CN101396132A - Manufacture method of fermentation flavor yellow croaker - Google Patents
Manufacture method of fermentation flavor yellow croaker Download PDFInfo
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- CN101396132A CN101396132A CNA2008101573471A CN200810157347A CN101396132A CN 101396132 A CN101396132 A CN 101396132A CN A2008101573471 A CNA2008101573471 A CN A2008101573471A CN 200810157347 A CN200810157347 A CN 200810157347A CN 101396132 A CN101396132 A CN 101396132A
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Abstract
The invention relates to a method for producing a fermented flavor yellow croaker. The method comprises the following steps: fresh yellow croakers are taken as raw materials, gill parts and internal organs are removed, the bodies of the yellow croakers are symmetrically cut to form half-half distributed fish fillets which are connected by ventral fish skin or tergal fish skin, the fish fillets are cleaned with clear water, drained and evenly coated with a layer of fine salt on the surface, the salt consumption is 5-8% of the weight of the fish fillets, and the fish fillets are salted at the low temperature of 4-6 DEG C for 24-48 hours; the salted fish fillets are shaken to remove salt particles, sprinkled and mixed with pickling sauce and a leaven consisting of Lactobacillus plantarum, Lactobacillus sake and Pediococcus acidilactici, and then the fish fillets are placed in a fermentation vessel for fermentation and pickling with flavor at the temperature of 34 DEG C for 18-24 hours; the fermented and pickled fish fillets are fried or cooked at high temperature or roasted, cooled, vacuum packaged and sterilized to obtain the finished product. The flavor yellow croaker produced by the method has six tastes, i.e. salty taste, numb taste, pungent taste, spicy taste, sour taste and sweet taste, the taste is delicious and fragrant, and the flavor yellow croaker has rich nutrition. The method has the advantages of advanced technique, reasonable procedures and feasible operation, and is suitable for industrialized production.
Description
Technical field
The present invention relates to a kind of preparation method of aquatic product, especially a kind of using microbe fermentation technique prepares the manufacture method of fermentation flavor yellow croaker.
Background technology
Yellow croaker is called for short " yellow croaker ", and formal name used at school " sciaenoid " is a fingerling more common in the ocean fish, and the Bohai Sea is produced outstanding many, is the bigger economic fish of China's output.Contain 7.6% protein in its flesh of fish, 0.8% fat, carbohydrate containing 0.3 gram in per 100 gram flesh of fish, 54 milligrams of calcium, 152 milligrams in phosphorus, 1.8 milligrams of iron, 0.02 milligram of thiamine, 0.09 milligram in riboflavin, 0.9 milligram of niacin also contains iodine, Cobastab
1, B
2, nicotinic acid etc., human body is had good benefiting action.The traditional Chinese medical science thinks that yellow croaker has and stomach hemostasis, kidney-nourishing qi-restoratives, spleen benefiting and stimulating the appetite, the only effect of dysentery, beneficial gas replenishing essence of calming the nerves; Anaemia, insomnia, dizziness, poor appetite and women's postpartum weakness there is good efficacy.Therefore, yellow croaker is subjected to liking of consumers in general deeply with nutritious, Fresh ﹠ Tender in Texture, delicious flavour.At present, its major part is marketing fresh and eats raw, and methods such as being fit to burn, frying in shallow oil, exploding, be sweet and sour is cooked various banquet delicacies.Be to wash down to dry after food that raw material processes mainly contains can or removes the internal organ salt marsh to make " dried yellow croaker " with the yellow croaker, as disclosed " method for processing instant large yellow croaker " on March 28th, the 2007 disclosed CN1935027A Chinese invention patent Shen Qing Publication specification, it is first with after the salts substances processing, making it have saline taste with large yellow croaker exactly, again it is dried or dries with after sloughing part moisture, with retort pouch with its vacuum packaging after again with its high temperature sterilization.The deficiency that the said goods ubiquity processing method is backward, the production cycle is long, taste is single.
Development along with China's Food Science technology, and food microorganisms technology, further investigation and the application of fermentation technique in food processing, the manufacture that changed greatly that some traditional properties goods of China will be lived at the mercy of the elements, production cycle length, unstable product quality, food security can not get guaranteeing, the mode of production falls behind is as meat products such as spontaneous fermentation sausage, ham, sour meat.The using microbe fermentation technique is under nature or manual control condition, and what can process has flavour, color and luster, quality and nutrition, and has the goods than long storage life.It also is the new research topics of people one that the using microbe fermentation technique prepares flavor yellow croaker.
Goal of the invention
In order to overcome the single deficiency of product taste that processing method falls behind in the prior art, the production cycle is long, produce, the invention provides a kind of manufacture method of fermentation flavor yellow croaker.This method is the using microbe fermentation technique, makes flavor yellow croaker by manual control fermentation's condition, and it is with short production cycle, steady quality, safety and sanitation, and the yellow croaker that produces is nutritious, and delicious flavour perfume (or spice) is strongly fragrant.
The technical solution adopted for the present invention to solve the technical problems is: a kind of manufacture method of fermentation flavor yellow croaker, it is characterized in that: it is a raw material with fresh or fresh yellow croaker freezing and that thaw, remove gill portion and internal organ, with the fish body to cuing open, fillet that formation is connected by belly or back fish-skin, that half-and-half distribute,, drain well clean with clear water; Fillet behind draining surface evenly is coated with one deck fine salt, is the 5-8% of fillet weight with the salt amount, and the low temperature salt marsh is 24-48 hour under 4-6 ℃ of condition; The fillet that salt marsh is good are shaken off the salt grain, spread mixing to salt down poor and leavening is inserted in the round, under 34 ℃ of temperature conditions, ferment, pickle tasty 18-24 hours; With fermentation, fillet or fried or the thermophilic digestion or the baking of pickling, after cooling, vacuum-packed, the sterilization fermentation flavor yellow croaker.
It is poor by being that standard weighing monosodium glutamate 0.05-0.2%, white sugar 1.5-3%, salt 1-2%, soy sauce 0.5-1%, Chinese prickly ash 0.01-0.03%, five-spice powder 0.2-0.6%, cooking wine 0.01-0.03%, cornstarch 2-5%, glutinous rice flour 2-5%, glucose 0.5-2%, antioxidant 0.001-0.002%, chilli powder 0.02-0.05%, ginger powder 0.001-0.003%, garlic powder 0.001-0.003% are formed with fillet weight that described and fillet spread salting down of mixing.
Described and fillet spread the leavening of mixing to be made up of Lactobacillus plantarum (Lp), Lactobacillus saki (Ls) and Pediococcus acidilactici (Pc), and its proportioning is Ls:Lp:Pc=2: 3: 3, and inoculum concentration 10
7-10
8The cfu/g fillet.
The present invention be with the preliminary treatment of chrysanthemum raw material fish become fillet with salt low temperature salt marsh, admix salt down poor and leavening insert fermentation in the container, pickle tasty, the follow-up processing of carrying out different modes, packing product.Adopting the purpose of low-temperature salting is under lower temperature, in the effect of salt, with soluble protein stripping in the fish, when increasing the goods flavour, has avoided the quick growth of many putrefactive microorganisms.Add artificial fermentation's agent, the control fermentation condition makes goods produce acid fast, has shortened the production cycle, suppresses harmful microbe and produces, and prevents that the growth and breeding of some spoilage organisms from causing product putrid and deteriorated, and more stable quality is edible more safe and reliable.The ferment local-flavor fish that the present invention makes is made up of salty, numb, hot, peppery, sour, sweet Six-element, and unique flavor, flavor are extremely delicious fragrant strongly fragrant, open spleen after the food and are good for the stomach, and it is aid digestion to promote the production of body fluid.Technology advanced person of the present invention, reasonable, the operation feasible of operation are fit to suitability for industrialized production.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
Select for use freezing yellow croaker to carry out nature and thaw, and select and do not have putrid and deteriorated yellow croaker, then fish is cut open along its abdomen, fillet that formation is connected by the back fish-skin, that half-and-half distribute, remove gill portion and internal organ, clean blood stains, dry gently, drop anhydrates part with clear water.
The fish of handling well is put into basin, evenly wipe full fish body with fine salt, being tiled in the basin in layer sprinkles one deck capping salt topmost then, is controlled at 5% of fillet weight with salt, gauze on the basin mouth mask, in flyproof is laid eggs, adopt low temperature salt marsh under 4～6 ℃ of conditions, the salt marsh time is 2 days, with soluble protein stripping in the fish, increase the flavour of goods.
The fish body sclerosis fermentation altar of can packing into, taking to put one deck fish at the fermentation altar, to sprinkle one deck be standard weighing monosodium glutamate 0.1% with fillet weight, white sugar 2%, salt 1%, soy sauce 0.5%, Chinese prickly ash 0.03%, five-spice powder 0.4%, cooking wine 0.03%, cornstarch 4%, glutinous rice flour 4%, glucose 0.5%, antioxidant 0.001%, chilli powder 0.02%, ginger powder 0.002%, salting down that garlic powder 0.003% is formed is poor, and by Lactobacillus plantarum (Lp), the leavening that Lactobacillus saki (Ls) and Pediococcus acidilactici (Pc) are formed, the ratio of each component is Ls:Lp:Pc=2:3:3 in this leavening, inoculum concentration 10
7The cfu/g fillet, the fermentation altar is filled the back altar mouth is sealed fermentation, and the control fermentation temperature is 34 ℃, and fermentation time is 18 hours.
With the fillet that ferment, in 170-180 ℃ oil, fried system 3 minutes, very crisp to its body, appearance is golden yellow, packaging bag is put in cooling, pack in each packaging bag fillet of two pairs of double distributions, degree of exhaustion 50-150Torr is by sterilization machine, under 85-95 ℃ of condition, carry out sterilization in 30-40 minute, fried fermentation flavor yellow croaker.
Embodiment 2
Selecting fresh yellow croaker is raw material, removes gill portion and internal organ, to cuing open, forms the fillet that are connected by the belly fish-skin, half-and-half distribute along its fish body back, cleans blood stains with clear water, spreads out to keep flat in the engagement control solid carbon dioxide part.
The fish of handling well is put into basin, evenly wipe full fish body with fine salt, being tiled in the basin in layer sprinkles one deck capping salt topmost then, is 8% of fillet weight with the salt amount, and on the basin mouth mask gauze, in flyproof is laid eggs, adopted under 4～6 ℃ of conditions the low temperature salt marsh 1 day, with soluble protein stripping in the fish, increase the flavour while of goods, avoided the quick growth of many putrefactive microorganisms.
The fish body sclerosis fermentation altar of can packing into, taking to put one deck fish at the fermentation altar, to sprinkle one deck be standard with fillet weight, weighing monosodium glutamate 0.2%, white sugar 1.5%, salt 2%, soy sauce 1%, Chinese prickly ash 0.01%, five-spice powder 0.6%, cooking wine 0.01%, cornstarch 2%, glutinous rice flour 5%, glucose 1%, antioxidant 0.002%, chilli powder 0.05%, ginger powder 0.001%, salting down that garlic powder 0.001% is formed is poor, and by Lactobacillus plantarum (Lp), the leavening that Lactobacillus saki (Ls) and Pediococcus acidilactici (Pc) are formed, the ratio of each component is Ls:Lp:Pc=2:3:3 in this leavening, inoculum concentration 10
8The cfu/g fillet, the fermentation altar is filled the back altar mouth is sealed fermentation, and the control fermentation temperature is 34 ℃, and fermentation time is 20 hours.
The fillet that ferment are inserted in the baking machine, at 125-140 ℃, roasting 3-5 minute, the cooling back adopts packaging bag to pack, a pair of fillet that half-and-half distribute of packing in each packaging bag, degree of exhaustion 50-150Torr, pass through sterilization machine, under 85-95 ℃ of condition, carry out sterilization in 30-40 minute, the baking fermentation flavor yellow croaker.
Embodiment 3
Select for use freezing yellow croaker to carry out the bright yellow croaker that nature thaws, cut open, form the fillet that are connected by the back fish-skin, half-and-half distribute, remove gill portion and internal organ, clean blood stains, dry gently, remove moisture content with clear water along its abdomen.
The fish of handling well is put into basin, evenly wipe full fish body with fine salt, being tiled in the basin in layer sprinkles one deck capping salt topmost then, is controlled to be 6% of fillet weight with the salt amount, and on the basin mouth mask gauze, in flyproof is laid eggs, adopt low temperature salt marsh under 4～6 ℃ of conditions, the salt marsh time is 1 day, with soluble protein stripping in the fish, increase the flavour of goods.
The fish body sclerosis fermentation altar of can packing into, taking to put one deck fish at the fermentation altar, to sprinkle one deck be standard with fillet weight.Salting down that weighing monosodium glutamate 0.15%, white sugar 1.5%, salt 1.5%, soy sauce 0.8%, Chinese prickly ash 0.02%, five-spice powder 0.2%, cooking wine 0.02%, cornstarch 5%, glutinous rice flour 2%, glucose 2%, antioxidant 0.0015%, chilli powder 0.03%, ginger powder 0.003%, garlic powder 0.002% are formed is poor, reach the leavening of forming by Lactobacillus plantarum (Lp), Lactobacillus saki (Ls) and Pediococcus acidilactici (Pc), the ratio of each component is Ls:Lp:Pc=2:3:3 in this leavening, inoculum concentration 10
8The cfu/g fillet, the fermentation altar is filled the back altar mouth is sealed fermentation, and the control fermentation temperature is 34 ℃, and fermentation time is 24 hours.
Steam sending in the steamer behind the fillet balance that ferments, the steamer temperature reaches 95-100 ℃, and the fillet central temperature reaches more than 80 ℃, keeps 2-4 minute.After taking out cooling, put into packaging bag and pack, the fillet of two pairs of double distributions of packing in each packaging bag, degree of exhaustion 50-150Torr by sterilization machine, under 85-95 ℃ of condition, carries out sterilization in 30-40 minute, the shortening fermentation flavor yellow croaker.
Claims (3)
1, a kind of manufacture method of fermentation flavor yellow croaker, it is characterized in that: it is to be raw material with fresh yellow croaker fresh or freezing and that thaw, remove gill portion and internal organ, with the fish body to cuing open, fillet that formation is connected by belly or back fish-skin, that half-and-half distribute,, drain well clean with clear water; Fillet behind draining surface evenly is coated with one deck fine salt, is the 5-8% of fillet weight with the salt amount, and the low temperature salt marsh is 24-48 hour under 4-6 ℃ of condition; The fillet that salt marsh is good are shaken off the salt grain, spread mixing to salt down poor and leavening is inserted in the round, under 34 ℃ of temperature conditions, ferment, pickle tasty 18-24 hours; With fermentation, fillet or fried or the thermophilic digestion or the baking of pickling, after cooling, vacuum-packed, the sterilization fermentation flavor yellow croaker.
2, the manufacture method of a kind of fermentation flavor yellow croaker according to claim 1, it is characterized in that: it is to be standard with fillet weight that described and fillet spread salting down of mixing poor, and weighing monosodium glutamate 0.05-0.2%, white sugar 1.5-3%, salt 1-2%, soy sauce 0.5-1%, Chinese prickly ash 0.01-0.03%, five-spice powder 0.2-0.6%, cooking wine 0.01-0.03%, cornstarch 2-5%, glutinous rice flour 2-5%, glucose 0.5-2%, antioxidant 0.001-0.002%, chilli powder 0.02-0.05%, ginger powder 0.001-0.003%, garlic powder 0.001-0.003% form.
3, the manufacture method of a kind of fermentation flavor yellow croaker according to claim 1 and 2, it is characterized in that: described and fillet spread the leavening of mixing and are made up of Lactobacillus plantarum (Lp), Lactobacillus saki (Ls) and Pediococcus acidilactici (Pc), its proportioning is Ls:Lp:Pc=2:3:3, inoculum concentration 10
7-10
8The cfu/g fillet.
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| CN2008101573471A CN101396132B (en) | 2008-09-25 | 2008-09-25 | Manufacture method of fermentation flavor yellow croaker |
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| CN2008101573471A CN101396132B (en) | 2008-09-25 | 2008-09-25 | Manufacture method of fermentation flavor yellow croaker |
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| CN101396132B CN101396132B (en) | 2012-06-27 |
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| CN102406191A (en) * | 2011-12-09 | 2012-04-11 | 江南大学 | Processing method of crisp-fried fish slices |
| CN102726761A (en) * | 2012-05-29 | 2012-10-17 | 重庆乡谊农业开发有限公司 | Processing method for edible fish based on fermentation |
| 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 |
| 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 |
| CN103689628A (en) * | 2013-12-25 | 2014-04-02 | 广西博士海意信息科技有限公司 | Spicy and hot salted meat or preserved meat and preparation method thereof |
| CN103750407A (en) * | 2013-12-25 | 2014-04-30 | 广西博士海意信息科技有限公司 | Method for pickling spicy and hot acidulated fish |
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| 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 |
| CN102406191A (en) * | 2011-12-09 | 2012-04-11 | 江南大学 | Processing method of crisp-fried fish slices |
| CN102726761A (en) * | 2012-05-29 | 2012-10-17 | 重庆乡谊农业开发有限公司 | Processing method for edible fish based on fermentation |
| 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 |
| CN103689628A (en) * | 2013-12-25 | 2014-04-02 | 广西博士海意信息科技有限公司 | Spicy and hot salted meat or preserved meat and preparation method thereof |
| CN103750407A (en) * | 2013-12-25 | 2014-04-30 | 广西博士海意信息科技有限公司 | Method for pickling spicy and hot acidulated fish |
| CN103689628B (en) * | 2013-12-25 | 2016-02-17 | 广西博士海意信息科技有限公司 | A kind of spicy butcher's meat or bacon and preparation method thereof |
| CN103766974B (en) * | 2014-02-21 | 2015-09-02 | 宁德市富发水产有限公司 | A kind of large yellow croaker slice processing method of flavour |
| CN103766974A (en) * | 2014-02-21 | 2014-05-07 | 宁德市富发水产有限公司 | Processing method for specially-flavored pseudosciaena crocea fillets |
| 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 |
| 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 |
| CN104642499A (en) * | 2015-03-24 | 2015-05-27 | 福建岳海水产食品有限公司 | Low-temperature fermentation flavor large yellow croaker and preparation method thereof |
| CN104642499B (en) * | 2015-03-24 | 2017-11-07 | 福建岳海水产食品有限公司 | A kind of cold fermentation local flavor large yellow croaker and preparation method thereof |
| CN105230765A (en) * | 2015-10-15 | 2016-01-13 | 大连工业大学 | Making method of flavor fish product |
| CN106722399A (en) * | 2016-11-18 | 2017-05-31 | 张剑超 | A kind of sour fish method for salting |
| CN106722398A (en) * | 2016-11-18 | 2017-05-31 | 张剑超 | A kind of sour making fish method |
| CN108208629A (en) * | 2017-12-31 | 2018-06-29 | 舟山市福瑞达食品有限公司 | A kind of processing method of the cured product of star eel fermentation |
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