CN111011759A - Biologically fermented seafood scallop shrimp acid and preparation method thereof - Google Patents
Biologically fermented seafood scallop shrimp acid and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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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
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- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
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Abstract
The invention provides a biologically fermented seafood scallop shrimp acid and a preparation method thereof, wherein the shrimp acid is prepared from 20-45 parts by weight of scallop, 25-50 parts by weight of shrimp, 30-50 parts by weight of fish sauce acid, 1-3 parts by weight of kaempferia galangal, 1-3 parts by weight of litsea cubeba, 1-3 parts by weight of fennel, 2-5 parts by weight of ginger, 2-5 parts by weight of garlic, 5-15 parts by weight of salt, 5-25 parts by weight of white spirit and 6-12 parts by weight of plant fermentation accelerator. The manufacturing method is simple and convenient, the production process is easy to control, the production efficiency is high, and the method is suitable for industrial production of the shrimp acid; the prepared shrimp is sour and bright red in color, fragrant in smell, sour and sweet in taste, rich in nutrient substances and low in nitrite content.
Description
Technical Field
The invention relates to a preparation technology of food seasoning, in particular to a biological fermentation seafood scallop shrimp acid and a preparation method thereof.
Background
The shrimp acid is a traditional fermented food with original ecological diet culture characteristics of Guizhou province and Guizhou province, and the shrimp acid has typical local, national and original ecological attributes in preparation and eating. The traditional shrimp acid has originality and complexity in the manufacturing process, and has uniqueness and uniqueness in the use of processing raw materials.
The history of making edible shrimp acid by Miao nationality people is long, and the shrimp acid is rich in nutrition due to unique flavor. The river shrimps required by the traditional shrimp acid production are produced in the Longjiang river in Dushan county of Guizhou province, and due to excessive fishing of the Longjiang river shrimps and damage to river habitat, the variety and the quantity of the river shrimps used for producing the traditional shrimp acid are reduced sharply, so that the production of the traditional shrimp acid is difficult. The search for the raw materials which can replace the river shrimps to prepare the shrimp acid or expand the source of the raw materials is the key for protecting, inheriting and developing and utilizing the original ecological national folk traditional food.
The traditional shrimp acid is prepared by adding white spirit, salt, ginger, garlic and litsea cubeba into fresh shrimps, directly pouring the fresh shrimps into crushed pickled hot peppers, uniformly stirring the mixture, fermenting the mixture in a jar, wherein a small amount of shrimp acid taste can be generated in half a year later, the fresh shrimps fail because of high protein which is not fermented and easily smells before, and if the fresh shrimps do not smell, the shrimps do not smell by using over 20 percent of high salt and over 40 percent of white spirit, but the nitrite of a product pickled by high salt is high, so that the health is not facilitated. Particularly, when the method is used for cooking, the high-salt shrimp acid is insufficient in fresh flavor, the fishy smell of raw fish and shrimp seafood products is heavier, and the obtained dish cooked by the shrimp acid is strong in sauce taste, strong and unpleasant in peculiar smell, difficult to accept by the public and not beneficial to popularization of the shrimp acid.
The inventor develops special shrimp acid for seafood products according to market demands on the basis of the invention of fish sauce acid CN104489604A granted by the inventor, rather than the market of 'acid-all-around'.
In the existing shrimp acid technology, the research on the shrimp acid is still improved on the basis of the traditional preparation process, for example, CN106722815A, discloses shrimp acid and a preparation method thereof, and the technical scheme discloses that the shrimp acid is prepared from 900-1100 parts of shrimp paste, 80-100 parts of fermented grain, 70-100 parts of edible salt, 10-20 parts of dried orange peel powder, 10-20 parts of tea powder, 10-20 parts of chilli powder and 3-10 parts of licorice powder. The preparation method mainly comprises the steps of pickling the shrimp paste with low salt, solving the problem of insufficient shrimp acid and delicate flavor, pickling the high-protein shrimps with only 1-5% of salt, fermenting in a fermentation jar at normal temperature for 60-90 days, and basically deodorizing the shrimps. In addition, the rear part of the patent is mainly fried and seasoned, so that the problem of shrimp sourness cannot be solved, and the popularization of the shrimp sourness is not facilitated.
Therefore, in the prior art, the preparation process of the shrimp acid is prepared by mixing and fermenting traditional raw materials, salt and wine, and during the fermentation process, one-time fermentation is adopted, but the technical research mainly aims to improve the taste and the mouthfeel of the shrimp acid, but the content of nutrient substances in the shrimp acid is difficult to obtain, so that the obtained shrimp acid has single mouthfeel and single nutrition, and particularly during the cooking process, due to long-term heating and addition of other vegetables and meat, the sour taste in the shrimp acid is evaporated and dissipated in the whole space, so that the sour taste in the cooking space is stronger, the appetite of a user is influenced, and meanwhile, certain pollution is caused to the environment.
Disclosure of Invention
The invention aims to provide a preparation method of biologically fermented seafood scallop shrimp acid. The manufacturing method is simple and convenient, the production process is easy to control, the production efficiency is high, and the method is suitable for industrial production of the shrimp acid; the prepared shrimp is sour and bright red in color, fragrant in smell, sour and sweet in taste, rich in nutrient substances and low in nitrite content.
The technical scheme of the invention is as follows: the biological fermentation seafood scallop shrimp acid is prepared from 20-45 parts by weight of scallop, 25-50 parts by weight of shrimp, 30-50 parts by weight of fish sauce acid, 1-3 parts by weight of kaempferia galangal, 1-3 parts by weight of litsea cubeba, 1-3 parts by weight of common fennel, 2-5 parts by weight of ginger, 2-5 parts by weight of garlic, 5-15 parts by weight of salt, 5-25 parts by weight of white spirit and 6-12 parts by weight of plant fermentation accelerator.
In the biological fermentation seafood scallop shrimp acid, the fish sauce acid in the shrimp acid is prepared from 10-15 parts by weight of small river fish, 80-90 parts by weight of fresh hot pepper, 2-4 parts by weight of glutinous rice, 2-4 parts by weight of ginger, 4-6 parts by weight of seasoning salt, 0.9-3.15 parts by weight of white spirit, 0.5-1 part by weight of pepper, 0.1-0.3 part by weight of fennel, 0.1-0.3 part by weight of rhizoma kaempferiae and 0.5-1 part by weight of garlic.
In the biologically fermented seafood scallop shrimp acid, the small river fish is one or more of carp, climbing rock fish, loach, white-striped fish, finless eel, red-mouth fish, black carp and whitebait.
The alcoholic strength of the white spirit is 50-60% Vol.
In the biologically fermented seafood scallop shrimp acid, the mixed lactic acid bacteria are prepared from lactobacillus plantarum liquid, lactobacillus delbrueckii liquid and bacillus coagulans according to the volume ratio of the liquid to the liquid of 2-5: 1-4: 1-4, wherein the concentrations of the lactobacillus plantarum bacterial liquid, the lactobacillus delbrueckii bacterial liquid and the bacillus coagulans bacterial liquid are all 1 multiplied by 108～5×108cfu/mL, inoculum size 1-4mL/kg inoculum.
In the biologically fermented seafood scallop shrimp acid, the fermentation accelerant is prepared from 4-8 parts by weight of astragalus extract and 2-4 parts by weight of lemon extract.
The preparation method of the biologically fermented seafood scallop shrimp acid comprises the following steps:
(a) preparing plant fermentation promoter, mixing radix astragali extract and fructus Citri Limoniae extract under stirring to obtain fermentation promoter;
(b) preparing mixed lactobacillus, and mixing lactobacillus plantarum liquid, lactobacillus delbrueckii liquid and bacillus coagulans to obtain mixed lactobacillus;
(c) preparing fish sauce acid, pickling small river fish, and performing primary fermentation on the pickled small river fish and the chopped fresh chili; after the primary fermentation is finished, inoculating mixed lactobacillus, adding fermented glutinous rice, mixing and carrying out secondary fermentation;
(d) pickling scallop and shrimp, taking scallop and shrimp, removing shells, cleaning, adding salt and white spirit for pickling;
(e) preparing scallop shrimp acid, adding the scallop shrimp pickled in the step (d) into the fish sauce acid prepared in the step (c), adding the plant fermentation accelerant prepared in the step (a), inoculating mixed lactic acid bacteria, stirring uniformly, sealing and fermenting to obtain the scallop shrimp acid.
In the preparation method of the biologically fermented seafood scallop shrimp acid, the method is carried out according to the following steps:
(a) preparing a plant fermentation accelerant: cleaning astragalus membranaceus, drying at 40-60 ℃, crushing into 40-100 meshes to obtain astragalus membranaceus powder, weighing 8-12 parts of astragalus membranaceus powder, adding 30-40 parts of white spirit, extracting at 60-70 ℃ for 60-90 minutes, filtering by using 80-100 mesh filter cloth to obtain primary filtrate and filter residue, adding 30-40 parts of water into the filter residue, extracting at 85-95 ℃ for 60-90 minutes, filtering by using 100-200 mesh filter cloth to obtain secondary filtrate, combining the primary filtrate and the secondary filtrate to obtain mixed liquid A, and concentrating the mixed liquid A under reduced pressure to 30-50% of the volume of the mixed liquid to obtain an astragalus membranaceus extract; cleaning lemons, cutting the lemons into small particles with the specification of 5-20 mm by using a pepper chopping machine, crushing to obtain lemon powder, weighing 8-12 parts of the lemon powder, mixing, adding 30-40 parts of ethanol, extracting at 60-70 ℃ for 60-90 minutes, filtering by using 80-100-mesh filter cloth to obtain primary filtrate and filter residue, adding 30-40 parts of water into the filter residue, extracting at 85-95 ℃ for 60-90 minutes, filtering by using 100-200-mesh filter cloth to obtain secondary filtrate, mixing the primary filtrate and the secondary filtrate to obtain mixed solution B, and concentrating the mixed solution B under reduced pressure to 30-50% of the volume of the mixed solution to obtain a lemon extract; stirring 4-8 parts of astragalus extract and 2-4 parts of lemon extract at 100-300 rpm for 10-20 minutes to obtain the fermentation accelerator;
(b) preparing mixed lactic acid bacteria: respectively taking lactobacillus plantarum liquid, lactobacillus delbrueckii liquid and bacillus coagulans, and mixing the lactobacillus plantarum liquid, the lactobacillus delbrueckii liquid and the bacillus coagulans according to the volume ratio of the liquid to the liquid of 2-5: 1-4: 1-4, the lactobacillus plantarum bacterial liquid, the lactobacillus delbrueckii bacterial liquid and the curdled sporeThe bacterial liquid concentration of bacillus is 1 × 108～5×108cfu/mL；
(c) Preparing fish sauce acid: firstly, pickling small river fish: taking salt and small river fish according to the weight ratio of 12-18: mixing 100 parts by weight, stirring by using a stirrer at a stirring speed of 20-30 r/min, pickling for 2-3 days after uniformly stirring, and draining for dehydration for later use; brewing fermented glutinous rice: washing the sticky rice for 1 to 2 times by using clear water, steaming the sticky rice in a boiler to be 60 to 80 percent, soaking the sticky rice in cold water for 1 to 2 hours, fishing out and washing the sticky rice for 1 to 2 times by using the clear water. Placing the sticky rice in a wooden steaming barrel with gauze, vertically placing the wooden steaming barrel in a water pot, heating to 100 ℃ at a heating speed of 3-5 ℃/min, and keeping the temperature for 20-30 min; then pouring out the mixture to an operation table and cooling the mixture to 30-40 ℃; spraying cool boiled water at 20-30 ℃, spraying 0.1-0.2% distiller's yeast, uniformly stirring by hand, transferring into a stainless steel large basin, pressing a small hole in the middle of the basin, fermenting for 24-48 hours to obtain fermented glutinous rice for later use; preparing fresh peppers: cleaning fresh peppers, removing surface water, and cutting into small pepper particles with the specification of 0.5cm x 0.5 cm-2 cm x 2cm by a pepper cutting machine for later use; primary fermentation: adding ginger, salt, pepper, fennel and rhizoma kaempferiae into the pickled small river fish and small pepper particles according to a ratio, stirring at a stirring speed of 20-30 r/min during adding, adding white spirit into the mixture after adding, continuously stirring for 20-40 min after adding the white spirit, and then putting the mixture into a fermentation tank at 5-10 ℃ for fermentation; fermenting for 2-3 months to obtain primary fermented fish paste acid for later use; mixing and secondary fermentation: adding the primarily fermented fish sauce acid after primary fermentation into a water tank, inoculating mixed lactic acid bacteria according to the moisture of the primarily fermented fish sauce acid, wherein the inoculation amount is 1-4ml/kg of the mixture, adding fermented glutinous rice and garlic, stirring at a stirring speed of 20-30 r/min for 20min, sealing, placing in a normal temperature environment, and performing sealed fermentation for 30-40 days to obtain the small river fish sauce acid;
(d) pickling scallop shrimps, namely taking fresh and pollution-free scallop shrimps, removing shells, cleaning, filtering to dry, and mixing the obtained product according to the weight ratio of salt: mixing 10 parts by weight of scallop and 100 parts by weight of shrimps, adding white spirit, stirring by using a stirrer at a stirring speed of 20-30 r/min, pickling for 20-30 days after uniformly stirring, and filtering to remove water for later use;
(e) and (2) preparing the scallop shrimp acid, namely adding the pickled scallop shrimp into a water vat filled with the fish sauce acid, adding the plant fermentation accelerator prepared in the step (a), inoculating the mixed lactic acid bacteria prepared in the step (b) in an inoculation amount of 1-4ml/kg, adding 1-3 parts of kaempferia galangal, 1-3 parts of litsea cubeba, 1-3 parts of fennel, 2-5 parts of ginger, 2-5 parts of garlic and salt, stirring at a stirring speed of 20-30 r/min for 20min, sealing, placing in a normal temperature environment, and performing sealed fermentation for 30-40 days to obtain the scallop shrimp acid.
The water-holding jar is a soil jar with good sealing performance, and the sealing position of the pipe is provided with an inverted cover which can be sealed by adding water.
Compared with the prior art, the method for preparing the shrimp acid by combining the shrimp acid with the method can enrich the nutrient substances in the shrimp acid, and avoids the adoption of additives in the fermentation process, so that the prepared shrimp acid has the characteristics of pure taste and rich nutrient substances. The method conforms to the traditional brewing process of the shrimp acid, and the product completely keeps the unique characteristics of the shrimp acid (bright red), fragrance (faint scent) and taste (sour and sweet) of the traditional Miao nationality home brew. The invention adopts fresh pepper, scallop, fish and shrimp as raw materials, so that the taste is more delicious and the nutrition is more abundant; the unique secondary fermentation technology is adopted, the preparation method is simple and convenient, the method is suitable for industrial production of the shrimp acid, the production process is easier to control, and the production efficiency is high. More importantly, in the initial stage of fermentation, the harmful bacteria on the surface of the fermentation raw material reduce the residual nitrate of the fermentation raw material into nitrite under the action of nitrate reductase, so that the content of the nitrite is increased; on the other hand, various organic acids and metabolic products of lactic acid bacteria generated during the fermentation process can degrade nitrite, thereby reducing the content of nitrite.
The technical effects of the invention are as follows:
(1) the adoption of the water-holding jar for sealing fermentation treatment continues to attack the traditional brewing process of the water-holding jar for the shrimp acid, and controls the temperature in the brewing process, so that the prepared shrimp acid has pure taste.
(2) Through the processing of sticky rice processing, primary fermentation, mixed fermentation, thick liquid step, and then make the raw materials can be by abundant fermentation, and in to sticky rice processing step, to its steamed to 50 ~ 80% after, adopt the cooling to gather cold and handle, make wherein nutrient substance change after, the temperature of readjusting and cooking, make in the follow-up boiling process, nutrient substance in the sticky rice takes place complicated hydrolysis and polyreaction, and then richen the nutrient substance of sticky rice porridge, improve the health care effect and the taste of shrimp acid who makes.
(3) The capsicum and fish are thoroughly fermented by primary fermentation, so that part of sugar in the capsicum and fish is converted into alcohol, then glutinous rice porridge, glutinous rice fermented glutinous rice, mixed lactic acid bacteria, a plant fermentation promoter and the like are added into the capsicum and fish, secondary fermentation treatment is carried out, the temperature in the whole fermentation process is controlled, and the purpose of sugar-supplementing fermentation is further achieved, so that the obtained shrimp acid has pure taste and full fragrance, especially mellow fragrance.
(4) The process for preparing the fish sauce acid is characterized in that the glutinous rice fermented glutinous rice is added for preparation, so that the nutrient contents in the fish sauce acid are richer, and the quality of the shrimp acid is improved.
(5) The preparation process of the shrimp acid is simple, the process flow is short, the preparation cost is low, the shelf life of the obtained shrimp acid reaches more than 1 year, the shelf life of the shrimp acid is further prolonged, and the outward sale of the shrimp acid is promoted.
In conclusion, the manufacturing method is simple and convenient, the production process is easy to control, the production efficiency is high, and the method is suitable for industrial production of the shrimp acid; the prepared shrimp is sour and bright red in color, fragrant in smell, sour and sweet in taste, rich in nutrient substances and low in nitrite content.
The water-holding jar is a soil jar with good sealing performance, the sealing position of the pipe is provided with the inverted cover, and the water-holding jar can be sealed by adding water and cannot be stained with grease.
Drawings
FIG. 1 is a pictorial view A of a product of the present invention;
fig. 2 is a product object diagram B of the present invention.
Detailed Description
The present invention is further illustrated by the following examples, which are not to be construed as limiting the invention.
Example 1. The biological fermentation seafood scallop shrimp acid is prepared from 3.3kg of scallop, 3.8kg of shrimp, 4kg of fish sauce acid, 2kg of kaempferia galangal, 2kg of litsea cubeba, 2kg of fennel, 4kg of ginger, 4kg of garlic, 10kg of salt, 15kg of white spirit and 9kg of plant fermentation accelerator according to weight components.
The fish sauce is prepared from 1.3kg of small river fish, 8.5kg of fresh hot pepper, 0.3kg of sticky rice, 0.3kg of ginger, 0.5kg of seasoning salt, 0.2kg of 52% VOL white spirit, 0.07kg of pepper, 0.02kg of fennel, 0.02kg of rhizoma kaempferiae and 0.075kg of garlic by weight; the small river fish is carp, white fish and whitebait.
The preparation method of the biological fermentation seafood scallop shrimp acid comprises the following steps:
(a) preparing a plant fermentation accelerant: cleaning radix astragali, drying at 50 ℃, crushing into 80 meshes to obtain radix astragali powder, weighing 10 parts of radix astragali powder, adding 35 parts of white spirit, extracting for 75 minutes at 65 ℃, filtering by adopting 90-mesh filter cloth to obtain primary filtrate and filter residue, adding 35 parts of water into the filter residue, extracting for 75 minutes at 90 ℃, filtering by adopting 150-mesh filter cloth to obtain secondary filtrate, combining the primary filtrate and the secondary filtrate to obtain mixed liquor A, and concentrating the mixed liquor A under reduced pressure to 40% of the volume of the mixed liquor to obtain radix astragali extract; cleaning lemon, cutting into small particles with the specification of 12mm by a pepper chopping machine, crushing to obtain lemon powder, weighing 10 parts of lemon powder, mixing, adding 35 parts of ethanol, extracting for 75 minutes at 65 ℃, filtering by adopting 90-mesh filter cloth to obtain primary filtrate and filter residue, adding 35 parts of water into the filter residue, extracting for 75 minutes at 90 ℃, filtering by adopting 150-mesh filter cloth to obtain secondary filtrate, combining the primary filtrate and the secondary filtrate to obtain mixed solution B, and concentrating the mixed solution B under reduced pressure to 40% of the volume of the mixed solution to obtain a lemon extract; stirring 6kg of astragalus extract and 3kg of lemon extract at 200 rpm for 15 minutes to obtain the fermentation promoter;
(b) preparing mixed lactic acid bacteria: respectively taking lactobacillus plantarum liquid, lactobacillus delbrueckii liquid and bacillus coagulans, and mixing the lactobacillus plantarum liquid, the lactobacillus delbrueckii liquid and the bacillus coagulans according to the volume ratio of the liquid to the liquid of 4: 2: 2, the concentration of the lactobacillus plantarum bacterial liquid, the lactobacillus delbrueckii bacterial liquid and the bacillus coagulans bacterial liquid is 1.5 multiplied by 108cfu/mL；
(c) Preparing fish sauce acid: firstly, pickling small river fish: taking salt and small river fish according to the weight ratio of 15: mixing 100 parts by weight, stirring with a stirrer at a stirring speed of 25r/min, pickling for 3 days, and draining; brewing fermented glutinous rice: washing glutinous rice with clear water for 1-2 times, steaming the glutinous rice in a boiler to 70%, soaking the glutinous rice in cold water for 1.5 hours, taking out the glutinous rice, and washing the glutinous rice with clear water for 1-2 times. Placing Oryza Glutinosa in wooden steaming barrel with gauze, vertically placing the wooden steaming barrel in water pot, heating to 100 deg.C at a temperature rise speed of 4 deg.C/min, and keeping the temperature for 25 min; then pouring out the mixture to an operation table to be cooled to 35 ℃; spraying cold boiled water at 25 deg.C, spraying 0.15% distiller's yeast, stirring with hand, transferring into a stainless steel basin, pressing a small hole in the middle of the basin, fermenting for 24 hr to obtain fermented glutinous rice; preparing fresh peppers: cleaning fresh pepper, removing surface water, and cutting into 0.5cm by 0.5cm small pepper particles for later use; primary fermentation: taking pickled small river fish and small pepper particles, adding ginger, salt, pepper, fennel and rhizoma kaempferiae according to a ratio, stirring at a stirring speed of 25r/min during adding, adding white spirit into the mixture after adding, continuously stirring for 30min after adding the white spirit, and then putting the mixture into a fermentation tank at 8 ℃ for fermentation; fermenting for 3 months to obtain fish sauce acid for primary fermentation for later use; mixing and secondary fermentation: adding the primarily fermented fish paste acid subjected to primary fermentation into a water tank, inoculating mixed lactic acid bacteria with the inoculation amount of 2mL/kg of the mixture, adding fermented glutinous rice and garlic, stirring at the stirring speed of 25r/min for 20min, sealing, placing in a normal temperature environment, and performing sealed fermentation for 35 days to obtain the river fish paste acid;
(d) pickling scallop shrimps, namely taking fresh and pollution-free scallop shrimps, removing shells, cleaning, filtering to dry, and mixing the obtained product according to the weight ratio of salt: mixing 10 parts by weight of scallop and 100 parts by weight of shrimp, adding white spirit, stirring by a stirrer at the stirring speed of 25r/min, uniformly stirring, pickling for 25 days, and filtering to remove water for later use;
(e) and (3) preparing the scallop and the shrimp acid, namely adding the pickled scallop and the shrimp into a water vat filled with the fish sauce acid, adding the plant fermentation accelerator prepared in the step (a), inoculating the mixed lactic acid bacteria prepared in the step (b) in an inoculation amount of 2mL/kg, adding the kaempferia galangal, the litsea cubeba, the fennel, the ginger, the garlic and the salt, stirring at a stirring speed of 25r/min for 20min, sealing, placing in a normal temperature environment, and performing sealed fermentation for 35 days to obtain the scallop and the shrimp acid.
Example 2. The biologically fermented seafood scallop shrimp acid is prepared from 20kg of scallop, 25kg of shrimp, 30kg of fish sauce acid, 1kg of kaempferia galangal, 1kg of litsea cubeba, 1kg of common fennel, 2kg of ginger, 2kg of garlic, 5kg of salt, 5kg of white spirit and 6kg of plant fermentation accelerator; the fish sauce acid in the shrimp acid is prepared from 10kg of small river fish, 80kg of fresh pepper, 2kg of glutinous rice, 2kg of ginger, 4kg of seasoning salt, 0.9kg of 52-degree white spirit, 0.5kg of pepper, 0.1kg of fennel, 0.1kg of rhizoma kaempferiae and 0.5kg of garlic; the small river fish is climbing rock fish, loach and finless eel.
The preparation method of the biological fermentation seafood scallop shrimp acid comprises the following steps:
(a) preparing a plant fermentation accelerant: cleaning radix astragali, drying at 40 ℃, crushing to 40 meshes to obtain radix astragali powder, weighing 8 parts of radix astragali powder, adding 30 parts of white spirit, extracting at 60 ℃ for 60 minutes, filtering by using 80-mesh filter cloth to obtain primary filtrate and filter residue, adding 30 parts of water into the filter residue, extracting at 85 ℃ for 60 minutes, filtering by using 100-mesh filter cloth to obtain secondary filtrate, combining the primary filtrate and the secondary filtrate to obtain mixed liquor A, and concentrating the mixed liquor A under reduced pressure to 30% of the volume of the mixed liquor to obtain radix astragali extract; cleaning lemon, cutting into small particles with the specification of 5mm by a pepper chopping machine, crushing to obtain lemon powder, weighing 8 parts of lemon powder, mixing, adding 30 parts of ethanol, extracting for 60 minutes at 60 ℃, filtering by using 80-mesh filter cloth to obtain primary filtrate and filter residue, adding 30 parts of water into the filter residue, extracting for 60 minutes at 85 ℃, filtering by using 100-mesh filter cloth to obtain secondary filtrate, combining the primary filtrate and the secondary filtrate to obtain mixed solution B, and concentrating the mixed solution B under reduced pressure to 30% of the volume of the mixed solution to obtain a lemon extract; stirring 4 parts of astragalus extract and 2 parts of lemon extract at a speed of 100 revolutions per minute for 10 minutes to obtain the fermentation accelerator;
(b) preparing mixed lactic acid bacteria: respectively taking lactobacillus plantarum liquid, lactobacillus delbrueckii liquid and bacillus coagulans, and mixing the two according to the volume ratio of the liquid being 3: 1: 1, the concentration of the lactobacillus plantarum bacterial liquid, the lactobacillus delbrueckii bacterial liquid and the bacillus coagulans bacterial liquid is 2.5 multiplied by 108cfu/mL；
(c) Preparing fish sauce acid: firstly, pickling small river fish: taking salt and small river fish according to the weight ratio of 12: mixing 100 parts by weight, stirring with a stirrer at a stirring speed of 20r/min, pickling for 2 days, and draining; brewing fermented glutinous rice: washing glutinous rice with clear water for 1-2 times, steaming the glutinous rice in a boiler to 60%, soaking the glutinous rice in cold water for 1 hour, taking out the glutinous rice and washing the glutinous rice with clear water for 1-2 times. Placing Oryza Glutinosa in wooden steaming barrel with gauze, vertically placing the wooden steaming barrel in water pot, heating to 100 deg.C at a heating rate of 3 deg.C/min, and keeping the temperature for 20 min; then pouring out the mixture to an operation table to be cooled to 30 ℃; spraying cold boiled water of 20 deg.C, sprinkling 0.1% distiller's yeast, stirring with hand, transferring into a stainless steel basin, pressing a small hole in the middle of the basin, fermenting for 24 hr to obtain fermented glutinous rice; preparing fresh peppers: cleaning fresh peppers, removing surface water, and cutting into small pepper particles with the specification of 1cm x 1cm by a pepper cutting machine for later use; primary fermentation: taking pickled small river fish and small pepper particles, adding ginger, salt, pepper, fennel and rhizoma kaempferiae according to a ratio, stirring at a stirring speed of 20r/min during adding, adding white spirit into the mixture after adding, continuously stirring for 20min after adding the white spirit, and then putting the mixture into a fermentation tank at 5 ℃ for fermentation; fermenting for 2 months to obtain fish sauce acid for primary fermentation for later use; mixing and secondary fermentation: adding the primarily fermented fish sauce acid subjected to primary fermentation into a water tank, inoculating mixed lactic acid bacteria with the inoculation amount of 1ml/kg of the mixture, adding fermented glutinous rice and garlic, stirring at the stirring speed of 20r/min for 20min, sealing, placing in a normal temperature environment, and performing sealed fermentation for 30 days to obtain small river fish sauce acid;
(d) pickling scallop shrimps, namely taking fresh and pollution-free scallop shrimps, removing shells, cleaning, filtering to dry, and mixing the obtained product according to the weight ratio of salt: mixing 10 parts by weight of scallop and 100 parts by weight of shrimp, adding white spirit, stirring by a stirrer at the stirring speed of 20r/min, uniformly stirring, pickling for 20 days, and filtering to remove water for later use;
(e) and (3) preparing the scallop and the shrimp acid, namely adding the pickled scallop and the shrimp into a water vat filled with the fish sauce acid, adding the plant fermentation accelerator prepared in the step (a), inoculating the mixed lactic acid bacteria prepared in the step (b) with the inoculation amount of 1ml/kg, adding the kaempferia galangal, the litsea cubeba, the fennel, the ginger, the garlic and the salt, stirring at the stirring speed of 20r/min for 20min, sealing, placing in a normal temperature environment, and performing sealed fermentation for 30 days to obtain the scallop and the shrimp acid.
Example 3. The shrimp acid is prepared from 45kg of scallop, 50kg of shrimp, 50kg of fish sauce acid, 3kg of kaempferia galangal, 3kg of litsea cubeba, 3kg of fennel, 5kg of ginger, 5kg of garlic, 15kg of salt, 25kg of white spirit and 12kg of plant fermentation accelerator; the fish sauce acid in the shrimp acid is prepared from 15kg of river fish, 90kg of fresh pepper, 4kg of glutinous rice, 4kg of ginger, 6kg of seasoning salt, 3.15kg of 52-degree white spirit, 1kg of pepper, 0.3kg of fennel, 0.3kg of rhizoma kaempferiae and 1kg of garlic; the small river fish is climbing rock fish, makou fish and black carp.
The preparation method of the biological fermentation seafood scallop shrimp acid comprises the following steps:
(a) preparing a plant fermentation accelerant: cleaning radix astragali, drying at 60 ℃, crushing into 100 meshes to obtain radix astragali powder, weighing 12 parts of radix astragali powder, adding 40 parts of white spirit, extracting for 90 minutes at 70 ℃, filtering by using 100-mesh filter cloth to obtain primary filtrate and filter residue, adding 40 parts of water into the filter residue, extracting for 90 minutes at 95 ℃, filtering by using 200-mesh filter cloth to obtain secondary filtrate, combining the primary filtrate and the secondary filtrate to obtain mixed liquor A, and concentrating the mixed liquor A under reduced pressure to 50% of the volume of the mixed liquor to obtain radix astragali extract; cleaning lemon, cutting into small particles with the specification of 20mm by a pepper chopping machine, crushing to obtain lemon powder, weighing 12 parts of lemon powder, mixing, adding 40 parts of ethanol, extracting at 70 ℃ for 90 minutes, filtering by adopting 100-mesh filter cloth to obtain primary filtrate and filter residue, adding 40 parts of water into the filter residue, extracting at 95 ℃ for 90 minutes, filtering by adopting 200-mesh filter cloth to obtain secondary filtrate, combining the primary filtrate and the secondary filtrate to obtain mixed solution B, and concentrating the mixed solution B under reduced pressure to 50% of the volume of the mixed solution to obtain a lemon extract; stirring 8 parts of astragalus extract and 4 parts of lemon extract at a speed of 300 revolutions per minute for 20 minutes to obtain the fermentation accelerator;
(b) preparing mixed lactic acid bacteria: respectively taking lactobacillus plantarum liquid, lactobacillus delbrueckii liquid and bacillus coagulans, and mixing the lactobacillus plantarum liquid, the lactobacillus delbrueckii liquid and the bacillus coagulans according to the volume ratio of the liquid to the liquid of 6: 3: 3, the concentration of the lactobacillus plantarum bacterial liquid, the lactobacillus delbrueckii bacterial liquid and the bacillus coagulans bacterial liquid is 3.5 multiplied by 108cfu/mL；
(c) Preparing fish sauce acid: firstly, pickling small river fish: taking salt and small river fish according to the weight ratio of 18: mixing 100 weight parts, stirring with a stirrer at a stirring speed of 30r/min, pickling for 3 days, and draining; brewing fermented glutinous rice: washing glutinous rice with clear water for 1-2 times, steaming the glutinous rice in a boiler to 80%, soaking the glutinous rice in cold water for 2 hours, taking out the glutinous rice and washing the glutinous rice with clear water for 1-2 times; placing Oryza Glutinosa in wooden steaming barrel with gauze, vertically placing the wooden steaming barrel in water pot, heating to 100 deg.C at a temperature rising speed of 35 deg.C/min, and keeping the temperature for 30 min; then pouring out the mixture to an operation table to be cooled to 40 ℃; spraying cooled boiled water at 30 deg.C, spraying 0.2% distiller's yeast, stirring with hand, transferring into a stainless steel basin, pressing a small hole in the middle of the basin, fermenting for 48 hr to obtain fermented glutinous rice; preparing fresh peppers: cleaning fresh peppers, removing surface water, and cutting into 2cm by 2cm small pepper particles for later use by a pepper cutting machine; primary fermentation: taking pickled small river fish and small pepper particles, adding ginger, salt, pepper, fennel and rhizoma kaempferiae according to a ratio, stirring at a stirring speed of 30r/min during adding, adding white spirit into the mixture after adding, continuously stirring for 40min after adding the white spirit, and then putting the mixture into a 10 ℃ fermentation tank for fermentation; fermenting for 3 months to obtain fish sauce acid for primary fermentation for later use; mixing and secondary fermentation: adding the primarily fermented fish sauce acid subjected to primary fermentation into a water tank, inoculating mixed lactic acid bacteria with the inoculation amount of 4ml/kg of the mixture, adding fermented glutinous rice and garlic, stirring at the stirring speed of 30r/min for 20min, sealing, placing in a normal temperature environment, and performing sealed fermentation for 40 days to obtain small river fish sauce acid;
(d) pickling scallop shrimps, namely taking fresh and pollution-free scallop shrimps, removing shells, cleaning, filtering to dry, and mixing the obtained product according to the weight ratio of salt: mixing 10 parts by weight of scallop and 100 parts by weight of shrimp, adding white spirit, stirring by a stirrer at the stirring speed of 30r/min, uniformly stirring, pickling for 30 days, and filtering to remove water for later use;
(e) and (3) preparing the scallop and the shrimp acid, namely adding the pickled scallop and the shrimp into a water vat filled with the fish sauce acid, adding the plant fermentation accelerator prepared in the step (a), inoculating the mixed lactic acid bacteria prepared in the step (b) in an inoculation amount of 4ml/kg, adding the kaempferia galangal, the litsea cubeba, the fennel, the ginger, the garlic and the salt, stirring at a stirring speed of 30r/min for 20min, sealing, placing in a normal temperature environment, and performing sealed fermentation for 40 days to obtain the scallop and the shrimp acid.
To verify the effect of the present invention, the inventors conducted experiments and analyzed as follows:
① Total acid content test
The total acid content of the biological fermentation seafood scallop shrimp acid in the experiment is tested, and the specific test result is shown in table 1.
TABLE 1 Table of the test results of total shrimp acid content in biologically fermented seafood scallop
| Acidity of% | |
| Example 1 | 2.83 |
| Example 2 | 2.29 |
| Example 3 | 2.61 |
The content of total acids of the scallop shrimp acid determines the quality of the scallop shrimp acid. As a large amount of organic acids including lactic acid, citric acid, tartaric acid and the like are generated in the fermentation process of the scallop shrimp acid, the total acid content is continuously increased along with the change of time in the fermentation process of the scallop shrimp acid, and substances such as the organic acid of the tomato and the like penetrate and diffuse into the red acid in the fermentation process, so that the total acid content in the scallop shrimp acid is increased.
② nitrite content test
The nitrite content of the biologically fermented seafood scalloped shrimp acid in the experiment is tested, and the specific test result is shown in table 2.
TABLE 2 table of the test results of nitrite content in shrimp acid of biologically fermented seafood scallop
| Nitrite content, mg/kg | |
| Example 1 | 0.88 |
| Example 2 | 0.86 |
| Example 3 | 0.82 |
In the initial stage of fermentation, the harmful bacteria on the surface of the fermentation raw material reduce the residual nitrate of the fermentation raw material into nitrite under the action of nitrate reductase, so that the content of the nitrite is increased; on the other hand, various organic acids and metabolic products of lactic acid bacteria generated during the fermentation process can degrade nitrite, thereby reducing the content of nitrite.
③ sensory evaluation
Sensory evaluation: and (4) carrying out sensory evaluation test on the biologically fermented seafood scallop shrimp acid obtained by the experimental preparation. A system scoring method is adopted, and a panel of 20 evaluators (10 men and 10 women) specialized in food science is formed. The evaluation indexes are appearance, aroma, taste and shape conditions, and the total score of the one-way score values is taken as a scoring result. The total score was 80 points, the scoring criteria are shown in Table 3, and the scoring results are shown in Table 4.
TABLE 3 Scoring standards
TABLE 4 sensory evaluation result table for biological fermentation seafood scallop shrimp acid
| Appearance/score | Fragrance/score | Taste/score | Form/minute | Total score/minute | |
| Example 1 | 18 | 17 | 17 | 17 | 69 |
| Example 2 | 16 | 15 | 16 | 15 | 62 |
| Example 3 | 19 | 19 | 19 | 19 | 76 |
It should be noted that the above embodiments are only for further illustration and description of the technical solution of the present invention, and are not for limiting the technical solution of the present invention.
Claims (7)
1. A biologically fermented seafood scallop shrimp acid is characterized in that: the shrimp acid is prepared from 20-45 parts by weight of scallop, 25-50 parts by weight of shrimp, 30-50 parts by weight of fish sauce acid, 1-3 parts by weight of kaempferia galangal, 1-3 parts by weight of litsea cubeba, 1-3 parts by weight of fennel, 2-5 parts by weight of ginger, 2-5 parts by weight of garlic, 5-15 parts by weight of salt, 5-25 parts by weight of white spirit and 6-12 parts by weight of plant fermentation accelerator.
2. The biologically fermented seafood scalloped shrimp acid of claim 1, wherein: the fish sauce acid in the shrimp acid is prepared from 10-15 parts by weight of small river fish, 80-90 parts by weight of fresh hot pepper, 2-4 parts by weight of glutinous rice, 2-4 parts by weight of ginger, 4-6 parts by weight of salt, 0.9-3.15 parts by weight of 51-60 DEG white spirit, 0.5-1 part by weight of pepper, 0.1-0.3 part by weight of fennel, 0.1-0.3 part by weight of rhizoma kaempferiae and 0.5-1 part by weight of garlic.
3. The biologically fermented seafood scalloped shrimp acid of claim 2, wherein: the small river fish is one or more of carp, climbing rock fish, loach, white-striped fish, eel, red-mouth fish, herring or whitebait.
4. The biologically fermented seafood scalloped shrimp acid of claim 1, wherein: the mixed lactic acid bacteria are prepared from lactobacillus plantarum liquid, lactobacillus delbrueckii liquid and bacillus coagulans according to the volume ratio of the liquid to the liquid of 2-6: 1-4: 1-4, wherein the concentrations of the lactobacillus plantarum bacterial liquid, the lactobacillus delbrueckii bacterial liquid and the bacillus coagulans bacterial liquid are all 1 multiplied by 108～5×108cfu/mL, inoculum size 1-4mL/kg inoculum.
5. The biologically fermented seafood scalloped shrimp acid of claim 1, wherein: the fermentation promoter is prepared from 4-8 parts of astragalus extract and 2-4 parts of lemon extract according to weight components.
6. The method for preparing the biologically fermented seafood scalloped shrimp acid as claimed in any one of claims 1 to 5, wherein: the method comprises the following steps:
(a) preparing plant fermentation promoter, mixing radix astragali extract and fructus Citri Limoniae extract under stirring to obtain fermentation promoter;
(b) preparing mixed lactobacillus, and mixing lactobacillus plantarum liquid, lactobacillus delbrueckii liquid and bacillus coagulans to obtain mixed lactobacillus;
(c) preparing fish sauce acid, pickling small river fish, and performing primary fermentation on the pickled small river fish and the chopped fresh chili; after the primary fermentation is finished, inoculating mixed lactobacillus, adding fermented glutinous rice, mixing and carrying out secondary fermentation;
(d) pickling scallop and shrimp, taking scallop and shrimp, removing shells, cleaning, adding salt and white spirit for pickling;
(e) preparing scallop shrimp acid, adding the scallop shrimp pickled in the step (d) into the fish sauce acid prepared in the step (c), adding the plant fermentation accelerant prepared in the step (a), inoculating mixed lactic acid bacteria, stirring uniformly, sealing and fermenting to obtain the scallop shrimp acid.
7. The method for preparing the biologically fermented seafood scalloped shrimp acid as claimed in claim 6, wherein the method comprises the following steps: the method comprises the following steps:
(a) preparing a plant fermentation accelerant: cleaning astragalus membranaceus, drying at 50-80 ℃, crushing into 50-80 meshes to obtain astragalus membranaceus powder, weighing 7-11 parts of astragalus membranaceus powder, adding 30-40 parts of white spirit, extracting at 70-80 ℃ for 60-90 minutes, filtering by using 60-80 mesh filter cloth to obtain primary filtrate and filter residue, adding 30-40 parts of water into the filter residue, extracting at 80-100 ℃ for 60-90 minutes, filtering by using 100-200 mesh filter cloth to obtain secondary filtrate, combining the primary filtrate and the secondary filtrate to obtain mixed liquid A, and concentrating the mixed liquid A under reduced pressure until the volume of the mixed liquid is 20-40% to obtain an astragalus membranaceus extract; cleaning lemons, cutting the lemons into small particles with the specification of 5-20 mm by using a pepper chopping machine, crushing to obtain lemon powder, weighing 8-12 parts of the lemon powder, mixing, adding 30-40 parts of ethanol, extracting at 70-80 ℃ for 60-90 minutes, filtering by using 60-80-mesh filter cloth to obtain primary filtrate and filter residue, adding 30-40 parts of water into the filter residue, extracting at 80-100 ℃ for 60-90 minutes, filtering by using 100-200-mesh filter cloth to obtain secondary filtrate, mixing the primary filtrate and the secondary filtrate to obtain mixed solution B, and concentrating the mixed solution B under reduced pressure to 20-40% of the volume of the mixed solution to obtain a lemon extract; stirring 4-8 parts of astragalus extract and 2-4 parts of lemon extract at 100-300 rpm for 10-20 minutes to obtain the fermentation accelerator;
(b) preparing mixed lactic acid bacteria: respectively taking lactobacillus plantarum liquid, lactobacillus delbrueckii liquid and bacillus coagulans, and mixing the lactobacillus plantarum liquid, the lactobacillus delbrueckii liquid and the bacillus coagulans according to the volume ratio of the liquid to the liquid of 2-5: 1-4: 1-4, wherein the concentration of the lactobacillus plantarum bacterial liquid, the lactobacillus delbrueckii bacterial liquid and the bacillus coagulans bacterial liquid is 1 multiplied by 108～5×108cfu/mL；
(c) Preparing fish sauce acid: firstly, pickling small river fish: taking salt and small river fish according to the weight ratio of 12-18: mixing 100 parts by weight, stirring by using a stirrer at a stirring speed of 20-30 r/min, pickling for 2-3 days after uniformly stirring, and draining for dehydration for later use; brewing fermented glutinous rice: washing sticky rice for 1 to 2 times by using clear water, placing the sticky rice in a boiler to be steamed to 60 to 80 percent, then placing the sticky rice in cold water to be soaked for 1 to 2 hours, fishing out and washing the sticky rice for 1 to 2 times by using the clear water; placing the sticky rice in a wooden steaming barrel with gauze, vertically placing the wooden steaming barrel in a water pot, heating to 100 ℃ at a heating speed of 3-5 ℃/min, and keeping the temperature for 20-30 min; then pouring out the mixture to an operation table and cooling the mixture to 30-40 ℃; spraying cool boiled water at 20-30 ℃, spraying 0.1-0.2% distiller's yeast, uniformly stirring by hand, transferring into a stainless steel large basin, pressing a small hole in the middle of the basin, fermenting for 24-48 hours to obtain fermented glutinous rice for later use; preparing fresh peppers: cleaning fresh peppers, removing surface water, and cutting into small pepper particles with the specification of 0.5cm x 0.5 cm-2 cm x 2cm by a pepper cutting machine for later use; primary fermentation: adding ginger, salt, pepper, fennel and rhizoma kaempferiae into the pickled small river fish and small pepper particles according to a ratio, stirring at a stirring speed of 20-30 r/min during adding, adding white spirit into the mixture after adding, continuously stirring for 20-40 min after adding the white spirit, and then putting the mixture into a fermentation tank at 5-10 ℃ for fermentation; fermenting for 2-3 months to obtain primary fermented fish paste acid for later use; mixing and secondary fermentation: adding the primarily fermented fish paste acid subjected to primary fermentation into a water tank, inoculating mixed lactic acid bacteria with the inoculation amount of 1-4ml/kg of mixture, adding fermented glutinous rice and garlic, stirring at the stirring speed of 20-30 r/min for 20min, sealing, placing in a normal temperature environment, and performing sealed fermentation for 30-40 days to obtain small river fish paste acid;
(d) pickling scallop shrimps, namely taking fresh and pollution-free scallop shrimps, removing shells, cleaning, filtering to dry, and mixing the obtained product according to the weight ratio of salt: mixing 10 parts by weight of scallop and 100 parts by weight of shrimps, adding white spirit, stirring by using a stirrer at a stirring speed of 20-30 r/min, pickling for 20-30 days after uniformly stirring, and filtering to remove water for later use;
(e) and (3) preparing the scallop and the shrimp acid, namely adding the pickled scallop and the shrimp into a water vat filled with the fish sauce acid, adding the plant fermentation accelerator prepared in the step (a), inoculating the mixed lactic acid bacteria prepared in the step (b) in an inoculation amount of 1-4ml/kg, adding the kaempferia galangal, the litsea cubeba, the fennel, the ginger, the garlic and the salt, stirring at a stirring speed of 20-30 r/min for 20min, sealing, placing in a normal temperature environment, and performing sealed fermentation for 30-40 days to obtain the scallop and the shrimp acid.
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