CN109527443A - A method of based on the smelly mandarin fish of neutral proteinase Rapid Fermentation - Google Patents
A method of based on the smelly mandarin fish of neutral proteinase Rapid Fermentation Download PDFInfo
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- CN109527443A CN109527443A CN201811365787.6A CN201811365787A CN109527443A CN 109527443 A CN109527443 A CN 109527443A CN 201811365787 A CN201811365787 A CN 201811365787A CN 109527443 A CN109527443 A CN 109527443A
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- mandarin fish
- fermentation
- neutral proteinase
- fish
- smelly
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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 neutral proteinase 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 25~200U/g is addedFish bodyNeutral proteinase obtains fermentation liquid；S3, mandarin fish obtained by step S1 is dipped in the fermentation liquid of step S2 preparation, ferments 6~7 days at 10~15 DEG C, obtains smelly mandarin fish.The fermentation period of smelly mandarin fish is shorten to 6~7 days by the present invention by the method for addition neutral proteinase；The generation for inhibiting product fat oxidation peculiar smell, the accumulation for promoting free amino acid in smelly mandarin fish product generate, maintain the flavor of product and improve flavour.
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 neutral proteinase 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, while promoting the flavor substance of smelly mandarin fish
Generation, safety etc..
In order to achieve the above objectives, the present invention provides a kind of method based on the smelly mandarin fish of neutral proteinase 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 25~
200U/gFish bodyNeutral proteinase；
S3, fermentation: mandarin fish obtained by step S1 is dipped in fermentation liquid obtained by step S2, top layer is compacted with stone, is covered
Lid ferments 6~7 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 neutral proteinase Rapid Fermentation includes the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 3Kg；
S2, fermentation liquid preparation: weigh drinking water 3Kg, 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, 300000U neutral proteinase 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 6 days, obtain smelly mandarin fish.
The beneficial effects of the present invention are:
1, the present invention is condensed to 6~7 days using the method for adding neutral proteinase, fermentation period.
2, the present invention is effectively inhibited fat oxidation, product is made not generate oxidation using the method for addition neutral proteinase
Peculiar smell.
3, the present invention has different degrees of mention using the method for adding neutral proteinase, the content of various essential amino acids
Height, wherein aspartic acid, glutamic acid, glycine, alanine, isoleucine, leucine, phenylalanine, tyrosine are respectively increased
1.4~2.4,1.3~3.0,1.0~1.3,1.1~1.7,1.2~2.7,1.4~2.0,1.3~1.9,1.2~1.4 times.
4, the present invention maintains the flavor of smelly mandarin fish product, while improving production using the method for addition neutral proteinase
The flavour of product.
Detailed description of the invention
Fig. 1 is the measurement result of smelly mandarin fish thiobarbituricacidα- product prepared by the present invention；
Fig. 2 is the measurement result of smelly mandarin fish electronic nose prepared by the present invention；
Fig. 3 is the measurement result of smelly mandarin fish electronic tongues 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 neutral proteinase 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 neutral proteinase Rapid Fermentation, include the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 3Kg；
S2, fermentation liquid preparation: weighing drinking water 3Kg, 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, 75000U neutral proteinase mix, obtain fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid, and container top layer is compacted with stone, is fermented 6 days at 10 DEG C, is obtained smelly mandarin fish
Fish.
Embodiment 2
A method of based on the smelly mandarin fish of neutral proteinase Rapid Fermentation, include the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 3Kg；
S2, fermentation liquid preparation: weighing drinking water 3Kg, 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, 300000U neutral proteinase mix, obtain fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid, and container top layer is compacted with stone, is fermented 6 days at 12 DEG C, is obtained smelly mandarin fish
Fish.
Embodiment 3
A method of based on the smelly mandarin fish of neutral proteinase Rapid Fermentation, include the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 3Kg；
S2, fermentation liquid preparation: weighing drinking water 3Kg, 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, 600000U neutral proteinase mix, obtain fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid, and container top layer is compacted with stone, is fermented 7 days at 15 DEG C, is obtained smelly mandarin fish
Fish.
Comparative example 1
The production method of commercially available smelly mandarin fish, comprising steps of
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 3Kg；
S2, fermentation liquid preparation: weighing drinking water 3Kg, 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 mix, obtain fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid, and container top layer is compacted with stone, is fermented 10 days at 12 DEG C, is obtained smelly mandarin fish
Fish.
Comparative example 2
The production of smelly mandarin fish, comprising steps of
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 3Kg；
S2, fermentation liquid preparation: weighing drinking water 3Kg, pour into container, it 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 mix, obtain fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid, and container top layer is compacted with stone, is fermented 6 days at 12 DEG C, is obtained smelly mandarin fish
Fish.
Comparative example 3
The production of smelly mandarin fish, comprising steps of
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 3Kg；
S2, fermentation liquid preparation: weighing drinking water 3Kg, pour into container, it 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, 1200000U neutral proteinase mix, obtain fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid, and container top layer is compacted with stone, is fermented 7 days at 12 DEG C, is obtained smelly mandarin fish
Fish.
One, fat oxidation degree in smelly mandarin fish obtained by the embodiment of the present invention and comparative example
Fat oxidation measurement result is as shown in Figure 1, compared with comparative example 1, comparative example 2, embodiment 1, is implemented embodiment 2
Example 3 and 3 thiobarbituricacidα- product assay of comparative example reduce, and the addition of neutral proteinase can inhibit fatty excessive oxidation,
Reduce a possibility that smelly mandarin fish generates oxidized off flavor.
Two, in smelly mandarin fish obtained by the embodiment of the present invention and comparative example free amino acid content
Free aminoacid 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 several essential amino acids has a different degrees of raising in example 3, aspartic acid, glutamic acid, glycine, alanine, different bright
Propylhomoserin, leucine, phenylalanine, tyrosine is respectively increased 1.4~2.4,1.3~3.0,1.0~1.3,1.1~1.7,1.2~
2.7,1.4~2.0,1.3~1.9,1.2~1.4 times, comparative example 3, which further increases enzyme amount, can't make this in smelly mandarin fish several
Kind essential amino acids content further increases.The addition of appropriate neutral proteinase, not only can solve due to shortening fermentation time
The reduction of caused essential amino acids content.
The content of 1 free amino acid of table
Three, the volatile flavor in the embodiment of the present invention and the smelly mandarin fish of comparative example gained:
The measurement result of electronic nose as shown in Fig. 2, 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 77%, 92% and 80%, when appropriate addition neutral proteinase can realize fermentation
Between shortening and flavor fidelity.And the similarity of comparative example 2, comparative example 3 and comparative example 1 is only 37% and 40%, enzyme amount adds
Add inadequate or excessive, all may cause the adverse effect for flavor.
Four, the flavour in the embodiment of the present invention and the smelly mandarin fish of comparative example gained:
The measurement results of electronic tongues is as shown in figure 3, embodiment 1, embodiment 2 and embodiment 3, with comparative example 1 and comparative example 2
It compares, the no significant difference in salinity, astringent taste, bitter taste and astringent taste aftertaste and bitter taste aftertaste, and delicate flavour and delicate flavour aftertaste can be obvious
It is better than comparative example 1 and comparative example 2.Appropriate addition neutral proteinase can increase the delicious flavour of smelly mandarin fish.
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 neutral proteinase 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 25~200U/g is addedFish body
Neutral proteinase obtains fermentation liquid；
S3, fermentation: mandarin fish obtained by step S1 being dipped in the fermentation liquid of step S2 preparation, fermented 6~7 days at 10~15 DEG C,
Obtain smelly mandarin fish.
2. the method according to claim 1 based on the smelly mandarin fish of neutral proteinase 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 neutral proteinase Rapid Fermentation, which is characterized in that including as follows
Step:
S1, pretreatment: mandarin fish removes internal organ, and weigh 3Kg；
S2, fermentation liquid preparation: take drinking water 3Kg, 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,
300000U neutral proteinase mixes, obtains fermentation liquid；
S3, fermentation: mandarin fish is dipped in fermentation liquid obtained by step S2, ferments 6 days at 12 DEG C, obtains smelly mandarin fish.
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| CN201811365787.6A CN109527443A (en) | 2018-11-16 | 2018-11-16 | A method of based on the smelly mandarin fish of neutral proteinase Rapid Fermentation |
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| CN201811365787.6A CN109527443A (en) | 2018-11-16 | 2018-11-16 | A method of based on the smelly mandarin fish of neutral proteinase 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 CN201811365787.6A patent/CN109527443A/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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Application publication date: 20190329 |
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