CN101579011A - Preparation method and application of fermenting agent for dried fish with compound flavors - Google Patents
Preparation method and application of fermenting agent for dried fish with compound flavors Download PDFInfo
- Publication number
- CN101579011A CN101579011A CNA2009100392149A CN200910039214A CN101579011A CN 101579011 A CN101579011 A CN 101579011A CN A2009100392149 A CNA2009100392149 A CN A2009100392149A CN 200910039214 A CN200910039214 A CN 200910039214A CN 101579011 A CN101579011 A CN 101579011A
- Authority
- CN
- China
- Prior art keywords
- fish
- fermentation
- dried fish
- preparation
- fermenting agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a preparation method and application of fermenting agent for dried fish with compound flavors, which belong to the field of fermentation engineering. The preparation method proportionally mixes dominant staphylococcus and lactobacillus separated from dried fish products with conventional flavor with the purchased pediococcus pentosaceus for culture, uses pulped fish as scale-up culture medium and freeze-dries fermentation liquor obtained after fermentation to prepare the fermenting agent for dried fish with compound flavors. During the production, the fermenting agent is simply dispersed in water at a certain temperature to be sprayed on or soak pickled raw fish for fermentation after heat insulation and activation. The preparation method solves the problems of long production period and instable product quality of the prior fermentation of dried fish. The fermenting agent prepared by the method has a high concentration of zymocyte and easy storage, and has the characteristics of short production period, low production cost and excellent flavor of the dried fish produced by fermentation compared with the existing fermented dried fish.
Description
Technical field
The invention provides a kind of preparation and application of fermenting agent for dried fish with compound flavors, belong to the field of Fermentation Engineering.
Background technology
Cured fish is as the traditional fish product of China, and, unique flavor flexible because of its meat is subjected to liking of consumers in general, becomes the dining table indispensability.It is the main method of marine product preservation that salt is pickled, and it comprises salt marsh and two stages of maturation.The cured fish maturation be one by the protease of fish body self and inoculating microbe, the Biochemical processes that lipase causes, the preparation of many cured fishes is process by fermentation all.In south east asia, fermented fish is the important composition of diet, the bacterium facies analysis is carried out in the commercially available prod show that lactic acid bacteria and staphylococcus are the fermentation dominant microflora, can obvious inhibitory action be arranged to pathogenic bacteria such as Escherichia coli, fish product after fermentation contains multiple nutritional components and is flavor property material, nutritive value and local flavor significantly improve, and are the aquatic products processing product with development potentiality.
But traditional production technology remains in some problems, hindered the development of these traditional foods, subject matter is: spontaneous fermentation is adopted in the production of (1) fermented fish products more, utilize the microorganism in the environment, fermentation under field conditions (factors), fermented bacterium, fermentation temperature, humidity etc. are subjected to season, climatic influences; (2) product quality is held by experience substantially, lacks relevant detection index, causes the quality instability; (3) no production safety management system causes disorderly additivated phenomenon, and security of products does not have guarantee; (4) manufacturing enterprise's small scale, technology, managerial skills are low, cause the production cycle long, cost is high, lacks the market competitiveness.
Therefore, develop compound dried fish production leavening, the control working condition is used to enhance productivity by flavour enhanced mature technology, strengthens the salted fish flavor quality.And by modern high technology, theory and equipment, transform the traditional processing technology and the mode of production, to improve the output and the quality of traditional pickling process food, satisfy that the modern life pays close attention to requirements such as food security, nutrition, local flavor, health care, convenience, have important economy and social effect.
Summary of the invention
(1) technical problem that will solve
By separate microorganism from commercially available characteristic dried fish product, composite flavouring bacterial strain, and pass through to be main component that cultivate on the culture medium of preparation, screen, the composite ferment that obtains can solve the difficult problem that microbial bacteria is unstable mutually in the natural surroundings, fermentation activity is low in flesh of fish making beating.Pass through optimization of fermentation conditions again, make rational processing parameter, avoided the uncertain factor of spontaneous fermentation in the production of present enterprise, guaranteed the quality of product.
(2) technical scheme
A kind of compound dried fish leavening provided by the invention is to mix by a certain percentage with Pediococcus pentosaceus with the microorganism that separates from commercially available dried fish product, as the culture medium that enlarges fermentation, inserts the composite bacteria liquid fermentation with the flesh of fish.The Pediococcus pentosaceus that the invention solves purchase is improved fermentation activity in the fish product fermentation, improve the difficult problem of product special flavour.Its preparation method comprises the steps:
1. fermentative microorganism is composite: the staphylococcus that will separate from commercially available characteristic dried fish and the Pediococcus pentosaceus of lactic acid bacteria mixed liquor and purchase, mix according to 10: 1～1: 10 ratio.
2. the preparation of culture medium: will add glucose and salt mixing after the fresh flesh of fish rubbing as fermentation raw material, it is as follows that fermentation raw material is formed (per 100 grams):
The flesh of fish 50～60 grams
Glucose 1～5 gram
Salt 4～15 grams
Water 30～45 grams
3. in enlarging culture medium, insert bacterial classification: composite mixed bacteria is inserted cultivate expansion in the culture medium; The amount that inserts is 0.5%～5.0% of a fermentation raw material weight;
4. fermented and cultured: in biochemical incubator, fermentation temperature is 25 ℃～35 ℃; Fermentation time is 24h～72h.
5. the preparation of composite ferment: the zymotic fluid ultrafiltration is concentrated freeze-drying, packing.
6. use: the amount according to the fermented fish raw material, take by weighing composite ferment, adds in 10～100 times the water, under 10～40 ℃ of conditions, activate 4～12h, spray or be immersed on the good fish body that salts down, in 10～40 ℃ of 24～72h that ferment.
(3) technological process
Buy bacterial strain
↓
Commercially available characteristic dried fish → strain separating, evaluation → mixing → expansion culture medium → freeze-drying → composite ferment → activate → the be seeded in spun gold fish → fermentation → drying → check → packing after pickling
(4) beneficial effect of the present invention
Compare with the production of existing fermentation dried fish, composite ferment that the inventive method is made and application have following advantage:
1. the system of the enzyme in the leavening is more suitable in the enzymolysis of the flesh of fish.The present invention is to be that raw material enlarges the made composite ferment of cultivation by fermenting with the flesh of fish, is more conducive to utilize fish material, and the enzyme system in the leavening is more suitable in the enzymolysis of the flesh of fish.
2. the addition of leavening, fermentation condition are more conducive to control, can carry out large-scale production.The leavening of preparation in enormous quantities, bacterial classification is formed, the bacterium number is stable, by control addition and fermentation condition, the dried fish steady quality that fermentation is produced, local flavor is better.
3. the fermenting and producing cycle is shorter.By optimization for fermentation technology, produce dried fish with the made composite ferment of the present invention and only need just can make dried fish product with rich flavor in 3 to 5 days.Compare with spontaneous fermentation in the prior art, the production cycle shortens.
4. the easier assurance of safety.Experience control and unordered production status have been stopped in normalized large-scale production, in conjunction with the enforcement of systems such as HACCP, have guaranteed security of products effectively.
In a word, the made dried fish local flavor of the inventive method is stronger, quality is more stable, the production cycle is shorter, can set up the modern production scheme, the modernization that advances traditional dried fish to produce.
The specific embodiment
Embodiment 1
With the staphylococcus of separation and the Pediococcus pentosaceus of lactic acid bacteria mixed liquor and purchase, mix according to 10: 1 ratios.Amount with 0.5% is inoculated in the culture medium (flesh of fish 50 grams, glucose 5 grams, salt 10 grams, water 35 grams), and fermentation temperature is that 25 ℃ of bottom fermentation times are 48h, with zymotic fluid freeze-drying after ultrafiltration concentrates, according to fermented fish raw material 10
6The amount of cfu/g takes by weighing composite ferment, adds in 50 times the water, activates 6h under 20 ℃ of conditions, is sprayed on the good fish body that salts down, in 20 ℃ of fermentation 48h.
The dried fish local flavor of producing is stronger, and the production cycle shortens to 5 days.
Embodiment 2
With the staphylococcus of separation and the Pediococcus pentosaceus of lactic acid bacteria mixed liquor and purchase, mix according to 1: 1 ratio.Amount with 5.0% is inoculated in the culture medium (flesh of fish 60 grams, glucose 1 gram, salt 8 grams, water 30 grams), and fermentation temperature is that 35 ℃ of bottom fermentation times are 24h, with zymotic fluid freeze-drying after ultrafiltration concentrates, according to fermented fish raw material 10
7The amount of cfu/g takes by weighing composite ferment, adds in 100 times the water, activates 4h under 30 ℃ of conditions, is sprayed on the good fish body that salts down, in 30 ℃ of fermentation 24h.
The dried fish fragrance of producing is remarkable, and salinity is agreeable to the taste.
Embodiment 3
With the staphylococcus of separation and the Pediococcus pentosaceus of lactic acid bacteria mixed liquor and purchase, mix according to 1: 10 ratio.Amount with 2.5% is inoculated in the culture medium (flesh of fish 55 grams, glucose 2 grams, salt 15 grams, water 28 grams), and fermentation temperature is that 30 ℃ of bottom fermentation times are 36h, with zymotic fluid freeze-drying after ultrafiltration concentrates, according to fermented fish raw material 10
7The amount of cfu/g takes by weighing composite ferment, adds in 10 times the water, activates 10h under 35 ℃ of conditions, is sprayed on the good fish body that salts down, in 25 ℃ of fermentation 72h.
The salty perfume (or spice) of producing of dried fish is remarkable, and fragrance is pure, no fishy smell.
Embodiment 4
With the staphylococcus of separation and the Pediococcus pentosaceus of lactic acid bacteria mixed liquor and purchase, mix according to 2: 8 ratios.Amount with 4.0% is inoculated in the culture medium (flesh of fish 50 grams, glucose 5 grams, salt 5 grams, water 40 grams), and fermentation temperature is that 35 ℃ of bottom fermentation times are 24h, with zymotic fluid freeze-drying after ultrafiltration concentrates, according to fermented fish raw material 10
6The amount of cfu/g takes by weighing composite ferment, adds in 20 times the water, activates 12h under 30 ℃ of conditions, is sprayed on the good fish body that salts down, in 30 ℃ of fermentation 48h.
The dried fish of producing gives off a strong fragrance, light, the no fishy smell of saline taste, and the fish body elasticity is good.
Claims (6)
1. the preparation of a fermenting agent for dried fish with compound flavors and application, it is characterized in that adopting advantage staphylococcus and the lactic acid bacteria that from traditional properties dried fish product, separates, mix by a certain percentage with the Pediococcus pentosaceus of buying, with the pulped fish is culture medium, enlarge and cultivate 24h～48h, adjust pH with alkaline reagent during this time, improve zymogenic concentration, with freeze-drying after the zymotic fluid ultrafiltration, prepare leavening then, leavening is scattered in certain volume, in the water of temperature, the insulation certain hour activates, spray or be soaked on the fish body after pickling, heat-preservation fermentation is prepared dried fish product with rich flavor.
2. the preparation of fermenting agent for dried fish with compound flavors according to claim 1 and application is characterized in that the staphylococcus and the lactic acid bacteria that separate voluntarily, with the ratio of Pediococcus pentosaceus be 10: 1～1: 10.
3. the preparation of fermenting agent for dried fish with compound flavors according to claim 1 and application is characterized in that flesh of fish making beating back as culture medium, and the flesh of fish is 1: 1～1: 5 with the solid-liquid ratio of water, adds 3%～10% salt.
4. the preparation of fermenting agent for dried fish with compound flavors according to claim 1 and application is characterized in that enlarging and cultivates inoculum concentration 0.5%～5.0%, 25～35 ℃ of fermentation temperatures, time 24～72h.
5. the preparation of fermenting agent for dried fish with compound flavors according to claim 1 and application is characterized in that adopting the milipore filter of 0.45m, and ultrafiltration concentrates back freeze-drying in freeze dryer.
6. the preparation of fermenting agent for dried fish with compound flavors according to claim 1 and application, it is characterized in that with leavening be scattered in 10～100 times of volumes, temperature is in 10～40 ℃ the water, activation 4～12h sprays or is immersed on the good fish body that salts down, in 10～40 ℃ of fermentation 24～72h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100392149A CN101579011A (en) | 2009-04-30 | 2009-04-30 | Preparation method and application of fermenting agent for dried fish with compound flavors |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2009100392149A CN101579011A (en) | 2009-04-30 | 2009-04-30 | Preparation method and application of fermenting agent for dried fish with compound flavors |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101579011A true CN101579011A (en) | 2009-11-18 |
Family
ID=41361440
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2009100392149A Pending CN101579011A (en) | 2009-04-30 | 2009-04-30 | Preparation method and application of fermenting agent for dried fish with compound flavors |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101579011A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102763868A (en) * | 2012-05-31 | 2012-11-07 | 广东海洋大学 | Preparation method of scallop fermented sausage |
| 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 |
| CN105077372A (en) * | 2015-09-09 | 2015-11-25 | 江南大学 | Preparation method of instant leisure flavored fermented fish product |
| CN105580884A (en) * | 2016-03-09 | 2016-05-18 | 大连工业大学 | Method for utilizing compound biology leavening agent for producing fermentation fish |
| CN110786479A (en) * | 2019-11-28 | 2020-02-14 | 广东海洋大学 | Fermented fish and preparation method thereof |
-
2009
- 2009-04-30 CN CNA2009100392149A patent/CN101579011A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| CN102763868A (en) * | 2012-05-31 | 2012-11-07 | 广东海洋大学 | Preparation method of scallop fermented sausage |
| CN105077372A (en) * | 2015-09-09 | 2015-11-25 | 江南大学 | Preparation method of instant leisure flavored fermented fish product |
| CN105580884A (en) * | 2016-03-09 | 2016-05-18 | 大连工业大学 | Method for utilizing compound biology leavening agent for producing fermentation fish |
| CN110786479A (en) * | 2019-11-28 | 2020-02-14 | 广东海洋大学 | Fermented fish and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101248884B (en) | Technological process for preparing fermentation dehydrated beef using composite leaven | |
| CN101744316B (en) | Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof | |
| CN102038219B (en) | Method for processing fermented fish | |
| CN101518320B (en) | Preparation method of long shelf life fermented pickled vegetable | |
| CN104544312B (en) | A kind of half-fermented less salt flesh of fish leisure food and preparation method thereof | |
| CN103340416B (en) | Method for preparing fermented preserved meat by adopting grain fermentation liquor | |
| CN109673960B (en) | Composite bacterium fermented dried venison and preparation method thereof | |
| CN105455021B (en) | Flavor sausage and preparation method thereof | |
| CN105077372A (en) | Preparation method of instant leisure flavored fermented fish product | |
| CN104814467B (en) | A kind of method that freshwater dried fish is produced using microbial fermentation technology | |
| CN101181044B (en) | Technique for producing acid bean | |
| CN102499386B (en) | Method for producing low-value fish sausage by combined fermentation of mixed strains | |
| CN102406189A (en) | Preparing method of whitebait fishpaste acid | |
| CN103907954A (en) | Cantonese style sausage prepared via mixed bacterial fermentation and preparation method thereof | |
| CN103750230A (en) | Chinese sauerkraut pickling method | |
| CN102187997A (en) | Pickled oyster mushrooms and preparation method thereof | |
| CN102326797A (en) | Method for preparing lactic acid fermentation product of kelp | |
| CN101579011A (en) | Preparation method and application of fermenting agent for dried fish with compound flavors | |
| CN106954801A (en) | A kind of sausage and its processing method with ferment local-flavor | |
| CN101601459B (en) | Method for preparing and applying fish gravy quickly-brewed sauce | |
| CN105054124B (en) | A kind of half-dried red wine dregs fish of fermented type and its processing method and application | |
| CN104489713A (en) | Method for making fermented dried venison | |
| CN102511540B (en) | Pickling method for mellow yellow croaker through fermentation of lactic acid bacteria | |
| CN106819930A (en) | A kind of pickle cured meat product and its processing method with ferment local-flavor | |
| CN101669647A (en) | Fast fermentation method of mixed meat type fermented sausage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20091118 |