CN104000239A - Method for infusing loach food through liquid state fermentation - Google Patents
Method for infusing loach food through liquid state fermentation Download PDFInfo
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Abstract
The invention discloses a method for infusing loach food through liquid state fermentation by utilizing lactic acid bacteria and other beneficial microorganisms. The method comprises the processes of loach cleaning and clearing, boiling and cooling, fermentation broth making, soaking fermentation and the like. The method is characterized in that loach is soaked and cleaned through O3, NaCl and Na2CO3 with proper concentration, leuconostoc mesenteroides, plant lactobacillus, lactobacillus acidophilus, lactobacillus brevis, lactobacillus casei, Debaryomyces and other beneficial microorganisms are adopted as fermentation cultures, the pH value of initial fermentation broth is adjusted, salt, sugar and other auxiliary materials are added for liquid state fermentation, seasoner is added, then vacuum packaging and sterilization are carried out, and conveniently-eaten loach with unique flavor, the proper sour and salty degree and rich nutrition is obtained. The method is easy, high in operability, gentle in production condition, low in requirement for equipment, and suitable for being produced in enterprises with different scales and processed individually.
Description
technical field:
The invention belongs to field of food, particularly a kind of taking loach as raw material through the brewed method of preparing instant flavour food of liquid state fermentation.
background technology:
Loach is the small-sized economic fish of one that China extensively distributes, its fine and tender taste, delicious flavour, nutritious.It not only can make delicious food, but also has higher healthy nutritive value.The traditional Chinese medical science think loach have nourishing Yin and clearing heat, invigorate the spleen and benefit qi, the medicinal efficacy such as clearing damp, Xing Yang; Modern medicine study discovery, Loach Protein is high, fat is low, and contains abundant Misgurnus anguillicaudatus polysaccharides, agglutinin, antibacterial peptide, superoxide dismutase, taurine, hyaluronic acid, unsaturated polyenoic fatty acid, the micronutrient elements such as Yi Jixin, selenium.Therefore loach is often called as " ginseng in water ", is a kind of aquatic products good merchantable brand being loved by the people, and has the vast consumer group.
At present, marketing fresh is still the staple market pattern of loach industry, and people are also directly to cook edible loach dish as main, as: loach braised in soy sauce, dryly stir-fry loach, sauce loach, loach before stewing and bore that bean curd, loach soup etc. are nutritious, the loach dish of special taste.But ripe gradually along with the day by day vigorous and cultural technique of the loach market demand, its output increases year by year, industry size moulding gradually.The output how rationally to utilize it to continue to increase, give full play to the healthy nutritive value of loach, further improve its trans-utilization approach, increase the edible diversity of loach product, produce more kinds, loach food to be to meet the demand in market more easily, extend the edible phase of loach and goods thereof simultaneously and expand its sales range, having become the inexorable trend that this industry further develops.This also makes the intensive processing that develops loach have important practical significance and huge economic results in society.
The converted products of loach mainly the instant food such as or baking class crisp-fried loach dry, fried taking loach can, loach sauce, instant loach as main.Bibliographical information and disclosed 30 remainders processing patented technologies about loach processing are also mainly: by loach being dried or vacuum/freeze drying, pulverizing, expanded or be mixed and made into the products such as nutrition loach powder, medicinal food loach powder, loach dried noodles with other food; By becoming local flavor instant product through scalding, boil, steam and mixing with all kinds of auxiliary materials such as soy sauce, cooking wine, salt, vinegar, rod chilli, capsicum, Chinese prickly ash, edible oil and spices after loach cleaning; By loach enzymolysis, extraction effective ingredient are produced to the health foods such as loach powder, loach protein powder, loach active peptide nutrient solution or nutrient powder.
In all kinds of loach products and patent, document, there are no by loach by the microorganism conversion of fermenting, produce product and the report of the loach nutraceutical of tool ferment local-flavor.
summary of the invention:
The object of the invention is for a kind of unique flavor being provided, thering is lactic fermentation local flavor and nutritive value, acid is salty agreeable to the taste, nutritious, instant, preparation technology is simple, workable, working condition gentleness, low for equipment requirements, be applicable to enterprise's production of different scales and the method for the brewed loach food of liquid state fermentation that individual processes.
The object of the present invention is achieved like this:
The method of the brewed loach food of liquid state fermentation of the present invention, the method comprises the following steps:
(1) fresh raw material loach is cleaned after removing head, tail and internal organ, clean it up, be placed in medium and small fiery boiling 5～20 min of boiling water of 2～4 times of loach weight, after taking-up, be placed in rapidly 3～5 times of loach weight, and containing Na
2cO
3mass concentration is 2～5 g/l and contains O
3mass concentration is 5～10 mg/l, is cooling 10～20 min in the normal temperature sterilized water of 10～20 g/l containing NaCl mass concentration, then takes out to eluriate totally by proper amount of clear water, washes down drain well after the impurity such as surperficial oil slick and blood stains;
(2) select Leuconostoc mesenteroides (Leuconostoc mesentoides), lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus brevis (Lactobacillus brevis), Lactobacillus casei (Lactobacillus casei), the inferior Dbaly yeast of the Chinese (Debaryomyces hansenii) bacterial classification, expand respectively cultivation, mix before use and dilute and make zymotic fluid, make each bacterial classification in zymotic fluid, reach following concentration range: Leuconostoc mesenteroides is 1～3 × 10
3individual ml
-1, lactobacillus acidophilus is 2～6 × 10
3individual ml
-1, Lactobacillus plantarum is 2～6 × 10
3individual ml
-1, Lactobacillus brevis is 3～9 × 10
3individual m
l-1, Lactobacillus casei is 2～6 × 10
3individual ml
-1, the inferior Dbaly yeast of the Chinese is 8～25 × 10
3individual ml
-1, Leuconostoc mesenteroides, lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei, the inferior Dbaly yeast bacterial classification of Chinese quantity proportion control are 1: 1.8～2.2: 1.8～2.2: 2.8～3.2: 1.8～2.2: 7.5～8.5,
(3) loach after above-mentioned draining is put into the pickle jar or the closed container that account for 3～6 times of loach volumes, add the zymotic fluid of 1.5～3 times of loach weight, and to add weight be the salt of zymotic fluid weight 3～8 %, the white sugar of 3～5 %, and adjust pH to 4.5～5.5 with citric acid or lactic acid, in 15～35 DEG C of sealed fermentings 7～20 days;
(4) loach fermenting is taken out, add appropriate flavoring (as monosodium glutamate, I+G, chilli oil, nisin, Natamycin, sodium dehydroacetate, different Vc sodium etc.) mix final vacuum packaging, sterilizing, the brewed fermentation loach food that obtains unique flavor, can adopt boiling water or microwave sterilization etc.
In above-mentioned step (3), add the pungent auxiliary material of appropriate perfume (or spice), as ginger, Chinese prickly ash, garlic, capsicum, cassia bark, anise, wine etc.
Method of the present invention: the selection of fermented bacterium and the content of initial inoculum and rational proportion in zymotic fluid, be conducive to the fermentation conversion of loach and the formation of characteristic flavor on basis, otherwise can cause that fermentation period is long, production cost increases, fragrance not strong pure, local flavor is inharmonious, product peracid or tart flavour is not obvious, even miscellaneous bacteria infects the problems such as product quality that affect.In zymotic fluid, the adjustment of the interpolation of salt, white sugar and initial pH is appropriate, effectively suppress the growth of other miscellaneous bacteria and be conducive to beneficial microorganism breeding, even Product quality and safety of local flavor is easily grown, affected to miscellaneous bacteria as too high in initial pH, too low taste peracid, is unfavorable for the formation of growth, fermentation and flavour.In normal temperature sterilized water in loach pretreatment, need to add the O of debita spissitudo
3, NaCl and Na
2cO
3, could effectively reduce loach fishy smell, miscellaneous bacteria content and free oil slick, improve loach fermented product quality and product special flavour quality.
The preparation method of the liquid brewed fermentation loach of the present invention has following remarkable advantage: utilize loach for raw material, through liquid brewed fermentation, can produce salty agreeable to the taste, nutritious, the instant of unique flavor, acid and keep loach because having loach leisure food and the appetizing food of profile; And by transforming taking lactic acid bacteria as the fermentation of main beneficial microbe in normal temperature process, the Loach Protein matter of effectively degrading is all kinds of active peptides and is taste amino acid, given the distinctive lactic fermentation local flavor of loach product and nutritive value; Meanwhile, the easy economy of preparation process, can operate strong, working condition gentleness, not high to equipment requirement, the enterprise that is applicable to different scales produces and individual's processing, has good application and the market demand.
In addition, said method is not only applicable to loach raw material, is applicable to aquatic products taking shrimp and sea cucumber as raw material by the brewed production ready-to-eat food of liquid state fermentation yet.
detailed description of the invention:
Embodiment 1:
The method of the brewed loach food of the present embodiment 1 liquid state fermentation comprises the following steps:
(1) take the loach that 1000 g are fresh, cut off except head, tail and empty internal organ, clean up loach inner chamber and appearance with clear water, drop into containing 3 l(liters) in the stainless-steel pan of boiling water, little fiery boiling 12 min, after taking-up, be placed in rapidly the stainless-steel pan containing 4 l normal temperature sterilized waters, with constantly cooling 15 min of stirring of glass rod, wherein normal temperature sterilized water is containing Na
2cO
3mass concentration is 30 g/l and is 8 mg/l, is 15 g/l containing NaCl mass concentration containing ozone mass concentration, then takes out by proper amount of clear water and eluriates 2 times, washes down drain well after the impurity such as surperficial oil slick and blood stains;
(2) select Leuconostoc mesenteroides, lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei, the inferior Dbaly yeast bacterial classification of the Chinese (institute of microbiology of the Chinese Academy of Sciences provides), expand respectively cultivation, record its concentration by CFU method and be respectively: 4.518 × 10
5individual ml
-1, 3.276 × 10
5individual ml
-1, 7.152 × 10
5individual ml
-1, 6.364 × 10
5individual ml
-1, 6.128 × 10
5individual ml
-1, 5.446 × 10
6individual ml
-1, draw respectively above-mentioned expansion and cultivate bacterial classification 8,22,10,17,12,5.5 ml, after mixing, be settled to 2000 ml and shake up with sterilized water, obtain zymotic fluid for subsequent use;
(3) loach after above-mentioned draining is put into pickle jar, add the zymotic fluid of above-mentioned 2000 ml, and add zymotic fluid 120 g salt, 80 g white sugar, and other spice such as proper amount of ginger, Chinese prickly ash, garlic, capsicum, rod chilli, cassia bark, anise, wine, adjust pH to 5 left and right with citric acid, in 20 DEG C of left and right incubator sealed fermentings 12 days;
(4) loach fermenting is taken out, add the flavoring mix final vacuum packagings such as appropriate monosodium glutamate, I+G, chilli oil, nisin, Natamycin, sodium dehydroacetate, different Vc sodium, in boiling water, heat again 30 min, obtain the brewed fermentation loach food of unique flavor.
Embodiment 2:
The method of the brewed loach food of the present embodiment 2 liquid state fermentation comprises the following steps:
(1) take the loach that 1000 g are fresh, remove after head, tail and internal organ clean, clean it up, be placed in medium and small fiery boiling 20 min of boiling water of 2 l, after taking-up, be placed in rapidly the container containing 3 l normal temperature sterilized waters, constantly stir cooling 10 min, wherein, normal temperature sterilized water used is containing Na
2cO
3mass concentration is 5 g/l, and containing O
3mass concentration is 10 mg/l, is 20 g/l containing NaCl mass concentration, then takes out by proper amount of clear water and eluriates 2～3 times, washes down drain well after the impurity such as surperficial oil slick and blood stains;
(2) select Leuconostoc mesenteroides, lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei, the inferior Dbaly yeast of the Chinese purebred, expand respectively cultivation, mix before use and dilute making zymotic fluid, make each bacterial classification in zymotic fluid, reach following concentration level: Leuconostoc mesenteroides is 1 × 10
3individual ml
-1, lactobacillus acidophilus is 2 × 10
3individual ml
-1, Lactobacillus plantarum is 2 × 10
3individual ml
-1, Lactobacillus brevis is 3 × 10
3individual m
l-1, Lactobacillus casei is 2 × 10
3individual ml
-1, the inferior Dbaly yeast of the Chinese is 8 × 10
3individual ml
-1, and between bacterial classification quantity, proportion control is 1:2:2:3:2:8;
(3) loach after above-mentioned draining is put into the pickle jar of 3 l, add the zymotic fluid of 1500 ml, and add 45 g salt, 45 g white sugar, and the fragrant pungent auxiliary material such as proper amount of ginger, Chinese prickly ash, garlic, capsicum, and adjust pH to 4.5 with lactic acid, in 15 DEG C of sealed fermentings 20 days;
(4) loach fermenting is taken out, add the flavoring mix final vacuum packagings such as appropriate monosodium glutamate, I+G, chilli oil, nisin, Natamycin, sodium dehydroacetate, different Vc sodium, in boiling water, heat again 30 min, obtain the brewed fermentation loach food of unique flavor.
Embodiment 3:
The method of the brewed loach food of the present embodiment 3 liquid state fermentation comprises the following steps:
(1) take the loach that 1000 g are fresh, remove after head, tail and internal organ clean, clean it up, be placed in medium and small fiery boiling 5 min of boiling water of 4 l, after taking-up, be placed in rapidly the container containing 5 l normal temperature sterilized waters, constantly stir cooling 20 min, wherein, normal temperature sterilized water used is containing Na
2cO
3mass concentration is 2 g/l, and containing O
3mass concentration is 5 mg/l, is 10 g/l containing NaCl mass concentration, then takes out by proper amount of clear water and eluriates 2～3 times, washes down drain well after the impurity such as surperficial oil slick and blood stains;
(2) select Leuconostoc mesenteroides, lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei, the inferior Dbaly yeast of the Chinese purebred, expand respectively cultivation, mix before use and dilute making zymotic fluid, make each bacterial classification in zymotic fluid, reach following concentration level: Leuconostoc mesenteroides is 3 × 10
3individual ml
-1, lactobacillus acidophilus is 6 × 10
3individual ml
-1, Lactobacillus plantarum is 6 × 10
3individual ml
-1, Lactobacillus brevis is 9 × 10
3individual m
l-1, Lactobacillus casei is 6 × 10
3individual ml
-1, the inferior Dbaly yeast of the Chinese is 24 × 10
3individual ml
-1, and between bacterial classification, proportion control is 1:2:2:3:2:8;
(3) loach after above-mentioned draining is put into the pickle jar of 6 l, add the zymotic fluid of 3000 ml, and add 240 g salt, 150 g white sugar, and appropriate fragrant pungent auxiliary material, and adjust pH to 5.5 with citric acid, in 35 DEG C of sealed fermentings 8 days;
(4) loach fermenting is taken out, add the flavoring mix final vacuum packagings such as appropriate monosodium glutamate, I+G, chilli oil, nisin, different Vc sodium, then in boiling water, heat 30 min, obtain the brewed fermentation loach food of unique flavor.
Embodiment 4:
The method of the brewed loach food of the present embodiment 4 liquid state fermentation comprises the following steps:
(1) take the loach that 1000 g are fresh, cut off except head, tail and empty internal organ, clean up loach inner chamber and appearance with clear water, drop into containing in the stainless-steel pan of 3 l boiling water, little fiery boiling 15 min, after taking-up, be placed in rapidly the stainless-steel pan containing 4 l normal temperature sterilized waters, with constantly cooling 15 min of stirring of glass rod, wherein normal temperature sterilized water is containing Na
2cO
3mass concentration is 40 g/l and is 7 mg/l, is 18 g/l containing NaCl mass concentration containing ozone mass concentration, then takes out with the clean rear drain well of proper amount of clear water elutriation;
(2) select Leuconostoc mesenteroides, lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus casei, the inferior Dbaly yeast bacterial classification of the Chinese, expand respectively cultivation, record its concentration by CFU method and be respectively: 4.518 × 10
5individual ml
-1, 3.276 × 10
5individual ml
-1, 6.364 × 10
5individual ml
-1, 6.128 × 10
5individual ml
-1, 5.446 × 10
6individual ml
-1, draw respectively above-mentioned expansion and cultivate bacterial classification 8,22,17,12,5.5 ml, after mixing, be settled to 2500 ml and shake up with sterilized water, obtain zymotic fluid for subsequent use;
(3) loach after above-mentioned draining is put into pickle jar, add the zymotic fluid of above-mentioned 2500 ml, and add zymotic fluid 150 g salt, 100 g white sugar, and other spice such as proper amount of ginger, Chinese prickly ash, garlic, capsicum, rod chilli, cassia bark, anise, wine, adjust pH to 5.0 with citric acid, in 20 DEG C of left and right incubator sealed fermentings 15 days;
(4) loach fermenting is taken out, add the flavoring mix final vacuum packagings such as appropriate monosodium glutamate, I+G, chilli oil, nisin, Natamycin, different Vc sodium, use heating using microwave sterilizing, obtain the brewed fermentation loach food of unique flavor
.
The various embodiments described above are that foregoing of the present invention is further described, but this should be interpreted as to the scope of the above-mentioned theme of the present invention only limits to above-described embodiment.All technology realizing based on foregoing all belong to scope of the present invention.
Claims (2)
1. the method for the brewed loach food of liquid state fermentation, the method comprises the following steps:
(1) fresh raw material loach is cleaned after removing head, tail and internal organ, clean it up, being placed in weight is medium and small fiery boiling 5～20 min of boiling water of 2～4 times of loach weight, to take out and be placed on weight is 3～5 times of loach weight, and containing Na
2cO
3mass concentration is 2～5 g/l and contains O
3mass concentration is 5～10 mg/l, is cooling 10～20 min in the normal temperature sterilized water of 10～20 g/l containing NaCl mass concentration, then takes out to eluriate totally with clear water, washes down drain well after surperficial oil slick and bloodiness impurity;
(2) select at least three kinds in Leuconostoc mesenteroides, lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei, the inferior Dbaly yeast bacterial classification of the Chinese, expand respectively cultivation, mix before use and dilute making zymotic fluid, make each bacterial classification in zymotic fluid, reach following concentration range: Leuconostoc mesenteroides is 1～3 × 10
3individual ml
-1, lactobacillus acidophilus is 2～6 × 10
3individual ml
-1, Lactobacillus plantarum is 2～6 × 10
3individual ml
-1, Lactobacillus brevis is 3～9 × 10
3individual m
l-1, Lactobacillus casei is 2～6 × 10
3individual ml
-1, the inferior Dbaly yeast of the Chinese is 8～25 × 10
3individual ml
-1, Leuconostoc mesenteroides, lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei, the inferior Dbaly yeast bacterial classification of Chinese quantity proportion control are 1: 1.8～2.2: 1.8～2.2: 2.8～3.2: 1.8～2.2: 7.5～8.5;
(3) loach after above-mentioned draining is put into the pickle jar or the closed container that account for 3～6 times of loach volumes, adding weight is the zymotic fluid of 1.5～3 times of loach weight, and to add weight be the salt of zymotic fluid weight 3～8 %, the white sugar of 3～5 %, adjust pH to 4.5～5.5 with citric acid or lactic acid again, in 15～35 DEG C of sealed fermentings 7～20 days;
(4) loach that ferments is taken out, add flavoring mix final vacuum packaging, sterilizing, obtains the brewed fermentation loach food of unique flavor.
2. the method for the brewed loach food of liquid state fermentation as claimed in claim 1, is characterized in that adding in step (3) the pungent auxiliary material of appropriate perfume (or spice).
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|---|---|---|---|
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| CN201410289925.2A CN104000239B (en) | 2014-06-26 | 2014-06-26 | The method of the brewed Misgurni anguillicaudati food of liquid fermentation |
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| CN104000239B CN104000239B (en) | 2016-07-06 |
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Cited By (6)
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|---|---|---|---|---|
| CN104207207A (en) * | 2014-09-22 | 2014-12-17 | 成都市农林科学院 | Preparation method of fermented loach instant food |
| CN104432255A (en) * | 2014-12-12 | 2015-03-25 | 盐城市海王冷冻食品有限公司 | Preparation method of fermented sour and hot crayfish |
| CN104560747A (en) * | 2014-12-29 | 2015-04-29 | 长沙市彭记坊食品有限公司 | Debaryomyces hansenii as well as fermentation fluid, mixed fermentation fluid and application thereof to secondary fermentation of vegetables |
| CN105559073A (en) * | 2016-02-01 | 2016-05-11 | 湖北工业大学 | Method for preparing flavored product from yellow water and liquor-making microbes |
| CN106213262A (en) * | 2016-07-25 | 2016-12-14 | 巢湖学院 | A kind of instant lactic acid taste Hemisalanx is dry and preparation method thereof |
| CN113736692A (en) * | 2021-08-17 | 2021-12-03 | 四川大学 | Direct-vat-set composite microbial inoculum, pickle preparation method and pickle |
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| KR20040106941A (en) * | 2003-06-05 | 2004-12-20 | 이봉수 | Recipe for loach soybean paste |
| CN101983586A (en) * | 2010-10-22 | 2011-03-09 | 淮海工学院 | Immediately-edible loach foodstuff and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207207A (en) * | 2014-09-22 | 2014-12-17 | 成都市农林科学院 | Preparation method of fermented loach instant food |
| CN104432255A (en) * | 2014-12-12 | 2015-03-25 | 盐城市海王冷冻食品有限公司 | Preparation method of fermented sour and hot crayfish |
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| CN105559073A (en) * | 2016-02-01 | 2016-05-11 | 湖北工业大学 | Method for preparing flavored product from yellow water and liquor-making microbes |
| CN105559073B (en) * | 2016-02-01 | 2019-02-26 | 湖北工业大学 | A method of flavored product is prepared using yellow water and brewing microorganism |
| CN106213262A (en) * | 2016-07-25 | 2016-12-14 | 巢湖学院 | A kind of instant lactic acid taste Hemisalanx is dry and preparation method thereof |
| CN113736692A (en) * | 2021-08-17 | 2021-12-03 | 四川大学 | Direct-vat-set composite microbial inoculum, pickle preparation method and pickle |
| CN113736692B (en) * | 2021-08-17 | 2023-02-28 | 四川大学 | Direct-vat-set composite microbial inoculum, pickle preparation method and pickle |
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| Publication number | Publication date |
|---|---|
| CN104000239B (en) | 2016-07-06 |
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