CN106213262A - A kind of instant lactic acid taste Hemisalanx is dry and preparation method thereof - Google Patents
A kind of instant lactic acid taste Hemisalanx is dry and preparation method thereof Download PDFInfo
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- CN106213262A CN106213262A CN201610589951.6A CN201610589951A CN106213262A CN 106213262 A CN106213262 A CN 106213262A CN 201610589951 A CN201610589951 A CN 201610589951A CN 106213262 A CN106213262 A CN 106213262A
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- hemisalanx
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- lactic acid
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- 241000969495 Hemisalanx Species 0.000 title claims abstract description 85
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 62
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 31
- 239000004310 lactic acid Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 56
- 238000000855 fermentation Methods 0.000 claims abstract description 45
- 230000004151 fermentation Effects 0.000 claims abstract description 45
- 241000894006 Bacteria Species 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 239000008399 tap water Substances 0.000 claims abstract description 6
- 235000020679 tap water Nutrition 0.000 claims abstract description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 21
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 8
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 4
- 235000012976 tarts Nutrition 0.000 abstract description 4
- 235000001014 amino acid Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 235000015111 chews Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 229920001184 polypeptide Polymers 0.000 abstract description 3
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 3
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 210000004243 sweat Anatomy 0.000 abstract description 2
- 239000000843 powder Substances 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 235000019688 fish Nutrition 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000013505 freshwater Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 241001062511 Salangidae Species 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000003653 coastal water Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000209051 Saccharum Species 0.000 description 1
- 102100037205 Sal-like protein 2 Human genes 0.000 description 1
- 101710192308 Sal-like protein 2 Proteins 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/51—Bifidobacterium
Abstract
The present invention relates to a kind of instant lactic acid taste Hemisalanx do, including the raw material of following weight portion: 100 150 parts of water, Hemisalanx 50 60 parts, white sugar 29 parts, Sal 29 parts, fermented bacterium liquid: appropriate.Its preparation method is as follows: clean with tap water after Hemisalanx is placed in normal saline immersion；Water, Hemisalanx, white sugar and Sal are added in fermentation flask after 118 DEG C of sterilizing 20min, is cooled to 42 DEG C；Ferment after fermented bacterium liquid is linked in fermentation flask mixing 12 24h prior to 35 45 DEG C, then at 35 DEG C of fermentation 23 25h；Take out the Hemisalanx after fermentation, drain away the water, 120 150 DEG C of baking 15 30min.This lactic acid taste local flavor Hemisalanx dry color pool is in sallow, and fragrance is dense, and tart flavour is moderate, and quality is tight, chews strength, and without fishy smell, the aminoacid of sweat generation, polypeptide, vitamin etc. enrich the nutrition of Hemisalanx, extend storage period, improve mouthfeel.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of instant lactic acid taste Hemisalanx and do and preparation method thereof.
Technical background
Hemisalanx (abbreviation of Salangidae Salangidae), is under the jurisdiction of salmon shape mesh, Salangidae, has 2 subfamilies, 6 genus, closely
20 kinds, survival distribution is in East Asia salt water and fresh water, and China is the area of origin of world Hemisalanx and main areal area, in Eastern China
Coastal waters (including the Yangtze river basin) and each big water system are widely distributed.Hemisalanx is confirmed as a kind of natural " length by international threpsology at present
Longevity food ", therefore have again " long-lived fine work ", the laudatory title of " fish ginseng ".Hemisalanx is of high nutritive value, containing rich in protein, fat, also
There are a small amount of carbohydrate, calcium, phosphorus, ferrum, thiamine, riboflavin, nicotinic acid etc..Hemisalanx have biocycle short, from generation to generation from
Dissipate, reproductivity and the strong advantage of ability of settling down, on coastal waters, Eastern China (including the Yangtze river basin) and each big water system and other places, annual
Amount of fishing quite stable, and colony is big, and catching season is concentrated, and therefore economic worth is high.Hemisalanx is as a kind of globality food
(i.e. internal organs, head, wing does not removes, overall edible), the function that its health preserving lengthens one's life is confirmed by international nutrition educational circles.
Lactic acid bacteria refer to a class that fermenting carbohydrate primary product is lactic acid without spore, gram-positive bacterium total
Claim.Lactic acid bacteria also can produce multivitamin necessary to human nutrition during the fermentation, such as VB1, VB2, VB6, VB12 etc..
Utilize lactic acid bacteria fermentation fish product product quality can be produced a series of impacts.Lactic acid bacteria fermentation fish adds free calcium and dissociates
Amino acid whose content, gives goods with unique local flavor, the organic acid that lactic acid bacteria produces can promote calcium, phosphorus, the absorption of ferrum and
Utilization rate, improves the nutritive value of goods.Lactate fermentation is to improving color and luster, promoting local flavor, stabilized product quality, raising product
Shelf life also have facilitation.
At present, the deep processed product of Hemisalanx is less, predominantly air-dries Hemisalanx, Salangid paste, limits the development of Hemisalanx industry.
Therefore, exploitation further to Hemisalanx, expand its deep processed product kind, there is positive meaning.Utilize lactic acid bacteria fermentation Hemisalanx,
Not only enrich the kind of Hemisalanx deep processed product, and impart good aesthetic of Hemisalanx, the amino that sweat produces
Acid, polypeptide, vitamin etc. enrich the nutrition of Hemisalanx, and impart the local flavor of product uniqueness fermented product, extend Hemisalanx
Storage period, improve the mouthfeel of Hemisalanx.The lactic acid taste local flavor Hemisalanx dry color pool of gained is in sallow, and fragrance is dense, and tart flavour is moderate, matter
Strength closely, is chewed, without fishy smell in ground.
Summary of the invention
It is an object of the invention to: utilize lactate fermentation to improve the mouthfeel of Hemisalanx, improve the nutritive value of Hemisalanx, extend
The storage period of Hemisalanx, enrich Hemisalanx deep processed product, it is provided that a kind of tart flavour is moderate, and quality is tight, chews strength, without fishy smell, tool
The instant lactic acid taste Hemisalanx having certain health care functions does and preparation method thereof.
To achieve these goals, the present invention provides following technical scheme:
A kind of instant lactic acid taste Hemisalanx does, including the raw material of following weight portion: water 100-150 part, Hemisalanx 50-60 part, white
Saccharum Sinensis Roxb. 2-9 part, Sal 2-9 part, fermented bacterium liquid: appropriate.
Preferably, the Hemisalanx that described Hemisalanx is fresh Hemisalanx or water is sent out does.
Preferably, described Hemisalanx is complete Hemisalanx, non-cutting whole into sections.
Preferably, the preparation method that described instant lactic acid taste Hemisalanx is dry, comprise the following steps:
(1) pretreatment: Hemisalanx is placed in normal saline immersion 0.4-0.6h, after with tap water clean 3-4 time；
(2) sterilizing: after water, Hemisalanx, white sugar and Sal are added in fermentation flask；By fermentation flask in 115-120 DEG C of sterilizing
15-25min, is then cooled to 40-45 DEG C；
(3) inoculation: by fermented bacterium liquid, after being linked into sterilizing and containing in the fermentation flask of raw material, mixes；
(4) fermentation: be initially positioned in the constant incubator of 35-45 DEG C fermentation 12-24h, then be placed in the constant temperature culture of 3-5 DEG C
Case fermentation 23-25h；
(5) baking: take out the Hemisalanx after fermentation, drain away the water, toasts 15-30min in 120-150 DEG C.
Preferably, described fermented bacterium liquid is bifidobacterium species liquid or mixed bacteria liquid, described mixed bacteria liquid
For bifidobacterium species liquid, bulgaricus bacillus strain liquid, the mixed liquor of streptococcus thermophilus strain liquid.
Preferably, the concentration of fermented bacterium liquid is 0.1g/ml, and the inoculum concentration of fermented bacterium liquid is the 5-8% of water volume, institute
In the mixed bacteria liquid stated, the volume ratio of bifidobacterium species liquid, bulgaricus bacillus strain liquid and streptococcus thermophilus strain liquid is
1:1:1。
Preferably, described baking method includes: air cooking, microwave baking, oven cooking cycle.
The beneficial effects of the present invention is: the aminoacid that utilizes lactic acid bacteria fermentation Hemisalanx process to produce, polypeptide, vitamin etc.
Give the good sense organ of Hemisalanx, the nutrition of abundant Hemisalanx and local flavor, extend the storage period of Hemisalanx, improve the mouthfeel of Hemisalanx.Gained
Lactic acid taste local flavor Hemisalanx dry color pool in sallow, fragrance is dense, and tart flavour is moderate, and quality is tight, chews strength, without fishy smell, is one
There are the Hemisalanx goods of broad mass market prospect.Invented technology is easily operated, Easy dosing, process time are short, it is simple to promote.Invention
To developing Hemisalanx further, expand its deep processed product kind, improve the level of comprehensive utilization of fresh-water fishes, thus promote fresh-water fishes
The raising of processing ratio, and then drive marine industry stable development, to consolidating aquaculture, promote that raiser increases income and just drives
Industry also has actively impact.
Specific implementation method
Embodiment 1
A kind of instant lactic acid taste Hemisalanx does, including the raw material of following weight portion: 100 parts of water, Hemisalanx 50 parts, white sugar 4 parts,
Sal 2 parts, mixed bacteria liquid: appropriate.
The preparation method that above-mentioned instant lactic acid taste Hemisalanx is dry, comprises the following steps:
(1) pretreatment: clean 3-4 time with tap water after Hemisalanx is placed in normal saline immersion 0.5h；
(2) sterilizing: after water, Hemisalanx, white sugar and Sal are joined in fermentation flask；By fermentation flask in 118 DEG C of sterilizings
20min, is then cooled to 42 DEG C；
(3) inoculation: by 0.1g/ml mixed bacteria liquid, be linked into sterilizing by the inoculum concentration of 5% (accounting for the percentage by volume of water)
In rear and fermentation flask containing raw material, mix；Wherein, described fermented bacterium liquid is bifidobacterium species liquid, Bulgaria's bar
Bacterium strain liquid, the mixed liquor of streptococcus thermophilus strain liquid；
(4) fermentation: be initially positioned in the constant incubator of 40 DEG C fermentation 18h, then be placed in the constant incubator fermentation of 4 DEG C
24h.
(5) baking: take out the Hemisalanx after fermentation, drain away the water, 150 DEG C of baking 15min.
Wherein, the preparation method of mixed bacteria liquid is as follows: by the bifidobacteria dry powder of 1g, 1g bulgaricus bacillus dry powder and
1g streptococcus thermophilus dried powder be respectively connected in the sterilized water of 10ml to respectively obtain concentration be 0.1g/ml bifidobacterium species liquid,
0.1g/ml bulgaricus bacillus strain liquid, 0.1g/ml streptococcus thermophilus strain liquid, then according to volume ratio is that 1:1:1 is by bifid
Bacillus species liquid, bulgaricus bacillus strain liquid and streptococcus thermophilus strain liquid are mixed to get mixed bacteria liquid.
Embodiment 2
A kind of instant lactic acid taste Hemisalanx does, including the raw material of following weight portion: 100 parts of water, Hemisalanx 50 parts, white sugar 5 parts,
Sal 4 parts, bifidobacterium species liquid: appropriate.
The preparation method that above-mentioned instant lactic acid taste Hemisalanx is dry, comprises the following steps:
(1) pretreatment: Hemisalanx is placed in normal saline immersion 0.5h, after with tap water clean 3-4 time；
(2) sterilizing: after water, Hemisalanx, white sugar and Sal are joined in fermentation flask；By fermentation flask in 118 DEG C of sterilizings
20min, is then cooled to 42 DEG C；
(3) inoculation: by 0.1g/ml bifidobacterium species liquid, be linked into by the inoculum concentration of 6% (accounting for the percentage by volume of water)
After sterilizing and containing in the fermentation flask of raw material, mix；
(4) fermentation: be initially positioned in the constant incubator of 42 DEG C fermentation 22h, then be placed in the constant incubator fermentation of 4 DEG C
24h.
(5) baking: take out the Hemisalanx after fermentation, drain away the water, 150 DEG C of baking 15min.
Wherein, the preparation method of bifidobacterium species liquid is as follows: the bifidobacteria dry powder of 1g is protected the nothing being linked into 10ml
Bacterium water obtains bifidobacterium species liquid and prepares 0.1g/ml bifidobacterium species liquid.
Embodiment 3
A kind of instant lactic acid taste Hemisalanx does, including the raw material of following weight portion: 120 parts of water, Hemisalanx 60 parts, white sugar 4 parts,
Sal 4 parts, bifidobacterium species liquid: appropriate.
Above-mentioned instant lactic acid taste Hemisalanx does, and comprises the following steps:
(1) pretreatment: Hemisalanx is placed in normal saline immersion 0.5h, after with tap water clean 3-4 time；
(2) sterilizing: after water, Hemisalanx, white sugar and Sal are joined in fermentation flask；By fermentation flask in 118 DEG C of sterilizings
20min, is then cooled to 42 DEG C；
(3) inoculation: by 0.1g/ml bifidobacterium species liquid, be linked into by the inoculum concentration of 5% (accounting for the percentage by volume of water)
After sterilizing and containing in the fermentation flask of raw material, mix；
(4) fermentation: be initially positioned in the constant incubator of 42 DEG C fermentation 24h, then be placed in the constant incubator fermentation of 4 DEG C
24h.
(5) baking: take out the Hemisalanx after fermentation, drain away the water, 130 DEG C of baking 20min.
Wherein, the preparation method of bifidobacterium species liquid is as follows: the bifidobacteria dry powder of 1g is protected the nothing being linked into 10ml
Bacterium water obtains bifidobacterium species liquid and prepares 0.1g/ml bifidobacterium species liquid.
Claims (7)
1. an instant lactic acid taste Hemisalanx does, it is characterised in that: include the raw material of following weight portion: water 100-150 part, Hemisalanx
50-60 part, white sugar 2-9 part, Sal 2-9 part, fermented bacterium liquid: appropriate.
Instant lactic acid taste Hemisalanx the most according to claim 1 does, it is characterised in that: described Hemisalanx is fresh Hemisalanx or water
The Hemisalanx sent out does.
Instant lactic acid taste Hemisalanx the most according to claim 1 does, it is characterised in that: described Hemisalanx is complete Hemisalanx,
Non-cutting whole into sections.
4. according to the preparation method that the instant lactic acid taste Hemisalanx described in claim 1 or 2 or 3 is dry, it is characterised in that: include following
Step:
(1) pretreatment: Hemisalanx is placed in normal saline immersion 0.4-0.6h, after with tap water clean 3-4 time；
(2) sterilizing: after water, Hemisalanx, white sugar and Sal are added in fermentation flask；By fermentation flask in 115-120 DEG C of sterilizing 15-
25min, is then cooled to 40-45 DEG C；
(3) inoculation: by fermented bacterium liquid, after being linked into sterilizing and containing in the fermentation flask of raw material, mixes；
(4) fermentation: be initially positioned in the constant incubator of 35-45 DEG C fermentation 12-24h, then the constant incubator being placed in 3-5 DEG C is sent out
Ferment 23-25h；
(5) baking: take out the Hemisalanx after fermentation, drain away the water, toasts 15-30min in 120-150 DEG C.
The preparation method that instant lactic acid taste Hemisalanx the most according to claim 4 is dry, it is characterised in that: described fermented bacterium
Liquid is bifidobacterium species liquid or mixed bacteria liquid, and described mixed bacteria liquid is bifidobacterium species liquid, bulgaricus bacillus
Strain liquid, the mixed liquor of streptococcus thermophilus strain liquid.
The preparation method that instant lactic acid taste Hemisalanx the most according to claim 5 is dry, it is characterised in that: fermented bacterium liquid dense
Degree is 0.1g/ml, and the inoculum concentration of fermented bacterium liquid is the 5-8% of water volume, bifidobacterium species in described mixed bacteria liquid
The volume ratio of liquid, bulgaricus bacillus strain liquid and streptococcus thermophilus strain liquid is 1:1:1.
The preparation method that instant lactic acid taste Hemisalanx the most according to claim 4 is dry, it is characterised in that: described baking method
Including: air cooking, microwave baking, oven cooking cycle.
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| CN101491350A (en) * | 2009-01-20 | 2009-07-29 | 湘潭大学 | Hongqu fish fermented by mixed bacterium based on lactobacillus and preparation method thereof |
| CN104000239A (en) * | 2014-06-26 | 2014-08-27 | 四川南春特种水产科技有限公司 | Method for infusing loach food through liquid state fermentation |
| CN104256539A (en) * | 2014-10-10 | 2015-01-07 | 哈尔滨艾克尔食品科技有限公司 | Manufacturing method of whitebait broad bean sauce |
| CN104839767A (en) * | 2015-05-28 | 2015-08-19 | 合肥市韩林家庭农场有限公司 | Rice-mushroom-walnut-fragrance dried silver fish and preparation method thereof |
| CN105077372A (en) * | 2015-09-09 | 2015-11-25 | 江南大学 | Preparation method of instant leisure flavored fermented fish product |
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Application publication date: 20161214 |