CN107811232B - Kelp compound microorganism deodorization method - Google Patents
Kelp compound microorganism deodorization method Download PDFInfo
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- CN107811232B CN107811232B CN201710981772.1A CN201710981772A CN107811232B CN 107811232 B CN107811232 B CN 107811232B CN 201710981772 A CN201710981772 A CN 201710981772A CN 107811232 B CN107811232 B CN 107811232B
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- 244000005700 microbiome Species 0.000 title claims abstract description 15
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- 238000004332 deodorization Methods 0.000 title claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 26
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 26
- 241000186660 Lactobacillus Species 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 18
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- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 8
- 239000001527 calcium lactate Substances 0.000 claims abstract description 8
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 8
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 229910001220 stainless steel Inorganic materials 0.000 claims description 17
- 239000010935 stainless steel Substances 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- 241000233866 Fungi Species 0.000 claims 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 24
- 239000011780 sodium chloride Substances 0.000 abstract description 23
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 12
- 239000000126 substance Substances 0.000 abstract description 7
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- 238000012545 processing Methods 0.000 abstract description 5
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
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- 238000005520 cutting process Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 4
- RGXWDWUGBIJHDO-UHFFFAOYSA-N ethyl decanoate Chemical compound CCCCCCCCCC(=O)OCC RGXWDWUGBIJHDO-UHFFFAOYSA-N 0.000 description 4
- FXHGMKSSBGDXIY-UHFFFAOYSA-N heptanal Chemical compound CCCCCCC=O FXHGMKSSBGDXIY-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- YYZUSRORWSJGET-UHFFFAOYSA-N ethyl octanoate Chemical compound CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 description 2
- QTYUSOHYEPOHLV-FNORWQNLSA-N 1,3-Octadiene Chemical compound CCCC\C=C\C=C QTYUSOHYEPOHLV-FNORWQNLSA-N 0.000 description 2
- 239000005717 Laminarin Substances 0.000 description 2
- 229920001543 Laminarin Polymers 0.000 description 2
- HGCIXCUEYOPUTN-UHFFFAOYSA-N cis-cyclohexene Natural products C1CCC=CC1 HGCIXCUEYOPUTN-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
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- 235000013305 food Nutrition 0.000 description 2
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
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- 229910000806 Latten Inorganic materials 0.000 description 1
- 150000001335 aliphatic alkanes Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
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- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
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- 230000000873 masking effect Effects 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kelp compound microorganism deodorization method, which comprises the following steps: adding herba Zosterae Marinae into hot water containing calcium lactate 0.3-0.4%, and blanching at 95-100 deg.C for 3-4 min; cooling, draining, placing into a sterilized container, adding sugar and saline water, wherein the sugar and saline water contains 1.5-2% of sucrose, 6-7% of salt and the balance of water by weight; adding composite microorganism composed of Saccharomyces cerevisiae and lactobacillus, and fermenting at 30-32 deg.C for 8-10 days; and (5) fishing out the kelp, and draining. According to the technical scheme, the saccharomyces cerevisiae for producing the aroma and the lactic acid bacteria with the malic acid and lactic acid fermentation functions are used for carrying out microbial mixed fermentation on the kelp, so that the content of substances with the fishy smell of the kelp can be reduced, the content of the fragrant substances can be increased, and the special fermentation aroma is generated. The kelp raw material after the fishy smell is removed by the technology can be processed into instant kelp or other kelp-like products. The technical scheme has simple steps, is easy for industrial production and is beneficial to the development of the kelp deep processing industry.
Description
Technical Field
The invention relates to the field of food processing, in particular to a kelp compound microorganism deodorization method.
Background
The laminarin has the reputations of longevity vegetable, marine vegetable and iodine-containing champion, is a food with health care and longevity, is an important economic seaweed in China, and plays an important role in the domestic aquatic product industry, the culture scale and the culture yield of the laminarin are the first in the world, the annual yield accounts for 81-88% of the annual yield of the world, and the output value accounts for 81-90% of the total value of the world. However, kelp has a special fishy smell, which makes processing difficult and is unacceptable to consumers. The main cause of the fishy smell of kelp is that kelp contains various components such as amines, terpenoids, carboxylic acids, alkanes and the like.
At present, the methods for removing the fishy smell of the kelp mainly comprise an embedding method, an adsorption method, a flavor masking method, citric acid deodorization, acetic acid deodorization and the like, but the methods basically hardly reduce or change the fishy smell of the kelp, so that the fishy smell of the kelp is recovered in the further deep processing process of the kelp, and the taste is influenced.
Disclosure of Invention
Therefore, a method for effectively reducing the fishy smell of the kelp is needed, so that the kelp can be better deodorized. In order to achieve the aim, the inventor provides a kelp compound microorganism fishy smell removing method, which comprises the following steps:
s1: putting herba Zosterae Marinae into hot water containing 0.3-0.4 wt% of calcium lactate, and blanching at 95-100 deg.C for 3-4 min;
s2: cooling the blanched kelp, draining, putting into a sterilized container, and adding a salt sugar solution into the container, wherein the salt sugar solution contains 1.5-2% of sucrose, 6-7% of salt and the balance of water;
s3: adding composite microorganism composed of Saccharomyces cerevisiae and lactobacillus into the container, and fermenting at 30-32 deg.C for 8-10 days;
s4: and (5) fishing out the kelp, and draining.
Further, in the step S1, the kelp is cut into a filament or a strip.
Further, the material of the container in the step S2 is stainless steel, and the container is sterilized by steam sterilization and then used.
Further, the saline solution prepared in the step S2 is heated to 100 ℃ for sterilization, and is used after being cooled.
Further, in the step S2, the weight ratio of the drained kelp to the salt sugar water is 1.5-2.0: 1.
further, in the step S3, the weight ratio of the saccharomyces cerevisiae and the lactobacillus dried powder is 1-1.5: 2.
Further, in the step S3, the saccharomyces cerevisiae is saccharomyces cerevisiae JP2 or J4, and the lactic acid bacteria is lactobacillus plantarum R23.
Further, in the step S3, the weight ratio of the composite microbial dry bacterial powder to the kelp and saline sugar water mixture is 0.5-1: 1000.
Different from the prior art, the technical scheme adopts the method for removing the fishy smell by the saccharomyces cerevisiae and lactobacillus composite microorganisms, and the kelp is subjected to microbial fermentation by the saccharomyces cerevisiae capable of producing fragrance and the lactobacillus with the malic acid and lactic acid fermentation functions, so that the content of fishy smell substances of the kelp can be reduced, the content of fragrant substances can be increased, and the special fermentation fragrance can be generated. The kelp raw material after the fishy smell is removed by the technology can be directly processed into instant kelp or other kelp-like products. The technical scheme has simple steps, is easy for industrial production and is beneficial to the development of the kelp deep processing industry.
Detailed Description
In order to explain technical contents, structural features, and objects and effects of the technical means in detail, the following detailed description is given with reference to specific embodiments.
In the embodiment, the saccharomyces cerevisiae is saccharomyces cerevisiae JP2(s.cerevisiae JP2) and saccharomyces cerevisiae J4(s.cerevisiae J4), and is selected and bred by research institute of agricultural engineering technology of deep academy of agricultural sciences of fujian, and the patent authorization publication numbers are CN 102154135B and CN 102168027B, respectively.
In the embodiment, the lactobacillus plantarum R23(L.plantarum R23) is a lactic acid bacterium (NCBI: HQ658056) bred by the research institute of agricultural engineering technology of agricultural academy of sciences of Fujian province. The strain is preserved in China general microbiological culture Collection center (CGMCC), and the preservation number is as follows: lactobacillus plantarum CGMCC No. 5105. The preservation date is as follows: day 1 month 8 2011, latten name by category: lactobacillus plantarum.
Example 1:
cutting fresh herba Zosterae Marinae into filaments or strips, adding into hot water containing calcium lactate 0.3%, blanching at 95 deg.C for 4min, taking out, cooling, draining water, and placing into steam sterilized stainless steel barrel with a loading amount of 60% of the barrel volume.
Preparing sugar saline water: 1.5 percent of sucrose, 6 percent of salt and the balance of water, heating to 100 ℃ for sterilization after being prepared, and cooling for use. Adding sugar saline water into a stainless steel barrel according to the weight ratio of the kelp to the sugar saline water of 1.5: 1.
Adding saccharomyces cerevisiae JP2 and lactobacillus R23 into the container, wherein the weight ratio of dry bacterial powder of the saccharomyces cerevisiae JP2 to lactobacillus R23 is 1:1.5, and the total amount of the composite microbial dry bacterial powder is 0.1 percent of the total weight of the kelp and the saline water. After the addition of the microorganisms, the stainless steel drum was sealed with 2 layers of gauze and left to ferment at 30-32 ℃ for 8 days. After the fermentation is finished, the kelp is fished and drained.
In the operation of example 1, volatile components in the kelp after and before fermentation were extracted using a solid phase microextraction head, and the odor components and relative contents in the kelp were analyzed by GC-MS.
Through NIST mass spectrum database retrieval and literature control, 103 components are detected in total. Wherein, substances with special fishy smell such as 1, 3-octadiene, E, Z-3-ethylidene cyclohexene, 3-methyl-6- (1-methylvinyl) -cyclohexene, n-heptanal, etc. are respectively reduced to 0%, 1.72% and 0.51% from 10.47%, 6.40%, 8.41% and 2.26% before fermentation. While the floral and ester flavors of ethyl octanoate, ethyl decanoate, beta-phenylethyl alcohol 0.72%, 0% increased to 2.26%, 2.04%, and 5.63%.
The test result proves that the composite microbial fermentation mode consisting of saccharomyces cerevisiae and lactic acid bacteria can effectively reduce the content of substances with the kelp fishy smell such as 1, 3-octadiene, E, Z-3-ethylidene cyclohexene, 3-methyl-6- (1-methylvinyl) -cyclohexene and n-heptanal, can increase the content of fragrant substances such as ethyl caprylate, ethyl caprate, beta-phenylethyl alcohol and the like, and can generate special fermentation fragrance.
Example 2:
cutting fresh herba Zosterae Marinae into filaments or strips, adding into hot water containing calcium lactate 0.4%, blanching at 100 deg.C for 3min, taking out, cooling, draining water, and placing into steam sterilized stainless steel barrel with a loading amount of 60% of the barrel volume.
Preparing sugar saline water: sucrose 2%, salt 7% and water in balance, heating to 100 deg.C for sterilization, and cooling for use. Adding sugar saline water into a stainless steel barrel according to the weight ratio of the kelp to the sugar saline water of 2.0: 1.
Adding saccharomyces cerevisiae JP2 and lactobacillus R23 into the container, wherein the weight ratio of dry bacterial powder of the saccharomyces cerevisiae JP2 to lactobacillus R23 is 1:2.0, and the total amount of the composite microbial dry bacterial powder is 0.05 percent of the total weight of the kelp and the saline water. After the addition of the microorganisms, the stainless steel drum was sealed with 2 layers of gauze and left to ferment at 30-32 ℃ for 10 days. After the fermentation is finished, the kelp is fished and drained.
Example 3:
cutting fresh herba Zosterae Marinae into filaments or strips, adding into hot water containing calcium lactate 0.35%, blanching at 97 deg.C for 3min, taking out, cooling, draining water, and placing into steam sterilized stainless steel barrel with a loading amount of 60% of the barrel volume.
Preparing sugar saline water: 1.8 percent of sucrose, 6.5 percent of salt and the balance of water, heating to 100 ℃ after being prepared, sterilizing and cooling for use. Adding sugar saline water into a stainless steel barrel according to the weight ratio of the kelp to the sugar saline water of 1.8: 1.
Adding saccharomyces cerevisiae JP2 and lactobacillus R23 into the container, wherein the weight ratio of dry bacterial powder of the saccharomyces cerevisiae JP2 to lactobacillus R23 is 1:1.8, and the total amount of the composite microbial dry bacterial powder is 0.08 percent of the total weight of the kelp and the saline water. After the addition of the microorganisms, the stainless steel drum was sealed with 2 layers of gauze and left to ferment at 30-32 ℃ for 9 days. After the fermentation is finished, the kelp is fished and drained.
Example 4:
cutting fresh herba Zosterae Marinae into filaments or strips, adding into hot water containing calcium lactate 0.4%, blanching at 100 deg.C for 3min, taking out, cooling, draining water, and placing into steam sterilized stainless steel barrel with a loading amount of 60% of the barrel volume.
Preparing sugar saline water: 2.0 percent of sucrose, 6.0 percent of salt and the balance of water, heating to 100 ℃ after being prepared, sterilizing and cooling for use. Adding sugar saline water into a stainless steel barrel according to the weight ratio of the kelp to the sugar saline water of 1.5: 1.
Adding saccharomyces cerevisiae J4 and lactobacillus R23 into the container, wherein the weight ratio of saccharomyces cerevisiae J4 to lactobacillus R23 dry bacteria powder is 1:2, and the total amount of the composite microbial dry bacteria powder is 0.1 percent of the total weight of the kelp and the saline water. After the addition of the microorganisms, the stainless steel drum was sealed with 2 layers of gauze and left to ferment at 30-32 ℃ for 8 days. After the fermentation is finished, the kelp is fished and drained.
Example 5:
cutting fresh herba Zosterae Marinae into filaments or strips, adding into hot water containing calcium lactate 0.3%, blanching at 100 deg.C for 3min, taking out, cooling, draining water, and placing into steam sterilized stainless steel barrel with a loading amount of 60% of the barrel volume.
Preparing sugar saline water: 2.0 percent of sucrose, 6.5 percent of salt and the balance of water, heating to 100 ℃ after being prepared, sterilizing and cooling for use. Adding sugar saline water into a stainless steel barrel according to the weight ratio of the kelp to the sugar saline water of 1.5: 1.
Adding saccharomyces cerevisiae J4 and lactobacillus R23 into the container, wherein the weight ratio of dry bacterial powder of the saccharomyces cerevisiae J4 to the lactobacillus R35 is 1:1.8, and the total amount of the composite microbial dry bacterial powder is 0.07 percent of the total weight of the kelp and the saline water. After the addition of the microorganisms, the stainless steel drum was sealed with 2 layers of gauze and left to ferment at 30-32 ℃ for 8 days. After the fermentation is finished, the kelp is fished and drained.
It should be noted that, although the above embodiments have been described herein, the invention is not limited thereto. Therefore, based on the innovative concepts of the present invention, the technical solutions of the present invention can be directly or indirectly applied to other related technical fields by making changes and modifications to the embodiments described herein or by using equivalent structures or equivalent processes performed in the present specification, and are included in the scope of the present invention.
Claims (7)
1. A kelp compound microorganism deodorization method is characterized by comprising the following steps:
s1: putting herba Zosterae Marinae into hot water containing 0.3-0.4 wt% of calcium lactate, and blanching at 95-100 deg.C for 3-4 min;
s2: cooling the blanched kelp, draining, putting into a sterilized container, and adding a salt sugar solution into the container, wherein the salt sugar solution contains 1.5-2% of sucrose, 6-7% of salt and the balance of water;
s3: adding a compound microorganism consisting of saccharomyces cerevisiae and lactobacillus into a container for fermentation, wherein the fermentation temperature is 30-32 ℃, the fermentation time is 8-10 days, the saccharomyces cerevisiae is saccharomyces cerevisiae JP2 or J4, and the lactobacillus is lactobacillus plantarum R23;
s4: and (5) fishing out the kelp, and draining.
2. The method according to claim 1, wherein in the step S1, the kelp is cut into a string or a long strip.
3. The method of claim 1, wherein the container of step S2 is made of stainless steel, and is sterilized by steam sterilization.
4. The fishy smell removal method of claim 1: the method is characterized in that the salt sugar water prepared in the step S2 is heated to 100 ℃ for sterilization and is used after being cooled.
5. The fishy smell removal method of claim 1: characterized in that in the step S2, the weight ratio of the drained kelp to the salt sugar water is 1.5-2.0: 1.
6. the fishy smell removal method of claim 1: the method is characterized in that in the step S3, the weight ratio of the saccharomyces cerevisiae to the lactobacillus dry bacteria powder is 1: 1.5-2.0.
7. The fishy smell removal method of claim 1: characterized in that in the step S3, the weight ratio of the composite microbial dry fungus powder to the mixture of kelp and salt sugar water is 0.5-1: 1000.
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| CN201710981772.1A CN107811232B (en) | 2017-10-20 | 2017-10-20 | Kelp compound microorganism deodorization method |
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| CN201710981772.1A CN107811232B (en) | 2017-10-20 | 2017-10-20 | Kelp compound microorganism deodorization method |
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| CN107811232A CN107811232A (en) | 2018-03-20 |
| CN107811232B true CN107811232B (en) | 2020-08-28 |
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| CN114287587B (en) * | 2022-01-07 | 2023-08-29 | 福建省农业科学院农业工程技术研究所 | Preparation method of kelp pickle based on sodium-calcium ratio regulation and control |
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