽省農業科學院農產品加工研究所 | Processing method for marinate mandarin fish |
| CN106819951A (en) * | 2016-12-29 | 2017-06-13 | 贵州大学 | One plant of method of Lactobacillus casei H1 Rapid Fermentation less salts type acid fish |
| CN106819951B (en) * | 2016-12-29 | 2020-02-14 | 贵州大学 | Method for rapidly fermenting low-salt sour fish by using lactobacillus casei H1 |
| CN106722397A (en) * | 2017-01-06 | 2017-05-31 | 熊新安 | A kind of preparation method of fresh-water fishes of fermenting |
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Open date: 20090204 |