CN105558897A - Manufacturing method of smelly mandarin fish - Google Patents
Manufacturing method of smelly mandarin fish Download PDFInfo
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- CN105558897A CN105558897A CN201610007558.1A CN201610007558A CN105558897A CN 105558897 A CN105558897 A CN 105558897A CN 201610007558 A CN201610007558 A CN 201610007558A CN 105558897 A CN105558897 A CN 105558897A
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- mandarin fish
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- 241000404975 Synchiropus splendidus Species 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 241000235526 Mucor racemosus Species 0.000 claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 14
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 14
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 3
- 235000015097 nutrients Nutrition 0.000 claims description 24
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 18
- 238000011081 inoculation Methods 0.000 claims description 15
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 9
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 6
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 6
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 6
- 239000001632 sodium acetate Substances 0.000 claims description 6
- 235000017281 sodium acetate Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 238000004458 analytical method Methods 0.000 claims description 3
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 claims description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 3
- 239000007789 gas Substances 0.000 claims description 3
- 229940099596 manganese sulfate Drugs 0.000 claims description 3
- 235000007079 manganese sulphate Nutrition 0.000 claims description 3
- 239000011702 manganese sulphate Substances 0.000 claims description 3
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 108010009004 proteose-peptone Proteins 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 claims description 3
- 239000001393 triammonium citrate Substances 0.000 claims description 3
- 235000011046 triammonium citrate Nutrition 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 239000012138 yeast extract Substances 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002023 wood Substances 0.000 abstract 3
- 244000147568 Laurus nobilis Species 0.000 abstract 1
- 235000017858 Laurus nobilis Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 241000191963 Staphylococcus epidermidis Species 0.000 abstract 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 16
- 230000035943 smell Effects 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
Classifications
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food processing, and especially relates to a manufacturing method of smelly mandarin fish. The manufacturing method comprises the following steps: washing a fresh mandarin fish, inoculating mucor racemosus onto the mandarin fish, carrying out fermentation for 30 to 40 hours, saving the mandarin fish for later use; adding laurel leaves, ginger slices, anise, Chinese prickly ash, salt, and white granulated sugar into clean water, heating the clean water until the water is boiling, cooling, adding liquor, a culture solution of staphylococcus epidermidis, and a culture solution of lactobacillus plantarum, evenly stirring to obtain a mixed bacterium fermented liquid; putting the fermented mandarin fish into a wood barrel, pouring the mixed bacterium fermented liquid into the wood barrel so as to submerge the mandarin fish, covering the wood barrel, carrying out fermentation for 15 to 20 hours at a temperature of 30 to 37 DEG C, then fermenting the mandarin fish for 1 to 2 days at a temperature of 15 to 20 DEG C, taking out the mandarin fish, freezing the mandarin fish, and packaging the mandarin fish to obtain finished product. The smelly mandarin fish manufactured by the provided method has the advantages of good taste, quick fermentation speed, stable quality and suitability for industrial production.
Description
Technical field
The invention belongs to food processing technology field, particularly the preparation method of a kind of smelly mandarin fish.
Background technology
Smelly mandarin fish, also known as smelly mandarin fish, is time-honored traditional famous dish together of China, is one of representative of Huizhou City dish, originates from Huizhou Area, Anhui (Huangshan, modern Anhui Province one is with).Smelly mandarin fish smells smelly, perfume (or spice) of tasting, the smooth mouth of Fresh & Tender in Texture, alcohol, maintains this taste Normal juice of mandarin fish.It is that the sulfur-containing amino acid in fish protein is hydrolyzed under the effect of the protease of microorganism secretion that smelly mandarin fish smells smelly reason, create hydrogen sulfide, hydrogen sulfide has rotten egg smell, and smelly mandarin fish fragrant reason of tasting is, after fish meat protein is decomposed by the microorganisms, produce amino acid, and amino acid has delicious flavour.Traditional smelly mandarin fish preparation method be pickled for fresh mandarin fish light salt brine in the environment of room temperature about 25 DEG C, push down with stone, time after tens days, fish body sends like after smelly non-foul smell taste, owing to being employing spontaneous fermentation, so fermentation period is longer, generally all at 10 ~ 20 days, easily there is the phenomenon of bacteria infection or unstable quality in sweat, be difficult to realize large-scale industrial production.
Summary of the invention
The object of the invention is the deficiency for the smelly mandarin fish way of tradition and the preparation method of a kind of features good taste provided, fast, the stay-in-grade smelly mandarin fish of fermenting speed.
The object of the present invention is achieved like this:
Take analysis for soybean powder 3 grams, maltose 0.5 gram, potassium dihydrogen phosphate 0.2 gram, 0.1 gram, magnesium sulfate, yeast extract 0.1 gram, add water and stir and be settled to 100 milliliters, pH is adjusted to 6.0 ~ 6.5,121 DEG C of sterilizings 20 minutes, be cooled to 28 ~ 32 DEG C, inoculation Mucor racemosus, 28 ~ 32 DEG C, cultivate 20 ~ 24 hours to obtain Mucor racemosus nutrient solution under the condition of rotary shaker 160 ~ 200rpm, Mucor racemosus nutrient solution and sterilized water are mixed and the Mucor racemosus inoculation liquid that stirs to obtain according to the ratio of mass ratio 1:50.
Choose fresh mandarin fish to clean, put in Mucor racemosus inoculation liquid to soak after 1 minute and take out, be placed in square position, ferment 30 ~ 40 hours in the insulating box of temperature 28 ~ 32 DEG C, period turned over once face every 10 hours.
Take peptone 1g, beef extract 1g, dusty yeast 0.5g, glucose 2g, magnesium sulfate 0.05g, sodium acetate 0.5g, Triammonium citrate 0.2g, dipotassium hydrogen phosphate 0.1g, manganese sulfate 0.05g, sodium chloride 5g, the stirring and dissolving that adds water also is settled to 100 milliliters, and pH is adjusted to 6.0 ~ 6.5,121 DEG C of sterilizings 20 minutes, be cooled to 28 ~ 32 DEG C, inoculation MRSE, 28 ~ 32 DEG C, cultivate 20 ~ 24 hours to obtain MRSE nutrient solution under the condition of rotary shaker 160 ~ 200rpm.
Take casein peptone 1g, beef extract 1g, dusty yeast 0.5g, glucose 0.5g, sodium acetate 0.5g, dibasic ammonium citrate 0.2g, potassium dihydrogen phosphate 0.1g, magnesium sulfate 0.05g, the stirring and dissolving that adds water also is settled to 100 milliliters, and pH is adjusted to 6.5 ~ 7.0,121 DEG C of sterilizings 20 minutes, be cooled to 35 ~ 38 DEG C, inoculation Lactobacillus plantarum, under 35 ~ 38 DEG C of conditions, static gas wave refrigerator obtains Lactobacillus plantarum nutrient solution in 20 ~ 24 hours.
0.5 ~ 1% basyleave is put in clear water, the ginger splices of 1 ~ 2%, the anise of 1 ~ 2%, the Chinese prickly ash of 1 ~ 2%, the salt of 4 ~ 5%, the white granulated sugar of 0.5 ~ 1%, then 1 ~ 2 minute is boiled, after being cooled to 30 ~ 40 DEG C, add 50 ~ 60 degree of white wine of the water yield 2 ~ 4%, then add MRSE nutrient solution and Lactobacillus plantarum nutrient solution, the addition of MRSE nutrient solution is 0.1 ~ 0.2% of the water yield, the addition of Lactobacillus plantarum nutrient solution is 0.3 ~ 0.5% of the water yield, stirs and obtains mixed cell zymotic fluid.
By the mandarin fish of fermenting through Mucor racemosus, be put in wooden barrel, mixed cell zymotic fluid is poured in wooden barrel, mandarin fish is flooded, covers bung, 30 ~ 37 DEG C of condition bottom fermentations 15 ~ 20 hours, ferment again under proceeding to 15 ~ 20 DEG C of conditions 1 ~ 2 day, get product through freezing, packaging after taking-up.
Utilize the smelly mandarin fish that method of the present invention makes, features good taste, fermenting speed be fast, batch between steady quality, be suitable for large-scale industrial production.
Specific embodiments
Mucor racemosus CICC40491, MRSE CICC10469 that the present invention adopts, Lactobacillus plantarum CICC21805 purchase in Chinese industrial Microbiological Culture Collection administrative center.
Take analysis for soybean powder 3 grams, maltose 0.5 gram, potassium dihydrogen phosphate 0.2 gram, 0.1 gram, magnesium sulfate, yeast extract 0.1 gram, add water and stir and be settled to 100 milliliters, pH is adjusted to 6.2,121 DEG C of sterilizings 20 minutes, be cooled to 30 DEG C, inoculation Mucor racemosus, 30 DEG C, cultivate 22 hours to obtain Mucor racemosus nutrient solution under the condition of rotary shaker 180rpm, Mucor racemosus nutrient solution and sterilized water are mixed and the Mucor racemosus inoculation liquid that stirs to obtain according to the ratio of mass ratio 1:50.
Choose fresh mandarin fish to clean, put in Mucor racemosus inoculation liquid to soak after 1 minute and take out, be placed in square position, ferment 35 hours in the insulating box of temperature 30 DEG C, period turned over once face every 10 hours.
Take peptone 1g, beef extract 1g, dusty yeast 0.5g, glucose 2g, magnesium sulfate 0.05g, sodium acetate 0.5g, Triammonium citrate 0.2g, dipotassium hydrogen phosphate 0.1g, manganese sulfate 0.05g, sodium chloride 5g, the stirring and dissolving that adds water also is settled to 100 milliliters, and pH is adjusted to 6.2,121 DEG C of sterilizings 20 minutes, be cooled to 30 DEG C, inoculation MRSE, 30 DEG C, cultivate 22 hours to obtain MRSE nutrient solution under the condition of rotary shaker 180rpm.
Take casein peptone 1g, beef extract 1g, dusty yeast 0.5g, glucose 0.5g, sodium acetate 0.5g, dibasic ammonium citrate 0.2g, potassium dihydrogen phosphate 0.1g, magnesium sulfate 0.05g, the stirring and dissolving that adds water also is settled to 100 milliliters, and pH is adjusted to 6.8,121 DEG C of sterilizings 20 minutes, be cooled to 37 DEG C, inoculation Lactobacillus plantarum, under 37 DEG C of conditions, static gas wave refrigerator obtains Lactobacillus plantarum nutrient solution in 22 hours.
0.5% basyleave is put into, the ginger splices of 2%, the anise of 1% in clear water, the Chinese prickly ash of 1%, the salt of 4.5%, the white granulated sugar of 0.5%, then boils 1 ~ 2 minute, after being cooled to 35 DEG C, add 50 degree of white wine of the water yield 4%, then add MRSE nutrient solution and Lactobacillus plantarum nutrient solution, the addition of MRSE nutrient solution is 0.15% of the water yield, the addition of Lactobacillus plantarum nutrient solution is 0.4% of the water yield, stirs and obtains mixed cell zymotic fluid.
By the mandarin fish of fermenting through Mucor racemosus, be put in wooden barrel, mixed cell zymotic fluid poured in wooden barrel, mandarin fish is flooded, cover bung, 34 DEG C of condition bottom fermentations 18 hours, ferment again under proceeding to 15 DEG C of conditions 2 days, get product through freezing, packaging after taking-up.
Claims (1)
1. a preparation method for smelly mandarin fish, is characterized in that being prepared from through following process:
(1) take analysis for soybean powder 3 grams, maltose 0.5 gram, potassium dihydrogen phosphate 0.2 gram, 0.1 gram, magnesium sulfate, yeast extract 0.1 gram, add water and stir and be settled to 100 milliliters, pH is adjusted to 6.0 ~ 6.5,121 DEG C of sterilizings 20 minutes, be cooled to 28 ~ 32 DEG C, inoculation Mucor racemosus, 28 ~ 32 DEG C, cultivate 20 ~ 24 hours to obtain Mucor racemosus nutrient solution under the condition of rotary shaker 160 ~ 200rpm, Mucor racemosus nutrient solution and sterilized water are mixed and the Mucor racemosus inoculation liquid that stirs to obtain according to the ratio of mass ratio 1:50;
(2) choose fresh mandarin fish to clean, put in Mucor racemosus inoculation liquid to soak after 1 minute and take out, be placed in square position, ferment 30 ~ 40 hours in the insulating box of temperature 28 ~ 32 DEG C, period turned over once face every 10 hours;
(3) take peptone 1g, beef extract 1g, dusty yeast 0.5g, glucose 2g, magnesium sulfate 0.05g, sodium acetate 0.5g, Triammonium citrate 0.2g, dipotassium hydrogen phosphate 0.1g, manganese sulfate 0.05g, sodium chloride 5g, the stirring and dissolving that adds water also is settled to 100 milliliters, and pH is adjusted to 6.0 ~ 6.5,121 DEG C of sterilizings 20 minutes, be cooled to 28 ~ 32 DEG C, inoculation MRSE, 28 ~ 32 DEG C, cultivate 20 ~ 24 hours to obtain MRSE nutrient solution under the condition of rotary shaker 160 ~ 200rpm;
(4) take casein peptone 1g, beef extract 1g, dusty yeast 0.5g, glucose 0.5g, sodium acetate 0.5g, dibasic ammonium citrate 0.2g, potassium dihydrogen phosphate 0.1g, magnesium sulfate 0.05g, the stirring and dissolving that adds water also is settled to 100 milliliters, and pH is adjusted to 6.5 ~ 7.0,121 DEG C of sterilizings 20 minutes, be cooled to 35 ~ 38 DEG C, inoculation Lactobacillus plantarum, under 35 ~ 38 DEG C of conditions, static gas wave refrigerator obtains Lactobacillus plantarum nutrient solution in 20 ~ 24 hours;
(5) in clear water, put into 0.5 ~ 1% basyleave, the ginger splices of 1 ~ 2%, the anise of 1 ~ 2%, the Chinese prickly ash of 1 ~ 2%, the salt of 4 ~ 5%, the white granulated sugar of 0.5 ~ 1%, then 1 ~ 2 minute is boiled, after being cooled to 30 ~ 40 DEG C, add 50 ~ 60 degree of white wine of the water yield 2 ~ 4%, then add MRSE nutrient solution and Lactobacillus plantarum nutrient solution, the addition of MRSE nutrient solution is 0.1 ~ 0.2% of the water yield, the addition of Lactobacillus plantarum nutrient solution is 0.3 ~ 0.5% of the water yield, stirs and obtains mixed cell zymotic fluid;
(6) the mandarin fish of will ferment through Mucor racemosus, is put in wooden barrel, and mixed cell zymotic fluid is poured in wooden barrel, mandarin fish is flooded, covers bung, 30 ~ 37 DEG C of condition bottom fermentations 15 ~ 20 hours, ferment again under proceeding to 15 ~ 20 DEG C of conditions 1 ~ 2 day, get product through freezing, packaging after taking-up.
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| CN201610007558.1A CN105558897A (en) | 2016-01-07 | 2016-01-07 | Manufacturing method of smelly mandarin fish |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072039A (en) * | 2016-06-28 | 2016-11-09 | 安徽徽滋坊食品贸易有限公司 | A kind of smelly Siniperca chuatsi manufacture method |
| CN106261964A (en) * | 2016-08-16 | 2017-01-04 | 武汉市农业科学技术研究院水产科学研究所 | A kind of production method of Hubei flavor fermentation Siniperca chuatsi |
| CN107410939A (en) * | 2017-06-26 | 2017-12-01 | 安徽省农业科学院农产品加工研究所 | A kind of preparation method for the fermentation mandarin fish for being used for steamed culinary art |
| CN109480221A (en) * | 2018-12-22 | 2019-03-19 | 大连民族大学 | It is a kind of by Mucor and the gadus of Fermentation Condition of Monascus spp and preparation method thereof |
| CN111411139A (en) * | 2020-03-02 | 2020-07-14 | 安徽省农业科学院农产品加工研究所 | Cysteine-containing peptide of mandarin fish protein source and preparation method thereof, cysteine-containing peptide-zinc chelate and preparation method and application thereof |
| CN111411052A (en) * | 2020-03-02 | 2020-07-14 | 安徽省农业科学院农产品加工研究所 | Staphylococcus saprophyticus and application thereof in preparation of smelly mandarin fish flavor material |
| CN112841565A (en) * | 2021-02-05 | 2021-05-28 | 中国水产科学研究院南海水产研究所 | Processing method for enhancing fish meat elasticity by biological method |
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| CN102871151A (en) * | 2012-10-17 | 2013-01-16 | 安徽省农业科学院农产品加工研究所 | Manufacturing method of mandarin fish product |
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| CN1903046A (en) * | 2005-07-30 | 2007-01-31 | 孙义国 | Method for pickling mandarin fish |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072039A (en) * | 2016-06-28 | 2016-11-09 | 安徽徽滋坊食品贸易有限公司 | A kind of smelly Siniperca chuatsi manufacture method |
| CN106261964A (en) * | 2016-08-16 | 2017-01-04 | 武汉市农业科学技术研究院水产科学研究所 | A kind of production method of Hubei flavor fermentation Siniperca chuatsi |
| CN107410939A (en) * | 2017-06-26 | 2017-12-01 | 安徽省农业科学院农产品加工研究所 | A kind of preparation method for the fermentation mandarin fish for being used for steamed culinary art |
| CN109480221A (en) * | 2018-12-22 | 2019-03-19 | 大连民族大学 | It is a kind of by Mucor and the gadus of Fermentation Condition of Monascus spp and preparation method thereof |
| CN111411139A (en) * | 2020-03-02 | 2020-07-14 | 安徽省农业科学院农产品加工研究所 | Cysteine-containing peptide of mandarin fish protein source and preparation method thereof, cysteine-containing peptide-zinc chelate and preparation method and application thereof |
| CN111411052A (en) * | 2020-03-02 | 2020-07-14 | 安徽省农业科学院农产品加工研究所 | Staphylococcus saprophyticus and application thereof in preparation of smelly mandarin fish flavor material |
| CN111411052B (en) * | 2020-03-02 | 2022-04-08 | 安徽省农业科学院农产品加工研究所 | Staphylococcus saprophyticus and application thereof in preparation of smelly mandarin fish flavor material |
| CN111411139B (en) * | 2020-03-02 | 2022-04-29 | 安徽省农业科学院农产品加工研究所 | Cysteine-containing peptide of mandarin fish protein source and preparation method thereof, cysteine-containing peptide-zinc chelate and preparation method and application thereof |
| CN112841565A (en) * | 2021-02-05 | 2021-05-28 | 中国水产科学研究院南海水产研究所 | Processing method for enhancing fish meat elasticity by biological method |
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