CN103815389B - Fish-taste pumpkin sauce and preparation method thereof - Google Patents
Fish-taste pumpkin sauce and preparation method thereof Download PDFInfo
- Publication number
- CN103815389B CN103815389B CN201410078537.XA CN201410078537A CN103815389B CN 103815389 B CN103815389 B CN 103815389B CN 201410078537 A CN201410078537 A CN 201410078537A CN 103815389 B CN103815389 B CN 103815389B
- Authority
- CN
- China
- Prior art keywords
- fish
- pumpkin
- preparation
- seafood
- soya
- 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.)
- Active
Links
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 80
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 75
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 75
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 75
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 235000015067 sauces Nutrition 0.000 title claims abstract description 15
- 240000001980 Cucurbita pepo Species 0.000 title abstract description 11
- 241000251468 Actinopterygii Species 0.000 claims abstract description 33
- 238000000855 fermentation Methods 0.000 claims abstract description 22
- 244000068988 Glycine max Species 0.000 claims abstract description 21
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 240000004244 Cucurbita moschata Species 0.000 claims description 67
- 235000014102 seafood Nutrition 0.000 claims description 27
- 238000005457 optimization Methods 0.000 claims description 19
- 235000002566 Capsicum Nutrition 0.000 claims description 16
- 241000894006 Bacteria Species 0.000 claims description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 241000234282 Allium Species 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 8
- 240000008574 Capsicum frutescens Species 0.000 claims description 8
- 241000675110 Citrus sunki Species 0.000 claims description 8
- 239000006002 Pepper Substances 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 241000235342 Saccharomycetes Species 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 235000004611 garlic Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 235000015205 orange juice Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 241000932075 Priacanthus hamrur Species 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 2
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims description 2
- 241001275898 Mylopharyngodon piceus Species 0.000 claims description 2
- 241001486859 Sardinella aurita Species 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 241000219122 Cucurbita Species 0.000 abstract 2
- 239000002932 luster Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 241000722363 Piper Species 0.000 description 6
- 235000009852 Cucurbita pepo Nutrition 0.000 description 5
- 235000020354 squash Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000005195 poor health Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a fish-taste pumpkin sauce and a preparation method thereof. The fish-taste pumpkin sauce is prepared through the following steps: inoculated aspergillus oryzae is used to ferment low-value fishes, inoculated yeast is used to ferment pumpkins, residue of soya is added, mixing is performed, and then fermentation is performed, so that the fish-taste pumpkin sauce is obtained. The fish-taste pumpkin sauce disclosed by the invention is unique in taste and flavor, fine and smooth in mouthfeel, attractive in color and luster, and convenient to carry, and is an instant food, the unique flavor of the pumpkins is added, and the problem of low utilization ratio of residue of soya and low-value fishes is solved.
Description
Technical field
The invention belongs to food processing technology field, in particular to a kind of seafood pumpkin paste utilizing fish pomace to process and preparation method thereof.
Background technology
Data display according to statistics, the aquatic products total output of China in 2006 is 5290.4 ten thousand tons, but China's aquatic products deep processing ratio is only 20%, and wherein major part is based on marine products processing, and fresh-water fishes processed output is less than 2 one-tenth of the gross output value.Although China's aquatic products industry is development trend, the aquatic products processing enterprises constantly increases, processed output also progressively increases, but large-scale processing enterprise is few, and converted products based on freezing, fish is rotten, dried fish, fish meal, intensive processing ratio wretched insufficiency, aquatic products added value does not obtain maximum raising; And along with the raising of processing of aquatic products output, the discarded object that preliminary working produces is also just more and more.Example is processed as with fresh-water fishes, fish head, fish tail, fish scale, the fish gill, internal organ and residual flesh of fish the like waste thereof etc. can be produced, account for 40% of fish crop, these discarded objects contain a large amount of protein, but it is general all for product that feed, fertile amount etc. are low value-added, or directly abandon, wasted a large amount of resources, also caused serious environmental pollution simultaneously.Optimization of Low Value Fish (fish pomace) is nutritious; each seed amino acid, particularly leucine containing needed by human body, lysine content are more, and its meat is soft; absorption easy to digest; can promote developing infant brain, well can protect cardiovascular system, it can reduce blood cholesterol level; prevent artery sclerosis; simultaneously can also coronary artery dilator, be conducive to preventing hypertension and myocardial infarction, in poor health and need the people taken good care of to be fabulous food after being ill.
The feature of pumpkin institute nutrient containing is based on carbohydrate, and dietary fiber content is high, and fat content is low, and mineral matter is high calcium, high potassium, low sodium type, and containing a certain amount of cobalt, zinc, chromium.Carry according to " the southern regions of the Yunnan Province book on Chinese herbal medicine ": pumpkin is warm in nature, and taste is sweet nontoxic, enters spleen, stomach two warp, energy moistening lung qi-benefitting, apocenosis of reducing phlegm, expelling parasite is detoxified, and controls and coughs Zhichuan, treats lung carbuncle constipation, and has the effect such as diuresis, beauty treatment.Pumpkin also has the functions such as clearing away summerheat, hypoglycemic, cancer-resisting, raising immunity.
At present, for the demand in the pumpkin market four seasons, fresh pumpkin is processed into pumpkin paste and canned pumpkin by prior art usually, causes pumpkin nutrient composition to lose in a large number in its manufacturing process.In addition, existing researcher adopts the method for sauce to prepare the pumpkin paste with different mouthfeel, but the unicity of the local flavor of pumpkin becomes again pumpkin and is processed with one of new problem to be solved in preparation process.Such as: Chinese Patent Application No. 200810195248.2 " a kind of preparation method of pumpkin paste ", Chinese Patent Application No. 201110258068.6 " preparation method of hot pepper-pumpkin sauce " and Chinese Patent Application No. 201210099466.2 " pumpkin paste and preparation method thereof " all provide the various pumpkin paste preparation method of mouthfeel; Chinese Patent Application No. 200710158608.7 " preparing technique of lactic acid bacteria zymolysis squash and products thereof ", Chinese Patent Application No. 200910083180.3 " a kind of fermented pumpkin dairy product and preparation method thereof " and Chinese Patent Application No. 201110229316.4 " preparation method of a kind of probiotics fermented pumpkin, carrot vegetable powder " are then to provide fermentation method and prepare differently flavoured pumpkin beverage.
At present, also do not have bibliographical information to adopt fermentation Optimization of Low Value Fish, zymolysis squash, the mode simultaneously by adding the residue of soya mixed culture fermentation of being rich in viable bacteria prepares the pumpkin paste of delicate mouthfeel and seafood unique flavor.
Summary of the invention
The present invention is directed to the deficiencies in the prior art and a kind of seafood pumpkin paste and preparation method thereof is provided.The method by fermentation Optimization of Low Value Fish, zymolysis squash, add the technique of residue of soya mixed culture fermentation, namely original nutritional labeling that pumpkin and Optimization of Low Value Fish are abundant is remained, turn increase the local flavor of pumpkin and Optimization of Low Value Fish, gained pumpkin paste delicate mouthfeel, seafood unique flavor, nutrition are abundanter, be easy to carry, namely open instant.
In order to realize object of the present invention, inventor is studied and persistent exploration by lot of experiments, finally obtains following technical scheme:
A kind of seafood pumpkin paste, described seafood pumpkin paste is by fermentation Optimization of Low Value Fish, zymolysis squash and adds residue of soya mixed culture fermentation and obtain.Optimization of Low Value Fish of the present invention refers to the offal of fish, and as fish head, fish guts, fish-bone, fish-skin and fish scale, comprise black carp, grass carp, silver carp, bighead, Sardinella aurita, Ba Lang fish fish, large first Scad fish, scad etc.
A preparation method for seafood pumpkin paste, is characterized in that comprising the steps:
(1) choose fresh Optimization of Low Value Fish 800 parts, cleaning, impurity elimination, be less than drying and crushing under the condition of 20 DEG C, adding water and make solid-liquid ratio=1:0.8-1, puddles evenly;
(2) inoculate aspergillus oryzae by the feed liquid of step (1), stir, 26-38 DEG C of ferment at constant temperature 2-4d, for subsequent use;
(3) choose fresh pumpkin 1000 parts, remove the peel, remove seed, clean, section or stripping and slicing cook, and be cooled to 28-36 DEG C, inoculation yeast bacterium, stirs, and is the condition bottom fermentation 8-72h of 85%-95% in humidity, for subsequent use;
(4) by the Optimization of Low Value Fish after step (2) and step (3) fermentation and pumpkin mixing, admix residue of soya, in residue of soya, effective total viable count of saccharomycete and lactic acid bacteria is 6 × 10
9~ 9 × 10
11individual/g, mixes, and under 15-25 DEG C of cryogenic conditions, anaerobic fermentation 10-60d, then admixes flavor enhancement, pasteurization, obtains seafood pumpkin paste.
Preferably, the preparation method of seafood pumpkin paste described above, wherein in step (2), the inoculum concentration of aspergillus oryzae is: add aspergillus oryzae 0.4-0.7g in every 1Kg Optimization of Low Value Fish.
Preferably, the preparation method of seafood pumpkin paste described above, wherein in step (3), saccharomycetic inoculum concentration is: add saccharomycete 0.5-0.9g in every 1Kg pumpkin.
Preferably, the preparation method of seafood pumpkin paste described above, wherein in step (4), the addition of residue of soya is: add residue of soya 100-150g by every 1Kg pumpkin.
Preferably, the preparation method of seafood pumpkin paste described above, wherein the flavor enhancement described in step (4) comprises fish sauce, sour mandarin orange juice, onion, salt, capsicum, Chinese prickly ash, garlic, pepper powder and ginger.
Further preferably, the preparation method of seafood pumpkin paste described above, the consumption of wherein said flavor enhancement is: by weight, by adding fish sauce 10-30g, sour mandarin orange juice 50-100g, onion 60-70g, salt 60-100g, capsicum 100-160g, Chinese prickly ash 50-90g, garlic 20-60g, pepper powder 10-40g and ginger 30-60g in every 1Kg pumpkin.
Compared with existing pumpkin process technology, the seafood pumpkin paste preparation technology tool that the present invention relates to has the following advantages and marked improvement:
(1) the present invention by fermentation Optimization of Low Value Fish, zymolysis squash, add the residue of soya mixing low temp anaerobic fermentation being rich in viable bacteria, a kind of seafood pumpkin paste mouthfeel of gained and unique flavor, delicate mouthfeel, attractive color, to be easy to carry, namely to open instant.
(2) the present invention had both added the unique taste of pumpkin paste, solved again the utilization rate problem of residue of soya and Optimization of Low Value Fish, achieved the comprehensive utilization to waste material, improved the added value of fish pomace further.
Detailed description of the invention
Be below specific embodiments of the invention, technical scheme of the present invention is done to describing further, but protection scope of the present invention be not limited to these embodiments.Every do not deviate from the present invention's design change or equivalent substituting include within protection scope of the present invention.
The preparation of embodiment 1 seafood pumpkin paste
(1) choose the leftover bits and pieces 800g cleaning of fresh fish, impurity elimination, low temperature drying pulverizing (all lower than 20 DEG C), add drinkable water and make solid-liquid ratio=1:0.8(w/v) puddle evenly;
(2) in step (1) gained feed liquid, inoculate aspergillus oryzae 0.4g, stir, 26 DEG C of ferment at constant temperature 2d;
(3) get fresh pumpkin 1kg, remove the peel, remove seed, clean, section or stripping and slicing cook, and be cooled to 28 DEG C, inoculation yeast bacterium (adding saccharomycete 0.5g in every 1Kg pumpkin), stirs, and are 85%-95% fermentation 8h in humidity;
(4) by the Optimization of Low Value Fish after step (2) and step (3) fermentation and pumpkin mixing, admix residue of soya by the addition adding residue of soya 100g in every 1Kg pumpkin, the saccharomycete of residue of soya and effective total viable count of lactic acid bacteria are 6 × 10
9individual/mL, mixes, at 15 DEG C of low-temp anaerobic fermentation 10d;
(5) by flavor enhancement: fish sauce, sour mandarin orange juice, onion, salt, capsicum, Chinese prickly ash, garlic, pepper powder, ginger join in (4), and spice is even; Wherein, flavor enhancement adds fish sauce 10g, sour mandarin orange juice 50g, onion 60g, salt 60g, capsicum 100g, Chinese prickly ash 50g, garlic 20g, pepper powder 10g, ginger 30g in every 1Kg pumpkin;
(6) by the seafood pumpkin paste prepared through pasteurization, aseptic pack.
The preparation of embodiment 2 seafood pumpkin paste
(1) choose the leftover bits and pieces 800g cleaning of fresh fish, impurity elimination, low temperature drying pulverizing (all lower than 20 DEG C), add drinkable water and make solid-liquid ratio=1:1(w/v) puddle evenly;
(2) by inoculation aspergillus oryzae (adding aspergillus oryzae 0.5g in every 800g Optimization of Low Value Fish) in step (1), stir, 38 DEG C of ferment at constant temperature 4d;
(3) get fresh pumpkin 1Kg, remove the peel, remove seed, clean, section or stripping and slicing cook, and be cooled to 36 DEG C, inoculation yeast bacterium (adding saccharomycete 0.9g in every 1Kg pumpkin), stirs, and are 85%-95% fermentation 72h in humidity;
(4) by the Optimization of Low Value Fish after step (2) and step (3) fermentation and pumpkin mixing, admix residue of soya (adding residue of soya 150g in every 1Kg pumpkin), the saccharomycete of residue of soya and effective total viable count of lactic acid bacteria are 9 × 10
11individual/mL, mixes, at 25 DEG C of low-temp anaerobic fermentation 40d;
(5) by flavor enhancement: fish sauce, sour mandarin orange juice, onion, salt, capsicum, Chinese prickly ash, garlic, pepper powder, ginger join in (4), and spice is even; Wherein, flavor enhancement is containing fish sauce 30g, sour mandarin orange juice 100g, onion 70g, salt 100g, capsicum 160g, Chinese prickly ash 90g, garlic 60g, pepper powder 40g, ginger 60g in every 1Kg pumpkin.
(6) by the seafood pumpkin paste prepared through pasteurization, aseptic pack.
Claims (6)
1. a preparation method for seafood pumpkin paste, is characterized in that comprising the steps:
(1) choose fresh Optimization of Low Value Fish 800 parts, cleaning, impurity elimination, be less than drying and crushing under the condition of 20 DEG C, adding water and make solid-liquid ratio=1:0.8-1, puddles evenly; Described Optimization of Low Value Fish is the offal of fish, and described fish are selected from black carp, grass carp, silver carp, bighead, Sardinella aurita, Ba Lang fish fish, large first Scad fish, scad;
(2) inoculate aspergillus oryzae by the feed liquid of step (1), stir, 26-38 DEG C of ferment at constant temperature 2-4d, for subsequent use;
(3) choose fresh pumpkin 1000 parts, remove the peel, remove seed, clean, section or stripping and slicing cook, and be cooled to 28-36 DEG C, inoculation yeast bacterium, stirs, and is the condition bottom fermentation 8-72h of 85%-95% in humidity, for subsequent use;
(4) by the Optimization of Low Value Fish after step (2) and step (3) fermentation and pumpkin mixing, admix residue of soya, in residue of soya, effective total viable count of saccharomycete and lactic acid bacteria is 6 × 10
9~ 9 × 10
11individual/g, mixes, and under 15-25 DEG C of cryogenic conditions, anaerobic fermentation 10-60d, then admixes flavor enhancement, pasteurization, obtains seafood pumpkin paste.
2. the preparation method of seafood pumpkin paste according to claim 1, is characterized in that, in step (2), the inoculum concentration of aspergillus oryzae is: add aspergillus oryzae 0.4-0.7g in every 1Kg Optimization of Low Value Fish.
3. the preparation method of seafood pumpkin paste according to claim 1, it is characterized in that, in step (3), saccharomycetic inoculum concentration is: add saccharomycete 0.5-0.9g in every 1Kg pumpkin.
4. the preparation method of seafood pumpkin paste according to claim 1, is characterized in that, in step (4), the addition of residue of soya is: add residue of soya 100-150g by every 1Kg pumpkin.
5. the preparation method of seafood pumpkin paste according to claim 1, it is characterized in that, the flavor enhancement described in step (4) comprises fish sauce, sour mandarin orange juice, onion, salt, capsicum, Chinese prickly ash, garlic, pepper powder and ginger.
6. the preparation method of seafood pumpkin paste according to claim 5, it is characterized in that, the consumption of described flavor enhancement is: add fish sauce 10-30g, sour mandarin orange juice 50-100g, onion 60-70g, salt 60-100g, capsicum 100-160g, Chinese prickly ash 50-90g, garlic 20-60g, pepper powder 10-40g and ginger 30-60g in every 1Kg pumpkin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410078537.XA CN103815389B (en) | 2014-03-06 | 2014-03-06 | Fish-taste pumpkin sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410078537.XA CN103815389B (en) | 2014-03-06 | 2014-03-06 | Fish-taste pumpkin sauce and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103815389A CN103815389A (en) | 2014-05-28 |
| CN103815389B true CN103815389B (en) | 2015-05-06 |
Family
ID=50750918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410078537.XA Active CN103815389B (en) | 2014-03-06 | 2014-03-06 | Fish-taste pumpkin sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103815389B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265879A (en) * | 2014-06-30 | 2016-01-27 | 罗汉斐 | Pumpkin-corn fermented nutritious food and production method thereof |
| CN104172124B (en) * | 2014-07-23 | 2015-11-18 | 湖北工业大学 | The fragrant root-mustard sauce of a kind of meat bone and fermentation preparation thereof |
| CN105410870A (en) * | 2015-11-22 | 2016-03-23 | 湖北顺溪生物食品股份有限公司 | Fish konjac sauce and preparation method thereof |
| CN106072013A (en) * | 2016-06-16 | 2016-11-09 | 湖北工业大学 | Paste flavor aid bag intestinal fermentation beans and preparation method thereof |
| CN106262606A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of Mylopharyngodon piceus Seasoning gravy and preparation method thereof |
| CN106616884A (en) * | 2016-12-23 | 2017-05-10 | 熊廷珍 | Preparation method of asterias amurensis lutken gonad nutritional paste |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3834774B2 (en) * | 2003-04-10 | 2006-10-18 | 北海道 | Fermented seasoning made from seafood |
| CN101161090B (en) * | 2007-11-29 | 2010-10-06 | 辽宁省农业科学院食品与加工研究所 | Preparing technique of lactic acid bacteria zymolysis squash and its products |
| EP2316278B1 (en) * | 2008-08-29 | 2013-04-10 | Pharvis R&D Korea Co., Ltd. | Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same |
-
2014
- 2014-03-06 CN CN201410078537.XA patent/CN103815389B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103815389A (en) | 2014-05-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103815389B (en) | Fish-taste pumpkin sauce and preparation method thereof | |
| CN103478488B (en) | Pig feed additive capable of effectively improving pork quality and promoting growth | |
| CN102986893B (en) | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof | |
| CN102349658B (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
| CN103876010B (en) | A kind of zymolysis squash sauce and preparation method thereof | |
| CN104585762A (en) | Dendrobium officinale fermented product and preparation method thereof | |
| CN101965878A (en) | Nutrient bean curd and preparation method thereof | |
| CN102845736B (en) | Allium mongolicum regel sauce product | |
| CN106262591A (en) | A kind of Islamic Fried Shrimps in Hot Spicy Sauce flavouring agent and preparation method thereof | |
| CN105053709A (en) | Beef cattle breeding feed and preparation method thereof | |
| CN102845702A (en) | Large-bone thick soup seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN107865267A (en) | A kind of preparation method of penaeus vannamei boone feed additive | |
| CN107307407A (en) | A kind of fruit ferment drink | |
| CN104172124B (en) | The fragrant root-mustard sauce of a kind of meat bone and fermentation preparation thereof | |
| CN105410871A (en) | Fermented konjac sauce and preparation method thereof | |
| CN105285369A (en) | Cattle feed for production of high quality beef and preparation method thereof, | |
| CN107373173A (en) | A kind of feed of culturing high-quality meat goose | |
| CN105614855B (en) | A kind of small peptide nutrient preparation and preparation method thereof | |
| CN104223199A (en) | Shrimp ball processing process | |
| CN104012630A (en) | Selenium-rich crispy bone flavored Braseniaschreberi J.F.Gme1. and preparation method thereof | |
| CN104186688A (en) | Production process of characteristic red fermented bean curd | |
| CN103222617A (en) | Method for producing fish head sauce improving sleeping | |
| CN106721205A (en) | A kind of feed for improving goat meat | |
| CN105981990A (en) | Intestine-clearing detox fish feed with palm meal and production method thereof | |
| CN105410870A (en) | Fish konjac sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20230804 Address after: No. B302, 3rd Floor, Tianhui Building, Huazhong Agricultural University, No.1 Shizishan Street, Hongshan District, Wuhan City, Hubei Province, 430070 Patentee after: Nanxing Chu Green Aquatic Products (Hubei) Co.,Ltd. Address before: 430068, No. 1, Li Jia, Nanhu Lake, Wuchang, Hubei, Wuhan Patentee before: HUBEI University OF TECHNOLOGY |
|
| TR01 | Transfer of patent right |