CN102038219B - Method for processing fermented fish - Google Patents

Method for processing fermented fish Download PDF

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Publication number
CN102038219B
CN102038219B CN2010105606344A CN201010560634A CN102038219B CN 102038219 B CN102038219 B CN 102038219B CN 2010105606344 A CN2010105606344 A CN 2010105606344A CN 201010560634 A CN201010560634 A CN 201010560634A CN 102038219 B CN102038219 B CN 102038219B
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fish
fermentation
processing
preserved
micrococcus
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CN102038219A (en
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龚吉军
唐静
李忠海
钟海雁
龚孟玄
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Central South University of Forestry and Technology
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Central South University of Forestry and Technology
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Abstract

The invention provides a method for processing fermented fish. The method comprises the following steps: (1) removing the heads, tails and viscera of fresh fish, and dicing; (2) pickling the fish dices with a saline solution; (3) dewatering the pickled fish dices; (4) adding ginger power, paprika, red kojic rice, purple perilla powder, cane sugar, dextrose and white spirit to the dewatered fish dices, and fully stirring; (5) activating Lactobacillus plantarum, Pediococcus pentosaceus and micrococcus so as to be used as leavens in the processing; (6) mixing the Lactobacillus plantarum, the Pediococcus pentosaceus and the micrococcus, adding the mixture to the fish dices subject to dosing, and fermenting; and (7) finishing the fermentation so as to inactivate the leavens, and then stopping the fermentation. The method for processing the fermented fish has the advantages of controllable fermentation conditions, high and stable product quality, high product safety, and good organoleptic quality.

Description

The process of one kinds of fish preserved fish
Technical field
The present invention relates to a method for processing fermented fish products, in particular to a method for processing fish, preserved fish.
Background technology
In China's traditional fish products processing them, preserved fish species of fish is an important one.Ancient fish preserved fish called "preserved fish", is a kind of two thousand years of history of lactic acid bacteria fermented fish products, in China Hunan, Guangxi, Guizhou, Sichuan and other places more popular.Because of having characteristics such as ferment local-flavor is strong, acid perfume is good to eat, nutritious and be easy to digest and assimilate, it receives consumers in general's welcome deeply.China's traditional preserved fish and fish with pickled partially dehydrated steak and rice as the main raw material, supplemented by the right amount of salt, chili powder, red yeast rice, ginger, etc. Solid natural fermentation.The generation of fermented fish meat products has not only improved the keeping quality of oppressing, has improved flesh of fish local flavor, and has enriched the kind of flesh of fish fabricated product.The flesh of fish carries out the advantage that lactobacillus-fermented has following several respects: (1) is decomposed generation lactic acid with carbohydrate in the raw material through anerobic glycolysis through the effect of lactic acid bacteria; Reduce the pH value of fermented product; Suppress the harmful microbe growth and breeding, prolong product shelf life and the purpose that improves Product Safety thereby reach; (2) fermentation gives product unique sour fragrant breeze flavor, and this local flavor is to allocate out with chemical reagent; (3) fish material is behind lactobacillus-fermented; Can make protein, fat and sugar class be decomposed into the predigestion state that human body absorbs more easily; Can also increase simultaneously the content of solubility calcium, phosphorus, iron and some B family vitamin, improve it and digest and assimilate performance and nutritive value; (4) lactic acid bacteria can be with the H of some assorted bacterium generations in the flesh of fish 2O 2Be reduced into H 2O and O 2Thereby, prevent to oppress look and change and fat oxidation.
Spread in its preparation method of fermented fish products among the people simply at present, adopt the handicraft workshop formula to produce more, little in batches, productivity effect and product competitiveness are low.The weakness that exists has five: (1) fermentation time is long; (2) the difficult control of fermentation condition; (3) constant product quality property is poor; Problem such as (4) security is low; (5) product sensory low quality.While the existing vaccination coverage fermented fish preserved fish production methods (Gong Jijun, Tang Jing, Li Zhonghai, etc. Response Surface Methodology preserved fish fish fermentation conditions, Chinese Institute of Food Science, 2010,10 (4) :219-226), there are two weaknesses: (1) add a lot of rice, fish, preserved fish products cause difficulties in subsequent processing, and the appearance of the product quality is poor; (2) were inoculated with lactic acid fermentation agent, its production capacity and higher acid protease production capacity, resulting in preserved fish fish products high acidity, while peptides and free amino acid content is low, fish after fermentation and its nutritional value and no significant improvement.
Summary of the invention
The object of the present invention is to overcome existing preserved fish fish production method above-mentioned drawbacks, providing a short fermentation time, controlled fermentation conditions, product quality and stability, safety, good quality, suitable for large-scale industrial production of preserved fish fish processing methods.
The objective of the invention is to realize that through following technical scheme it may further comprise the steps:
(1) fresh fish (grass carp or carp) decaptitate, tail and internal organ, being cut into size is the piece of 1.0 ~ 3.0 cm * 3.0 ~ 5.0 cm;
(2) pickle 3.0 ~ 5.0 h with 8.0 ~ 12.0% saline solution;
(3) the fish piece after will pickling places 40 ~ 60 ℃ of electric drying oven with forced convections, 5.0 ~ 7.0 h that dewater;
(4) spice; In the fish piece of dehydration, add batching, add ginger powder 0.5 ~ 1.5 g, chilli powder 3.0 ~ 4.0 g, red kojic rice powder 0.5 ~ 1.0 g, purple perilla powder 0.4 ~ 0.8 g, sucrose 2.0 ~ 3.0 g, glucose 0.5 ~ 1.5 g, 50 degree liquor, 3.0 ~ 5.0 mL by per 100.0 g dehydrated fish pieces;
(5) with Lactobacillus plantarum ( L. plantarum), Pediococcus pentosaceus ( P. pentosaceus) and micrococcus luteus ( Micrococcus varians) be activated to 10 respectively before use 6~ 10 8Cfu/mL, as working stock culture, said bacterium is known common microorganism (lake, Jiang-Han Area chief editor, Food Microbiology, Chinese agriculture publishing house,, a second edition in 2005), purchases in Institute of Microorganism, Academia Sinica;
(6) with Lactobacillus plantarum ( L. plantarum), Pediococcus pentosaceus ( P. pentosaceus) and micrococcus luteus ( Micrococcus varians) by in the fish piece of admixing after the long-pending mixed of the bacteria liquid after the activation after the batching than 2:2:1 ~ 3, inoculum concentration 2.0 ~ 3.0 * 10 6Cfu/g, 30 ~ 40 ℃ of fermentation temperatures, fermentation time 10 ~ 15 d;
(7) after fermentation is accomplished, place 70 ~ 90 ℃ of environment to handle 3 ~ 7 min, make the leavening inactivation, stop fermentation.
Prepared preserved fish fish products total acid content 1.0 ~ 1.5? Wt%, free amino acids 0.5 ~ 1.5? Wt%, sensory quality.
The invention has the advantage of low production costs, faster cycle, high product quality and controlled, not only to retain the traditional preserved fish is a fish rich flavor, but also suitable for industrial production processing and production methods.The economic benefit that can improve low-value freshwater fish of applying of the present invention promotes the upgrading of the fresh-water fishes industrial structure, and economic and social benefit is remarkable.
The specific embodiment
Below in conjunction with embodiment the present invention is further specified.
Embodiment 1
(1) fresh fish (grass carp or carp) decaptitate, tail and internal organ, cutting size is the fish piece of 1.0 cm * 3.0 cm;
(2) pickle 5.0 h with the saline solution of 8.0 wt%;
(3) the fish piece after will pickling places 40.0 ℃ of electric drying oven with forced convections dehydration 7.0 h;
(4) spice adds batching in the dehydrated fish piece, add ginger powder 0.5 g, chilli powder 3.0 g, red kojic rice powder 0.5 g, purple perilla powder 0.4 g, sucrose 2.0 g, glucose 0.5 g, 50 degree liquor, 3.0 mL by per 100.0 g dehydrated fish pieces, stirs;
(5) with Lactobacillus plantarum ( L. plantarum), Pediococcus pentosaceus ( P. pentosaceus) and micrococcus luteus ( Micrococcus varians) fully be activated to 10 before use 6Cfu/mL is as working stock culture.Said bacterium is known common microorganism (lake, Jiang-Han Area chief editor, Food Microbiology, Chinese agriculture publishing house,, a second edition in 2005), purchases in Institute of Microorganism, Academia Sinica;
(6) with Lactobacillus plantarum ( L. plantarum), Pediococcus pentosaceus ( P. pentosaceus) and micrococcus luteus ( Micrococcus varians) by in the fish piece of admixing after the long-pending mixed of the bacteria liquid after the activation after the batching than 2:2:1, inoculum concentration 3.0 * 10 6Cfu/g, 30 ℃ of fermentation temperatures, fermentation time 10 d;
(7) after fermentation is accomplished, handle 7 min for 70 ℃, stop fermentation.
Prepared preserved fish fish products total acid content 0.97? Wt%, polypeptide content 2.13? Wt%, free amino acids 2.45? Wt%, sensory quality.
Embodiment 2
(1) fresh fish (grass carp or carp) decaptitate, tail and internal organ, cutting size is the fish piece of 2.0 cm * 4.0 cm;
(2) pickle 4.0 h with the saline solution of 10.0 wt%;
(3) the fish piece after will pickling places 50.0 ℃ of electric drying oven with forced convections dehydration 6.0 h;
(4) spice; In the fish piece of dehydration, add batching; Add ginger powder 1.0 g, chilli powder 3.5 g, red kojic rice powder 0.7 g, purple perilla powder 0.6 g, sucrose 2.5 g, glucose 1.0 g, 50 degree liquor, 4.0 mL by per 100.0 g dehydrated fish pieces, stir;
(5) with Lactobacillus plantarum ( L. plantarum), Pediococcus pentosaceus ( P. pentosaceus) and micrococcus luteus ( Micrococcus varians) fully be activated to 10 before use 7Cfu/mL, as working stock culture, said bacterium is known common microorganism (lake, Jiang-Han Area chief editor, Food Microbiology, Chinese agriculture publishing house,, a second edition in 2005), purchases in Institute of Microorganism, Academia Sinica;
(6) with Lactobacillus plantarum ( L. plantarum), Pediococcus pentosaceus ( P. pentosaceus) and micrococcus luteus ( Micrococcus varians) by in the fish piece of admixing after the long-pending mixed of the bacteria liquid after the activation after the batching than 1:1:1, inoculum concentration 2.5 * 10 6Cfu/g, 35 ℃ of fermentation temperatures, fermentation time 12 d;
(7) after fermentation is accomplished, handle 5 min for 80 ℃, stop fermentation.
Prepared preserved fish fish products total acid content 0.99? Wt%, polypeptide content 2.10? Wt%, free amino acids 2.46? Wt%, sensory quality.
Embodiment 3
(1) fresh fish (grass carp or carp) decaptitate, tail and internal organ, cutting size is the fish piece of 3.0 cm * 5.0 cm;
(2) pickle 3.0 h with the saline solution of 12.0 wt%;
(3) the fish piece after will pickling places 60.0 ℃ of electric drying oven with forced convections dehydration 5.0 h;
(4) add ginger powder 1.5 g, chilli powder 4.0 g, red kojic rice powder 1.0 g, purple perilla powder 0.8 g, sucrose 3.0 g, glucose 1.5 g, 50 degree liquor, 5.0 mL by per 100.0 g dehydrated fish pieces, stir;
(5) with Lactobacillus plantarum ( L. plantarum), Pediococcus pentosaceus ( P. pentosaceus) and micrococcus luteus ( Micrococcus varians) fully be activated to 10 before use 8Cfu/ mL, as working stock culture, said bacterium is known common microorganism (lake, Jiang-Han Area chief editor, Food Microbiology, Chinese agriculture publishing house,, a second edition in 2005), purchases in Institute of Microorganism, Academia Sinica;
(6) with Lactobacillus plantarum ( L. plantarum), Pediococcus pentosaceus ( P. pentosaceus) and micrococcus luteus ( Micrococcus varians) by in the fish piece of admixing after the long-pending mixed of the bacteria liquid after the activation after the batching than 2:2:3, inoculum concentration 2.0 * 10 6Cfu/g, 40 ℃ of fermentation temperatures, fermentation time 15 d;
(7) after fermentation is accomplished, handle 3 min for 90 ℃, stop fermentation.
Prepared preserved fish fish products total acid content 1.02? Wt%, polypeptide content 2.13? Wt%, free amino acids 2.51? Wt%, sensory quality.

Claims (8)

1 A method for processing fish, preserved fish, characterized by the following steps of:
(1) get that fresh fish is decaptitated, tail and internal organ, being cut into size is the fish piece of 1.0 ~ 3.0 cm * 3.0 ~ 5.0 cm;
(2) the fish piece is pickled 3.0 ~ 5.0 h with 8.0 ~ 12.0% saline solution;
(3) the fish piece after will pickling places 40.0 ~ 60.0 ℃ of dehydrations of electric drying oven with forced convection, 5.0 ~ 7.0 h;
(4) spice; In the fish piece of dehydration, add batching; Add ginger powder 0.5 ~ 1.5 g, chilli powder 3.0 ~ 4.0 g, red kojic rice powder 0.5 ~ 1.0 g, purple perilla powder 0.4 ~ 0.8 g, sucrose 2.0 ~ 3.0 g, glucose 0.5 ~ 1.5 g, 50 degree liquor, 3.0 ~ 5.0 mL by per 100.0 g dehydrated fish pieces, and fully stir;
(5) with Lactobacillus plantarum ( L. plantarum), Pediococcus pentosaceus ( P. pentosaceus) and micrococcus luteus ( Micrococcus varians) be activated to 10 respectively before use 6~ 10 8Cfu/ mL is as working stock culture;
(6) with Lactobacillus plantarum ( L. plantarum), Pediococcus pentosaceus ( P. pentosaceus) and micrococcus luteus ( Micrococcus varians) by in the fish piece of admixing after the long-pending mixed of the bacteria liquid after the activation after the batching than 2:2:1 ~ 3, inoculum concentration 2.0 ~ 3.0 * 10 6Cfu/g, 30 ~ 40 ℃ of fermentation temperatures, fermentation time 10 ~ 15 d;
(7) after fermentation is accomplished, place 70 ~ 90 ℃ of environment to handle 3 ~ 7 min, make the leavening inactivation, stop fermentation.
(2) as claimed in claim 1, wherein A method for processing fish, preserved fish, characterized in that said fish to the head, tail and organs, cut size of 2.0 × 4.0? Cm of the steak.
3 according to claim 1, wherein A method for processing fish, preserved fish, wherein said fillets with 10.0? Wt% of brine pickled 4.0? H.
As claimed in claim 1 or 2, wherein a preserved fish fish processing method wherein after the marinated steak placed 50.0 ℃ Drying oven dehydration 6.0? H.
5 according to Claim 1 or 2, wherein a method for processing fish, preserved fish, wherein the fish fillets was added to the dehydrated ingredients, per 100.0? G dehydrated steak add ginger powder 1.0? G, chili powder 3.5? g, red yeast rice 0.7? g, basil powder 0.6? g, sucrose 2.5? g, glucose 1.0? g, 50 liquor 4.0? mL, stir evenly.
As claimed in claim 1 or 2, wherein a preserved fish fish processing method, wherein the Lactobacillus plantarum ( L.? Plantarum ), pentosaceus cocci ( P.? pentosaceus ) and Micrococcus ( Micrococcus? varians ) before use full activation to 10 7 ? cfu / mL, as a work fermentation agent.
As claimed in claim 1 or 2, wherein a method for processing fish, preserved fish, characterized in that said means are three kinds of inoculating lactic bacteria after activation at a volume ratio of 1:1:1 mix after After the ingredients steak, the inoculum 2.0 × 10 6 ? cfu / g, fermentation temperature 35 ℃, fermentation time 12? d.
As claimed in claim 1 or 2, said one fish preserved fish processing method, wherein said termination means the completion of the fermentation, after fermentation, placed in 80 ℃ environment to deal with 5? Min, inactivating the fermentation agent, fermentation was terminated .
CN2010105606344A 2010-11-26 2010-11-26 Method for processing fermented fish Expired - Fee Related CN102038219B (en)

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CN103421704B (en) * 2012-11-08 2015-03-11 华中农业大学 Lactobacillus plantarum for freshwater fish fermentation product and application thereof
CN104336661A (en) * 2013-08-06 2015-02-11 湘潭市山里来绿色食品科技开发有限公司 Preserved fish in jar and processing method thereof
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