CN105767938A - Continuous rapid stinky mandarin fish fermentation method based on lactic acid bacteria - Google Patents
Continuous rapid stinky mandarin fish fermentation method based on lactic acid bacteria Download PDFInfo
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Abstract
The present invention belongs to the technical field of stinky mandarin fish fermentation and particularly relates to a continuous rapid stinky mandarin fish fermentation method based on lactic acid bacteria. The continuous rapid stinky mandarin fish fermentation method based on the lactic acid bacteria consists of the following steps: a first batch of traditional fermented stinky mandarin fish is prepared to obtain fermented stinky mandarin fish and a fermented old soup, the fermented old soup is used to prepare rapid fermentation pickling liquid, the rapid fermentation pickling liquid is used to rapidly ferment and prepare stinky mandarin fish, the fermentation pickling liquid is recycled, etc. The stinky mandarin fish fermented old soup is used as a starter, lactic acid bacteria, etc. are added and used as a microflora structure controlling agent to maintain the abundance of the lactic acid bacteria, reduce the growth of other microorganisms in the fermented food, and reach the purposes of flavor formation and rapid fermentation. Besides, the method can realize continuous rapid fermentation.
Description
Technical field
The invention belongs to smelly Siniperca chuatsi fermentation technical field, be specifically related to a kind of smelly Siniperca chuatsi method of the continuous rapid fermentation based on lactic acid bacteria.
Background technology
Smelly Siniperca chuatsi rises in Huizhou Area, Anhui (modern Anhui Province Huangshan one be with), is one of the representative of Huizhou City dish.It is characterized in smelling smelly, perfume (or spice) of tasting, the smooth mouth of mouthfeel alcohol, also there is kindred simultaneously and separate, the meat feature in " garlic clove shape ".This comes from Fish rich in protein, under damp and hot temperature, and the enzyme in fish body and microorganism combined effect, partially protein is decomposed into a small amount of aminoacid, makes the special fresh fragrance that the flesh of fish increases, simultaneously generation mucus and light stink.This stink food traditional with some, as bean curd with odor etc. play the same tune on different musical instruments wonderful.The local flavor of this uniqueness of smelly Siniperca chuatsi does not wane through a century so that persons sponging on an aristocrat have a taste of a delicacy by smelly one after another, extremely.
Chinese tradition fermented food is extensively concerned in recent years, and the smelly Siniperca chuatsi representing dish as Anhui cuisine more becomes study hotspot in recent years, and multiple patents are reported in this regard to some extent.Researcher is had to adopt traditional fermentation methods to pickle smelly Siniperca chuatsi, Sun Yiguo declared " a kind of method of pickling mandarin fish " (application number: 200510041313.3) in 2007, but, the smelly Siniperca chuatsi processing technology of tradition is complex, time is longer, fermentation technology is easily affected by external environment and anthropic factor, unstable product quality, it is difficult to carry out industrialized production.Researcher is had to adopt external microorganism, carry out smelly Siniperca chuatsi rapid fermentation, if processing of farm products institute in academy of agricultural sciences of Anhui Province is by inoculating lactobacillus thermophilus, Pediococcus pentosaceus and staphylococcus xylosus etc. carry out the rapid fermentation of smelly Siniperca chuatsi, and applied for " manufacture method of a kind of smelly Siniperca chuatsi " (application number: 201410524931.1) in 2014, horse model workers etc. adopt lactic acid bacteria fermentation and soak the assisted fermentation smelly Siniperca chuatsi of technique rapid fermentation, and applied for " method for pickling of a kind of emblem smelly fish of formula " (application number: 201510224211.8) in 2015, but, in fermentation system, microorganism complexity is various, the external microorganism of this employing cannot simulate microbiologic population's distribution of smelly Siniperca chuatsi sweat completely, therefore, the mouthfeel of fermented product and traditional properties have difference.Researcher is had to adopt self-control edible smelly halogen that the Chinese tradition stink food such as bean curd with odor, smelly Siniperca chuatsi, smelly wax gourd, smelly preserved egg ferment (" one uses smelly halogen and correlated product thereof and the rancid Siniperca chuatsi of Anagyris foetida ", application number: 201510430338.5), but, the smelly halogen of this employing multiple plant component allotment is only capable of the local flavor of the smelly Siniperca chuatsi sweat of partial simulation, it is impossible to imitate the microorganism effect to aspects such as products taste, matter structures.
Lactic acid bacteria can interact with other microorganisms in fermentation system etc. during the fermentation, co-fermentation produces alcohol, aldehyde, ketone, acid etc., generate the flavour material of fermented food, it can play decomposing organic matter simultaneously, produce tiny protein or the peptides (antibacterial peptide) of the organic acid such as lactic acid, acetic acid, propanoic acid and similar bacteriocin, there is the effect suppressing other harmful bacterial growth.
Summary of the invention
The method that it is an object of the invention to develop the smelly Siniperca chuatsi of a kind of rapid fermentation, ensures that the smelly Siniperca chuatsi prepared keeps the feature such as the mouthfeel of traditional zymotic product, matter structure simultaneously.
For reaching above-mentioned purpose, the invention provides a kind of smelly Siniperca chuatsi method of the continuous rapid fermentation based on lactic acid bacteria, comprise the steps:
S1, first batch of smelly Siniperca chuatsi of traditional zymotic of preparation: in Siniperca chuatsi: flavouring agent mass ratio be the ratio of 1:0.01～0.06 after described Siniperca chuatsi surface smear flavouring agent, the described Siniperca chuatsi lay after flavouring agent will be smeared in container；
Described flavouring agent is that several co-grindings in Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Fructus Capsici, anise, Rhizoma Zingiberis, Herba Alii fistulosi or Fructus Cumini Cymini prepare；
Adding concentration in described container is that the saline of 4～15wt% is to not having upper strata Siniperca chuatsi；After 6～30 DEG C of bottom fermentations 2～11 days, by described Siniperca chuatsi and separation of fermentative broth, obtain the smelly Siniperca chuatsi of first batch of traditional zymotic；Collect and remain described fermentation liquid, be fermentation long-used soup；
S2, preparation rapid fermentation pickling liquid: by fermentation long-used soup in the step S1 fermentation long-used soup collected: the mass ratio of lactic acid bacteria=1:0.005～0.03 adds described lactic acid bacteria, obtains rapid fermentation pickling liquid；
S3, preparation second batch of smelly Siniperca chuatsi of rapid fermentation: in Siniperca chuatsi: flavouring agent mass ratio be the ratio of 1:0.005～0.03 at described Siniperca chuatsi surface smear flavouring agent, described flavouring agent is identical with step S1；The described Siniperca chuatsi lay after flavouring agent will be smeared in container, add the step S2 rapid fermentation pickling liquid prepared to not having high fermentation Siniperca chuatsi；6～30 DEG C of bottom fermentations 1～7 day, Siniperca chuatsi by fermentation is pulled out, is the smelly Siniperca chuatsi of second batch of rapid fermentation.
Under optimal way, further comprising the steps of:
Recycling of rapid fermentation pickling liquid: collect step S3 and pull remaining fermentation liquid after described second batch of smelly Siniperca chuatsi of rapid fermentation out, be continuous fermentation long-used soup；In described continuous fermentation long-used soup, add lactic acid bacteria, obtain continuous rapid fermentation pickling liquid；The addition of described lactic acid bacteria is 0.3～0.7 times of lactic acid bacteria amount added by step S2；
Utilize the described continuous rapid fermentation pickling liquid alternative steps S2 rapid fermentation pickling liquid prepared to be applied to the preparation process of the smelly Siniperca chuatsi of next batch rapid fermentation, namely repeat step S3 and prepare the smelly Siniperca chuatsi of next batch rapid fermentation.
Under optimum way, preparing described continuous rapid fermentation pickling liquid and be applied to 3～7 times capable of circulation of the process of the smelly Siniperca chuatsi of rapid fermentation next batch, when prepare described continuous rapid fermentation pickling liquid, the lactic acid bacteria amount of addition is 0.3～0.7 times of last time every time.
When adopting described continuous rapid fermentation pickling liquid to prepare the smelly Siniperca chuatsi of rapid fermentation, the consumption of described flavouring agent is 0.3～0.7 times that last batch makes consumption.
Under optimal way, the mass ratio of flavouring agent described in step S1 is Pericarpium Zanthoxyli: Cortex cinnamomi japonici (Ramulus Cinnamomi): Fructus Foeniculi: Fructus Capsici: anistree: Rhizoma Zingiberis: Herba Alii fistulosi: Fructus Cumini Cymini=1:0.1～0.3:0.1～0.5:1.5～3:0.8～1.5:1.3～5:0.8～5:0.1～0.4；Described flavouring agent, it is preferable that in situation, fineness is more than 30 orders.
Under optimal way, lactic acid bacteria described in step S2 be the one in lactobacillus casei, Lactobacillus saki, Lactococcus garvieae or lactobacillus thermophilus or two kinds composite.
Under optimal way, the addition concrete operations of lactic acid bacteria described in step S2 are: add be made up of sterilized water 10 in described fermentation long-used soup7～109CFUml-1Lactic acid bacteria suspension.
This patent beneficial effect:
1. the inventive method adopts smelly Siniperca chuatsi fermentation long-used soup as introduction, on the one hand, can microbiologic population's distribution of the comprehensive simulated smelly Siniperca chuatsi sweat of tradition, the various microorganisms being beneficial in fermentation system each play a role, and produce closest to the taste and flavor of traditional product.
2. on the other hand, the inventive method adopts smelly Siniperca chuatsi fermentation long-used soup as introduction, shortens the process that the smelly Siniperca chuatsi Bacterial community of traditional zymotic is formed, conservative control fermentation time, it is to avoid excessive fermentation, fermentation period can be made to shorten 30～60%.
3. by adding lactic acid bacteria, it is prevented that the putrefaction bacteria growth in long-used soup；Reach to maintain the purpose of Bacterial community so that useful microorganism occupies leading to fermenting, reduce harmful microbe breeding, promote the carrying out of sweat, thus ferment effect is remained to maximization.
The long-used soup that the present invention is fermented using smelly Siniperca chuatsi is as introduction, by adding lactic acid bacteria etc., as Bacterial community adjusting control agent, to maintain the abundance of lactic acid bacteria, reduce other microbial growths in fermented food, reach the purpose of flavor formation, rapid fermentation, simultaneously, it is possible to achieve continuous application, rapid fermentation.
Detailed description of the invention
Technical scheme is described further by following example, contributes to understanding this patent, but embodiment of the present invention are not restricted by the embodiments, and protection scope of the present invention requirement of having the right determines.
Embodiment 1
(1) first fermentation: take fresh Siniperca chuatsi 100kg, according to Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Fructus Capsici, anise, Rhizoma Zingiberis, Herba Alii fistulosi, Fructus Cumini Cymini weight ratio=1:0.3:0.5:2:0.8:1.3:0.8:0.1 proportional arrangement flavouring agent 6kg, pulverize, fineness is 200 orders；At Siniperca chuatsi surface smear flavouring agent, its mass ratio is: Siniperca chuatsi: flavouring agent=1:0.03；Adding saline, brine strength is 10wt%, just not have all of fish to be limited；Fermentation condition is 25 DEG C, through 5 days time after indirect fermentation, obtains the mouthfeel smelly Siniperca chuatsi of good traditional zymotic.
(2) continuously prepared by rapid fermentation pickling liquid: being pulled out by the smelly Siniperca chuatsi of fermentation ends, remaining liquid is long-used soup, adds lactobacillus casei 0.5kg in long-used soup, adds mass ratio and is: long-used soup: lactobacillus casei=1:0.005.
Wherein the addition of lactobacillus casei is the activation by strain and amplification culture, makes 10 with sterilized water after centrifugation7CFUml-1Bacteria suspension complete.
(3) rapid fermentation: take fresh Siniperca chuatsi 100g, by Siniperca chuatsi surface smear flavouring agent 1.5kg, its mass ratio is: Siniperca chuatsi: flavouring agent=1:0.015, adds the continuous rapid fermentation pickling liquid described in (2), just not have all of fish to be limited；Fermentation condition is 25 DEG C, through 3 days time after indirect fermentation, obtains the rapid fermentation smelly Siniperca chuatsi consistent with traditional zymotic smelly Siniperca chuatsi mouthfeel.
Described Continuous Fermentation Processes can use 5 times continuously, and affiliated lactobacillus casei is 0.5 times of last batch, and the spice of use is 0.3 times of last time, and fermentation temperature is 25 DEG C, and concrete condition is as shown in table 1.
Table 1
As it can be seen from table 1 it is all consistent with the smelly Siniperca chuatsi of traditional zymotic to pass through subjective appreciation through the smelly Siniperca chuatsi that continuous rapid fermentation is prepared, but, the fermentation time in continuous rapid fermentation stage is 3 days, and fermentation period shortens 40%.
Embodiment 2
(1) fermentation first: at Siniperca chuatsi surface smear flavouring agent, its mass ratio is: Siniperca chuatsi: flavouring agent=1:0.01；Adding saline, brine strength is 4%, just not have all of fish to be limited；Fermentation condition is 6 DEG C, and fermentation time is 11 days.
Wherein flavouring agent is Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Fructus Capsici, anise, Rhizoma Zingiberis, Herba Alii fistulosi, Fructus Cumini Cymini weight ratio=1:0.1:0.1:1.5:0.8:1.6:0.85:0.14, pulverizes after all flavouring agent Homogeneous phase mixing, and fineness is 50 orders.
(2) continuously prepared by rapid fermentation pickling liquid: being pulled out by the smelly Siniperca chuatsi of fermentation ends, remaining liquid is long-used soup, adds Lactobacillus saki in long-used soup, adds mass ratio and is: long-used soup: Lactobacillus saki=1:0.014.
Wherein the addition of Lactobacillus saki is the activation by strain and amplification culture, and making bacteria suspension with sterilized water after centrifugation is 109CFUml-1Bacteria suspension complete.
(3) rapid fermentation: by Siniperca chuatsi surface smear spice, its mass ratio is: Siniperca chuatsi: flavouring agent=1:0.008, adds the continuous rapid fermentation pickling liquid described in (2), just not have all of fish to be limited；Fermentation condition is 6 DEG C, and fermentation time is 5 days.
Described continuous fermentation technology can use 7 times continuously, affiliated Lactobacillus saki is 0.3 times of last batch, spice is last time 0.5 times used, fermentation temperature is 6 DEG C, time is 5 days, the product produced is all consistent with the smelly Siniperca chuatsi of traditional zymotic by subjective appreciation, but, its fermentation period shortens 54.5%.
Embodiment 3
(1) fermentation first: at Siniperca chuatsi surface smear flavouring agent, its mass ratio is: Siniperca chuatsi: flavouring agent=1:0.05；Adding saline, brine strength is 8%, just not have all of fish to be limited；Fermentation condition is 8 DEG C, and fermentation time is 9 days.
Wherein flavouring agent is Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Fructus Capsici, anise, Rhizoma Zingiberis, Herba Alii fistulosi, Fructus Cumini Cymini weight ratio=1:0.17:0.26:1.9:0.9:1.9:0.9:0.3, pulverizes after all flavouring agent Homogeneous phase mixing, and fineness is 100 orders.
(2) continuously prepared by rapid fermentation pickling liquid: being pulled out by the smelly Siniperca chuatsi of fermentation ends, remaining liquid is long-used soup, adds Lactococcus garvieae in long-used soup, adds mass ratio and is: long-used soup: Lactococcus garvieae=1:0.01.
Wherein the addition of Lactococcus garvieae is the activation by strain and amplification culture, makes 10 with sterilized water after centrifugation8CFUml-1Bacteria suspension complete.
(3) rapid fermentation: by Siniperca chuatsi surface smear spice, its mass ratio is: Siniperca chuatsi: flavouring agent=1:0.008, adds the continuous rapid fermentation pickling liquid described in (2), just not have all of fish to be limited；Fermentation condition is 8 DEG C, and fermentation time is 4 days.
Described continuous fermentation technology can use 6 times continuously, affiliated Lactococcus garvieae is 0.3 times of last batch, spice is last time 0.3 times used, fermentation temperature is 8 DEG C, time is 4 days, the product produced is all consistent with the smelly Siniperca chuatsi of traditional zymotic by subjective appreciation, but, its fermentation period shortens 55.6%.
Embodiment 4
(1) fermentation first: at Siniperca chuatsi surface smear flavouring agent, its mass ratio is: Siniperca chuatsi: flavouring agent=1:0.025；Adding saline, brine strength is 6%, just not have all of fish to be limited；Fermentation condition is 18 DEG C, and fermentation time is 6 days.
Wherein flavouring agent is Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Fructus Capsici, anise, Rhizoma Zingiberis, Herba Alii fistulosi, Fructus Cumini Cymini weight ratio=1:0.16:0.3:1.9:1.2:2.3:4.0:0.35, pulverizes after all flavouring agent Homogeneous phase mixing, and fineness is 80 orders.
(2) continuously prepared by rapid fermentation pickling liquid: being pulled out by the smelly Siniperca chuatsi of fermentation ends, remaining liquid is long-used soup, adds lactobacillus thermophilus in long-used soup, adds mass ratio and is: long-used soup: lactobacillus thermophilus=1:0.019.
Wherein the addition of lactobacillus thermophilus is the activation by strain and amplification culture, and making bacteria suspension with sterilized water after centrifugation is 107CFUml-1Bacteria suspension complete.
(3) rapid fermentation: by Siniperca chuatsi surface smear spice, its mass ratio is: Siniperca chuatsi: flavouring agent=1:0.009, adds the continuous rapid fermentation pickling liquid described in (2), just not have all of fish to be limited；Fermentation condition is 18 DEG C, and fermentation time is 3 days.
Described continuous fermentation technology can use 3 times continuously, affiliated lactobacillus thermophilus is 0.5 times of last batch, spice is last time 0.4 times used, fermentation temperature is 18 DEG C, time is 3 days, the product produced is all consistent with the smelly Siniperca chuatsi of traditional zymotic by subjective appreciation, but, its fermentation period shortens 50%.
Embodiment 5
(1) fermentation first: at Siniperca chuatsi surface smear flavouring agent, its mass ratio is: Siniperca chuatsi: flavouring agent=1:0.06；Adding saline, brine strength is 10%, just not have all of fish to be limited；Fermentation condition is 26 DEG C, and fermentation time is 4 days.
Wherein flavouring agent is Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Fructus Capsici, anise, Rhizoma Zingiberis, Herba Alii fistulosi, Fructus Cumini Cymini weight ratio=1:0.1:0.5:1.5:0.8:1.3:0.8:0.16, pulverizes after all flavouring agent Homogeneous phase mixing, and fineness is 40 orders.
(2) continuously prepared by rapid fermentation pickling liquid: pulled out by the smelly Siniperca chuatsi of fermentation ends, remaining liquid is long-used soup, adding the Compound bacterium group structure regulator of lactobacillus casei and Lactobacillus saki in long-used soup, adding mass ratio is: long-used soup: lactic acid bacteria (lactobacillus casei and Lactobacillus saki composite)=1:0.03.
The addition of two kinds of bacterium is the activation by strain and amplification culture, and making bacteria suspension with sterilized water after centrifugation is 107～109CFUml-1Bacteria suspension complete.Wherein lactobacillus casei: Lactobacillus saki mass ratio=1:2
(3) rapid fermentation: by Siniperca chuatsi surface smear spice, its mass ratio is: Siniperca chuatsi: flavouring agent=1:0.027, adds the continuous rapid fermentation pickling liquid described in (2), just not have all of fish to be limited；Fermentation condition is 26 DEG C, and fermentation time is 2 days.
Described continuous fermentation technology can use 4 times continuously, bacterium amount is last batch 0.3 times affiliated (constant rate), spice is last time 0.3 times used, fermentation temperature is 26 DEG C, time is 2 days, the product produced is all consistent with the smelly Siniperca chuatsi of traditional zymotic by subjective appreciation, but, its fermentation period shortens 50%.
The above; it is only the present invention preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; any those familiar with the art is in the technical scope of present disclosure; it is equal to replacement according to technical scheme and inventive concept thereof or is changed, all should be encompassed within protection scope of the present invention.
Claims (8)
1. the smelly Siniperca chuatsi method of the continuous rapid fermentation based on lactic acid bacteria, it is characterised in that comprise the steps:
S1, first batch of smelly Siniperca chuatsi of traditional zymotic of preparation: in Siniperca chuatsi: flavouring agent mass ratio be the ratio of 1:0.01～0.06 after described Siniperca chuatsi surface smear flavouring agent, the described Siniperca chuatsi lay after flavouring agent will be smeared in container；
Described flavouring agent is that several co-grindings in Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, Fructus Capsici, anise, Rhizoma Zingiberis, Herba Alii fistulosi or Fructus Cumini Cymini prepare；
Adding concentration in described container is that the saline of 4～15wt% is to not having upper strata Siniperca chuatsi；After 6～30 DEG C of bottom fermentations 2～11 days, by described Siniperca chuatsi and separation of fermentative broth, obtain the smelly Siniperca chuatsi of first batch of traditional zymotic；Collect and remain described fermentation liquid, be fermentation long-used soup；
S2, preparation rapid fermentation pickling liquid: by fermentation long-used soup in the step S1 fermentation long-used soup collected: the mass ratio of lactic acid bacteria=1:0.005～0.03 adds described lactic acid bacteria, obtains rapid fermentation pickling liquid；
S3, preparation second batch of smelly Siniperca chuatsi of rapid fermentation: in Siniperca chuatsi: flavouring agent mass ratio be the ratio of 1:0.005～0.03 at described Siniperca chuatsi surface smear flavouring agent, described flavouring agent is identical with step S1；The described Siniperca chuatsi lay after flavouring agent will be smeared in container, add the step S2 rapid fermentation pickling liquid prepared to not having high fermentation Siniperca chuatsi；6～30 DEG C of bottom fermentations 1～7 day, Siniperca chuatsi by fermentation is pulled out, is the smelly Siniperca chuatsi of second batch of rapid fermentation.
2. according to claim 1 based on the smelly Siniperca chuatsi method of the continuous rapid fermentation of lactic acid bacteria, it is characterised in that further comprising the steps of:
Recycling of rapid fermentation pickling liquid: collect step S3 and pull remaining fermentation liquid after described second batch of smelly Siniperca chuatsi of rapid fermentation out, be continuous fermentation long-used soup；In described continuous fermentation long-used soup, add lactic acid bacteria, obtain continuous rapid fermentation pickling liquid；The addition of described lactic acid bacteria is 0.3～0.7 times of lactic acid bacteria amount added by step S2；
The described continuous rapid fermentation pickling liquid alternative steps S2 rapid fermentation pickling liquid prepared is utilized to be applied to the preparation process of the smelly Siniperca chuatsi of next batch rapid fermentation.
3. according to claim 2 based on the smelly Siniperca chuatsi method of the continuous rapid fermentation of lactic acid bacteria, it is characterized in that, prepare described continuous rapid fermentation pickling liquid and be applied to 3～7 times capable of circulation of the process of the smelly Siniperca chuatsi of rapid fermentation next batch, when preparing described continuous rapid fermentation pickling liquid, the lactic acid bacteria amount of addition is last 0.3～0.7 times every time.
4. according to claim 3 based on the smelly Siniperca chuatsi method of the continuous rapid fermentation of lactic acid bacteria, it is characterised in that when adopting described continuous rapid fermentation pickling liquid to prepare the smelly Siniperca chuatsi of rapid fermentation, the consumption of described flavouring agent is 0.3～0.7 times that last batch makes consumption.
5. the smelly Siniperca chuatsi method of the continuous rapid fermentation based on lactic acid bacteria according to claim 1 or claim 2, it is characterized in that, the mass ratio of flavouring agent described in step S1 is Pericarpium Zanthoxyli: Cortex cinnamomi japonici (Ramulus Cinnamomi): Fructus Foeniculi: Fructus Capsici: anistree: Rhizoma Zingiberis: Herba Alii fistulosi: Fructus Cumini Cymini=1:0.1～0.3:0.1～0.5:1.5～3:0.8～1.5:1.3～5:0.8～5:0.1～0.4.
6. the smelly Siniperca chuatsi method of the continuous rapid fermentation based on lactic acid bacteria according to claim 1 or claim 2, it is characterised in that described in step S1, flavouring agent fineness is more than 30 orders.
7. the smelly Siniperca chuatsi method of the continuous rapid fermentation based on lactic acid bacteria according to claim 1 or claim 2, it is characterised in that lactic acid bacteria described in step S2 be the one in lactobacillus casei, Lactobacillus saki, Lactococcus garvieae or lactobacillus thermophilus or two kinds composite.
8. the smelly Siniperca chuatsi method of the continuous rapid fermentation based on lactic acid bacteria according to claim 1 or claim 2, it is characterised in that the addition concrete operations of lactic acid bacteria described in step S2 are: add be made up of sterilized water 10 in described fermentation long-used soup7～109CFUml-1Lactic acid bacteria suspension.
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| CN109402010A (en) * | 2018-11-16 | 2019-03-01 | 大连工业大学 | A method of utilizing Lactococcus lactis M10 and the smelly mandarin fish of cibarium Wei Si Salmonella M3 combined inoculation Rapid Fermentation |
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| CN106616537A (en) * | 2016-12-21 | 2017-05-10 | 安徽徽字号投资有限公司 | Making method of stinky mandarin fish |
| CN109402010A (en) * | 2018-11-16 | 2019-03-01 | 大连工业大学 | A method of utilizing Lactococcus lactis M10 and the smelly mandarin fish of cibarium Wei Si Salmonella M3 combined inoculation Rapid Fermentation |
| CN109402010B (en) * | 2018-11-16 | 2021-09-24 | 大连工业大学 | Method for rapidly fermenting smelly mandarin fish by mixed inoculation of lactococcus lactis M10 and Weissella cibaria M3 |
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Application publication date: 20160720 |