CN101491350A - Hongqu fish fermented by mixed bacterium based on lactobacillus and preparation method thereof - Google Patents

Hongqu fish fermented by mixed bacterium based on lactobacillus and preparation method thereof Download PDF

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Publication number
CN101491350A
CN101491350A CNA2009100425528A CN200910042552A CN101491350A CN 101491350 A CN101491350 A CN 101491350A CN A2009100425528 A CNA2009100425528 A CN A2009100425528A CN 200910042552 A CN200910042552 A CN 200910042552A CN 101491350 A CN101491350 A CN 101491350A
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fish
bacterium
type mixed
fermented
standby
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CN101491350B (en
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刘忠义
乐平
候芳
贺莉
朱迟芳
曾穆清
邓孝平
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Xiangtan University
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Xiangtan University
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Abstract

The invention discloses red yeast fish fermented by mixed strains based on lactic acid bacteria, which is made by using fresh fish blocks as a base material, and inoculating the base material with I-type mixed basic bacteria of which the colony count is 10<6>CFUs per gram of fish and II-type mixed basic bacteria of which the colony count is 10<6>spores per gram of fish, and subjecting the inoculated base material to main processing procedures of pickling, fermentation, drying and fumigation to obtain the finished product. The invention adopts a technical proposal that initial culture of microorganism lactic streptococci, lactobacillus bulgaricus and saccharomyces cerevisiae of a single species of the I-type mixed basic bacteria of which the colony count is 10<6>CFUs per gram of fish and initial culture of monascus of the II-type mixed basic bacteria of which the colony count is 10<6>spores per gram of fish are mixed and inoculate with the fish block base material, and the mixture is subjected to pickling, fermentation, drying fumigating and the like to give the red yeast fish blocks, and the technical proposal overcomes the defects that natural fermentation is uneasy to ensure the sanitation and safety of the product and has high salt content. The red yeast fish is suitable for producing various fermented fish blocks.

Description

Based on Hongqu fish of the fermented by mixed bacterium of lactic acid bacteria and preparation method thereof
Technical field
The present invention relates to a kind of fermented fish and preparation method thereof, relate in particular to Hongqu fish of a kind of fermented by mixed bacterium based on lactic acid bacteria and preparation method thereof.
Background technology
Existing fermentation Hongqu fish and preparation method are nothing more than following several: the microorganism fungus kind manual fermentation of spontaneous fermentation or single kind.Spontaneous fermentation is difficult to guarantee the safe and sanitary of goods, salt content height; The microorganism fungus kind manual fermentation of single kind is as lactic acid bacteria (containing the lactic acid bacteria mixed culture fermentation more than two kinds) fermentation or culture propagation; The microorganism fungus kind manual fermentation of single kind such as lactobacillus-fermented are not thorough to the removal of fishlike smell, but the distinctive local flavor of lactic fermentation is arranged and can reduce fish piece acidity, help the improvement of mouthfeel and the inhibition of putrefactive microorganisms, though and culture propagation can better be removed fishlike smell, but there are not distinctive fermented fish local flavor and acid producing ability limited, can not suppress putrefactive microorganisms preferably, and the fish piece that these two kinds of fermentation process are made is creamy white all, and glossiness is good inadequately.
Summary of the invention
At above-mentioned situation, the purpose of this invention is to provide a kind of Hongqu fish of the fermented by mixed bacterium based on lactic acid bacteria, the pure fragrance that it had not only had fishlike smell but also had fermented fish, and high resilience of goods feel and proper acidity, good gloss and low saline salinity.
Another object of the present invention provides the method for a kind of preparation based on the Hongqu fish of the fermented by mixed bacterium of lactic acid bacteria, and its technology is simple, pickle, ferment, dry, the time of smoking is short, health, environmental protection, energy-conservation, but the four seasons produce, the production efficiency height.
For solving above-mentioned task, a kind of Hongqu fish of the fermented by mixed bacterium based on lactic acid bacteria, it is a base-material with the fresh fish piece, the inoculation clump count all reaches 10 for each bacterial classification 6The I type mixed base bacterium of the CFU/g flesh of fish and inoculation clump count are 10 6The II type mixed base bacterium of the individual spore/g flesh of fish, and continue by pickle, ferment, dry, smoke to main treatment process and make finished product.
For solving above-mentioned task, its further step is:
I type mixed base bacterium is cultivated by streptococcus lactis, lactobacillus bulgaricus, S. cervisiae.
II type mixed base is cultivated by the red colouring agent for food, also used as a Chinese medicine bacterium by bacterium.
Preparation based on the technological process and the concrete operations step of the Hongqu fish of the fermented by mixed bacterium of lactic acid bacteria is:
I, technological process
Base-material prepares-mixes, inoculates-pickle-ferment-dry-smoke-pack-finished product
II, operating procedure
A, base-material are prepared
(a) raw material is chosen:
Selecting grass carp or other fresh-water fishes for use is raw material, removes fish head, fish scale and internal organ, is cut into the fish piece 1000-2000g of 2-3cm, with clean stainless steel or enamelled vessel splendid attire, and loam cake number layer clean gauze, standby;
(b) basic bacterium is chosen:
1. the streptococcus lactis, lactobacillus bulgaricus, S. cervisiae of choosing independent cultivation in (1: 1: 1) ratio be for making the initial incubation thing of I type mixed base bacterium, and be standby;
2. the red colouring agent for food, also used as a Chinese medicine bacterium of choosing independent cultivation is for making the initial incubation thing of II type mixed base bacterium, and is standby;
B, mixing, inoculation
(a) mix, inoculate: get above-mentioned standby fish piece and mix, and make inoculum concentration reach every kind of single clump count 10 with the initial incubation thing of above-mentioned I type mixed base bacterium 6The CFU/g flesh of fish, standby;
(b) mix, inoculate: get the above-mentioned fish piece of having inoculated I type mixed base bacterium and mix, and make the inoculum concentration of II type mixed base bacterium reach clump count 10 with the initial incubation thing of above-mentioned II type mixed base bacterium 6Individual spore/g the flesh of fish, standby;
C, pickle: in above-mentioned postvaccinal fish piece, add the salt of 3.5-5%, fully mix all, standby;
D, fermentation: the above-mentioned fish piece of pickling in 20-30 ℃ of temperature fermentation 18-22h, is treated that fish piece pH value reaches pH 5.4 and promptly reaches fermentation termination;
E, drying: take out above-mentioned fermented fish piece, in the baking oven of 50-70 ℃ of temperature, it is dried to moisture be 38-40%;
F, smoke: with cold smoking of dried fish piece or hot smoking 3-4h;
G, packing: one deck edible vegetable oil is smeared on the fish piece surface behind fumigation, and vacuum packaging obtains the Hongqu fish finished product based on lactobacillus-fermented.
The present invention adopts microorganism streptococcus lactis, lactobacillus bulgaricus, the S. cervisiae cultivation inoculation clump count of single kind all to reach 10 for each bacterial classification 6It is 10 that initial incubation thing of the I type mixed base bacterium of the CFU/g flesh of fish and red colouring agent for food, also used as a Chinese medicine bacterium are cultivated the inoculation clump count 6The initial incubation thing of the II type mixed base bacterium of the individual spore/g flesh of fish and mix with fish piece base-material, inoculate, pickle, ferment, dry, the technical scheme of making the Hongqu fish piece such as smoke, it has overcome safe and sanitary and the high defective of salt content that spontaneous fermentation is difficult to guarantee goods.
Hongqu fish of a kind of fermented by mixed bacterium based on lactic acid bacteria of the present invention and preparation method thereof, the beneficial effect that has compared to existing technology:
(1) the present invention adopts the fish piece of many bacterial classifications such as lactic acid bacteria, yeast, red colouring agent for food, also used as a Chinese medicine for the initial incubation thing ferment making of cultivation mixed base bacterium, has removed the fishy smell of fish, has increased the fragrance of fermented fish;
(2) the present invention adopts the fish piece of many bacterial classifications such as lactic acid bacteria, yeast, red colouring agent for food, also used as a Chinese medicine for the initial incubation thing ferment making of cultivation mixed base bacterium, and the gelling properties of fish significantly improves;
(3) the present invention adopts the fish piece of many bacterial classifications such as lactic acid bacteria, yeast, red colouring agent for food, also used as a Chinese medicine for the initial incubation thing ferment making of cultivation mixed base bacterium, the high resilience of fish piece feel;
(4) the present invention adopts the fish piece of many bacterial classifications such as lactic acid bacteria, yeast, red colouring agent for food, also used as a Chinese medicine for the initial incubation thing ferment making of cultivating the mixed base bacterium, and its acidity is fit to and has the spoilage organisms of an inhibition growth and breeding function;
(5) the present invention adopts the fish piece of many bacterial classifications such as lactic acid bacteria, yeast, red colouring agent for food, also used as a Chinese medicine for the initial incubation thing ferment making of cultivation mixed base bacterium, and its acidity is fit to and is convenient to preserve; Goods have pleasant redness, and good gloss is arranged, and the final salt content of goods has only 4-7%;
(6) the used bacterial classification provenance of the present invention is wide, cultivates easily, and it is low to cultivate cost;
(7) technology of the present invention is simple, processing ease, pickle, ferment, dry, the time of smoking is short, health, environmental protection, energy-conservation, but the four seasons produce, the production efficiency height.
The present invention is fit to make various fermented fish pieces.
The present invention is further detailed explanation below in conjunction with the drawings and specific embodiments.
Description of drawings
Fig. 1 is the manufacture craft FB(flow block) of fermented fish piece of the present invention.
Fig. 2 is that the present invention selects for use the grass carp raw material to make fermented fish piece and the effect comparison table of not inoculating the control group fermented fish piece of bacterial classification.
Fig. 3 be fermented fish piece of the present invention pickle, dry and smoke in the process and the effect comparison table of not inoculating the control group fermented fish piece of bacterial classification.
Fig. 4 is that fermented fish piece of the present invention is at every biochemical indicators such as crude protein, fat, moisture, soluble nitrogen, amino acid nitrogen and the effect comparison table of not inoculating the control group fermented fish piece of bacterial classification.
Fig. 5 is the finished figure that fermented fish piece of the present invention makes by embodiment 1.
Fig. 6 is the finished figure that fermented fish piece of the present invention makes by embodiment 2.
Fig. 7 is the finished figure that fermented fish piece of the present invention makes by embodiment 3.
Fig. 8 is the finished figure that fermented fish piece of the present invention makes by embodiment 4.
Fig. 9 is the semi-finished product figure that fermented fish piece of the present invention makes by embodiment 5.
The specific embodiment
Embodiment 1
A kind of Hongqu fish of the fermented by mixed bacterium based on lactic acid bacteria, it is a base-material with the fresh fish piece, with each bacterial classification clump count be 10 6The inoculation of I type mixed base bacterium and the clump count of the CFU/g flesh of fish are 10 6The II type mixed base bacterium inoculation of the individual spore/g flesh of fish mixes with salt again, and concrete manufacture craft flow process is that base-material is prepared-mixed, inoculates-pickle-ferment-drying-smoke-pack-finished product.
A, base-material are prepared
(a) raw material is chosen:
Select for use fresh grass carp to remove fish head, fish scale and internal organ, be cut into the fish piece 2000g of 3cm, with clean container such as stainless steel or enamelled vessel splendid attire, loam cake number layer clean gauze, standby;
(b) basic bacterium is chosen:
1. the streptococcus lactis, lactobacillus bulgaricus, S. cervisiae of choosing independent cultivation in (1: 1: 1) ratio be for making the initial incubation thing of I type mixed base bacterium, and be standby;
The red colouring agent for food, also used as a Chinese medicine bacterium of 2. getting independent cultivation is for making the initial incubation thing of II type mixed base bacterium, and is standby;
B, mixing, inoculation
(a) mix, inoculate: get above-mentioned standby fish piece and mix, and make inoculum concentration reach every kind of single clump count 10 with the initial incubation thing of above-mentioned I type mixed base bacterium 6The CFU/g flesh of fish, standby;
(b) mix, inoculate: get the above-mentioned fish piece of having inoculated I type mixed base bacterium and mix, and make inoculum concentration reach clump count 10 with the initial incubation thing of above-mentioned II type mixed base bacterium 6Individual spore/g the flesh of fish, standby;
C, pickle: in above-mentioned inoculation fish piece, add 5% salt, fully mix all, standby;
D, fermentation: the above-mentioned fish piece of pickling in 20 ℃ of temperature fermentation 22h, is treated that fish piece pH value reaches pH 5.4 and promptly reaches fermentation termination, and the pH value during fermentation termination is no more than 5.2, and flesh of fish clump count is 5.0 * 10 during terminal point 6CFU/g; Referring to Fig. 2, its assay method is selected colony counting method for use to zymotechnique, 37 ℃ of cultivation temperature, incubation time 48h to the influence of grass carp piece mass effect; Accurate pH test paper is selected in pH value measurement during fermentation termination for use, and its pH value is no more than 5.2;
E, drying: take out above-mentioned fermented fish piece, in the baking oven of 70 ℃ of temperature with its oven dry 10.5h to moisture be 38%;
F, smoke: with dried fish piece with cigarette cold smoking 4h, fermentation to grass carp pickle, influential effect dry and that smoke sees Fig. 3;
G, packing: one deck edible vegetable oil is smeared on the fish piece surface behind fumigation, vacuum-packed, obtain Hongqu fish finished product based on lactobacillus-fermented, every biochemical indicator of fermentation red colouring agent for food, also used as a Chinese medicine grass carp and composition are formed and seen Fig. 4, the selecting for use of every biochemical indicator assay method among Fig. 4: (aquametry/in the electric heating constant temperature air dry oven is dried to constant weight for 105 ℃; Protein determination uses the kjeldahl determination determination method; Fat test method soxhlet extraction; Soluble nitrogen gets 20%, and the filtrate of trichloroacetic acid post precipitation is used the kjeldahl determination determination method; Amino acid nitrogen uses formol titration).The present embodiment finished product is seen Fig. 5.
Embodiment 2
Concrete operations
A, base-material are prepared
(a) raw material is chosen:
Select for use fresh bighead to remove fish head, fish scale and internal organ, be cut into the fish piece 1500g of 2.5cm, with clean container such as stainless steel or enamelled vessel splendid attire, loam cake number layer clean gauze, standby;
(b) basic bacterium is chosen:
1. the streptococcus lactis, lactobacillus bulgaricus, S. cervisiae of choosing independent cultivation in (1: 1: 1) ratio be for making the initial incubation thing of I type mixed base bacterium, and be standby;
2. choose the initial incubation thing of the red colouring agent for food, also used as a Chinese medicine bacterium of independent cultivation in (1: 1) ratio for making II type mixed base bacterium, standby;
B, mixing, inoculation
(a) mix, inoculate: get above-mentioned standby fish piece and mix, and make inoculum concentration reach every kind of single clump count 10 with the initial incubation thing of above-mentioned I type mixed base bacterium 6The CFU/g flesh of fish, standby;
(b) mix, inoculate: get the above-mentioned fish piece of having inoculated I type mixed base bacterium and mix, and make inoculum concentration reach clump count 10 with the initial incubation thing of above-mentioned II type mixed base bacterium 6Individual spore/g the flesh of fish, standby;
C, pickle: in above-mentioned inoculation fish piece, add 4% salt, fully mix all, standby;
D, fermentation: the above-mentioned fish piece of pickling in 25 ℃ of temperature fermentation 20h, is treated that fish piece pH value reaches pH 5.4 and promptly reaches fermentation termination, and the pH value during fermentation termination is no more than 5.2, and flesh of fish clump count is 5.1 * 10 during terminal point 6CFU/g;
E, drying: take out above-mentioned fermented fish piece, in the baking oven of 60 ℃ of temperature with its oven dry 12h to moisture be 39%;
F, smoke: with dried fish piece with cigarette cold smoking 3.8h;
G, packing: one deck edible vegetable oil is smeared on the fish piece surface behind fumigation, and vacuum packaging obtains the Hongqu fish finished product based on lactobacillus-fermented.This finished product is referring to Fig. 6.
Embodiment 3
Concrete operations
A, base-material are prepared
(a) raw material is chosen:
Select for use fresh grass carp to remove fish head, fish scale and internal organ, be cut into the fish piece 1000g of 2cm, with clean container such as stainless steel or enamelled vessel splendid attire, loam cake number layer clean gauze, standby;
(b) basic bacterium is chosen:
1. the streptococcus lactis, lactobacillus bulgaricus, S. cervisiae of choosing independent cultivation in (1: 1: 1) ratio be for making the initial incubation thing of I type mixed base bacterium, and be standby;
The red colouring agent for food, also used as a Chinese medicine bacterium of 2. getting independent cultivation is for making the initial incubation thing of II type mixed base bacterium, and is standby;
B, mixing, inoculation
(a) mix, inoculate: get above-mentioned standby fish piece and mix, and make inoculum concentration reach every kind of single clump count 10 with the initial incubation thing of above-mentioned I type mixed base bacterium 6The CFU/g flesh of fish, standby;
(b) mix, inoculate: get the above-mentioned fish piece of having inoculated I type mixed base bacterium and mix, and make inoculum concentration reach clump count 10 with the initial incubation thing of above-mentioned II type mixed base bacterium 6Individual spore/g the flesh of fish, standby;
C, pickle: in above-mentioned inoculation fish piece, add 3% salt, fully mix all, standby;
D, fermentation: the above-mentioned fish piece of pickling in 30 ℃ of temperature fermentation 18h, is treated that fish piece pH value reaches pH 5.4 and promptly reaches fermentation termination, and the pH value during fermentation termination is no more than 5.2, and flesh of fish clump count is 5.15 * 10 during terminal point 6CFU/g;
E, drying: take out above-mentioned fermented fish piece, in the baking oven of 50 ℃ of temperature with its oven dry 13h to moisture be 40%;
F, smoke: with dried fish piece with cigarette hot smoking 3h;
G, packing: one deck edible vegetable oil is smeared on the fish piece surface behind fumigation, and vacuum packaging obtains the Hongqu fish finished product based on lactobacillus-fermented.Finished product is seen Fig. 7.
Embodiment 4
Concrete operations
A, base-material are prepared
(a) raw material is chosen:
Select for use fresh silver carp to remove fish head, fish scale and internal organ, be cut into the fish piece 1300g of 2.3cm, with clean container such as stainless steel or enamelled vessel splendid attire, loam cake number layer clean gauze, standby;
(b) basic bacterium is chosen:
1. the streptococcus lactis, lactobacillus bulgaricus, S. cervisiae of choosing independent cultivation in (1: 1: 1) ratio be for making the initial incubation thing of I type mixed base bacterium, and be standby;
The red colouring agent for food, also used as a Chinese medicine bacterium of 2. getting independent cultivation is for making the initial incubation thing of II type mixed base bacterium, and is standby;
B, mixing, inoculation
(a) mix, inoculate: get above-mentioned standby fish piece and mix, and make inoculum concentration reach every kind of single clump count 10 with the initial incubation thing of above-mentioned I type mixed base bacterium 6The CFU/g flesh of fish, standby;
(b) mix, inoculate: get the above-mentioned fish piece of having inoculated I type mixed base bacterium and mix, and make inoculum concentration reach clump count 10 with the initial incubation thing of above-mentioned II type mixed base bacterium 6Individual spore/g the flesh of fish, standby;
C, pickle: in above-mentioned inoculation fish piece, add 3.5% salt, fully mix all, standby;
D, fermentation: the above-mentioned fish piece of pickling in 28 ℃ of temperature fermentation 19h, is treated that fish piece pH value reaches pH 5.4 and promptly reaches fermentation termination, and the pH value during fermentation termination is no more than 5.2, and flesh of fish clump count is 4.95 * 10 during terminal point 6CFU/g;
E, drying: take out above-mentioned fermented fish piece, in the baking oven of 55 ℃ of temperature with its oven dry 12h to moisture be 39.5%;
F, smoke: with dried fish piece with cigarette hot smoking 3.5h;
G, packing: one deck edible vegetable oil is smeared on the fish piece surface behind fumigation, and vacuum packaging obtains the Hongqu fish finished product based on lactobacillus-fermented.Finished product is seen Fig. 8.
Embodiment 5
Concrete operations
A, base-material are prepared
(a) raw material is chosen:
Select for use fresh grass carp to remove fish head, fish scale and internal organ, be cut into the fish piece 1800g of 2.8cm, with clean container such as stainless steel or enamelled vessel splendid attire, loam cake number layer clean gauze, standby;
(b) basic bacterium is chosen:
1. the streptococcus lactis, lactobacillus bulgaricus, S. cervisiae of choosing independent cultivation in (1: 1: 1) ratio be for making the initial incubation thing of I type mixed base bacterium, and be standby;
The red colouring agent for food, also used as a Chinese medicine bacterium of 2. getting independent cultivation is for making the initial incubation thing of II type mixed base bacterium, and is standby;
B, mixing, inoculation
(a) mix, inoculate: get above-mentioned standby fish piece and mix, and make inoculum concentration reach every kind of single clump count 10 with the initial incubation thing of above-mentioned I type mixed base bacterium 6The CFU/g flesh of fish, standby;
(b) mix, inoculate: get the above-mentioned fish piece of having inoculated I type mixed base bacterium and mix, and make inoculum concentration reach clump count 10 with the initial incubation thing of above-mentioned II type mixed base bacterium 6Individual spore/g the flesh of fish, standby;
C, pickle: in above-mentioned inoculation fish piece, add 4.5% salt, fully mix all, standby;
D, fermentation: the above-mentioned fish piece of pickling in 22 ℃ of temperature fermentation 21h, is treated that fish piece pH value reaches pH 5.2 and promptly reaches fermentation termination, and the pH value during fermentation termination is no more than 5.2, and flesh of fish clump count is 5.2 * 10 during terminal point 6CFU/g; These semi-finished product are shown in Figure 9.
E, drying: take out above-mentioned fermented fish piece, in the baking oven of 65 ℃ of temperature with its oven dry 11h to moisture be 38.5%;
F, smoke: with dried fish piece with cigarette cold smoking 3h;
G, packing: one deck edible vegetable oil is smeared on the fish piece surface behind fumigation, and vacuum packaging obtains the Hongqu fish finished product based on lactobacillus-fermented.
Through check, above-mentioned finished product is at room temperature preserved and is no less than 3 months, and storage reached more than 1 year in 4 ℃ the refrigerator, and is not rotten.
Below only be better embodiment of the present invention, according to above-mentioned design of the present invention, those skilled in the art also can make various modifications and conversion to this.For example, basic bacterium is chosen, cultivates, mixes, inoculates, pickles, ferments, the conversion and the modification of dry, cold smoking or hot smoking etc.Yet similar this conversion and modification all belong to essence of the present invention.

Claims (4)

1, a kind of Hongqu fish of the fermented by mixed bacterium based on lactic acid bacteria is characterized in that it is a base-material with the fresh fish piece, and the inoculation clump count all reaches 10 for each bacterial classification 6The I type mixed base bacterium of the CFU/g flesh of fish and inoculation clump count are 10 6The II type mixed base bacterium of the individual spore/g flesh of fish, and continue by pickle, ferment, dry, smoke to main treatment process and make finished product.
2, the Hongqu fish of the fermented by mixed bacterium based on lactic acid bacteria according to claim 1 is characterized in that I type mixed base bacterium cultivated by streptococcus lactis, lactobacillus bulgaricus, S. cervisiae.
3, the Hongqu fish of the fermented by mixed bacterium based on lactic acid bacteria according to claim 1 is characterized in that II type mixed base bacterium cultivated by the red colouring agent for food, also used as a Chinese medicine bacterium.
4, the method for the Hongqu fish of the described fermented by mixed bacterium based on lactic acid bacteria of preparation claim 1 is characterized in that preparation technology's flow process and concrete operations step are:
I, technological process
Base-material prepares-mixes, inoculates-pickle-ferment-dry-smoke-pack-finished product
II, operating procedure
A, base-material are prepared
(a) raw material is chosen:
Selecting grass carp or other fresh-water fishes for use is raw material, removes fish head, fish scale and internal organ, is cut into the fish piece 1000-2000g of 2-3cm, with clean stainless steel or enamelled vessel splendid attire, and loam cake number layer clean gauze, standby;
(b) basic bacterium is chosen:
1. the streptococcus lactis, lactobacillus bulgaricus, S. cervisiae of choosing independent cultivation in (1: 1: 1) ratio be for making the initial incubation thing of I type mixed base bacterium, and be standby;
2. the red colouring agent for food, also used as a Chinese medicine bacterium of choosing independent cultivation is for making the initial incubation thing of II type mixed base bacterium, and is standby;
B, mixing, inoculation
(a) mix, inoculate: get above-mentioned standby fish piece and mix, and make inoculum concentration reach every kind of single clump count 10 with the initial incubation thing of above-mentioned I type mixed base bacterium 6The CFU/g flesh of fish, standby;
(b) mix, inoculate: get the above-mentioned fish piece of having inoculated I type mixed base bacterium and mix, and make the inoculum concentration of II type mixed base bacterium reach clump count 10 with the initial incubation thing of above-mentioned II type mixed base bacterium 6Individual spore/g the flesh of fish, standby;
C, pickle: in above-mentioned postvaccinal fish piece, add the salt of 3.5-5%, fully mix all, standby;
D, fermentation: the above-mentioned fish piece of pickling in 20-30 ℃ of temperature fermentation 18-22h, is treated that fish piece pH value reaches pH 5.4 and promptly reaches fermentation termination;
E, drying: take out above-mentioned fermented fish piece, in the baking oven of 50-70 ℃ of temperature, it is dried to moisture be 38-40%;
F, smoke: with cold smoking of dried fish piece or hot smoking 3-4h;
G, packing: one deck edible vegetable oil is smeared on the fish piece surface behind fumigation, and vacuum packaging obtains the Hongqu fish finished product based on lactobacillus-fermented.
CN2009100425528A 2009-01-20 2009-01-20 Hongqu fish fermented by mixed bacterium based on lactobacillus and preparation method thereof Expired - Fee Related CN101491350B (en)

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CN102696741A (en) * 2012-06-01 2012-10-03 浙江大学 Fermented aquiculture product and preparation method thereof
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CN104664319A (en) * 2015-02-12 2015-06-03 刘良忠 Fish paste product and processing method thereof
CN104814467A (en) * 2015-05-15 2015-08-05 江南大学 Method for producing dried freshwater fishes by using microbial fermentation technology
CN104814467B (en) * 2015-05-15 2018-01-09 江南大学 A kind of method that freshwater dried fish is produced using microbial fermentation technology
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CN105876673A (en) * 2016-04-28 2016-08-24 福建农林大学 Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation
CN105942299A (en) * 2016-04-28 2016-09-21 福建农林大学 Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation
CN106213262A (en) * 2016-07-25 2016-12-14 巢湖学院 A kind of instant lactic acid taste Hemisalanx is dry and preparation method thereof
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CN112450393A (en) * 2020-11-09 2021-03-09 漳州职业技术学院 Deep processing method of instant sour and hot fish can
CN112089024A (en) * 2020-11-12 2020-12-18 中国肉类食品综合研究中心 Saccharomyces cerevisiae CMRC 1Y for preparing low-salt and low-acid sour meat and application thereof
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