CN110257301B - Lactobacillus fermentation liquor with fishy smell removing and taste enhancing effects and application thereof - Google Patents
Lactobacillus fermentation liquor with fishy smell removing and taste enhancing effects and application thereof Download PDFInfo
- Publication number
- CN110257301B CN110257301B CN201910643079.2A CN201910643079A CN110257301B CN 110257301 B CN110257301 B CN 110257301B CN 201910643079 A CN201910643079 A CN 201910643079A CN 110257301 B CN110257301 B CN 110257301B
- Authority
- CN
- China
- Prior art keywords
- fermentation liquor
- fishy smell
- use according
- lactobacillus
- lactobacillus fermentation
- 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.)
- Active
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 31
- 230000004151 fermentation Effects 0.000 title claims abstract description 31
- 241000186660 Lactobacillus Species 0.000 title claims abstract description 15
- 229940039696 lactobacillus Drugs 0.000 title claims abstract description 15
- 230000002708 enhancing effect Effects 0.000 title abstract description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims abstract description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 11
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 11
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 239000001963 growth medium Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims abstract description 6
- 235000019341 magnesium sulphate Nutrition 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 239000008213 purified water Substances 0.000 claims abstract description 6
- 235000020712 soy bean extract Nutrition 0.000 claims abstract description 6
- 239000012138 yeast extract Substances 0.000 claims abstract description 6
- 230000000415 inactivating effect Effects 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000002609 medium Substances 0.000 claims description 3
- 238000009924 canning Methods 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims 1
- 238000004321 preservation Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 14
- 235000006439 Lemna minor Nutrition 0.000 description 13
- 244000242291 Lemna paucicostata Species 0.000 description 13
- 235000013364 duck meat Nutrition 0.000 description 13
- 238000004898 kneading Methods 0.000 description 11
- 241000894006 Bacteria Species 0.000 description 10
- 238000004332 deodorization Methods 0.000 description 10
- 238000005096 rolling process Methods 0.000 description 10
- 235000013622 meat product Nutrition 0.000 description 8
- 241000251468 Actinopterygii Species 0.000 description 7
- 235000014655 lactic acid Nutrition 0.000 description 7
- 239000004310 lactic acid Substances 0.000 description 7
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 230000002779 inactivation Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 230000009182 swimming Effects 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a lactobacillus fermentation liquor with fishy smell removing and taste enhancing effects and application thereof. The preparation method of the lactobacillus fermentation liquor comprises sterilizing the propagation culture medium at high temperature, cooling to 30-40 deg.C, inoculating Lactobacillus plantarum HM6068 seed solution, fermenting, inactivating at 95 deg.C for 30min, and bottling to obtain lactobacillus fermentation liquor; the expanding culture medium contains white granulated sugar, yeast extract, soybean extract, magnesium sulfate and purified water. It has good fishy smell removing effect at low temperature and short time.
Description
Technical Field
The invention relates to the field of microorganisms, in particular to a lactobacillus fermentation liquid with fishy smell removing and taste enhancing effects and application thereof.
Background
The existing deodorization method mainly comprises three major methods, namely a physical method, a chemical method and a biological method. The biological deodorization method has the advantages that the biological deodorization method is incomparable with other methods, and is a research hotspot, and the main characteristic is that the fishy smell and the peculiar smell of aquatic products are effectively removed through a fermentation technology, and special fragrance can be generated. But when the fishy smell is removed biologically, the fermentation time of the microorganism is long, and the fermentation needs higher temperature action, which affects the meat product.
Disclosure of Invention
The invention aims to provide the lactobacillus fermentation liquor with better fishy smell removing effect at low temperature, and the action time is short.
In order to achieve the aim, the invention provides a lactobacillus fermentation liquor which is characterized in that the preparation method comprises the steps of sterilizing a propagation culture medium at high temperature, cooling to 30-40 ℃, inoculating lactobacillus plantarum HM6068, fermenting, inactivating at 95 ℃ for 30min, and filling in a tank to obtain the lactobacillus fermentation liquor; the expanding culture medium contains white granulated sugar, yeast extract, soybean extract, magnesium sulfate and purified water.
Further, the high-temperature sterilization is performed at the temperature of 120-; preferably, the high-temperature sterilization is performed at 121 ℃ for 30 min.
Further, cooling to 35-40 ℃; preferably, the temperature is reduced to 37 ℃.
Further, the inoculation amount of the lactobacillus plantarum HM6068 is 1-2% by volume; preferably, the inoculation amount of the lactobacillus plantarum HM6068 is 1% by volume.
Further, the fermentation is performed at 35-40 ℃ for 10-30 hours, and preferably, the fermentation is performed at 37 ℃ for 18-24 hours.
Further, the inactivation temperature is 90-100 ℃, and the time is 20-40 min; preferably, the inactivation temperature is 95 ℃ and the inactivation time is 30 min.
Further, the expanding culture medium comprises 20 parts by weight of white granulated sugar, 10 parts by weight of yeast extract, 0.1 part by weight of soybean extract, 2 parts by weight of magnesium sulfate and 1000 parts by weight of purified water.
The invention also provides the application of the lactobacillus fermentation liquor in the processing process of meat and meat products for removing fishy smell and enhancing flavor.
The conventional microorganism deodorization is the effect of live bacteria through fermentation.
1. The process time is shortened, and the quality of meat products is improved: the conventional microorganism removes fishy smell, and live bacteria are selected for fermentation at a high temperature for a long time to achieve the fishy smell removing effect. For example, application No. 201710299852.9 relates to a biological deodorization technique for swimming bladder, which comprises culturing yeast and staphylococcus at 40 deg.C for 7 hr to obtain deodorization solution with an amount of 2-5 times of swimming bladder weight, and deodorization time of 1-2 hr.
The method of the invention mixes the inactivated bacteria with the meat product in a low temperature (below 4 ℃) environment, so that the metabolite is fully combined with the meat product, and the effect of removing fishy smell is achieved. The process time is shortened.
2. The addition of the metabolic products of the lactic acid bacteria can specifically promote the health effect of digestion and absorption.
3. The mouthfeel of the meat product after repeated freeze thawing is increased: after the product prepared by the strain is added, the meat product is repeatedly quick-frozen and melted, and the taste difference is small.
The following processing modes are as follows:
thawing duck meat, peeling, and controlling the temperature at 0-2 ℃;
slicing, and controlling the thickness of the slices to be 0.3-0.8mm preferably;
rolling and kneading: adding the ingredients in table 1; rolling and kneading under vacuum of 0.07MPA at 4 deg.C or below. And (3) packaging the treated duck meat into a freezer with the temperature of-10 ℃ for quick freezing, taking out the duck meat, and boiling the duck meat for the same time to taste the taste. The results are shown in Table 1.
Table 1: comparison table of effects of duck meat treated differently
Detailed Description
The following detailed description of embodiments of the invention is intended to be illustrative of the invention and is not to be construed as limiting the invention. The examples do not specify particular techniques or conditions, and are performed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1: preparation of lactic acid bacteria fermentation liquor
Strain Lactobacillus plantarum HM 6068); see 201611104476.5, lactic acid bacteria fermentation liquor suitable for food processing application, and its preparation method and application.
Strain name: lactobacillus plantarum HM 6068;
date of deposit: 2015, 8 months and 10 days;
the deposit unit: china, Beijing, Haihu district, Zhongguancun, No. 13, China general microbiological culture Collection center (CGTCC);
deposit number: CGMCC No. 11214.
Expanding culture medium: 20 parts of white granulated sugar, 10 parts of yeast extract, 0.1 part of soybean extract, 2 parts of magnesium sulfate and 1000 parts of purified water.
The preparation method comprises the following steps: sterilizing the propagation culture medium at 121 deg.C for 30min, cooling to 37 deg.C, inoculating Lactobacillus plantarum HM6068 in an amount of 1% by volume, fermenting at 37 deg.C for 18-24 hr, inactivating at 95 deg.C for 30min, and canning to obtain lactobacillus fermentation liquid.
Example 2: deodorization treatment of duck meat
1. Thawing and peeling duck meat, and controlling the temperature of the duck meat to be 0-2 ℃ in the process; (in case of fresh duck meat, thawing is not required)
2. Cutting duck meat into slices, controlling the thickness of the slices to be 0.5mm, and cutting the duck meat into 1000g slices;
3. rolling and kneading: 50g of the lactic acid bacteria fermentation broth obtained in example 1 was added, 910g of water and 5g of a phosphorus-free water-retaining agent were added. And (4) uniformly mixing. Rolling and kneading for 60 minutes under the environment of vacuum 0.07MPA and the temperature below 4 ℃; can be rolled and kneaded manually or mechanically. Rou seven turns in one minute.
4. Adding 40g of cassava starch, and rolling and kneading for 20 minutes below 4 ℃.
5. Subpackaging, freezing and selling.
A control was set, and the groups are shown in table 2.
TABLE 2 grouping table of duck meat treated differently
The methods adopted in the above groups are the same as above. The judgment criteria of the results are shown in Table 3. The results are shown in tables 4 to 5.
TABLE 3 judgment standards Table
Table 4 experimental results table 1
From the results of table 4, table 5 was obtained in summary.
Table 5 experimental results table 2
It can be seen that the lactobacillus fermentation liquor of the invention has the best effect on removing fishy smell of duck meat. The effect is far higher than that of the commercial lactobacillus plantarum No. 1-3, and is far higher than that of a blank culture medium, water and untreated medium. The adoption of the microbial deodorization method leads the taste of the meat product to be poor and has other foreign flavors because the fermentation treatment at higher temperature is required.
Example 3: fishy smell removing treatment for fish meat
1. Slicing fish, controlling the thickness of the slices to be 0.3mm, and keeping the fish slices to be 1000 g;
2. rolling and kneading: 50g of the lactic acid bacteria fermentation broth of example 1 was added and mixed well. Rolling and kneading for 10 minutes under the vacuum 0.07MPA environment, wherein the working temperature of rolling and kneading (one minute and five revolutions) is below 4 ℃;
3. subpackaging, freezing and selling.
The control example is a water-added control.
As a result, it was found that the fish meat with the lactic acid bacteria-containing fermentation broth had less fishy smell than the fish meat with water.
Example 4: deodorization treatment of pork
1. Slicing fish, controlling the thickness of the slices to be 0.5mm, and keeping the fish slices to be 1000 g;
2. rolling and kneading: adding 50g of lactobacillus fermentation liquor, and uniformly mixing. Adding 910g of water and 5g of a phosphorus-free water-retaining agent; mixing, kneading under vacuum 0.07MPA for 60 min at 4 deg.C or below;
3. adding 20g of cassava starch, and rolling and kneading for 10 minutes;
4. subpackaging, freezing and selling.
The control example is a water-added control. As a result, it was found that the fishy smell of pork obtained by adding the lactic acid bacteria-containing fermentation broth was less than that of pork obtained by adding water.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made in the above embodiments by those of ordinary skill in the art without departing from the principle and spirit of the present invention.
Claims (10)
1. The preparation method of the lactobacillus fermentation liquor comprises the steps of sterilizing a culture expanding medium at high temperature, cooling to 30-40 ℃, inoculating lactobacillus plantarum HM6068 with the preservation number of CGMCC number 11214, fermenting, inactivating at 95 ℃ for 30min, and canning to obtain the lactobacillus fermentation liquor; the expanding culture medium contains white granulated sugar, yeast extract, soybean extract, magnesium sulfate and purified water; the low temperature is below 4 ℃.
2. The method as claimed in claim 1, wherein the high temperature sterilization is 120-130 ℃ sterilization for 20-40 min.
3. The use according to claim 1, wherein the high temperature sterilization is sterilization at 121 ℃ for 30 min.
4. The use according to claim 1, wherein the cooling is to a temperature of 35-40 ℃.
5. The use according to claim 1, wherein the cooling is to 37 ℃.
6. Use according to claim 1, wherein the lactobacillus plantarum HM6068 is inoculated in an amount of 1-2% by volume.
7. Use according to claim 1, wherein the lactobacillus plantarum HM6068 inoculum size is 1% by volume.
8. Use according to claim 1, wherein the fermentation is at 35-40 ℃ for 10-30 hours.
9. Use according to claim 1, wherein the fermentation is at 37 ℃ for 18 to 24 hours.
10. The use of claim 1, wherein the propagation medium comprises 20 parts by weight of white granulated sugar, 10 parts by weight of yeast extract, 0.1 part by weight of soybean extract, 2 parts by weight of magnesium sulfate and 1000 parts by weight of purified water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910643079.2A CN110257301B (en) | 2019-07-17 | 2019-07-17 | Lactobacillus fermentation liquor with fishy smell removing and taste enhancing effects and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910643079.2A CN110257301B (en) | 2019-07-17 | 2019-07-17 | Lactobacillus fermentation liquor with fishy smell removing and taste enhancing effects and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110257301A CN110257301A (en) | 2019-09-20 |
| CN110257301B true CN110257301B (en) | 2021-03-23 |
Family
ID=67926581
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910643079.2A Active CN110257301B (en) | 2019-07-17 | 2019-07-17 | Lactobacillus fermentation liquor with fishy smell removing and taste enhancing effects and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110257301B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244228B (en) * | 2020-09-23 | 2023-08-18 | 湖北周黑鸭食品工业园有限公司 | Sweet spicy duck steak and preparation method thereof |
| CN112075571A (en) * | 2020-09-25 | 2020-12-15 | 成都大学 | Method for removing fishy smell by interfacial fermentation |
| CN114403414A (en) * | 2021-11-30 | 2022-04-29 | 益生活力健康科技(福建)有限公司 | Lactic acid bacteria fermented product with functions of reducing fat, removing grease, improving freshness and enhancing flavor, preparation method and application thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164796C (en) * | 2001-02-13 | 2004-09-01 | 马伟 | Method for preparing corrosion inhibitor by natural high molecule |
| CN103099183B (en) * | 2013-01-25 | 2014-04-16 | 威海浦源食品有限公司 | Fish soy sauce and preparation method thereof |
| CN104906143B (en) * | 2015-05-19 | 2019-09-03 | 清远海贝生物技术有限公司 | A kind of lactobacillus suspension body preparation of inactivation and preparation method thereof |
| CN106399208B (en) * | 2016-12-05 | 2019-09-10 | 厦门和美科盛生物技术有限公司 | A kind of streptococcus acidi lactici fermented solution, the Preparation method and use of suitable food processing application |
| CN107087764A (en) * | 2017-05-02 | 2017-08-25 | 舟山富晟食品科技有限公司 | A kind of biologic fishy smell removing technology of air bladder |
| KR101818886B1 (en) * | 2017-07-14 | 2018-01-17 | (주)비비씨 | A method of Muchim sauce containing gang-hwa mugwort and food stuff using the same |
-
2019
- 2019-07-17 CN CN201910643079.2A patent/CN110257301B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN110257301A (en) | 2019-09-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110226711B (en) | Method for removing fishy smell and enhancing flavor of meat and meat products by using lactobacillus fermentation liquor | |
| CN110257301B (en) | Lactobacillus fermentation liquor with fishy smell removing and taste enhancing effects and application thereof | |
| CN101015306B (en) | Leaven for vegetable artificial inoculation fermentation and preparation of fermented vegetable by using same | |
| CN101984859B (en) | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent | |
| CN104560747B (en) | Debaryomyces hansenii as well as fermentation fluid, mixed fermentation fluid and application thereof to secondary fermentation of vegetables | |
| CN105105207B (en) | Instant cold sour fish of one kind and preparation method thereof | |
| 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 | |
| CN102499386B (en) | Method for producing low-value fish sausage by combined fermentation of mixed strains | |
| CN111990471B (en) | Preparation method of fermented bean curd capable of reducing gas generation and juice leakage | |
| CN105249365A (en) | Method for inhibiting pickled vegetables from mildewing | |
| CN106690181A (en) | Preparation method of chopped chili peppers | |
| CN102697010B (en) | Fermented vegetable and preparation method thereof | |
| CN104719811A (en) | Method for producing pickle by shallow fermentation | |
| CN104605337A (en) | Preparation method for flavored fermented pleurotus eryngii | |
| CN110584032A (en) | Method for biologically removing fishy smell of shellfish meat through ozone combined with anaerobic microbial fermentation | |
| CN114680297B (en) | Biological preservative solution for stinky mandarin fish and production method of low-salt stinky mandarin fish | |
| CN105795404A (en) | Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life | |
| CN102697104B (en) | Lactic acid bacteria fermented jellyfish product and processing method thereof | |
| CN113558161A (en) | Live-bacterium-type probiotic-fermented mulberry-juice functional beverage and preparation method thereof | |
| CN108902831A (en) | A kind of pickles processing technology | |
| CN105876573A (en) | Production method of new functional vinegar drink by probiotic fermentation | |
| CN102960748A (en) | Machining method of lactobacillus snack food | |
| CN104664298B (en) | A kind of processing method of crisp four treasured that ferment | |
| CN101418265B (en) | Preservative resistant bread yeast species and preparation method of bread yeast species |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20231222 Address after: 365000 No. 6, 21st floor, No. 9, Jinsong Road (building 158, Lvyan New Village), Meilie District, Sanming City, Fujian Province Patentee after: Yisheng vitality health technology (Fujian) Co.,Ltd. Address before: 361000 unit 702, technical service center, 120 Xinyuan Road, Haicang District, Xiamen City, Fujian Province Patentee before: XIAMEN HEMEI KESHENG BIOLOGICAL TECHNOLOGY Co.,Ltd. |
|
| TR01 | Transfer of patent right |