CN102754821B - Production method of fermented fish bone meat paste - Google Patents

Production method of fermented fish bone meat paste Download PDF

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Publication number
CN102754821B
CN102754821B CN2012102730989A CN201210273098A CN102754821B CN 102754821 B CN102754821 B CN 102754821B CN 2012102730989 A CN2012102730989 A CN 2012102730989A CN 201210273098 A CN201210273098 A CN 201210273098A CN 102754821 B CN102754821 B CN 102754821B
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fish
alec
vinegar
solid
salt
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CN102754821A (en
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李向红
刘永乐
俞健
王发祥
王建辉
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Changsha University of Science and Technology
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Changsha University of Science and Technology
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Abstract

The invention discloses a production method of fermented fish bone meat paste, comprising the following steps: preparing fish bone, fish head of sturgeon, channel catfish, tilapia mossambica and the like; pretreating, particularly washing and cutting into blocks; sterilizing; draining; soaking with mixture of salt and vinegar; draining; milling into slurry; adding salt; fermenting in a jar; carrying out solid-liquid separation; steaming the solids with high-temperature vinegar; mixing and homogenizing; flavoring; sterilizing; and finally obtain the finished product. According to the production method, the step of soaking with mixture of salt and vinegar is used for removing odorous substances, so the method is scientific, easy to operate and good in effect; the raw materials are soaked with the mixture of salt and vinegar, saline water and acetic acid work together to improve the solubility of the odorous substances in water so that the odorous substances are dissolved into water, thereby reaching the purpose of removing odorous substances from the raw materials; enzymes of fish are used for natural fermentation, thereby ensuring the flavor of fish meet paste; through solid-liquid separation after fermentation, the obtained solids are steamed with high-temperature vinegar, so the grain size of the fish meat paste is reduced further, the uniform and consistent taste of the fish meat paste is ensured; and after being steamed with vinegar, the solids are mixed with fermentation liquor, thereby ensuring good taste and flavor of the fish meat paste.

Description

A kind of production method of fermented fish kindred sauce
Technical field
The present invention relates to food processing field, be specifically related to a kind of production method of fermented fish kindred sauce .
Technical background
The high and low fat of fresh water fish protein matter content, and be rich in the EPA(eicosapentaenoic acid), the DHA(DHA) and required various mineral matters and the trace element of other people body, be the nutraceutical that is better than the fowl poultry kind meat products.Fresh-water fishes have the characteristics such as moisture is high, musculature is delicate, and the histone enzymatic activity is stronger, and in storage and transport process, easy self-dissolving and fish body freshness descend fast.The processed goods ratio of China's Aquatic Product Process Industry is lower at present, and the by-product utilization degree that processing produces is low, and high value added product is few, with low content of technology.Processed side products of sturgeon dragon fish, these high value fresh-water fishes of Cha Wei Channel-catfish particularly, China is mainly used to produce the feed fish meal, and of great value composition is wherein failed to take full advantage of, and causes the huge waste of high-quality resource and to the pollution of environment.Therefore utilize the processing byproduct of sturgeon dragon fish, Cha Wei Channel-catfish, the contour value fish of Tilapia mossambica-fish-bone frame, the first-class part of fish to carry out the fermenting and producing fermented fish kindred sauce content that possesses skills high, the characteristics that added value is high, have obvious economic benefit and social benefit, the research and development future is extensive; On the impact of environment, there are obvious ecological benefits while having avoided again accessory substance to deal with improperly.
Summary of the invention
The present invention is intended to overcome the deficiencies in the prior art, for the processing byproduct that takes full advantage of Xun Longyu, fork tail Channel-catfish, the contour value fish of Tilapia mossambica-fish-bone frame, the first-class part of fish, proposed a kind of production method of fermented fish kindred sauce, its production technology science is feasible, and product quality is high.
In order to achieve the above object, technical scheme provided by the invention is:
The production method of described fermented fish kindred sauce comprises the following steps:
(1) pre-treatment: the fish-bone frame of raw material fish, fish head are cleaned and stripping and slicing;
(2) bacteria reducing is processed: the fish piece that step (1) is cut is immersed in 3~5 min in the ClO 2 solution of 0.05~0.1 mg/L, drains; The raw material soaked through ClO 2 solution can be eliminated stench flavor, can also effectively control growth of microorganism, and can keep delicious taste;
(3) salt vinegar water soaking: in the solution that the saline solution that the acetic acid that it is 0.5~1% that the fish piece that will process through step (2) be immersed in by concentration expressed in percentage by volume and mass percentage concentration are 1~2% forms more than 30 min, remove the fishy smell materials such as TMAO and dimethyl amine oxide, acetic acid is immersed in the fish piece simultaneously, drains; Its principle is: trimethylamine and dimethylamine are water-soluble poor weak alkali compound, with acid reaction, can generate front three amino acid [(CH 3) 3nH +] and diformazan amino acid [CH 3) 2nH 2+), water-soluble increase.Chlorine in saline solution is assisted front three amino acid and diformazan amino acid water-soluble (can form amine salt with chlorion).After can being dissolved amine salt in salt vinegar water, raw material soaking outwells raw meat.
(4) making beating: the fish piece is broken into to alec with beater;
(5) salt adding: toward salt adding in alec, keep salinity quality percentage composition 20~25%;
(6) enter altar fermentation: the alec that will process through step (5) enter after the altar sealing under room temperature (20~25 ℃) and ferment more than 30 days;
(7) Separation of Solid and Liquid: alec solid and separation of fermentative broth after fermenting;
(8) solid high temperature vinegar steams: the alec solid after separating is pressed solid-liquid ratio 1.9~2.1:1, be preferably 2:1, the acetum that adds mass concentration 0.5~1%, and guarantee that the alec solid immerses in the middle of acetum fully, put into retort and carry out boiling, after temperature rises to 126 ℃, 15~30 min, temperature fall time 10min are processed in boiling; Wherein, the solid-liquid ratio of described alec and acetic acid refers to both volume ratio or mass ratios;
(9) mix homogeneous: the alec after high temperature vinegar is steamed and step (7) homogenizer mixing homogeneous for isolated zymotic fluid;
(10) seasoning: will prepare burden and the alec of processing through step (9) 0.9~1.1:1 in mass ratio, and be preferably 1:1, and mix, wherein, in described batching, each constituent mass part is :with boiling soya bean 60~70, extra dry red wine green pepper 30~35, ginger 10~20, monosodium glutamate 20~22, sesame 10~18, white sugar 20~25, yellow rice wine 10~15 ;
(11) sterilization: the alec after seasoning is put into to the retort sterilization.
Wherein, the described raw material fish of step (1) is high value fresh-water fishes, and these high value fresh-water fishes are sturgeon dragon fish, Cha Wei Channel-catfish or Tilapia mossambica etc.The described batching of step (10) is to boil soya bean, the extra dry red wine green pepper, and ginger, monosodium glutamate, after sesame and white sugar mixing grinds, then add in yellow rice wine formulated.Alec salinity quality percentage composition after step (10) seasoning is processed≤10%; The described sterilization conditions of step (11) is: 121.5 ℃ of temperature, times 30 min, cool times 25 min.
It is raw material that fish-bone frame and the first-class part of fish of high value fresh-water fishes-sturgeon dragon fish and Cha Wei Channel-catfish and Tilapia mossambica etc. take in the present invention, through pre-treatment, (clean, stripping and slicing), the chlorine dioxide bacteria reducing is processed, salt vinegar water soaking, it is even that defibrination has obtained the matter structure, the alec that fishlike smell is little, produce the special local flavor with obvious hobby after entering the altar fermentation, Separation of Solid and Liquid after fermentation, solid portion further utilizes high temperature vinegar to steam the particle that can further reduce the sauce body, the mouthfeel that guarantees alec is even, unanimously, vinegar mixes zymotic fluid after steaming again with solid portion, can guarantee the alec mouthfeel, excellent flavor.Add flavoring, make alec have local flavor preferably and reduce below product salt content to 10% simultaneously, packaged product, adopt the retort sterilization, retained preferably the local flavor of product, extended the shelf-life of product.The leading indicator of its product has: product is yellowish-brown, and salt content is lower than 10%, soluble protein content 7~8%, and microorganism and other physical and chemical indexs meet the food hygiene requirement, and product shelf life of products at normal temperatures reached more than 1 year.
The beneficial effect of the inventive method is presented as:
(1) adopt salt vinegar water-extraction method except the fishy smell material, methodological science, easily operation, effective.With salt vinegar water soaking raw material, salt solution assists acetic acid to increase the solubility of fishy smell material (TMAO and dimethyl amine oxide) in water, makes the fishy smell material soluble in water, thereby reaches the purpose of removal.
(2) utilize the enzyme of fish itself to carry out spontaneous fermentation, guaranteed the local flavor of alec.
(3) make after the fermentation after Separation of Solid and Liquid, solid portion to be steamed with high temperature vinegar, can further reduce the particle of sauce body, the mouthfeel of assurance alec is even, consistent, and vinegar mixes zymotic fluid after steaming again with solid portion, can guarantee alec mouthfeel, excellent flavor.
the specific embodiment:
embodiment 1
Fish-bone frame, fish head (Xun Longyu, fork tail Channel-catfish, Tilapia mossambica etc.) are cleaned, stripping and slicing, the fish-bone frame, the fish head that cut are immersed in to 3 min in the ClO 2 solution of 0.1 mg/L, after draining, be immersed in containing 30 min in the saline solution of 1% acetic acid and 1%, then water cleans; Fish-bone frame, fish head are pulverized, entered after altar in 20 ℃ of fermentations 35 days; Separation of Solid and Liquid after fermentation, solid portion is immersed in 0.5% acetum and processes 15min with pressure cooker 126 ℃ of boilings; After high temperature vinegar steams, solid portion mixes rear use homogenizer homogeneous, seasoning with the zymotic fluid of front; Described seasoning be by batching and alec after homogeneous in mass ratio 1:1 mix, wherein, in described batching, each constituent mass part is: boil soya bean 70, extra dry red wine green pepper 30, ginger 15, monosodium glutamate 20, sesame 10, white sugar 20, yellow rice wine 15, this batching is to boil soya bean, the extra dry red wine green pepper, ginger, monosodium glutamate, after sesame and white sugar mixing grinds, then add in yellow rice wine formulated.Use the retort sterilization after the packing of product, 121.5 ℃ of sterilization temperatures, sterilizing time 30 min, cool times 25 min.Product is stored at normal temperatures, is transported and sold.
embodiment 2
Fish-bone frame, fish head (Xun Longyu, fork tail Channel-catfish, Tilapia mossambica etc.) are cleaned, stripping and slicing, by 5 min in the fish-bone frame that cuts, ClO 2 solution that the fish head is immersed in 0.1 mg/L, after draining, be immersed in containing 40 min in the saline solution of 0.5% acetic acid and 1%, then water cleans; Fish-bone frame, fish head are pulverized, entered after altar in 25 ℃ of fermentations 30 days; Separation of Solid and Liquid after fermentation, solid portion is immersed in 1% acetum and processes 30 min with pressure cooker 126 ℃ of boilings; After high temperature vinegar steams, solid portion mixes rear use homogenizer homogeneous, seasoning with the zymotic fluid of front; Described seasoning be by batching and alec after homogeneous in mass ratio 1:1 mix, wherein, in described batching, each constituent mass part is :boil soya bean 60, extra dry red wine green pepper 35, ginger 20, monosodium glutamate 22, sesame 18, white sugar 25, yellow rice wine 10 grams, this batching is to boil soya bean, the extra dry red wine green pepper, and ginger, monosodium glutamate, after sesame and white sugar mixing grinds, then add in yellow rice wine formulated.Use the retort sterilization after the packing of product, 121.5 ℃ of sterilization temperatures, sterilizing time 30 min, cool times 25 min.Product is stored at normal temperatures, is transported and sold.

Claims (6)

1. the production method of a fermented fish kindred sauce comprises the following steps:
(1) pre-treatment: the fish-bone frame of raw material fish, fish head are cleaned and stripping and slicing;
(2) bacteria reducing is processed: the fish piece that step (1) is cut is immersed in 3~5 min in the ClO 2 solution of 0.05~0.1 mg/L, drains;
(3) salt vinegar water soaking: more than 30 min, drain in the solution that the saline solution that the acetic acid that it is 0.5~1% that the fish piece that will process through step (2) is immersed in by concentration expressed in percentage by volume and mass percentage concentration are 1~2% forms;
(4) making beating: the fish piece is broken into to alec;
(5) salt adding: toward salt adding in alec, keep salinity quality percentage composition 20~25%;
(6) enter the altar fermentation: the alec that will process through step (5) ferments more than 30 days in 20~25 ℃ after entering the altar sealing;
(7) Separation of Solid and Liquid: alec solid and separation of fermentative broth after fermenting;
(8) solid high temperature vinegar steams: the alec solid after separating is added to the acetum of mass concentration 0.5~1% by solid-liquid ratio 1.9~2.1:1, and guarantee that the alec solid immerses in the middle of acetum fully, put into retort and carry out boiling, after temperature rises to 126 ℃, 15~30 min, temperature fall time 10min are processed in boiling; Wherein, the solid-liquid ratio of described alec and acetic acid refers to both volume ratio or mass ratios;
(9) mix homogeneous: alec and the isolated zymotic fluid mixing of step (7) homogeneous after high temperature vinegar is steamed;
(10) seasoning: will prepare burden with the alec of processing through step (9) in mass ratio 0.9~1.1:1 mix, wherein, in described batching, each constituent mass part is :with boiling soya bean 60~70, extra dry red wine green pepper 30~35, ginger 10~20, monosodium glutamate 20~22, sesame 10~18, white sugar 20~25, yellow rice wine 10~15 ;
Alec after step (10) seasoning is processed carries out sterilization processing again.
2. method according to claim 1, is characterized in that, the condition of sterilization processing is: 121.5 ℃ of temperature, times 30 min, cool times 25 min.
3. method according to claim 1, is characterized in that, the described raw material fish of step (1) is high value fresh-water fishes.
4. method according to claim 3, is characterized in that, described high value fresh-water fishes are sturgeon dragon fish, Cha Wei Channel-catfish or Tilapia mossambica.
5. method according to claim 1, is characterized in that, the described batching of step (10) is to boil soya bean, the extra dry red wine green pepper, and ginger, monosodium glutamate, after sesame and white sugar mixing grinds, then add in yellow rice wine formulated.
6. method according to claim 1, is characterized in that, the alec salinity quality percentage composition after step (10) seasoning is processed≤10%.
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CN103829220B (en) * 2014-02-27 2015-03-18 大连工业大学 Seasoning base material prepared by use of by-product fish steak obtained through processing of freshwater fish, and preparation method and application thereof
CN105266128B (en) * 2015-09-14 2017-12-12 徐州工程学院 A kind of preparation method of miscegenation fermented livestock bone meat paste
CN105211897A (en) * 2015-10-14 2016-01-06 通道有嚼头食品有限公司 A kind of pork chop seasoned food stores sth. in a cellar increasing taste manufacture craft
CN107242525B (en) * 2016-07-05 2019-12-24 宁波大学 Method for preparing functional beef paste by taking bullfrog skeleton as raw material
CN106261964B (en) * 2016-08-16 2020-12-22 武汉市农业科学院 Production method of Hubei flavor fermented mandarin fish
CN107510029A (en) * 2017-07-19 2017-12-26 安徽王家坝生态农业有限公司 A kind of processing method of flavor grass carp sauce

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CN101325883A (en) * 2005-12-09 2008-12-17 日本水产株式会社 Fish bone paste, method of producing the same and use thereof
CN101731572B (en) * 2009-12-28 2012-01-18 泰祥集团技术开发有限公司 Onion and fishbone tartar sauce and preparation method thereof
CN101919527B (en) * 2010-08-13 2012-12-05 华南理工大学 Fine and smooth tilapia mossambica bone and fish sauce and preparation method thereof
CN101971970B (en) * 2010-09-20 2012-10-03 蓬莱京鲁渔业有限公司 Fishbone sauce and processing method thereof

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