CN112841565A - Processing method for enhancing fish meat elasticity by biological method - Google Patents
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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
- 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
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a processing method for enhancing the fresh and elastic property of fish meat by a biological method, which comprises the steps of pretreating the fish, coating a compound biological leavening agent accounting for 1-2% of the mass of the fish after draining, fermenting at low temperature for 1.5-2.5 days, and taking out; wherein the compound biological leaven is prepared by the following steps: mixing pediococcus pentosaceus, lactobacillus sake and staphylococcus carnosus according to the mass ratio of 1:1:3, and dissolving in water according to the mass ratio of 1: 10-20; adding 2-3% of salt, 0.03-0.05% of ginger powder and 0.03-0.05% of licorice powder by mass of fish into water. The processing method of the invention not only endows the product with fragrant and sweet taste and rich elastic mouthfeel, thereby changing the mouthfeel and quality of single freezing or hot processing of the traditional fish; the problem of fishy smell of fishes, particularly mud smell of freshwater fishes, is effectively solved; the product is elastic, tasty and refreshing, has no bad taste, and is a nutritional food suitable for both young and old.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to a processing method for enhancing the fish meat elasticity by a biological method.
Background
China is a big aquatic product country, the total amount of aquatic products accounts for 35% of the world, the yield of cultured aquatic products accounts for 62% of the world, the culture scale of seawater or freshwater fishes is getting larger and larger, and the yield of the seawater fishes cultured in China reaches 2708.6 ten thousand tons in 2019. The fish is rich in protein, has lower fat content than terrestrial animals, and also contains rich trace mineral elements and vitamins, wherein the protein amino acid has complete types, the fatty acid is mainly polyunsaturated fatty acid, and the like and also contains lipid required by human bodies, such as phospholipid, and the like, so that the fish farming industry in China provides sufficient high-quality protein food for the human bodies. With the development of the fish culture industry, the intensive processing of fish is rapidly developed. With the improvement of living standard of people, the requirements on the quality and nutrition of food are higher. Due to the high density of the culture process, the fish has relatively less space for movement, so the fish meat of the cultured fish is soft in taste. While young people or some consumer groups prefer fish meat with a resilient mouthfeel. In order to meet consumption requirements of different crowds, the invention provides the processing method for enhancing the fresh and elastic property of the fish meat by using the biological method, and the method is beneficial to subsequent processing or eating of the fish meat and provides delicious and nutritional high-quality fish food for the public. The invention develops a safe and green processing technology for enhancing the fish meat quality, and has the characteristics of strong operability, quantification, convenient method and low cost.
Disclosure of Invention
The invention aims to provide a processing method for enhancing the fish meat elasticity by a biological method, which solves the problems of soft fish meat and dark color.
In order to realize the purpose of the invention, the following technical scheme is adopted:
a processing method for enhancing the elasticity of fish meat by using a biological method comprises the steps of pretreating fish, draining, coating a composite biological leavening agent, fermenting at low temperature and taking out;
the composite biological leaven comprises pediococcus pentosaceus, lactobacillus sake, staphylococcus carnosus, salt, ginger powder and licorice powder, and the addition amount of the composite biological leaven is 1-2% of the mass of the fish.
The pediococcus pentosaceus, the lactobacillus sake and the staphylococcus carnosus are mixed according to the mass ratio of 1:1:3, and then are mixed and dissolved with water according to the mass ratio of 1: 10-20.
The pediococcus pentosaceus, the lactobacillus sake and the staphylococcus carnosus can effectively inhibit salmonella, proteus, escherichia coli, staphylococcus aureus and listeria, so that fish can be kept fresh without being rotted and deteriorated in the process, and the three bacteria have certain tolerance to salt. The pediococcus pentosaceus can effectively inhibit the growth of aerobic bacteria and coliform bacteria at the initial fermentation stage, produce acid, promote protein decomposition, control the increase of the content of volatile basic nitrogen, and simultaneously endow fresh flavor to fish meat and remove peculiar smell; the lactobacillus sake can be synergistically acted with endogenous aminopeptidase and peptide chain terminal hydrolase at low temperature, so that the myofibrillar protein of the fish meat is degraded, the tissue structure of the fish meat is changed, a small amount of water flows, the fish meat tissue is compact, and the hardness and the elasticity are improved; the staphylococcus carnosus can convert the high-iron myoglobin in the fish meat into the red myoglobin derivative, so that the fresh color of the fish meat is kept, and the adoption of the staphylococcus carnosus with higher proportion is more favorable for improving the flavor quality of the fish meat and keeping the color.
The content of Pediococcus pentosaceus, Lactobacillus sake and Staphylococcus carnosus is 108cfu/g of food-grade bacterial powder.
The amount of the salt, the ginger powder and the licorice powder in the composite biological starter is 2-3%, 0.03-0.05% and 0.03-0.05% respectively based on the mass of the fish.
The smearing of the composite biological leaven is to smear leaven solution on the surface and the abdominal cavity of the fish body uniformly by using a soft hair brush and to place the fish body for 1 to 1.5 hours at the temperature of between 25 and 30 ℃. The fish body is placed to be heated to 25-30 ℃ from a lower temperature (usually, the pretreatment is carried out at 10-15 ℃), which is beneficial to the bacteria coated on the fish body to quickly adapt to growth in the fish body.
The low-temperature fermentation is to ferment the fish coated with the composite biological leavening agent in a container for 1.5 to 2.5 days at the temperature of 15 to 22 ℃.
Further, the low-temperature fermentation is performed for 2 days.
The pretreatment is that the frozen and unfrozen fish or ice fresh fish or live fish is washed clean by clear water to remove fish scales, fish internal organs and fish gills, and then is washed clean by clear water to remove impurities such as blood stain and black membranes.
And the draining is to hang the pretreated fish and drain for 1-2 h at 25-30 ℃.
The specific operation is as follows:
(1) pretreatment of raw fish: washing frozen and unfrozen fish or ice fresh fish or live fish with clear water, removing fish scales, fish viscera and fish gills by using a fish pretreatment machine or a manual method, and then washing with clear water to remove impurities such as blood stains, black films and the like.
(2) Draining: hanging the pretreated fish on an air drying rack or a fish net rack, and draining for 1-2 h at 25-30 ℃.
(3) Coating a composite biological fermentation agent: uniformly coating a leavening agent solution with the amount of 1-2% of the mass of the fish on the surface and the abdominal cavity of the fish body by using a soft hair brush, and standing for 1-1.5 hours at the temperature of 25-30 ℃.
Wherein the compound biological leaven is prepared by the following steps: mixing pediococcus pentosaceus, lactobacillus sake and staphylococcus carnosus according to the mass ratio of 1:1:3, and dissolving in water according to the mass ratio of 1: 10-20; adding 2-3% of salt, 0.03-0.05% of ginger powder and 0.03-0.05% of licorice powder by mass of fish into water.
(4) Placing in a container for low-temperature fermentation: and (3) putting the fish coated with the composite biological leavening agent into a container, fermenting for 1.5-2.5 days at 15-22 ℃, and taking out. The container can be a wooden barrel, a plastic barrel or a cement pool.
(5) Taking out and then carrying out vacuum packaging or other subsequent processing: taking out the fermented fish, carrying out vacuum packaging on the single fish, and storing the product at the temperature of less than or equal to 18 ℃; or other subsequent fine and deep processing of the fish can be carried out after the fish is taken out.
The invention has the beneficial effects that:
(1) the processing method of the invention utilizes the compound biological leavening agent to improve the meat quality of the cultured fish, the pediococcus pentosaceus, the lactobacillus sake and the staphylococcus carnosus properly degrade the protein of the fish and remove part of juice in muscle tissues under the action of a small amount of salt, thereby ensuring that the structure of the fish tissue is compact; and through the combined action of the ginger and the liquorice, the mud fishy smell of the fish meat is effectively removed, so that the fish meat keeps fresh color, and the mouth feel of the cooked fish meat product is improved, namely the fish meat is elastic, tasty and sweet.
(2) The processing method of the invention utilizes biotechnology to process, not only endows the product with sweet taste and elastic mouthfeel, thereby changing the mouthfeel and quality of single frozen or hot processing of traditional fish; the problem of fishy smell of fishes, particularly mud smell of freshwater fishes, is effectively solved; the product is elastic, tasty and refreshing, has no bad taste, and is a nutritional food suitable for both young and old.
(3) The processing method of the invention has the advantages of convenient operation, low production cost, low energy consumption and no environmental pollution, and the raw and auxiliary materials are food grade, are easy to purchase and safe, and are a green controllable biological processing technology, thereby providing a new process technology for the fine and further processing of fish.
Detailed Description
The following examples are only for illustrating the present invention, and the scope of the present invention is not limited to only the following examples. The objectives of the present invention can be achieved by the ordinary skilled person in the art according to the disclosure of the present invention and the ranges of the parameters.
Example 1
(1) Pretreatment of raw fish: washing the frozen and unfrozen fish with clear water, removing fish scales, fish viscera and fish gills by using a fish pretreatment machine or a manual method, and then washing the fish with clear water to remove impurities such as blood stains and black films.
(2) Draining: hanging the pretreated fish on an airing rack or a fish net rack, and draining for 1h at the temperature of 25-30 ℃.
(3) Coating a composite biological fermentation agent: uniformly coating a leavening agent solution with the amount of 1% of the mass of the fish on the surface and the abdominal cavity of the fish body by using a soft hair brush, and standing for 1h at the temperature of 25-30 ℃.
Wherein the compound biological leaven is prepared by the following steps: mixing Pediococcus pentosaceus, Lactobacillus sake and Staphylococcus carnosus at a ratio of 1:1:3, and dissolving in water at a ratio of 1: 10; adding 2% of salt, 0.03% of ginger powder and 0.03% of licorice powder into water.
(4) Placing in a container for low-temperature fermentation: and (3) putting the fish coated with the composite biological leavening agent into a plastic barrel, fermenting for 1.5 days at 15-22 ℃, and taking out.
Example 2
(1) Pretreatment of raw fish: washing live fish with clear water, removing fish scales, fish viscera and fish gills with a fish pretreatment machine or a manual method, and then washing with clear water to remove impurities such as blood stain and black membrane.
(2) Draining: hanging the pretreated fish on an airing rack or a fish net rack, and draining for 2 hours at the temperature of 25-30 ℃.
(3) Coating a composite biological fermentation agent: uniformly coating a 2% leavening agent solution on the surface and abdominal cavity of the fish body by using a soft hair brush, and standing for 1.5h at 25-30 ℃.
Wherein the compound biological leaven is prepared by the following steps: mixing Pediococcus pentosaceus, Lactobacillus sake and Staphylococcus carnosus at a ratio of 1:1:3, and dissolving in water at a ratio of 1: 20; adding 3% of salt, 0.05% of ginger powder and 0.05% of licorice powder into water.
(4) Placing in a container for low-temperature fermentation: and (3) putting the fish coated with the composite biological leavening agent into a plastic barrel, fermenting for 2.5 days at 15-22 ℃, and then taking out.
Example 3
(1) Pretreatment of raw fish: washing live fish with clear water, removing fish scales, fish viscera and fish gills with a fish pretreatment machine or a manual method, and then washing with clear water to remove impurities such as blood stain and black membrane.
(2) Draining: hanging the pretreated fish on an airing rack or a fish net rack, and draining for 2 hours at the temperature of 25-30 ℃.
(3) Coating a composite biological fermentation agent: uniformly coating a 2% leavening agent solution on the surface and abdominal cavity of the fish body by using a soft hair brush, and standing for 1.5h at 25-30 ℃.
Wherein the compound biological leaven is prepared by the following steps: mixing Pediococcus pentosaceus, Lactobacillus sake and Staphylococcus carnosus at a ratio of 1:1:3, and dissolving in water at a ratio of 1: 15; adding 3% of salt, 0.04% of ginger powder and 0.04% of licorice powder into water.
(4) Placing in a container for low-temperature fermentation: and (3) putting the fish coated with the composite biological leavening agent into a plastic barrel, fermenting for 2 days at 15-22 ℃, and then taking out.
In the embodiments 1 to 3, the surface color of the fish body obtained by the processing method is consistent with that of fresh fish, white meat in the fish fillet is pure white, and red meat does not turn dark; the fish meat is boiled to present the characteristics of garlic clove meat, so that the fish meat is tasty and elastic, and has no fishy smell or very light fishy smell.
The present invention may be embodied in other specific forms without departing from its spirit or essential characteristics. The above-described embodiments of the present invention are to be considered in all respects as illustrative and not restrictive. Therefore, any minor modifications, equivalent changes and modifications to the above embodiments according to the spirit of the present invention are within the scope of the technical solution of the present invention.
Claims (9)
1. A processing method for enhancing the fresh and elastic property of fish by a biological method is characterized by comprising the following steps: firstly, pretreating fish, draining water, coating a composite biological leaven, fermenting at low temperature and taking out;
the composite biological leaven comprises pediococcus pentosaceus, lactobacillus sake, staphylococcus carnosus, salt, ginger powder and licorice powder, and the addition amount of the composite biological leaven is 1-2% of the mass of the fish.
2. The processing method for enhancing the fish meat elasticity by biological method as claimed in claim 1, wherein: the pediococcus pentosaceus, the lactobacillus sake and the staphylococcus carnosus are mixed according to the mass ratio of 1:1:3, and then are mixed and dissolved with water according to the mass ratio of 1: 10-20.
3. The processing method for enhancing the fish meat elasticity by biological method as claimed in claim 2, wherein: the content of Pediococcus pentosaceus, Lactobacillus sake and Staphylococcus carnosus is 108cfu/g of food-grade bacterial powder.
4. The processing method for enhancing the fish meat elasticity by biological method according to claim 3, wherein: the amount of the salt, the ginger powder and the licorice powder in the composite biological starter is 2-3%, 0.03-0.05% and 0.03-0.05% respectively based on the mass of the fish.
5. The processing method for enhancing the fish meat elasticity by biological method according to claim 4, wherein: the smearing of the composite biological leaven is to smear leaven solution on the surface and the abdominal cavity of the fish body uniformly by using a soft hair brush and to place the fish body for 1 to 1.5 hours at the temperature of between 25 and 30 ℃.
6. The processing method for enhancing the fish meat elasticity by biological method according to claim 5, wherein: the low-temperature fermentation is to ferment the fish coated with the composite biological leavening agent in a container for 1.5 to 2.5 days at the temperature of 15 to 22 ℃.
7. The processing method for enhancing fish meat elasticity by biological method as claimed in claim 6, wherein: the low-temperature fermentation is carried out for 2 days.
8. The processing method for enhancing fish meat elasticity by biological method as claimed in claim 7, wherein: the pretreatment is that the frozen and unfrozen fish or ice fresh fish or live fish is washed clean by clear water to remove fish scales, fish internal organs and fish gills, and then is washed clean by clear water to remove impurities.
9. The processing method for enhancing fish meat elasticity by biological method as claimed in claim 8, wherein: and the draining is to hang the pretreated fish and drain for 1-2 h at 25-30 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202110158862.7A CN112841565B (en) | 2021-02-05 | 2021-02-05 | Processing method for enhancing fish meat elasticity by biological method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110158862.7A CN112841565B (en) | 2021-02-05 | 2021-02-05 | Processing method for enhancing fish meat elasticity by biological method |
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| Publication Number | Publication Date |
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| CN112841565A true CN112841565A (en) | 2021-05-28 |
| CN112841565B CN112841565B (en) | 2023-03-28 |
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| CN1843211A (en) * | 2006-04-28 | 2006-10-11 | 江南大学 | Method for preparing fish meat fermented sausage using mixed microbe ferment |
| 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 |
| CN105558897A (en) * | 2016-01-07 | 2016-05-11 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of smelly mandarin fish |
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| CN1843211A (en) * | 2006-04-28 | 2006-10-11 | 江南大学 | Method for preparing fish meat fermented sausage using mixed microbe ferment |
| 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 |
| CN105558897A (en) * | 2016-01-07 | 2016-05-11 | 哈尔滨伟平科技开发有限公司 | Manufacturing method of smelly mandarin fish |
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| Z. DAI ET AL.: "Diversity of Lactic Acid Bacteria during Fermentation of a Traditional Chinese Fish Product, Chouguiyu (Stinky Mandarinfish)", 《JOURNAL OF FOOD SCIENCE》 * |
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