CN109549069A - A method of based on the smelly mandarin fish of food flavor enzyme Rapid Fermentation - Google Patents
A method of based on the smelly mandarin fish of food flavor enzyme Rapid Fermentation Download PDFInfo
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- CN109549069A CN109549069A CN201811372084.6A CN201811372084A CN109549069A CN 109549069 A CN109549069 A CN 109549069A CN 201811372084 A CN201811372084 A CN 201811372084A CN 109549069 A CN109549069 A CN 109549069A
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- mandarin fish
- fermentation
- food flavor
- fish
- smelly
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
Abstract
The invention discloses a kind of methods based on the smelly mandarin fish of food flavor enzyme 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 75~200U/g is addedFish bodyFood flavor enzyme 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 food flavor enzyme；The generation for promoting the essential amino acid and several important fatty acid of smelly mandarin fish product, improves the flavor of product, while reducing the safety of product.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of side based on the smelly mandarin fish of food flavor enzyme 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 methods based on the smelly mandarin fish of food flavor enzyme Rapid Fermentation, including such as
Lower step:
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 described in step S1, be added seasoning and 75~
200U/gFish bodyFood flavor enzyme；
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 food flavor enzyme Rapid Fermentation includes the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 10Kg；
S2, fermentation liquid preparation: weigh drinking water 10Kg, 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, 1000000U food flavor enzyme 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 food flavor enzyme, fermentation period.
2, the present invention improves that content of essential amino acid, wherein threonine, figured silk fabrics ammonia using the method for addition food flavor enzyme
Acid, methionine, isoleucine, leucine, tryptophan, phenylalanine, lysine is respectively increased 1.3~1.7,1.2~1.4,
1.2~1.5,1.1~1.8,1.0~1.6,1.2~1.4,1.1~1.4,1.0~1.1 times, it is necessary to which total amino acid content mentions respectively
It is 1.1~1.3 times high.
3, the present invention improves the content of several important fatty acid, Linoleic acid, Asia using the method for addition food flavor enzyme
Numb acid, EPA, DHA are respectively increased 1.2~1.8,1.1~2.8,1.7~2.0,1.8~2.0 times.
4, the present invention makes smelly mandarin fish not cause flavor not because shortening fermentation time using the method for addition food flavor enzyme
Foot.
5, the present invention uses the method for adding food flavor enzyme, and the Content of Biogenic Amines in the flesh of fish is effectively reduced, and ensure that product
Safety.Wherein histamine, putrescine, tyrasamine, cadaverine, tryptamines, β-phenyl ethylamine reduce by 3.3~6.9,2.3~5.1,3.8 respectively~
8.1,4.2~6.5,4.2~6.1,4.0~6.4 times, total biogenic amine reduces by 3.9~6.1 times.
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 food flavor enzyme 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 food flavor enzyme Rapid Fermentation, include the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 10Kg；
S2, fermentation liquid preparation: weighing drinking water 10Kg, 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, 750000U food flavor enzyme 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 food flavor enzyme Rapid Fermentation, include the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 10Kg；
S2, fermentation liquid preparation: weighing drinking water 10Kg, 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, 1000000U food flavor enzyme 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 food flavor enzyme Rapid Fermentation, include the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 10Kg；
S2, fermentation liquid preparation: weighing drinking water 10Kg, 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 food flavor enzyme 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, include the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 10Kg；
S2, fermentation liquid preparation: weighing drinking water 10Kg, 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, includes the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 10Kg；
S2, fermentation liquid preparation: weighing drinking water 10Kg, 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, includes the following steps:
S1, pretreatment: fresh mandarin fish removes internal organ, and weigh 10Kg；
S2, fermentation liquid preparation: weighing drinking water 10Kg, 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, 4000000U food flavor enzyme 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, in smelly mandarin fish obtained by the embodiment of the present invention and comparative example must 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 1.3~1.7,1.2~1.4,1.2~1.5,1.1~1.8,
1.0~1.6,1.2~1.4,1.1~1.4,1.0~1.1 times, it is necessary to which total amino acid content is respectively increased 1.1~1.3 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.The addition of appropriate food flavor enzyme,
It not only can solve the reduction because of essential amino acids content caused by shortening fermentation time, but also its nutriture value can also be enhanced
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 essential fatty acid content:
Several important content of fatty acid are as shown in table 2, compared with 10 days comparative examples 1 of fermentation, embodiment 1, embodiment 2,
The content of several important fatty acid has different degrees of raising in embodiment 3, and linoleic acid, linolenic acid, EPA, DHA are respectively increased
1.2~1.8,1.1~2.8,1.7~2.0,1.8~2.0 times, these four fatty acid are all the required fat that human body cannot synthesize
Acid, to the health of the mankind there are many benefit.Comparative example 3, which further increases enzyme amount, can't make the required rouge of these types in smelly mandarin fish
Fat acid content further increases.The addition of appropriate food flavor enzyme enzyme, can enhance its nutritive value.
The content of 2 essential fatty 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 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 73%, 98% and 81%, and the appropriate food flavor enzyme that adds can realize fermentation time
Shorten the fidelity with flavor.And the similarity of comparative example 2, comparative example 3 and comparative example 1 is only 39% and 56%, enzyme amount is added not
It is enough or excessive, it all may cause the adverse effect for flavor.
Four, 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, tryptamines, β-phenyl ethylamine reduce by 3.3~6.9,2.3~5.1,3.8 respectively~
8.1,4.2~6.5,4.2~6.1,4.0~6.4 times, total biogenic amine reduces by 3.9~6.1 times.Comparative example 3 further increases enzyme amount
When, adverse effect can be generated, Content of Biogenic Amines is caused to increase.
3 Content of Biogenic Amines 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 food flavor enzyme 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 75~200U/g is addedFish body
Food flavor enzyme 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 food flavor enzyme Rapid Fermentation, which is characterized in that adjusted described in step S2
Taste substance 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 food flavor enzyme Rapid Fermentation, which is characterized in that including walking as follows
It is rapid:
S1, pretreatment: mandarin fish removes internal organ, and weigh 10Kg；
S2, fermentation liquid preparation: take drinking water 10Kg, 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,
1000000U food flavor enzyme 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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| CN201811372084.6A CN109549069A (en) | 2018-11-16 | 2018-11-16 | A method of based on the smelly mandarin fish of food flavor enzyme Rapid Fermentation |
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| CN201811372084.6A CN109549069A (en) | 2018-11-16 | 2018-11-16 | A method of based on the smelly mandarin fish of food flavor enzyme 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 CN201811372084.6A patent/CN109549069A/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: 20190402 |