CN103815389B - Fish-taste pumpkin sauce and preparation method thereof - Google Patents

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

A kind of fresh fish pumpkin sauce and preparation method thereof

technical field

The invention belongs to the technical field of food processing, and in particular relates to fresh fish pumpkin sauce processed by using fish leftovers and a preparation method thereof.

Background technique

According to statistical data, the total output of aquatic products in my country in 2006 was 52.904 million tons, but the deep processing ratio of aquatic products in my country was only 20%, most of which were mainly seafood processing, and the output value of freshwater fish processing was less than 20% of the total output value. 2 percent. Although my country's aquatic product industry is developing, the number of aquatic product processing enterprises is increasing, and the processing output value is gradually increasing, but there are not many large-scale processing enterprises, and the processed products are mainly frozen, surimi, dried fish, and fish meal, and the proportion of intensive processing is serious. Insufficient, the added value of aquatic products has not been maximized; and with the increase in the processing output of aquatic products, more and more wastes are generated in the initial processing. Taking freshwater fish processing as an example, wastes such as fish heads, fish tails, fish scales, fish gills, viscera and residual fish meat will be produced, accounting for about 40% of fish production. These wastes contain a lot of protein, but are generally used Low value-added products such as feed and fertilizer are used, or discarded directly, which wastes a lot of resources and causes serious environmental pollution. Low-value fish (fish leftovers) is rich in nutrients and contains various amino acids needed by the human body, especially leucine and lysine. Good protection of the cardiovascular system, it can reduce the cholesterol content in the blood, prevent arteriosclerosis, and at the same time expand the coronary arteries, which is beneficial to the prevention of high blood pressure and myocardial infarction. It is an excellent food for people who are weak and need to take care of themselves after illness .

The nutrients contained in pumpkin are characterized by carbohydrates, high dietary fiber content, low fat content, minerals in the form of high calcium, high potassium, and low sodium, and contain a certain amount of cobalt, zinc, and chromium. According to "Southern Yunnan Materia Medica", pumpkin is warm in nature, sweet in taste and non-toxic, enters the spleen and stomach meridians, can moisten the lungs and replenish qi, reduce phlegm and expel pus, drive insects and detoxify, treat cough and asthma, treat lung abscess and constipation, and treat constipation. Diuretic, beauty and other effects. Pumpkin also has the functions of clearing away heat and relieving heat, lowering blood sugar and fat, preventing and fighting cancer, and improving immunity.

At present, in view of the demands of the pumpkin market in four seasons, the prior art usually processes fresh pumpkins into pumpkin paste and canned pumpkins, which cause a large loss of pumpkin nutrients during the production process. In addition, some researchers have prepared pumpkin sauces with different tastes by making sauces. However, the singleness of pumpkin flavor in the preparation process has become one of the new problems to be solved in pumpkin processing. For example: Chinese patent application number 200810195248.2 "a kind of preparation method of pumpkin paste", Chinese patent application number 201110258068.6 "preparation method of chili pumpkin paste" and Chinese patent application number 201210099466.2 "pumpkin paste and preparation method thereof" all provide various mouthfeel Pumpkin paste preparation method; and Chinese patent application No. 200710158608.7 "Lactic acid bacteria fermented pumpkin preparation process and its products", Chinese patent application No. 200910083180.3 "a pumpkin fermented milk product and its preparation method" and Chinese patent application No. 201110229316.4 "a probiotic The "preparation method of fermented pumpkin and carrot vegetable powder" provides a fermentation method to prepare pumpkin beverages with different flavors.

At present, there is no literature report on fermenting low-value fish and fermenting pumpkin, and at the same time, preparing pumpkin sauce with delicate taste and unique fish flavor by adding sauce residue rich in live bacteria and mixed fermentation.

Contents of the invention

Aiming at the deficiencies of the prior art, the invention provides a fresh fish pumpkin sauce and a preparation method thereof. The method adopts the process of fermenting low-value fish, fermenting pumpkin, and adding sauce residue, which not only retains the rich original nutrients of pumpkin and low-value fish, but also increases the flavor of pumpkin and low-value fish, and the obtained pumpkin sauce has a delicate taste , Unique flavor of fresh fish, more nutritious, easy to carry, ready to eat.

In order to realize the purpose of the present invention, the inventor finally obtained the following technical scheme through a large number of experimental studies and unremitting exploration:

The fresh fish pumpkin sauce is obtained by fermenting low-value fish, fermented pumpkin and adding sauce residue. The low-value fish used in the present invention refers to the leftovers of fish, such as fish head, fish viscera, fish bones, fish skin and fish scales, including herring, grass carp, silver carp, bighead carp, golden sardine, and balang fish , big turtle, horse mackerel, etc.

A kind of preparation method of fresh fish pumpkin sauce is characterized in that comprising the steps:

(1) Select 800 parts of fresh low-value fish, wash, remove impurities, dry and pulverize under the condition of less than 20°C, add water to make the ratio of material to liquid = 1:0.8-1, and mix evenly;

(2) Inoculate Aspergillus oryzae into the feed solution in step (1), stir evenly, ferment at 26-38°C for 2-4 days, and set aside;

(3) Select 1,000 parts of fresh pumpkin, peel and remove seeds, wash, slice or cut into pieces, steam, cool to 28-36°C, inoculate yeast, stir evenly, under the condition of humidity of 85%-95% Ferment for 8-72h, set aside;

(4) Mix the low-value fish and pumpkin fermented in step (2) and step (3), and mix in the sauce residue. The total number of effective viable bacteria of yeast and lactic acid bacteria in the sauce residue is 6×10 ⁹ to 9×10 ¹¹ pcs/g, mixed evenly, anaerobically fermented at 15-25°C for 10-60 days, then mixed with flavoring agent, pasteurized to obtain fresh fish pumpkin sauce.

Preferably, in the method for preparing fresh fish and pumpkin sauce as described above, the inoculation amount of Aspergillus oryzae in step (2) is: 0.4-0.7 g of Aspergillus oryzae is added to 1 Kg of low-value fish.

Preferably, in the method for preparing fresh fish pumpkin sauce as described above, the inoculum amount of yeast in step (3) is: 0.5-0.9 g of yeast is added to 1 kg of pumpkin.

Preferably, in the method for preparing fresh fish and pumpkin sauce as described above, the amount of sauce residue added in step (4) is: 100-150 g of sauce residue is added to 1 kg of pumpkin.

Preferably, in the method for preparing fresh fish and pumpkin sauce as described above, the flavoring agent in step (4) includes fish sauce, lime juice, onion, salt, pepper, pepper, garlic, pepper and ginger.

Further preferably, the preparation method of fresh fish pumpkin sauce as mentioned above, wherein the amount of flavoring agent is: by weight, add 10-30g of fish sauce, 50-100g of lime juice, 60-60g of onion to every 1Kg of pumpkin 70g, 60-100g of salt, 100-160g of pepper, 50-90g of pepper, 20-60g of garlic, 10-40g of pepper and 30-60g of ginger.

Compared with the existing pumpkin processing technology, the fresh fish pumpkin paste preparation process related to the present invention has the following advantages and significant progress:

(1) In the present invention, by fermenting low-value fish, fermenting pumpkin, adding sauce residue rich in live bacteria and mixing low-temperature anaerobic fermentation, the obtained fresh fish pumpkin sauce has unique taste and flavor, delicate taste, attractive color and luster, and is easy to carry. Ready to eat.

(2) The invention not only increases the unique taste of pumpkin sauce, but also solves the problem of the utilization rate of sauce residue and low-value fish, realizes the comprehensive utilization of waste materials, and further increases the added value of fish leftovers.

Detailed ways

The following are specific examples of the present invention, and further describe the technical solution of the present invention, but the protection scope of the present invention is not limited to these examples. All changes or equivalent substitutions that do not depart from the concept of the present invention are included in the protection scope of the present invention.

Embodiment 1 The preparation of fresh fish pumpkin sauce

(1) Select 800g of fresh fish offal, wash, remove impurities, dry and pulverize at low temperature (both below 20°C), add drinking water to make the material-liquid ratio = 1:0.8 (w/v) and mix evenly;

(2) Inoculate 0.4 g of Aspergillus oryzae into the feed liquid obtained in step (1), stir evenly, and ferment at a constant temperature of 26°C for 2 days;

(3) Take 1kg of fresh pumpkin, peel and remove seeds, wash, slice or cut into pieces, steam, cool to 28°C, inoculate with yeast (0.5g of yeast is added to every 1Kg of pumpkin), stir evenly, 85%-95% fermentation for 8 hours;

(4) Mix the low-value fish fermented in step (2) and step (3) with pumpkin, add 100g of sauce residue to every 1Kg of pumpkin, mix in the sauce residue, the effective activity of yeast and lactic acid bacteria in the sauce residue The total number of bacteria is 6×10 ⁹ /mL, mixed evenly, and anaerobically fermented at 15°C for 10 days;

(5) Add seasonings: fish sauce, lime juice, onion, salt, chili, Chinese prickly ash, garlic, pepper, and ginger to (4), and mix well; among them, the seasoning is to add fish per 1Kg of pumpkin 10g dew, 50g lime juice, 60g onion, 60g salt, 100g pepper, 50g pepper, 20g garlic, 10g pepper, 30g ginger;

(6) Pasteurize the prepared fresh fish pumpkin sauce and pack it into aseptic bags.

The preparation of embodiment 2 fresh fish pumpkin sauce

(1) Select 800g of fresh fish offal, wash, remove impurities, dry and pulverize at low temperature (both below 20°C), add drinking water to make the ratio of material to liquid = 1:1 (w/v) and mix evenly;

(2) Inoculate Aspergillus oryzae in step (1) (add 0.5g of Aspergillus oryzae per 800g of low-value fish), stir evenly, and ferment at 38°C for 4 days;

(3) Take 1Kg of fresh pumpkin, peel and remove seeds, wash, slice or cut into pieces, steam, cool to 36°C, inoculate yeast (0.9g of yeast per 1Kg of pumpkin), stir evenly, 85%-95% fermentation for 72 hours;

(4) Mix the fermented low-value fish and pumpkin in step (2) and step (3), mix in sauce residue (150g of sauce residue per 1Kg of pumpkin), the total number of effective viable bacteria of yeast and lactic acid bacteria in sauce residue 9×10 ¹¹ cells/mL, mixed evenly, and anaerobically fermented at 25°C for 40 days;

(5) Add seasonings: fish sauce, lime juice, onion, salt, chili, Chinese prickly ash, garlic, pepper, ginger to (4), and mix evenly; among them, the seasoning is that every 1Kg of pumpkin contains fish Dew 30g, lime juice 100g, onion 70g, salt 100g, pepper 160g, pepper 90g, garlic 60g, pepper 40g, ginger 60g.

(6) Pasteurize the prepared fresh fish pumpkin sauce and pack it into aseptic bags.

Claims (6)

1. a preparation method of fresh fish pumpkin sauce, is characterized in that comprising the steps: (1) Select 800 parts of fresh low-value fish, wash, remove impurities, dry and pulverize under the condition of less than 20°C, add water to make the ratio of material to liquid = 1:0.8-1, and mix evenly; the low-value fish is fish The offcuts of class, described fish is selected from herring, grass carp, silver carp, bighead carp, golden sardine, Balang fish, big turtle, horse mackerel; (2) Inoculate Aspergillus oryzae into the feed solution in step (1), stir evenly, ferment at 26-38°C for 2-4 days, and set aside; (3) Select 1,000 parts of fresh pumpkin, peel and remove seeds, wash, slice or cut into pieces, steam, cool to 28-36°C, inoculate yeast, stir evenly, under the condition of humidity of 85%-95% Ferment for 8-72h, set aside; (4) Mix the low-value fish and pumpkin fermented in step (2) and step (3), and mix in the sauce residue. The total number of effective viable bacteria of yeast and lactic acid bacteria in the sauce residue is 6×10 ⁹ to 9×10 ¹¹ pcs/g, mixed evenly, anaerobically fermented at 15-25°C for 10-60 days, then mixed with flavoring agent, pasteurized to obtain fresh fish pumpkin sauce. 2. The method for preparing fresh fish pumpkin sauce according to claim 1, characterized in that the inoculum amount of Aspergillus oryzae in step (2) is: 0.4-0.7g of Aspergillus oryzae is added to 1Kg of low-value fish. 3. The preparation method of fresh fish and pumpkin paste according to claim 1, characterized in that the inoculum amount of yeast in step (3) is: 0.5-0.9 g of yeast is added to 1 kg of pumpkin. 4. The preparation method of fresh fish pumpkin sauce according to claim 1, characterized in that the amount of sauce residue added in step (4) is: 100-150g of sauce residue is added to 1Kg of pumpkin. 5. The preparation method of fresh fish pumpkin sauce according to claim 1, characterized in that the flavoring agent described in step (4) includes fish sauce, lime juice, onion, salt, pepper, pepper, garlic, pepper and ginger. 6. according to the preparation method of the described fresh fish pumpkin sauce of claim 5, it is characterized in that, the consumption of described flavoring agent is: add fish sauce 10-30g, lime juice 50-100g, onion 60-70g in every 1Kg pumpkin , salt 60-100g, pepper 100-160g, pepper 50-90g, garlic 20-60g, pepper 10-40g and ginger 30-60g.