CN109480221A

CN109480221A - It is a kind of by Mucor and the gadus of Fermentation Condition of Monascus spp and preparation method thereof

Info

Publication number: CN109480221A
Application number: CN201811575886.7A
Authority: CN
Inventors: 胡文忠; 宋卤哲; 木热地力·阿布都赛米; 老莹; 葛佳慧
Original assignee: Dalian Nationalities University
Current assignee: Dalian Minzu University
Priority date: 2018-12-22
Filing date: 2018-12-22
Publication date: 2019-03-19

Abstract

It is a kind of by Mucor and the gadus of Fermentation Condition of Monascus spp and preparation method thereof, belong to technical field of microbial fermentation.The gadus carries out primary fermentation by fermented bean curd song and soya bean first, primary fermentation mixes treated gadus and ginger, cooking wine, salt, capsicum, Chinese prickly ash, illiciumverum and cassia bark after completing, red yeast rice is added and carries out post-fermentation, is got product after the gadus sterilization after fermenting twice.The present invention by fermenting twice by gadus protein and lipolysis adult body be easy to absorb ingredient, alleviate body metabolism burden, simultaneously, the mouthfeel tool of gadus has greatly improved after everfermentation, and the gadus fabrication processing is simple, fermentation time is short, and time cost is low, is suitble to industrialized production.

Description

It is a kind of by Mucor and the gadus of Fermentation Condition of Monascus spp and preparation method thereof

Technical field

The present invention relates to a kind of by Mucor, the gadus of Fermentation Condition of Monascus spp and preparation method thereof, belongs to microbial fermentation technology Field.

Background technique

In recent years, with the progress and development of China's fish food processing technology, fish product becomes the mankind and likes very much Food, especially instant fish products.The protein content and fat content of the flesh of fish are higher, the most people in daily life Protein and fat intake be it is exceeded, taking in a large amount of flesh of fish will increase the metabolic burden of human body, equally, excessively high Protein and fat can influence the mouthfeel of the flesh of fish to a certain extent.

Summary of the invention

In view of the above-mentioned deficiencies, the present invention provide it is a kind of using gadus as raw material, with Mucor, the product of Fermentation Condition of Monascus spp and side The gadus of method, this method production can not only reduce the metabolic burden of human body, can also promote the mouthfeel of gadus.

Technical scheme is as follows: the soya bean that fermented bean curd song and weight are 125 times of fermented bean curd Qu Chongliang is weighed, soya bean is clear Wash clean cooks, and cools down, and addition fermented bean curd song, which is placed in 20 DEG C of incubators, to be cultivated 2-3 days, covers with white bacterium to soya bean surface Silk, primary fermentation are completed；The gadus that weight is 1.5 times of soy weight is weighed, by gadus, fish-bone is rejected, is cleaned up after stripping and slicing, it is quasi- Get ready the cooking wine of the ginger, 2~5% that account for gadus weight 0.5~0.9%, 7~9% salt, 1~3% capsicum, 1~2% flower The auxiliary materials such as green pepper, 1~1.5% illiciumverum, 1~2% cassia bark；Fish block after cleaning and the soya bean for growing Mucor are uniformly mixed, The twentieth red yeast rice and auxiliary material progress post-fermentation that weight is gadus weight is added, is cultivated in 20-25 DEG C of incubator 2-4 weeks, post-fermentation was completed；By the fish pack after fermentation, vacuum packaging is placed in 121 DEG C of high-pressure sterilizing pots the 15min that sterilizes, makes It completes.

The present invention selects the reason of Mucor and monascus as follows:

Mucor is Zygomycota, Zygomycetes, Mucoales, and one in Mucoraceae fungi is big to be belonged to.It being capable of starch saccharification production Raw a small amount of ethyl alcohol, can generate protease and lipase, by breaks down proteins at soluble micromolecule polypeptide and amino acid, work It commonly uses in the production of industry metaplasia using amylase and brews distiller's yeast, protease is utilized to brew fermented bean curd, fermented soya bean etc..

Monascus is the category sac fungus Aspergillaceae fungi in Eurotiale, is one of excellent fermenting microbe of China's tradition, It is both food and Chinese medicine, is recorded in Compendium of Material Medica, it cures mainly the promoting blood circulation that helps digestion, spleen and stomach dry, while because it can be generated Natural red colouring matter finds that the active material that red yeast rice generates has drop gallbladder by the concern of broad masses, in research in recent years Sterol, blood pressure lowering and the function of preventing and treating other diseases.

The utility model has the advantages that

(1) present invention by fermenting twice by gadus protein and lipolysis adult body be easy to absorption ingredient, Body metabolism burden is alleviated, meanwhile, the mouthfeel tool of gadus has greatly improved after everfermentation；

(2) process flow of the invention is simple, and fermentation time is short, and time cost is low, is suitble to industrialized production.

Specific embodiment

The technical program is described further below with reference to embodiment, each raw material is from market purchasing, and wherein fermented bean curd is bent It is bent for peace chess and card fermented bean curd.

Embodiment 1

Gadus is weighed, fish-bone is rejected, is cleaned up after stripping and slicing, ozone sterilization 15min, by the inferior Dbaly yeast bacterium of the Chinese and is accounted for The ginger of gadus weight 0.9%, 5% cooking wine, 9% salt, 3% capsicum, 2% Chinese prickly ash, 1.5% illiciumverum, 2% cassia bark Mixing is fermented, and is cultivated 2 weeks in 25 DEG C of incubators, and fermentation is completed, and the fish after fermentation is packed, and vacuum packaging is placed on 121 Sterilize 15min in DEG C high-pressure sterilizing pot, completes.

Embodiment 2

Angel fermented bean curd song and weight are weighed as the soya bean of 125 times of Angel fermented bean curd Qu Chongliang, soya bean is cleaned up, is cooked, It cools down, addition Angel fermented bean curd song, which is placed in 20 DEG C of incubators, to be cultivated 2 days, covers with white hypha to soya bean surface, primary fermentation is complete At；The gadus that weight is 1.5 times of soy weight is weighed, by gadus, fish-bone is rejected, is cleaned up after stripping and slicing, be ready to account for gadus The ginger of weight 0.9%, 5% cooking wine, 9% salt, 3% capsicum, 2% Chinese prickly ash, 1.5% illiciumverum, 2% cassia bark；It will Fish block after cleaning is uniformly mixed with the soya bean for growing Mucor, and addition weight is the twentieth red yeast rice of gadus weight, and Auxiliary material carries out post-fermentation, cultivates 2 weeks in 25 DEG C of incubators, and post-fermentation is completed；By the fish pack after fermentation, vacuum packaging is put Sterilize 15min in 121 DEG C of high-pressure sterilizing pots, completes.

Embodiment 3

Angel fermented bean curd song and weight are weighed as the soya bean of 125 times of Angel fermented bean curd Qu Chongliang, soya bean is cleaned up, is cooked, It cools down, addition Angel fermented bean curd song, which is placed in 20 DEG C of incubators, to be cultivated 3 days, covers with white hypha to soya bean surface, primary fermentation is complete At；The gadus that weight is 1.5 times of soy weight is weighed, by gadus, fish-bone is rejected, is cleaned up after stripping and slicing, be ready to account for gadus The ginger of weight 0.8%, 4% cooking wine, 4% salt, 1% capsicum, 1% Chinese prickly ash, 1.5% illiciumverum, 2% cassia bark；It will Fish block after cleaning is uniformly mixed with the soya bean for growing Mucor, and addition weight is the twentieth red yeast rice of gadus weight, and Auxiliary material carries out post-fermentation, cultivates 3 weeks in 25 DEG C of incubators, and post-fermentation is completed；By the fish pack after fermentation, vacuum packaging is put Sterilize 15min in 121 DEG C of high-pressure sterilizing pots, completes.

The following are 20 personnel to give a mark to above three embodiments, the average value of the sensory evaluation scores of each embodiment such as table Shown in 1:

1 subjective appreciation table of table

Claims

1. a kind of preparation method by Mucor and the gadus of Fermentation Condition of Monascus spp, which is characterized in that the preparation step of the fermentation gadus It is as follows:

S1. fermented bean curd song and soya bean are weighed, soya bean is cleaned up, is cooked, is cooled down, fermented bean curd song post-fermentation is added, to soya bean surface White hypha is covered with, primary fermentation is completed；

S2. weighing weight is 1.5 times of soy weight of gadus, by gadus, rejects fish-bone, cleans up after stripping and slicing, be ready to Lower auxiliary material: ginger, cooking wine, salt, capsicum, Chinese prickly ash, illiciumverum and cassia bark；

S3. the fish block after cleaning is uniformly mixed with the soya bean for growing Mucor, red yeast rice is added and auxiliary material mixes post-fermentation, It is cultivated 2-4 weeks in 20-25 DEG C of incubator, post-fermentation is completed；

S4. the fish after fermentation is packed, vacuum packaging is placed in 121 DEG C of high-pressure sterilizing pots the 15min that sterilizes, completes.

2. a kind of preparation method by Mucor and the gadus of Fermentation Condition of Monascus spp according to claim 1, which is characterized in that step The mass ratio of fermented bean curd song and soya bean in rapid S1 is 1:125.

3. a kind of preparation method by Mucor and the gadus of Fermentation Condition of Monascus spp according to claim 1 or 2, feature exist In soya bean addition fermented bean curd song, which is placed in 20 DEG C of incubators, in step S1 cultivates 2-3 days.

4. a kind of preparation method by Mucor and the gadus of Fermentation Condition of Monascus spp according to claim 3, which is characterized in that step Ginger in rapid S2 account for the 0.5~0.9% of gadus weight, cooking wine account for the 2~5% of gadus weight, salt account for gadus weight 7~9%, Capsicum accounts for the 1~3% of gadus weight, Chinese prickly ash and accounts for the 1~2% of gadus weight, octagonal account for the 1~1.5% of gadus weight, cassia bark and account for The 1~2% of gadus weight.

5. a kind of preparation method by Mucor and the gadus of Fermentation Condition of Monascus spp according to claim 4, which is characterized in that step The weight of red yeast rice in rapid S3 is 1st/20th of gadus weight.

6. a kind of gadus by Mucor and Fermentation Condition of Monascus spp, which is characterized in that the gadus uses claim 1,2,3,4 or 5 Method is prepared.