CN108420021A - A kind of method and product improving less salt fermented fish quality using stage temperature controlled fermentation technology - Google Patents
A kind of method and product improving less salt fermented fish quality using stage temperature controlled fermentation technology Download PDFInfo
- Publication number
- CN108420021A CN108420021A CN201810272349.9A CN201810272349A CN108420021A CN 108420021 A CN108420021 A CN 108420021A CN 201810272349 A CN201810272349 A CN 201810272349A CN 108420021 A CN108420021 A CN 108420021A
- Authority
- CN
- China
- Prior art keywords
- fish
- fermentation
- dispensing
- temperature controlled
- conditions
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 101
- 230000004151 fermentation Effects 0.000 title claims abstract description 101
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 92
- 150000003839 salts Chemical class 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 32
- 238000005516 engineering process Methods 0.000 title claims abstract description 28
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 19
- 150000001412 amines Chemical class 0.000 claims abstract description 17
- 230000000035 biogenic effect Effects 0.000 claims abstract description 16
- 150000002148 esters Chemical class 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 240000008042 Zea mays Species 0.000 claims description 20
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 20
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 20
- 235000005822 corn Nutrition 0.000 claims description 20
- 235000013312 flour Nutrition 0.000 claims description 20
- 230000035800 maturation Effects 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 13
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 239000004310 lactic acid Substances 0.000 claims description 11
- 239000003205 fragrance Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 210000001835 viscera Anatomy 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 241000252233 Cyprinus carpio Species 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 4
- 235000008227 Illicium verum Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- PVKZAQYUEVYDGV-CGOOJBRSSA-N (2r,3s,4r,5r)-3,4,5,6-tetrahydroxy-2-[(3r,4s,5r)-3,4,5-trihydroxyoxan-2-yl]oxyhexanal Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](C=O)OC1OC[C@@H](O)[C@H](O)[C@H]1O PVKZAQYUEVYDGV-CGOOJBRSSA-N 0.000 claims description 3
- 241001478240 Coccus Species 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 241000191996 Pediococcus pentosaceus Species 0.000 claims description 2
- 241000191973 Staphylococcus xylosus Species 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 210000000936 intestine Anatomy 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 244000005700 microbiome Species 0.000 abstract description 5
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
- 235000021107 fermented food Nutrition 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 71
- 241000588921 Enterobacteriaceae Species 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 235000013332 fish product Nutrition 0.000 description 4
- 241000722363 Piper Species 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 230000007269 microbial metabolism Effects 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 238000007605 air drying Methods 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000011218 segmentation Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003307 slaughter Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
-
- 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
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
Landscapes
- 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 discloses a kind of methods and product improving less salt fermented fish quality using stage temperature controlled fermentation technology.It includes pickling：Salt and white granulated sugar are added in fish block, is stirred, and are pickled；It is dry：It will be dried by marinated fish block；Dispensing：Allocate dispensing；Spice：Spice is carried out by being mixed with the dispensing by the dry fish block；Sealing：It will be sealed by the fish block of spice；Stage temperature controlled fermentation：It ferments under the conditions of 22~25 DEG C, under the conditions of 30~32 DEG C respectively.The present invention is on the basis of less salt fermented fish traditional handicraft, utilize two-part stage temperature controlled fermentation technology, further suppress the growth of spoilage organisms and the generation of biogenic amine, improve Product Safety, and microorganism is increased by raising fermentation latter temperature and produces ester flavouring ability, product special flavour and organoleptic quality are improved, fermentation period is shortened.The technology is equally applicable to other fermented foods, it is easy to accomplish industrialization, large-scale production, wide market.
Description
Technical field
The applied technical field that the invention belongs to biofermentation techniques in food processing, and in particular to a kind of to utilize the stage
Temperature controlled fermentation technology improves the method and product of less salt fermented fish quality.
Background technology
Microbial fermentation is a kind of important technical of food processing and preservation.Microbial fermentation technology is answered extensively
In processing and preservation for perishable fish, the recombination of flesh of fish texture, ripe flavouring, removal raw meat are made by microbial fermentation effect
Taste, and be conducive to enhance flesh of fish trophic function, improve safety, extend the shelf life.Fermented fish products such as Yunnan, Guangxi, Guizhou
Etc. ground fermentation acid fish, the poor fish in Jiangsu and Zhejiang Provinces area, smelly salmon in Anhui etc., because of its unique delicious flavor and preferable Storage
And become China's traditional characteristics aquatic food, but traditional zymotic fish relies primarily on the microorganism being accidentally infected in nature suitable
It ferments and is made for a long time under the conditions of temperature and humidity, quality is difficult to control, and the production cycle is longer.How original fermentation is being kept
Shorten fermentation time on the basis of quality characteristic, it is that traditional zymotic fish product is badly in need of the critical issue solved to improve Product Safety
One of.
Less salt fermented fish products are multi-cultur es composite fermentation systems, and microorganism is the major driver of fish fermented maturation,
The metabolic activity of microorganism directly affects course of fermentation and product quality.Temperature is to influence the key factor of microbial metabolism vigor
One of, the most suitable growth and product catabolism temperature of different microorganisms are also different.Therefore, temperature regulation and control are control fermented food qualities
A kind of important technical.Though about less salt ferment sour fish patent it has been reported that Publication No. CN1961756A patent
" a kind of preparation method of instant leisure flavor fermentation fish product " is disclosed using inoculation fermentation technology under the conditions of 20~24 DEG C
Method fermentation 5~6 weeks and combine heat treatment exploitation leisure fermented fish；A kind of patent " acid of Publication No. CN1961756A
The production method of fish " disclose it is a kind of using the pickled fermented method for preparing sour fish of natural environment, the pickled fermented period up to 1~
2 months.It follows that the processing of traditional zymotic fish mainly controls temperature in autumn and winter using natural environment at present,
Product quality changes greatly；And existing temperature controlled fermentation technology is mainly fermented under metastable temperature condition, is produced
Period is relatively long.How by using stage temperature controlled fermentation technology fermentation period shortened, improving less salt fermented fish quality is
There is technical problem to be solved in this field.
Invention content
The purpose of this part is to summarize some aspects of the embodiment of the present invention and briefly introduce some preferably to implement
Example.It may do a little simplified or be omitted to avoid our department is made in this section and the description of the application and the title of the invention
Point, the purpose of abstract of description and denomination of invention it is fuzzy, and this simplification or omit and cannot be used for limiting the scope of the invention.
In view of above-mentioned technological deficiency, it is proposed that the present invention.
Therefore, as one aspect of the present invention, the present invention overcomes the deficiencies in the prior art, provides a kind of profit
The method for improving less salt fermented fish quality with stage temperature controlled fermentation technology.
In order to solve the above technical problems, the present invention provides following technical solutions：It is a kind of to utilize stage temperature controlled fermentation technology
The method for improving less salt fermented fish quality comprising,
It is marinated：Salt and white granulated sugar are added in fish block, is stirred, and are pickled；
It is dry：It will be dried by marinated fish block；
Dispensing：Allocate dispensing；
Spice：Spice is carried out by being mixed with the dispensing by the dry fish block；
Sealing：It will be sealed by the fish block of spice；
Stage temperature controlled fermentation：It ferments under the conditions of 22~25 DEG C, under the conditions of 30~32 DEG C respectively.
One kind as the method for the present invention for improving less salt fermented fish quality using stage temperature controlled fermentation technology is preferably
Scheme, wherein：It is described marinated, for addition 3% salt of fish block weight and 2% white granulated sugar, stir evenly, in 0~5 DEG C of condition
It pickles 2 days down.
One kind as the method for the present invention for improving less salt fermented fish quality using stage temperature controlled fermentation technology is preferably
Scheme, wherein：The drying, temperature are 50~60 DEG C, and the time is 1~3h, and drying to moisture is 55~60%, Zhi Houleng
But to room temperature.
One kind as the method for the present invention for improving less salt fermented fish quality using stage temperature controlled fermentation technology is preferably
Scheme, wherein：The allotment dispensing stirs evenly for salt, 2% white granulated sugar and the fragrance of the addition 3% in corn flour, small
Fiery 20~40min of frying, is cooled to room temperature, and adds 10%~15% water of corn flour weight.
One kind as the method for the present invention for improving less salt fermented fish quality using stage temperature controlled fermentation technology is preferably
Scheme, wherein：The allotment dispensing, the dispensing include strain mixed liquor and corn flour, select lactobacillus plantarum
Lactobacillus plantarum, Pediococcus pentosaceus Pediococcus pentosaceus, xylose glucose coccus
Tetra- kinds of bacterial strains of Staphylococcus xylosus and Saccharomyces Cerevisiae in S accharomyces cerevisiae or in which several, are pressed
Zymocyte liquid is prepared according to the inoculum concentration of fish block weight 1%, 3% salt, 2% white granulated sugar and fragrance are added in corn flour, is stirred
It mixes uniformly, small fire 20~40min of frying is cooled to room temperature, and adds 10%~15% water of corn flour weight.
One kind as the method for the present invention for improving less salt fermented fish quality using stage temperature controlled fermentation technology is preferably
Scheme, wherein：The fragrance, including Chinese prickly ash, pepper, illiciumverum；The fish, including carp.
One kind as the method for the present invention for improving less salt fermented fish quality using stage temperature controlled fermentation technology is preferably
Scheme, wherein：The spice, by the fish block and to account for fish block and weighing 25% dispensing and mix well；The sealing, to press
One layer of fish block, one layer of corn flour compresses, and is tamped after the layer overlay corn flour of top, closed, obturages.
One kind as the method for the present invention for improving less salt fermented fish quality using stage temperature controlled fermentation technology is preferably
Scheme, wherein：The stage temperature controlled fermentation, to ferment 7~14 days under the conditions of 22~25 DEG C, then under the conditions of 30~32 DEG C
14~21 days maturations of fermentation.
One kind as the method for the present invention for improving less salt fermented fish quality using stage temperature controlled fermentation technology is preferably
Scheme further includes：Pretreatment：Fresh and alive fish is struck head and is slaughtered, and decaptitating truncates, and removes internal organ, is splitted from back, rejects main spur,
Remaining internal organ and extravasated blood are cleaned with clear water, are drained；Stripping and slicing：By the fillet cutting drained to every piece of 20~30g of weight or according to city
Demand cutting is to appropriately sized.
As in terms of one of present invention, the present invention overcomes the deficiencies in the prior art, provides a kind of fermentation
Fish, wherein：In the fermented fish, high 10 times or more in the more traditional one-part form fermentation flesh of fish of lactic acid bacteria, and then low 10 times of enterobacteriaceae
More than, the more traditional ferment at constant temperature of total Content of Biogenic Amines reduces by 41%~46%, flavor Ester content more traditional one in the flesh of fish
Segmentation fermentation improves 10~25%.
Beneficial effects of the present invention：The present invention utilizes two-part temperature controlled fermentation, and relatively low fermentation temperature is controlled at fermentation initial stage
On the one hand make lactic acid bacteria fast-growth production acid, flesh of fish pH is down to 4.5 hereinafter, controlling the growth of spoilage organisms simultaneously；Later stage improves
Fermentation temperature enhances microbial metabolism vigor, further suppresses the generation of spoilage organisms growth and biogenic amine, two sections when fermentation ends
In the formula temperature controlled fermentation flesh of fish high 10 times or more in the more traditional one-part form fermentation flesh of fish of lactic acid bacteria, and then low 10 times or more of enterobacteriaceae,
Total more traditional ferment at constant temperature of Content of Biogenic Amines reduces by 41%~46%, significantly improves Product Safety.
The present invention moderately improves fermentation temperature by the later stage of fermenting and keeps appropriate time, can improve aroma-producing microbe generation
It thanks to vigor, promotes the formation of ferment local-flavor substance, it is more traditional using flavor Ester content in the two-part temperature controlled fermentation flesh of fish
One-part form fermentation improves 10~25%.
Two-part temperature controlled fermentation can significantly improve product sensory and overall acceptance, production cycle more traditional one-part form
Zymotechnique shortens 20% or more.The method of the present invention ferment 21 days when, you can obtain Content of Biogenic Amines be substantially less than traditional handicraft,
Flavor substance content is significantly higher than the product of traditional handicraft.
The present invention is on the basis of less salt fermented fish traditional handicraft, using two-part stage temperature controlled fermentation technology, further
Inhibit the generation of the growth and biogenic amine of spoilage organisms, improves Product Safety, and micro- life is increased by raising fermentation latter temperature
Produce ester flavouring ability improves product special flavour and organoleptic quality, shortens fermentation period.The technology is equally applicable to other fermentation foods
Product, it is easy to accomplish industrialization, large-scale production, wide market.
Description of the drawings
In order to illustrate the technical solution of the embodiments of the present invention more clearly, required use in being described below to embodiment
Attached drawing be briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for this
For the those of ordinary skill of field, without having to pay creative labor, it can also be obtained according to these attached drawings other
Attached drawing.Wherein：
Fig. 1 is present invention process flow chart.
Specific implementation mode
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, with reference to specific embodiment pair
The specific implementation mode of the present invention is described in detail.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still the present invention can be with
Implemented different from other manner described here using other, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is not limited by following public specific embodiment.
Secondly, " one embodiment " or " embodiment " referred to herein refers to that may be included at least one realization side of the present invention
A particular feature, structure, or characteristic in formula." in one embodiment " that different places occur in the present specification not refers both to
The same embodiment, nor the individual or selective embodiment mutually exclusive with other embodiment.
Embodiment 1：
Fresh and alive carp is struck head to slaughter, decaptitating truncates, and removes internal organ, splits from back, rejects main spur, uses clear water
Remaining internal organ and extravasated blood are cleaned, are drained；By the fillet cutting drained to every piece of 20~30g of weight, fish block weight 3% is then added
Salt and 2% white granulated sugar, stir evenly, under the conditions of 0~5 DEG C pickle 2 days；Fish block after will be marinated is at 50~60 DEG C
Under the conditions of 1~3h of forced air drying, it is dry to moisture 55~60%, be cooled to room temperature；The corn flour of flesh of fish weight 25% is taken,
The fragrance such as 3% salt, 2% white granulated sugar and appropriate Chinese prickly ash, pepper, illiciumverum are added, are stirred evenly, small fire frying 20~40min is cold
But to room temperature, a small amount of drinking water after cooling is then added, is uniformly mixed；By cooling fish block and treated corn flour dispensing
It mixes well；By one layer of fish, one layer of corn flour, compress, it is closed, it obturages；Ferment 7 days under the conditions of 22~25 DEG C, then 30~
It ferments under the conditions of 32 DEG C 21 days maturations.
Embodiment 2：
Fresh and alive carp is struck head to slaughter, decaptitating truncates, and removes internal organ, splits from back, rejects main spur, uses clear water
Remaining internal organ and extravasated blood are cleaned, are drained；By the fillet cutting drained to every piece of 20~30g of weight, fish block weight 3% is then added
Salt and 2% white granulated sugar, stir evenly, under the conditions of 0~5 DEG C pickle 2 days；Fish block after will be marinated is at 50~60 DEG C
Under the conditions of 1~3h of forced air drying, it is dry to moisture 55~60%, be cooled to room temperature；According to the inoculum concentration of flesh of fish weight 1%
Zymocyte liquid is prepared, the strain added is lactobacillus plantarum, xylose glucose coccus and saccharomyces cerevisiae, centrifuges and receives after three's activation
Collect thalline, be suspended in physiological saline respectively again after brine, and it is 7~9logcfu.g to be tuned into ultimate density-1,
According to volume ratio 1：1：1 ratio mixing obtains strain mixed liquor；Take the corn flour of flesh of fish weight 25%, 3% salt of addition,
The fragrance such as 2% white granulated sugar and appropriate Chinese prickly ash, pepper, illiciumverum, stir evenly, and small fire 20~40min of frying is cooled to room temperature, so
The strain mixed liquor and corn flour that prepare are mixed afterwards, a small amount of drinking water after cooling is added, is uniformly mixed；By cooling fish
Corn flour dispensing mixes well block with treated；By one layer of fish, one layer of corn flour, compress, it is closed, it obturages；In 22~25 DEG C of items
It ferments 7 days under part, 21 days maturations of then fermenting under the conditions of 30~32 DEG C.
When fermenting 28 days, this experiment, which measures the more traditional one-step method ferment at constant temperature of total Content of Biogenic Amines, reduces by 41%, flavor
Ester content is the key that product quality, and the content of flavor esters is in rising trend with fermentation time, 2 flavor of embodiment
The more traditional one-part form fermentation of Ester content improves 24%.Lactic acid bacteria relatively passes in the segmented temperature controlled fermentation flesh of fish when fermentation ends
High 10 times or more in the unified segmentation fermentation flesh of fish, and then low 10 times or more of enterobacteriaceae.
Embodiment 3：
The control of stage fermentation temperature is fermented 10 days under the conditions of 22~25 DEG C, is then fermented 18 days under the conditions of 30~32 DEG C
Maturation, other steps are the same as embodiment 1.
Embodiment 4：
The control of stage fermentation temperature is fermented 10 days under the conditions of 22~25 DEG C, is then fermented 18 days under the conditions of 30~32 DEG C
Maturation, other steps are the same as embodiment 2.
The present embodiment measures the more traditional ferment at constant temperature drop 46% of total Content of Biogenic Amines, 4 flavor Ester content of embodiment
More traditional one-part form fermentation improves 12%.It can be seen that the method for the present invention uses segmented temperature controlled fermentation, compared to one section traditional
Formula is fermented, and while greatly shortening fermentation time, can obtain flavor substance content higher, the lower production of Content of Biogenic Amines
Product, when fermentation ends in the segmented temperature controlled fermentation flesh of fish high 10 times or more in the more traditional one-part form fermentation flesh of fish of lactic acid bacteria, and intestines
Then low 10 times or more of road bacterium.
Embodiment 5：
The control of stage fermentation temperature is fermented 14 days under the conditions of 22~25 DEG C, is then fermented 14 days under the conditions of 30~32 DEG C
Maturation, other steps are the same as embodiment 1.
Embodiment 6：
The control of stage fermentation temperature is fermented 14 days under the conditions of 22~25 DEG C, is then fermented 14 days under the conditions of 30~32 DEG C
Maturation, other steps are the same as embodiment 2.
Embodiment 7：
The control of stage fermentation temperature is fermented 7 days under the conditions of 22~25 DEG C, is then fermented 14 days under the conditions of 30~32 DEG C
Maturation, other steps are the same as embodiment 1.
Embodiment 8：
The control of stage fermentation temperature is fermented 7 days under the conditions of 22~25 DEG C, is then fermented 14 days under the conditions of 30~32 DEG C
Maturation, other steps are the same as embodiment 2.It is 12 times high in the more traditional one-part form fermentation flesh of fish of lactic acid bacteria, and then low 11 times of enterobacteriaceae, always
The more traditional ferment at constant temperature of Content of Biogenic Amines reduces by 21%, in the flesh of fish the more traditional one-part form fermentation of flavor Ester content improve
66%.
Embodiment 9：
The control of stage fermentation temperature is fermented 10 days under the conditions of 22~25 DEG C, is then fermented 11 days under the conditions of 30~32 DEG C
Maturation, other steps are the same as embodiment 1.
Embodiment 10：
The control of stage fermentation temperature is fermented 10 days under the conditions of 22~25 DEG C, is then fermented 11 days under the conditions of 30~32 DEG C
Maturation, other steps are the same as embodiment 2.It is 6 times high in the more traditional one-part form fermentation flesh of fish of lactic acid bacteria, and then low 25 times of enterobacteriaceae, always
The more traditional ferment at constant temperature of Content of Biogenic Amines reduces by 37%, in the flesh of fish the more traditional one-part form fermentation of flavor Ester content improve
29%.
Embodiment 11：
The control of stage fermentation temperature is fermented 14 days under the conditions of 22~25 DEG C, is then fermented 7 days under the conditions of 30~32 DEG C
Maturation, other steps are the same as embodiment 1.
Embodiment 12：
The control of stage fermentation temperature is fermented 14 days under the conditions of 22~25 DEG C, is then fermented 7 days under the conditions of 30~32 DEG C
Maturation, other steps are the same as embodiment 2.It is 5 times high in the more traditional one-part form fermentation flesh of fish of lactic acid bacteria, and then low 9 times of enterobacteriaceae, it is total raw
The more traditional ferment at constant temperature of object amine content reduces by 6%, in the flesh of fish the more traditional one-part form fermentation of flavor Ester content improve 7%.
To sum up, the present invention utilizes two-part temperature controlled fermentation, on the one hand controlling relatively low fermentation temperature at fermentation initial stage makes lactic acid
Bacterium fast-growth production acid, 4.5 are down to hereinafter, controlling the growth of spoilage organisms simultaneously by flesh of fish pH；Later stage improves fermentation temperature enhancing
Microbial metabolism vigor further suppresses the generation of spoilage organisms growth and biogenic amine, two-part temperature controlled fermentation fish when fermentation ends
In meat high 10 times or more in the more traditional one-part form fermentation flesh of fish of lactic acid bacteria, and then low 10 times or more of enterobacteriaceae, total Content of Biogenic Amines
More traditional ferment at constant temperature reduces by 41%~46%, significantly improves Product Safety.
The present invention moderately improves fermentation temperature by the later stage of fermenting and keeps appropriate time, can improve aroma-producing microbe generation
It thanks to vigor, promotes the formation of ferment local-flavor substance, it is more traditional using flavor Ester content in the two-part temperature controlled fermentation flesh of fish
One-part form fermentation improves 10~25%.
Two-part temperature controlled fermentation can significantly improve product sensory and overall acceptance, production cycle more traditional one-part form
Zymotechnique shortens 20% or more.The method of the present invention ferment 21 days when, you can obtain Content of Biogenic Amines be substantially less than traditional handicraft,
Flavor substance content is significantly higher than the product of traditional handicraft.
The present invention is on the basis of less salt fermented fish traditional handicraft, using two-part stage temperature controlled fermentation technology, further
Inhibit the generation of the growth and biogenic amine of spoilage organisms, improves Product Safety, and micro- life is increased by raising fermentation latter temperature
Produce ester flavouring ability improves product special flavour and organoleptic quality, shortens fermentation period.The technology is equally applicable to other fermentation foods
Product, it is easy to accomplish industrialization, large-scale production, wide market.
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although with reference to preferable
Embodiment describes the invention in detail, it will be understood by those of ordinary skill in the art that, it can be to the technology of the present invention
Scheme is modified or replaced equivalently, and without departing from the spirit of the technical scheme of the invention and range, should all be covered in this hair
In bright right.
Claims (10)
1. a kind of method improving less salt fermented fish quality using stage temperature controlled fermentation technology, it is characterised in that：Including,
It is marinated：Salt and white granulated sugar are added in fish block, is stirred, and are pickled；
It is dry：It will be dried by marinated fish block；
Dispensing：Allocate dispensing；
Spice：Spice is carried out by being mixed with the dispensing by the dry fish block；
Sealing：It will be sealed by the fish block of spice；
Stage temperature controlled fermentation：It ferments under the conditions of 22~25 DEG C, under the conditions of 30~32 DEG C respectively.
2. the method as described in claim 1, it is characterised in that：It is described marinated, to add the salt and 2% of fish block weight 3%
White granulated sugar stirs evenly, and is pickled 2 days under the conditions of 0~5 DEG C.
3. method as claimed in claim 1 or 2, it is characterised in that：The drying, temperature be 50~60 DEG C, the time be 1~
3h, drying to moisture are 55~60%, are cooled to room temperature later.
4. method as claimed in claim 1 or 2, it is characterised in that：The allotment dispensing, for the addition 3% in corn flour
Salt, 2% white granulated sugar and fragrance, stir evenly, and small fire 20~40min of frying is cooled to room temperature, and adds corn flour weight
10%~15% water.
5. method as claimed in claim 1 or 2, it is characterised in that：The allotment dispensing, the dispensing include strain mixed liquor
And corn flour, select lactobacillus plantarum Lactobacillus plantarum, Pediococcus pentosaceus Pediococcus
Pentosaceus, xylose glucose coccus Staphylococcus xylosus and Saccharomyces Cerevisiae in S accharomyces
Tetra- kinds of bacterial strains of cerevisiae or in which several, prepare zymocyte liquid according to the inoculum concentration of fish block weight 1%, add in corn flour
The salt, 2% white granulated sugar and fragrance for adding 3%, stir evenly, and small fire 20~40min of frying is cooled to room temperature, and add corn
10%~15% water of powder weight.
6. method as claimed in claim 5, it is characterised in that：The fragrance, including Chinese prickly ash, pepper, illiciumverum；The fish, packet
Include carp.
7. the method as described in claim 1,2 or 6 are any, it is characterised in that：The spice, for the fish block and fish block will be accounted for
25% dispensing is weighed to mix well；The sealing compresses to press one layer of fish block, one layer of corn flour, and top layer overlay is beautiful
It is tamped after rice flour, it is closed, it obturages.
8. the method as described in claim 1,2 or 6 are any, it is characterised in that：The stage temperature controlled fermentation, at 22~25 DEG C
Under the conditions of ferment 7~14 days, 14~21 days maturations of then fermenting under the conditions of 30~32 DEG C.
9. the method as described in claim 1,2 or 6 are any, it is characterised in that：Further include,
Pretreatment：Fresh and alive fish is struck head and is slaughtered, and decaptitating truncates, and removes internal organ, is splitted from back, rejects main spur, is cleaned with clear water
Remaining internal organ and extravasated blood, drain；
Stripping and slicing：By the fillet cutting drained to every piece of 20~30g of weight or according to market demand cutting to appropriately sized.
10. any method for improving less salt fermented fish quality using stage temperature controlled fermentation technology of claim 1~9 is made
Fermented fish, it is characterised in that：In the fermented fish, high 10 times or more in the more traditional one-part form fermentation flesh of fish of lactic acid bacteria, and intestines
Then low 10 times or more of road bacterium, the more traditional ferment at constant temperature of total Content of Biogenic Amines reduce by 41%~46%, flavor Ester in the flesh of fish
The more traditional one-part form fermentation of content improves 10~66%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810272349.9A CN108420021A (en) | 2018-03-29 | 2018-03-29 | A kind of method and product improving less salt fermented fish quality using stage temperature controlled fermentation technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810272349.9A CN108420021A (en) | 2018-03-29 | 2018-03-29 | A kind of method and product improving less salt fermented fish quality using stage temperature controlled fermentation technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108420021A true CN108420021A (en) | 2018-08-21 |
Family
ID=63160056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810272349.9A Pending CN108420021A (en) | 2018-03-29 | 2018-03-29 | A kind of method and product improving less salt fermented fish quality using stage temperature controlled fermentation technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108420021A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588622A (en) * | 2019-01-11 | 2019-04-09 | 大连工业大学 | One lactobacillus plantarum and its application in reduction wet salting Spanish mackerel Content of Biogenic Amines |
| CN109717413A (en) * | 2019-01-11 | 2019-05-07 | 大连工业大学 | A kind of preparation method of wet salting Spanish mackerel |
| CN112753994A (en) * | 2020-11-05 | 2021-05-07 | 江苏大学 | Method for fermenting low-salt shrimp paste at variable temperature |
| CN113383915A (en) * | 2021-06-28 | 2021-09-14 | 集美大学 | Fermented fish product and preparation method thereof |
| CN114403382A (en) * | 2022-01-18 | 2022-04-29 | 江南大学 | Processing method of low-salt low-acidity fermented fish product based on stage temperature control |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907940A (en) * | 2014-03-14 | 2014-07-09 | 西南民族大学 | Fermenting agent for reducing biogenic amine in meat products by compound-bacteria temperature shift fermentation and fermentation method thereof |
| CN105077372A (en) * | 2015-09-09 | 2015-11-25 | 江南大学 | Preparation method of instant leisure flavored fermented fish product |
| CN105685834A (en) * | 2016-01-25 | 2016-06-22 | 西南民族大学 | Staged fermentation method for diced pork in pot |
| 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 |
-
2018
- 2018-03-29 CN CN201810272349.9A patent/CN108420021A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907940A (en) * | 2014-03-14 | 2014-07-09 | 西南民族大学 | Fermenting agent for reducing biogenic amine in meat products by compound-bacteria temperature shift fermentation and fermentation method thereof |
| CN105077372A (en) * | 2015-09-09 | 2015-11-25 | 江南大学 | Preparation method of instant leisure flavored fermented fish product |
| CN105685834A (en) * | 2016-01-25 | 2016-06-22 | 西南民族大学 | Staged fermentation method for diced pork in pot |
| 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 |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588622A (en) * | 2019-01-11 | 2019-04-09 | 大连工业大学 | One lactobacillus plantarum and its application in reduction wet salting Spanish mackerel Content of Biogenic Amines |
| CN109717413A (en) * | 2019-01-11 | 2019-05-07 | 大连工业大学 | A kind of preparation method of wet salting Spanish mackerel |
| CN112753994A (en) * | 2020-11-05 | 2021-05-07 | 江苏大学 | Method for fermenting low-salt shrimp paste at variable temperature |
| CN112753994B (en) * | 2020-11-05 | 2021-08-03 | 江苏大学 | Method for fermenting low-salt shrimp paste at variable temperature |
| CN113383915A (en) * | 2021-06-28 | 2021-09-14 | 集美大学 | Fermented fish product and preparation method thereof |
| CN114403382A (en) * | 2022-01-18 | 2022-04-29 | 江南大学 | Processing method of low-salt low-acidity fermented fish product based on stage temperature control |
| CN114403382B (en) * | 2022-01-18 | 2023-12-01 | 江南大学 | Processing method of low-salt low-acidity fermented fish product based on stage temperature control |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108420021A (en) | A kind of method and product improving less salt fermented fish quality using stage temperature controlled fermentation technology | |
| CN101744316B (en) | Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof | |
| CN105077372A (en) | Preparation method of instant leisure flavored fermented fish product | |
| CN109673960B (en) | Composite bacterium fermented dried venison and preparation method thereof | |
| CN102038219B (en) | Method for processing fermented fish | |
| CN105105207B (en) | Instant cold sour fish of one kind and preparation method thereof | |
| CN104814467B (en) | A kind of method that freshwater dried fish is produced using microbial fermentation technology | |
| CN101073416A (en) | Method for processing minced fish flavour sausage by microbe fermentation | |
| CN1843211A (en) | Method for preparing fish meat fermented sausage using mixed microbe ferment | |
| CN102835669B (en) | Fermentation type air-dried beef and production method of fermentation type air-dried beef | |
| CN102987429B (en) | Method for making flavor-conditioning smoked chicken through combination processing of lactobacillus plantarum and pediococcus pentosaceus and radio frequency | |
| CN102499386B (en) | Method for producing low-value fish sausage by combined fermentation of mixed strains | |
| WO2003013281A1 (en) | Process for producing fermented fish food | |
| CN111280397A (en) | Preparation method of low-mutton-smell fermented dried mutton slices | |
| CN103478211B (en) | Method for enhancing preservation and tenderness of sliced dried beef | |
| CN106954801A (en) | A kind of sausage and its processing method with ferment local-flavor | |
| CN104719947A (en) | Production method for fermenting sausage by adopting multiple strains under ultrahigh pressure | |
| CN108740836A (en) | A kind of preparation process of fermentation the Yellow River carp intestines | |
| CN105876673A (en) | Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation | |
| US4238513A (en) | Method and compostion for the production of fermented sausage | |
| CN105495376B (en) | A kind of production method of low mutton fermented sausage of having a strong smell | |
| CN104489713A (en) | Method for making fermented dried venison | |
| CN106923200A (en) | A kind of fermentation meat product and its processing method | |
| CN106819930A (en) | A kind of pickle cured meat product and its processing method with ferment local-flavor | |
| CN105054124A (en) | Fermentation type semi-dried red yeast fish and processing method and application thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |