CN109527442A - A method of based on the smelly mandarin fish of papain Rapid Fermentation - Google Patents
A method of based on the smelly mandarin fish of papain Rapid Fermentation Download PDFInfo
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- CN109527442A CN109527442A CN201811365786.1A CN201811365786A CN109527442A CN 109527442 A CN109527442 A CN 109527442A CN 201811365786 A CN201811365786 A CN 201811365786A CN 109527442 A CN109527442 A CN 109527442A
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- mandarin fish
- fermentation
- papain
- smelly
- fish
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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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
The invention discloses a kind of methods based on the smelly mandarin fish of papain Rapid Fermentation, comprising the following steps: S1, mandarin fish remove internal organ；S2, drinking water with weight such as mandarin fishes obtained by step S1 is weighed, seasoning and 50~400U/g is addedFish bodyPapain obtains fermentation liquid；S3, mandarin fish obtained by step S1 is dipped in the fermentation liquid of step S2 preparation, ferments 5~7 days at 10~15 DEG C, obtains smelly mandarin fish.The fermentation period of smelly mandarin fish is shorten to 5~7 days by the present invention by the method for addition papain；The content for improving essential amino acid in smelly mandarin fish promotes the generation of crucial flavor substance in smelly mandarin fish, reduces the Content of Biogenic Amines in smelly mandarin fish, improve organoleptic attribute.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of based on the smelly mandarin fish of papain Rapid Fermentation
Method.
Background technique
Mandarin fish also known as mandarin fish, mandarin fish, mandarin fish flower fish, flower crucian carp etc., one of very high rare fish of economic value, meat
It is of fine quality good, rich in substances such as protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin.
Smelly mandarin fish, is one of the representative of Huizhou City dish, it had not only maintained the taste Normal juice of fresh mandarin fish, but also had merged fermentation shape
At like the features such as smelly non-smelly, fresh perfume is deep, the flesh of fish is tasty and refreshing, just pro-gaze of the depth by the majority of consumers due to such quality.Fish
Meat is rich in protein, and in the fermentation of traditional handicraft, these protein are mainly being total in microbial enzyme and fish body endogenous enzyme
It is broken down into amino acid under same-action, smelly mandarin fish is made to produce delicious mouthfeel.It can also be generated simultaneously after mandarin fish fermentation light
Stink, this plays the same tune on different musical instruments wonderful with bean curd.But the production of smelly mandarin fish, based on the traditional handicraft of family workshop type, there are all
More problems, such as small scale, seasonal strong, unstable product quality, safety is poor, the production cycle is long, product without standard, be difficult to reality
Existing industrialized production etc., presently commercially available smelly mandarin fish product fermentation period are 10~12 days.
Summary of the invention
It is an object of the invention to develop a kind of method of smelly mandarin fish of Rapid Fermentation, promote while shortening fermentation time
The generation of the flavor substance of smelly mandarin fish, the content for reducing biogenic amine.
In order to achieve the above objectives, the present invention provides a kind of method based on the smelly mandarin fish of papain Rapid Fermentation, packets
Include following steps:
S1, pretreatment: fresh mandarin fish is not cleaned, and directly removes internal organs；
S2, fermentation liquid preparation: weighing the drinking water with weight such as mandarin fishes obtained by step S1, be added seasoning and 50~
400U/gFish bodyPapain；
S3, fermentation: mandarin fish obtained by step S1 being dipped in the fermentation liquid of step S2 preparation, and top layer is compacted with stone, lid
Upper cover ferments 5~7 days at 10~15 DEG C to get to smelly mandarin fish product.
Under preferred embodiment, seasoning described in step S2 are as follows: by it is described reference water weight be 100% in terms of, be added 3~
10wt% salt, 0.5~1.5wt% shallot, 0.2~0.8wt% ginger, 0.1~0.5wt% illiciumverum, 0.02~0.10wt% fennel,
0.02~0.10wt% cumin, 0.01~0.1wt% capsicum, 0.01~0.1wt% Chinese prickly ash.
Under preferred embodiment, the method based on the smelly mandarin fish of papain Rapid Fermentation includes the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, fermentation liquid preparation: weigh drinking water 5Kg, by the weight of the drinking water be 100% in terms of, be added 6wt% salt,
1wt% shallot, 0.6wt% ginger, 0.1wt% illiciumverum, 0.05wt% fennel, 0.05wt% cumin, 0.01wt% capsicum,
0.01wt% Chinese prickly ash, 750000U papain mix, obtain fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid obtained by step S2, container top layer is compacted with stone, is issued at 12 DEG C
Ferment 7 days, obtain smelly mandarin fish.
The beneficial effects of the present invention are:
1, the present invention is shorten to 5~7 days using the method for adding papain, fermentation period.
2, the present invention improves the content of essential amino acid in smelly mandarin fish using the method for addition papain, wherein
Threonine, valine, methionine, isoleucine, leucine, tryptophan, phenylalanine, lysine is respectively increased 1.0~
1.4,1.2~1.8,1.0~1.3,1.3~2.0,1.5~1.8,1.0~1.4,1.0~1.4,1.2~1.5 times, it is necessary to amino
Sour total amount is respectively increased 1.0~1.3 times.
3, the present invention promotes the generation of the crucial flavor substance in smelly mandarin fish using the method for addition papain,
Valeral, hexanal, 1- hexanol, enanthaldehyde, 3,6- nonadienal, 1-OCOL, indoles be respectively increased 1.0~1.5,1.1~
1.3,1.0~2.1,1.0~1.2,1.0~1.2,1.1~1.2,1.0~1.2 times.
4, using the method for addition papain, the Content of Biogenic Amines in the flesh of fish is effectively reduced the present invention, wherein histamine,
Putrescine, tyrasamine, cadaverine, β-phenyl ethylamine reduce by 3.0~4.5,2.6~4.6,6.9~19.4,4.3~9.3,3.2~6.5 respectively
Times, tryptamines is lower than detection limit.It ensure that the safety of product.
5, the method for the present invention improves the organoleptic attribute of smelly mandarin fish using the method for addition papain.
Detailed description of the invention
Fig. 1 is the measurement result of smelly mandarin fish electronic nose prepared by the present invention.
Specific embodiment
The following further describes the technical solution of the present invention for following embodiment, helps to understand this patent, but the present invention
Embodiment be not restricted by the embodiments, protection scope of the present invention has the right to require to determine.
The papain that following embodiments use is purchased from Nanning Pang Bo biology Co., Ltd.
Embodiment 1
A method of based on the smelly mandarin fish of papain Rapid Fermentation, include the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, fermentation liquid preparation: weighing drinking water 5Kg, pour into container, is to be added in terms of 100% by the weight of drinking water
3wt% salt, 0.5wt% shallot, 0.2wt% ginger, 0.1wt% illiciumverum, 0.02wt% fennel, 0.02wt% cumin, 0.01wt%
Capsicum, 0.01wt% Chinese prickly ash, 250000U papain mix, obtain fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid obtained by step S2, container top layer is compacted with stone, is issued at 10 DEG C
Ferment 5 days, obtain smelly mandarin fish.
Embodiment 2
A method of based on the smelly mandarin fish of papain Rapid Fermentation, include the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, fermentation liquid preparation: weighing drinking water 5Kg, pour into container, is to be added in terms of 100% by the weight of drinking water
6wt% salt, 1wt% shallot, 0.6wt% ginger, 0.1wt% illiciumverum, 0.05wt% fennel, 0.05wt% cumin, 0.01wt% are peppery
Green pepper, 0.01wt% Chinese prickly ash, 750000U papain mix, obtain fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid obtained by step S2, container top layer is compacted with stone, is issued at 12 DEG C
Ferment 7 days, obtain smelly mandarin fish.
Embodiment 3
A method of based on the smelly mandarin fish of papain Rapid Fermentation, include the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, fermentation liquid preparation: weighing drinking water 5Kg, pour into container, is to be added in terms of 100% by the weight of drinking water
10wt% salt, 1.5wt% shallot, 0.8wt% ginger, 0.5wt% illiciumverum, 0.1wt% fennel, 0.1wt% cumin, 0.1wt% are peppery
Green pepper, 0.1wt% Chinese prickly ash, 2000000U papain mix, obtain fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid obtained by step S2, container top layer is compacted with stone, is issued at 15 DEG C
Ferment 6 days, obtain smelly mandarin fish.
Comparative example 1
The production method of commercially available smelly mandarin fish, includes the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, fermentation liquid preparation: weighing drinking water 5Kg, pour into container, is to be added in terms of 100% by the weight of drinking water
3wt% salt, 1wt% shallot, 0.6wt% ginger, 0.1wt% illiciumverum, 0.05wt% fennel, 0.05wt% cumin, 0.01wt% are peppery
Green pepper, 0.01wt% Chinese prickly ash mix, obtain fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid obtained by step S2, container top layer is compacted with stone, is issued at 12 DEG C
Ferment 10 days, obtain smelly mandarin fish.
Comparative example 2
The production of smelly mandarin fish, includes the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, fermentation liquid preparation: weighing drinking water 5Kg, pour into container, is to be added in terms of 100% by the weight of drinking water
3wt% salt, 1wt% shallot, 0.6wt% ginger, 0.1wt% illiciumverum, 0.05wt% fennel, 0.05wt% cumin, 0.01wt% are peppery
Green pepper, 0.01wt% Chinese prickly ash mix, obtain fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid obtained by step S2, container top layer is compacted with stone, is issued at 12 DEG C
Ferment 7 days, obtain smelly mandarin fish.
Comparative example 3
The production of smelly mandarin fish, includes the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 5Kg；
S2, fermentation liquid preparation: weighing drinking water 5Kg, pour into container, is to be added in terms of 100% by the weight of drinking water
3wt% salt, 1wt% shallot, 0.8wt% ginger, 0.5wt% illiciumverum, 0.1wt% fennel, 0.1wt% cumin, 0.1wt% capsicum,
0.1wt% Chinese prickly ash, 600U/gFish bodyPapain mixes, obtains fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid obtained by step S2, container top layer is compacted with stone, is issued at 12 DEG C
Ferment 7 days, obtain smelly mandarin fish.
One, in smelly mandarin fish obtained by the embodiment of the present invention and comparative example essential amino acid content:
Essential amino acids content is as shown in table 1, and compared with the comparative example 1 of fermentation 10 days, embodiment 1, is implemented embodiment 2
The content of various essential amino acids has different degrees of raising in example 3, wherein threonine, valine, methionine, different bright ammonia
Acid, leucine, tryptophan, phenylalanine, lysine is respectively increased 1.0~1.4,1.2~1.8,1.0~1.3,1.3~2.0,
1.5~1.8,1.0~1.4,1.0~1.4,1.2~1.5 times, it is necessary to which total amino acid content is respectively increased 1.0~1.3 times, comparative example
3, which further increase enzyme amount, can't be such that the content of essential amino acid in smelly mandarin fish further increases.Appropriate papain
Addition not only can solve the reduction because of essential amino acids content caused by shortening fermentation time, but also can also enhance its battalion
Support value.
The content of 1 essential amino acid of table
Two, in smelly mandarin fish obtained by the embodiment of the present invention and comparative example flavor substance concentration:
Crucial flavor substance concentration is as shown in table 2, embodiment 1, embodiment 2, various in embodiment 3 compared with comparative example 2
The content of flavor substance has different degrees of raising, and valeral, hexanal, enanthaldehyde, octanal, 1-OCOL, indoles are respectively increased
1.0~1.5,1.1~1.3,1.0~2.1,1.0~1.2,1.0~1.2,1.1~1.2,1.0~1.2 times.Wherein aldehydes can be assigned
Giving superior flavors, the 1-OCOLs such as product rouge perfume, sour, with sweet and sour flavor, herbaceous taste, nut taste, cabbage taste, onion flavor has
Mushroom fragrance, indoles are a kind of at higher concentrations with the volatile materials of strong stool odor, extension it is big and
Lasting is lasting, after being diluted to certain concentration, just has the fragrance of flower, may in fragrant feature after the extremely smelly dilution of this high concentration
It is the cause of smelly mandarin fish " hearing smelly very popular ".Comparative example 3 further increases enzyme amount, hydrolyzes substrate excessively, generates instead to flavor
Adverse effect.The addition of appropriate papain can solve because flavor is insufficient caused by shortening fermentation time.
The crucial flavor substance concentration of table 2
The measurement result of electronic nose as shown in Figure 1, embodiment 1, embodiment 2 and 3 flavor of embodiment are all better than comparative example 2,
And it is similar to comparative example 1, similarity respectively reaches 70%, 98% and 79%, when appropriate addition papain can realize fermentation
Between shortening and flavor fidelity.And the similarity of comparative example 2, comparative example 3 and comparative example 1 is only 45% and 49%, enzyme amount adds
Add inadequate or excessive, all may cause the adverse effect for flavor.
Three, in smelly mandarin fish obtained by the embodiment of the present invention and comparative example biogenic amine content:
The content of biogenic amine is as shown in table 3, and compared with comparative example 1, embodiment 1, embodiment 2 and 3 biogenic amine of embodiment contain
Measure it is lower, wherein histamine, putrescine, tyrasamine, cadaverine, β-phenyl ethylamine reduce by 3.0~4.5 respectively, 2.6~4.6,6.9~19.4,
4.3~9.3,3.2~6.5 times, tryptamines is lower than detection limit.When comparative example 3 further increases enzyme amount, adverse effect can be generated, is led
Content of Biogenic Amines is caused to increase.
3 Content of Biogenic Amines of table
Four, the subjective appreciation of the embodiment of the present invention and the smelly mandarin fish of comparative example gained:
Sensory evaluation is carried out to smelly mandarin fish obtained by the embodiment of the present invention and comparative example according to 4 subjective appreciation standards of grading of table,
Analyses Methods for Sensory Evaluation Results is as shown in table 5, no significant difference between 3 color of embodiment 1, embodiment 2 and embodiment, with 1 phase of comparative example
Than smell, mouthfeel and flavour are improved to a certain extent.
4 subjective appreciation standards of grading of table
5 Analyses Methods for Sensory Evaluation Results of table
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art within the technical scope of the present disclosure, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (3)
1. a kind of method based on the smelly mandarin fish of papain Rapid Fermentation, which comprises the steps of:
S1, pretreatment: mandarin fish removes internal organ；
S2, fermentation liquid preparation: the drinking water with weight such as mandarin fishes obtained by step S1 is weighed, seasoning and 50~400U/g is addedFish body
Papain obtains fermentation liquid；
S3, fermentation: mandarin fish obtained by step S1 being dipped in the fermentation liquid of step S2 preparation, fermented 5~7 days at 10~15 DEG C,
Obtain smelly mandarin fish.
2. the method according to claim 1 based on the smelly mandarin fish of papain Rapid Fermentation, which is characterized in that step S2 institute
State seasoning are as follows: by it is described reference water weight be 100% in terms of, be added 3~10wt% salt, 0.5~1.5wt% shallot, 0.2~
0.8wt% ginger, 0.1~0.5wt% illiciumverum, 0.02~0.10wt% fennel, 0.02~0.10wt% cumin, 0.01~
0.1wt% capsicum, 0.01~0.1wt% Chinese prickly ash.
3. the method according to claim 1 based on the smelly mandarin fish of papain Rapid Fermentation, which is characterized in that including as follows
Step:
S1, pretreatment: mandarin fish removes internal organ, and weigh 5Kg；
S2, fermentation liquid preparation: take drinking water 5Kg, by the weight of drinking water be 100% in terms of, be added 6wt% salt, 1wt% shallot,
0.6wt% ginger, 0.1wt% illiciumverum, 0.05wt% fennel, 0.05wt% cumin, 0.01wt% capsicum, 0.01wt% Chinese prickly ash,
750000U papain mixes, obtains fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid obtained by step S2, ferments 7 days at 12 DEG C, obtains smelly mandarin fish.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811365786.1A CN109527442A (en) | 2018-11-16 | 2018-11-16 | A method of based on the smelly mandarin fish of papain Rapid Fermentation |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811365786.1A CN109527442A (en) | 2018-11-16 | 2018-11-16 | A method of based on the smelly mandarin fish of papain Rapid Fermentation |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223198A (en) * | 2014-09-30 | 2014-12-24 | 安徽省农业科学院农产品加工研究所 | Marinate mandarin fish production method |
| CN105580884A (en) * | 2016-03-09 | 2016-05-18 | 大连工业大学 | Method for utilizing compound biology leavening agent for producing fermentation fish |
| CN105767947A (en) * | 2016-03-09 | 2016-07-20 | 大连工业大学 | Continuous rapid stinky mandarin fish fermentation method based on organic acids |
-
2018
- 2018-11-16 CN CN201811365786.1A patent/CN109527442A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223198A (en) * | 2014-09-30 | 2014-12-24 | 安徽省农业科学院农产品加工研究所 | Marinate mandarin fish production method |
| CN105580884A (en) * | 2016-03-09 | 2016-05-18 | 大连工业大学 | Method for utilizing compound biology leavening agent for producing fermentation fish |
| CN105767947A (en) * | 2016-03-09 | 2016-07-20 | 大连工业大学 | Continuous rapid stinky mandarin fish fermentation method based on organic acids |
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