CN102630862A - Method for degrading nitrite in salted fish - Google Patents
Method for degrading nitrite in salted fish Download PDFInfo
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- CN102630862A CN102630862A CN2012101462013A CN201210146201A CN102630862A CN 102630862 A CN102630862 A CN 102630862A CN 2012101462013 A CN2012101462013 A CN 2012101462013A CN 201210146201 A CN201210146201 A CN 201210146201A CN 102630862 A CN102630862 A CN 102630862A
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Abstract
The invention discloses a method for degrading nitrite in salted fish, which comprises the following steps of: (1) washing and then draining a whole salted fish or a salted fish block; (2) inoculating the salted fish with mixed bacteria liquid of lactobacillus plantarum and pediococcus pentosaceus to degrade the nitrite; and (3) placing the well-inoculated salted fish into a fermenting box to be fermented, and then obtaining a salted fish product with low content of nitrite after drying the fermented salted fish. Due to the adoption of the method, the content of nitrite in the salted fish product can be effectively reduced, harmful substances such as nitrosamine in the salted fish product can be prevented, and the eating safety of the salted fish product can be ensured; and meanwhile, the taste and the quality of the salted fish product also can be maintained.
Description
Technical field
The present invention is specifically related to the method for nitrite in a kind of cured fish of degrading.
Background technology
Pickling aquatic products is one of China's tradition aquatic foods, and the quality security problem of marine product is just becoming restraining factors that influence China's marine product international competitiveness, has caused the great attention of each side.After the China joined WTO, the internationalization in market, exported product receive " green technology barrier " challenge of developed country severe more.Epidemiology survey shows, the coastal area is often edible, and to pickle crowd's incidence gastric cancer rate of aquatic products higher, and this is with to pickle in the aquatic products content of nitrosamines higher in close relations.Therefore, how to guarantee the edible safety of traditional aquatic food such as cured fish, market circulation at home and abroad better is current one of the processing of aquatic products industry urgent problem of pickling.
Do not contain volatile N-nitroso compound in the fresh fish; Find to contain the nitrosamines material that might cause carcinogen in the cured fish and analyze; Nitrosamine is one type of N-nitroso compound, and the nitrite synthetic requisite a kind of precursor metabolite that is nitrosamine.So the approach of nitrite just can effectively be controlled the generation of nitrosamine in the cured fish in the cured fish of seeking effectively to degrade, guarantee the cured fish security of products.
Summary of the invention
The object of the present invention is to provide the method for nitrite in a kind of cured fish of degrading, the inventive method safety, cost is low, and is simple, and content of nitrite is low in the balbakwa for preparing, and product special flavour is good.
Above-mentioned purpose of the present invention realizes through following technical scheme: the method for nitrite in a kind of cured fish of degrading contains following steps:
(1) with the cured fish of whole piece or stripping and slicing, drains after the cleaning;
(2) to of the mixed bacteria liquid inoculation of above-mentioned cured fish, carry out nitrite degradation with Lactobacillus plantarum and Pediococcus pentosaceus;
(3) will inoculate good cured fish, place the fermenting case fermentation after, after drying, obtain the cured fish product of low nitrite content.
In said method:
The cured fish that adopts in the step of the present invention (1) can but be not limited only to make by oneself cured fish; It is through after pickling the fresh fish that cleans up or frozen fish with salt; Take out with water rinse 2-3 time, drain and prepare, wherein the consumption of salt is the 15-30% of fresh fish or frozen fish gross weight.
The cured fish that adopts in the step of the present invention (1) can also but be not limited only to commercially available cured fish, its 3-5h that is soaked in water earlier is to the abundant rehydration of fish body, takes out to drain after the cleaning to get final product.
The mixed bacteria liquid of Lactobacillus plantarum and Pediococcus pentosaceus adopts following process to prepare in the step of the present invention (2): the Lactobacillus plantarum of getting activation increases bacterium; Under aseptic condition, be inoculated in the nutrient solution; In 37 ℃ ± 2 ℃ incubators, cultivated 1-3 days, bacterial concentration is 10 to the nutrient solution
7-10
8Cfu/mL; The Pediococcus pentosaceus of getting activation increases bacterium, under aseptic condition, is inoculated in the nutrient solution, in 37 ℃ ± 2 ℃ incubators, cultivates 1-3 days, and bacterial concentration is 10 to the nutrient solution
7-10
8Cfu/mL; With Lactobacillus plantarum nutrient solution and Pediococcus pentosaceus nutrient solution is 1 by volume: 1-3 mixes, and processes the mixed bacteria liquid of Lactobacillus plantarum and Pediococcus pentosaceus.
To the cured fish of whole piece, adopt injection system that the mixed bacteria liquid of Lactobacillus plantarum and Pediococcus pentosaceus evenly is seeded in the whole piece cured fish in the step of the present invention (2).
The present invention is to the cured fish of whole piece, and the inoculum concentration of mixed bacteria liquid is the 20-50mL/kg cured fish.
To the cured fish of stripping and slicing, the cured fish piece is immersed in the mixed bacteria liquid of Lactobacillus plantarum and Pediococcus pentosaceus and inoculates in the step of the present invention (2).
The present invention is to the cured fish of stripping and slicing, and the inoculum concentration of mixed bacteria liquid is the 1-3L/kg cured fish, the cured fish of stripping and slicing is immersed in soaks 20-40min in the mixed bacteria liquid.
To inoculate good cured fish in the step of the present invention (3), and place 35 ℃ ± 2 ℃ ferment at constant temperature casees of fermenting case to ferment after 36 ± 2h fermentation, place in the 28-35 ℃ of air dry oven after drying the cured fish of low nitrite content.
Be dried in the step of the present invention (3) that water content is 35-45% in the cured fish.
The inventive method is passed through in the cured fish process; Inoculation has the plant lactobacillus of degrading nitrite ability and the process technology of Pediococcus pentosaceus; Under the situation that does not influence cured fish product peculiar taste quality; Can suppress the generation of nitrite in the cured fish product effectively, thereby prevent to produce nitrosamine, guarantee the edible safety of cured fish.
Compared with prior art, the present invention has following advantage:
(1) adopts the inventive method can effectively reduce the content of nitrite in the balbakwa, prevent the generation of harmful substances such as nitrosamine in the cured fish product, guarantee the edible safety of cured fish product;
(2) adopt the microbial fermentation technology among the present invention that the nitrite that produces in cured fish product or the cured fish process is degraded, can keep the mouthfeel and the quality of balbakwa, also can guarantee the security of balbakwa;
(3) it is higher that the inventive method has solved in the balbakwa nitrite and content of nitrosamines, is prone to health is produced dysgenic problem.Compare experiment through the inventive method being handled the cured fish made from the traditional diamond-making technique making; Adopt the assay method of GB/T 5009.33-2010 Nitrate Content in Food and nitrite; Measure content of nitrite in two groups of cured fishes; Draw the cured fish of the inventive method processing, the degradation rate of nitrite reaches more than 75%; By after this method reprocessing, the degradation rate of nitrosamine reaches more than 50% in the cured fish to commercially available cured fish product, and content of nitrosamines is well below GB in the product;
(4) the inventive method method of operating is simple, and production cost is low, and energy consumption is little, and environmental pollution is little, and constant product quality can improve the economic benefit of manufacturing enterprise.
The specific embodiment
Embodiment 1
The method of nitrite in the degraded cured fish that present embodiment provides contains following steps:
(1) whole piece large yellow croaker fresh fish or frozen fish are cleaned up, using and accounting for fresh fish or frozen fish quality percentage composition is after 25% salt is pickled, to take out with clear water rinsing 2-3 time, drains, and is prepared into cured fish; Fresh fish or frozen fish can be other various fish, like little yellow croaker, yellow croaker, Spanish mackerel, hairtail, threadfin fish, grass carp, Tilapia mossambica etc., Hereinafter the same.
(2) Lactobacillus plantarum (Lp): the activation of Pediococcus pentosaceus (Pp): Lactobacillus plantarum (Lp) and Pediococcus pentosaceus (Pp) are available from Guangdong Microbes Inst DSMZ; Wherein Lactobacillus plantarum (Lp) is numbered GIM1.140; Pediococcus pentosaceus (Pp) is numbered GIM1.400; Be freeze-dried powder ,-20 ℃ of preservations, the time spent takes out and carries out activation.
Lactobacillus plantarum (Lp): the activation process of Pediococcus pentosaceus (Pp) is: respectively under aseptic condition; With the outer tube-surface of 75% alcohol swab sterilization dress bacterial classification, several sterilized waters are dripped in heating place in the tip of heating outer tube on flame; Make outer tracheal rupture; With the strong tip of breaking into pieces, take out heat insulation fibrous paper and interior pipe again, with the tampon that son takes out interior pipe of taking the photograph of sterilizing; Inhale the 0.5mL sterilized water with the sterilization dropper and drop in interior pipe; Freeze-drying lactobacillus Lactobacillus plantarum (Lp) or Pediococcus pentosaceus (Pp) dissolving are become suspension, with sterilizing suction pipe sucking-off bacterium liquid in plane or slant medium, cultivate 24h-48h for 37 ℃ ± 2 ℃ then; Lactobacillus plantarum after the recovery (Lp) and Pediococcus pentosaceus (Pp) again on flat board or inclined-plane picking list bacterium colony be seeded to respectively the MRS meat soup of 10mL, 24h ± 2h is cultivated in concussion in 37 ℃ ± 2 ℃ shaking tables.
Lactobacillus plantarum (Lp): the bacterium process that increases of Pediococcus pentosaceus (Pp) is: in the tool plug conical flask that the Lactobacillus plantarum of absorption 1mL activation and Pediococcus pentosaceus bacterium liquid are inoculated in the MRS cultured solution of broth that is placed with 100mL respectively from MRS meat soup respectively; 1-3d is cultivated in concussion in 37 ℃ ± 2 ℃ shaking tables, and bacterial concentration is 10 to the nutrient solution
8Cfu/mL, get Lactobacillus plantarum (Lp): Pediococcus pentosaceus (Pp) MRS cultured solution of broth mixes by 1: 2 volume ratio, makes mixed bacteria liquid;
The above-mentioned nutrient solution of the present invention is a MRS meat soup, and it consists of: peptone 10g, beef extract 10g, yeast extract 5g, K
2HPO
42g, dibasic ammonium citrate 2g, sodium acetate 5g, glucose 20g, Tween 80 lmL, MgSO
4.7H
2O0.5g, MnSO
40.25g, distilled water 1000mL, pH value 6.2-6.4,12l ℃ of sterilization 20min, down together.
(3) cured fish with step (1) adopts injection, gets the mixed bacteria liquid in the step (2), with 10
8The bacterium liquid of cfu/mL is with the consumption of 20mL/kg, and even injection inoculation is in the whole piece fish along the fish dorsal both sides;
(4) with the good whole piece fish of inoculation in (3), place 35 ℃ of ferment at constant temperature casees fermentation 36h after, place in 28 ℃ of air dry ovens, to the fish body water content be 35%.
Adopt the assay method of GB/T 5009.33-2010 Nitrate Content in Food and nitrite; Measure through comparison, through the cured fish that the present embodiment method was handled, the content of nitrite is 0.32mg/kg in the cured fish product; And content of nitrite is 1.75mg/kg in the cured fish product of employing conventional method processing; Explain that adopting technology cured fish product nitrite to be that degradation rate is 81.72%, nitrosamine does not all detect, and the cured fish product special flavour is better.
Embodiment 2
The method of nitrite in the degraded cured fish that present embodiment provides contains following steps:
(1) large yellow croaker fresh fish or the frozen fish with stripping and slicing cleans up, and using and accounting for fresh fish or frozen fish quality percentage composition is after 15% salt is pickled, to take out with clear water rinsing 3 times, drains, and is prepared into cured fish;
(2) get the balbakwa that step (1) prepares, soak 5h with clear water, to the abundant rehydration of fish body, taking-up drains;
(3) Lactobacillus plantarum (Lp): the activation of Pediococcus pentosaceus (Pp): Lactobacillus plantarum (Lp) and Pediococcus pentosaceus (Pp) are available from Guangdong Microbes Inst DSMZ; Wherein Lactobacillus plantarum (Lp) is numbered GIM1.140; Pediococcus pentosaceus (Pp) is numbered GIM1.400: be freeze-dried powder;-20 ℃ of preservations, the time spent takes out and carries out activation.
Lactobacillus plantarum (Lp): the activation process of Pediococcus pentosaceus (Pp) is: respectively under aseptic condition; With the outer tube-surface of 75% alcohol swab sterilization dress bacterial classification, several sterilized waters are dripped in heating place in the tip of heating outer tube on flame; Make outer tracheal rupture; With the strong tip of breaking into pieces, take out heat insulation fibrous paper and interior pipe again, with the tampon that son takes out interior pipe of taking the photograph of sterilizing; Inhale the 0.5mL sterilized water with the sterilization dropper and drop in interior pipe; Freeze-drying lactobacillus Lactobacillus plantarum (Lp) and Pediococcus pentosaceus (Pp) dissolved respectively becomes suspension, then with sterilization suction pipe sucking-off bacterium liquid in plane or slant medium, cultivate 24h-48h for 37 ℃ ± 2 ℃; Lactobacillus plantarum after the recovery (Lp) and Pediococcus pentosaceus (Pp) again on flat board or inclined-plane picking list bacterium colony be seeded to respectively the MRS meat soup of 10mL, 24h ± 2h is cultivated in concussion in 37 ℃ ± 2 ℃ shaking tables.
Lactobacillus plantarum (Lp): the bacterium process that increases of Pediococcus pentosaceus (Pp) is: in the tool plug conical flask that the Lactobacillus plantarum of absorption 1mL activation and Pediococcus pentosaceus bacterium liquid are inoculated in the MRS cultured solution of broth that is placed with 100mL respectively from MRS meat soup respectively; 1-3d is cultivated in concussion in 37 ℃ ± 2 ℃ shaking tables; Bacterial concentration is 107cfu/mL to the nutrient solution; Get Lactobacillus plantarum (Lp): Pediococcus pentosaceus (Pp) MRS cultured solution of broth mixes by 1: 1 volume ratio, makes mixed bacteria liquid;
(4) with the cured fish piece of (2), be immersed in the mixed bacteria liquid in (3), bacterium liquid consumption soaks 30min with the bacterium liquid measure of 1.5L/kg cured fish;
(5) with soaked cured fish piece in (4), place 37 ℃ of ferment at constant temperature casees fermentation 34h after, place in 30 ℃ of air dry ovens, to the fish body water content be 40%.
Adopt the assay method of GB/T 5009.33-2010 Nitrate Content in Food and nitrite, measure through comparison, the cured fish product nitrite degradation rate that process present embodiment method was handled is nearly 80%, and nitrosamine does not all detect, and the cured fish product special flavour is better.
Embodiment 3
The method of nitrite in the degraded cured fish that present embodiment provides contains following steps:
What (1) round bar commercially availablely freezes red three balbakwas, soaks 3-5h with clear water, and to the abundant rehydration of fish body, taking-up drains;
(2) Lactobacillus plantarum (Lp): the activation of Pediococcus pentosaceus (Pp): Lactobacillus plantarum (Lp) and Pediococcus pentosaceus (Pp) are available from Guangdong Microbes Inst DSMZ; Wherein Lactobacillus plantarum (Lp) is numbered GIM1.140; Pediococcus pentosaceus (Pp) is numbered GIM1.400: be freeze-dried powder;-20 ℃ of preservations, the time spent takes out and carries out activation.
Lactobacillus plantarum (Lp): the activation process of Pediococcus pentosaceus (Pp) is: respectively under aseptic condition; With the outer tube-surface of 75% alcohol swab sterilization dress bacterial classification, several sterilized waters are dripped in heating place in the tip of heating outer tube on flame; Make outer tracheal rupture; With the strong tip of breaking into pieces, take out heat insulation fibrous paper and interior pipe again, with the tampon that son takes out interior pipe of taking the photograph of sterilizing; Inhale the 0.5mL sterilized water with the sterilization dropper and drop in interior pipe; Freeze-drying lactobacillus Lactobacillus plantarum (Lp) and Pediococcus pentosaceus (Pp) dissolved respectively becomes suspension, then with sterilization suction pipe sucking-off bacterium liquid in plane or slant medium, cultivate 24h-48h for 37 ℃ ± 2 ℃; Lactobacillus plantarum after the recovery (Lp) and Pediococcus pentosaceus (Pp) again on flat board or inclined-plane picking list bacterium colony be seeded to respectively the MRS meat soup of 10mL, 24h ± 2h is cultivated in concussion in 37 ℃ ± 2 ℃ shaking tables.
Lactobacillus plantarum (Lp): the bacterium process that increases of Pediococcus pentosaceus (Pp) is: in the tool plug conical flask that the Lactobacillus plantarum of absorption 1mL activation and Pediococcus pentosaceus bacterium liquid are inoculated in the MRS cultured solution of broth that is placed with 100mL respectively from MRS meat soup respectively; 1-3d is cultivated in concussion in 37 ℃ ± 2 ℃ shaking tables, and the concentration of bacterium liquid is 5 * 10 to the nutrient solution
7Cfu/mL, get Lactobacillus plantarum (Lp): Pediococcus pentosaceus (Pp) MRS cultured solution of broth mixes by 1: 3 volume ratio, makes mixed bacteria liquid;
(3) fish of (1) is adopted injection, get the mixed bacteria liquid in (2), with 5 * 10
7The bacterium liquid of cfu/mL is with the consumption of 20mL/kg, and even injection inoculation is in the whole piece fish along the fish dorsal both sides;
(4) with the good fish of inoculation in (3), place 35 ℃ of ferment at constant temperature casees fermentation 36h after, place in 28 ℃ of air dry ovens, to the fish body water content be 45%.
Adopt the assay method of GB/T 5009.33-2010 Nitrate Content in Food and nitrite, measure the 2.9mg/kg of conventional red three balbakwa nitrite through comparison; Content of nitrosamines is 12.37 μ g/kg, and through red three cured fishes that said method was handled, the content of nitrite is 0.2mg/kg in the cured fish product; Content of nitrosamines is 4.84 μ g/kg; Red three balbakwa nitrite degradation rates are 93.1%, and the nitrosamine degradation rate is 60.88%, and the cured fish product special flavour is better.
Embodiment 4
The method of nitrite in the degraded cured fish that present embodiment provides contains following steps:
(1) get the commercially available red three cured fish stripping and slicing balbakwas that freeze, soak 3-5h with clear water, to the abundant rehydration of fish body, taking-up drains;
(2) Lactobacillus plantarum (Lp): the activation of Pediococcus pentosaceus (Pp): Lactobacillus plantarum (Lp) and Pediococcus pentosaceus (Pp) are available from Guangdong Microbes Inst DSMZ; Wherein Lactobacillus plantarum (Lp) is numbered GIM1.140; Pediococcus pentosaceus (Pp) is numbered GIM1.400: be freeze-dried powder;-20 ℃ of preservations, the time spent takes out and carries out activation.
Lactobacillus plantarum (Lp): the activation process of Pediococcus pentosaceus (Pp) is: respectively under aseptic condition; With the outer tube-surface of 75% alcohol swab sterilization dress bacterial classification, several sterilized waters are dripped in heating place in the tip of heating outer tube on flame; Make outer tracheal rupture; With the strong tip of breaking into pieces, take out heat insulation fibrous paper and interior pipe again, with the tampon that son takes out interior pipe of taking the photograph of sterilizing; Inhale the 0.5mL sterilized water with the sterilization dropper and drop in interior pipe; Freeze-drying lactobacillus Lactobacillus plantarum (Lp) and Pediococcus pentosaceus (Pp) dissolved respectively becomes suspension, then with sterilization suction pipe sucking-off bacterium liquid in plane or slant medium, cultivate 24h-48h for 37 ℃ ± 2 ℃; Lactobacillus plantarum after the recovery (Lp) and Pediococcus pentosaceus (Pp) again on flat board or inclined-plane picking list bacterium colony be seeded to respectively the MRS meat soup of 10mL, 24h ± 2h is cultivated in concussion in 37 ℃ ± 2 ℃ shaking tables.
Lactobacillus plantarum (Lp): the bacterium process that increases of Pediococcus pentosaceus (Pp) is: in the tool plug conical flask that the Lactobacillus plantarum of absorption 1mL activation and Pediococcus pentosaceus bacterium liquid are inoculated in the MRS cultured solution of broth that is placed with 100mL respectively from MRS meat soup respectively; 1-3d is cultivated in concussion in 37 ℃ ± 2 ℃ shaking tables, and the concentration of bacterium liquid is 10 to the nutrient solution
7Cfu/mL, get Lactobacillus plantarum (Lp): the volume ratio that Pediococcus pentosaceus (Pp) MRS cultured solution of broth is pressed 1:3 mixes, and makes mixed bacteria liquid;
(3) with the fish piece of (1), get mixed bacteria liquid in (3), using bacterial concentration is 10
7The bacterium liquid of cfu/mL is that the bacterium liquid measure of 3L/kg is soaked 30min with concentration;
(4) with soaked fish piece in (3), place 37 ℃ of ferment at constant temperature casees fermentation 34h after, place in 30 ℃ of air dry ovens, to the fish body water content be 40%.
Adopt the assay method of GB/T 5009.33-2010 Nitrate Content in Food and nitrite; Measure through comparison; The cured fish of handling through said method, it is nearly 90% that it has reduced the content of nitrite in the commercially available cured fish product effectively, and the cured fish product special flavour is better.
Above embodiment only is used to set forth the present invention, and protection scope of the present invention is not only to be confined to above embodiment.Content disclosed by the invention and scope that each parameter is got more than the those of ordinary skill foundation of said technical field all can realize the object of the invention.
Claims (8)
1. the method for nitrite in the cured fish of degrading is characterized in that containing following steps:
(1) with the cured fish of whole piece or stripping and slicing, drains after the cleaning;
(2) to of the mixed bacteria liquid inoculation of above-mentioned cured fish, carry out nitrite degradation with Lactobacillus plantarum and Pediococcus pentosaceus;
(3) will inoculate good cured fish, place the fermenting case fermentation after, after drying, obtain the cured fish product of degrading.
2. the method for nitrite in the degraded cured fish according to claim 1; It is characterized in that: the mixed bacteria liquid of Lactobacillus plantarum and Pediococcus pentosaceus adopts following process to prepare in the step (2): the Lactobacillus plantarum of getting activation increases bacterium; Under aseptic condition, be inoculated in the nutrient solution; In 37 ℃ ± 2 ℃ incubators, cultivated 1-3 days, bacterial concentration is 10 to the nutrient solution
7-10
8Cfu/mL; The Pediococcus pentosaceus of getting activation increases bacterium, under aseptic condition, is inoculated in the nutrient solution, in 37 ℃ ± 2 ℃ incubators, cultivates 1-3 days, and bacterial concentration is 10 to the nutrient solution
7-10
8Cfu/mL; With Lactobacillus plantarum nutrient solution and Pediococcus pentosaceus nutrient solution is 1 by volume: 1-3 mixes, and processes the mixed bacteria liquid of Lactobacillus plantarum and Pediococcus pentosaceus.
3. the method for nitrite in the degraded cured fish according to claim 2 is characterized in that: to the cured fish of whole piece, adopt injection system that the mixed bacteria liquid of Lactobacillus plantarum and Pediococcus pentosaceus evenly is seeded in the whole piece cured fish in the step (2).
4. the method for nitrite in the degraded cured fish according to claim 3 is characterized in that: to the cured fish of whole piece, the inoculum concentration of mixed bacteria liquid is the 20-50mL/kg cured fish.
5. the method for nitrite in the degraded cured fish according to claim 2 is characterized in that: to the cured fish of stripping and slicing, the cured fish piece is immersed in the mixed bacteria liquid of Lactobacillus plantarum and Pediococcus pentosaceus and inoculates in the step (2).
6. the method for nitrite in the degraded cured fish according to claim 5 is characterized in that: to the cured fish of stripping and slicing, the inoculum concentration of mixed bacteria liquid is the 1-3L/kg cured fish, the cured fish of stripping and slicing is immersed in soaks 20-40min in the mixed bacteria liquid.
7. the method for nitrite in the degraded cured fish according to claim 1; It is characterized in that: will inoculate good cured fish in the step (3); Place 35 ℃ ± 2 ℃ ferment at constant temperature casees of fermenting case to ferment after the 36 ± 2h fermentation, place in the 28-35 ℃ of air dry oven after drying the cured fish of low nitrite content.
8. according to the method for nitrite in claim 1 or the 7 described degraded cured fishes, it is characterized in that: be dried in the step (3) that water content is 35-45% in the cured fish.
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| CN104256730A (en) * | 2014-10-21 | 2015-01-07 | 渤海大学 | Method for removing nitrite from salted fish |
| CN106962741A (en) * | 2017-03-16 | 2017-07-21 | 江南大学 | The method of microbial compound preparation efficient degradation salted fish nitrite |
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Application publication date: 20120815 |