CN101695392A - Method for preparing microorganism-fermented sea fishes - Google Patents
Method for preparing microorganism-fermented sea fishes Download PDFInfo
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- CN101695392A CN101695392A CN200910154072A CN200910154072A CN101695392A CN 101695392 A CN101695392 A CN 101695392A CN 200910154072 A CN200910154072 A CN 200910154072A CN 200910154072 A CN200910154072 A CN 200910154072A CN 101695392 A CN101695392 A CN 101695392A
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Abstract
The invention discloses a method for preparing microorganism-fermented sea fishes, which comprises the following steps of: salt-curing and air-drying washed sea fishes without impurities; soaking the air-dried sea fishes into mixed solution prepared from water, yellow rice wine and white granulated sugar; and putting the mixture into microorganism bacterial solution of which the bacterial colony number is 108 cfu/ml to perform fermentation for 24 to 140 hours. Thus, the fermented fishes obtained after the fermentation have a unique flavor of mellow vinosity, the meat quality has an obvious curing smell, moderate sweet and salty tastes and soft mouthfeel, the fish meat has uniform colors and is rich in elasticity; and compared with the prior art, the method has the advantages that: the fermentation period is greatly shortened, the phenomenon of moldy and soft fish meat is avoided, and the unique flavor of the fermented fishes is still strong. The method has a low production cost and easily controlled production conditions, and is suitable for industrialization production.
Description
Technical field
The present invention relates to the fish product process technology, be specifically related to a kind of preparation method of microorganism-fermented sea fishes.
Background technology
Fermented fish is that fish is made after with microbial fermentations such as lactic acid bacteria, bacillus, saccharomycete or moulds, and fermented fish is subjected to liking of ordinary people deeply with its peculiar flavour and the effect of effect of opening merit, the invigorating the spleen of lung.Traditional fermented fish preparation method is fish to be put into fermented glutinous rice or vinasse ferments, and fermentation time reaches several months, though have the peculiar flavour of fermented fish preferably, the meat elasticity of fermented fish is less, usually is the flesh of fish of mould pine.Publication number is CN101491350, open day is on July 29th, 2009, name is called the application for a patent for invention based on Hongqu fish of the fermented by mixed bacterium of lactic acid bacteria and preparation method thereof, disclose on the fish piece and use streptococcus lactis, lactobacillus bulgaricus, the mixed bacteria inoculation that saccharomyces cerevisiae and monascus are formed, through pickling, fermented 18-22 hour, drying makes fermented fish with smoking, the fermentation purpose of this method is to remove fishlike smell, though the flesh of fish is flexible after of short duration fermentation, but the peculiar flavour of fermented fish is less, has not especially had the peculiar flavour of fermented fish after smoking.
Summary of the invention
Technical problem to be solved by this invention provides a kind of preparation method of microorganism-fermented sea fishes, and the fermented fish that makes through this method has the mellow peculiar flavour of vinosity, meat elasticity, and chewiness is good, the soft tool cured meat and fish of mouthfeel.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of preparation method of microorganism-fermented sea fishes comprises the steps:
1) the ocean fish impurity elimination is cleaned,, salt is evenly spread upon the top layer of clean ocean fish, salted 12～40 hours, obtain salted ocean fish in the ratio of the weight ratio 3～12: 100 of salt and ocean fish;
2) with above-mentioned salted ocean fish air-dry 24～48 hours, obtain air-dry ocean fish at the shady and cool ventilation place;
3) in the ratio of heavy ratio 1: 1～2.5: 0.05～0.15, water, yellow rice wine and white granulated sugar are mixed, fully stirring and dissolving is made into mixed liquor;
4) by weight 1: 1.5～2.5 ratio, above-mentioned air-dry ocean fish is immersed in the above-mentioned mixed liquor, then in the ratio of the weight ratio 1: 0.01～0.12 of mixed liquor and microbial inoculum, in mixed liquor, insert microbial inoculum, it in temperature 10～45 ℃ condition bottom fermentation 24～140 hours, taking-up obtains fermented fish, and the clump count of described microbial inoculum is 10
8Cfu/ml.
In step 4, described microbial inoculum contain following aspergillus oryzae, bacillus amyloliquefaciens, the red torula bacterium of cement, penicillium expansum, aspergillus tamarii bacterium, bacillus subtilis, series bacillus and lactic acid bacteria at least one of them.
In step 4, the weight ratio of described mixed liquor and described microbial inoculum 1: 0.04～0.06, the microbial inoculum of this ratio relative less expensive that ferments is effective.
In step 3, the weight ratio of described water, yellow rice wine and white granulated sugar is 1: 1.5: 0.08, and the mixed liquor of this ratio is more mellow suitable with sugariness by the fermented fish vinosity.
In step 1, the weight ratio 8～10: 100 of described salt and described ocean fish, this ratio makes salinity moderate.
Compared with prior art, the invention has the advantages that a kind of preparation method of microorganism-fermented sea fishes, the ocean fish that impurity elimination is clean is immersed the mixed liquor that is made into by water, yellow rice wine and white granulated sugar with air-dry ocean fish then through salted and air-dry, and inserting clump count again is 10
8The microbial inoculum fermentation of cfu/ml 24～140 hours; Like this fermentation after obtain fermented fish have the mellow peculiar flavour of vinosity, the meat cured meat and fish are obvious, sweet salty moderate, chewiness is good, mouthfeel is soft, and all even high resilience of flesh of fish color and luster is shortened greatly than conventional art fermentation period, avoided the mould loose phenomenon of the flesh of fish, and the unique perfume of fermented fish is still strong.This method production cost is low, and working condition is easy to control, is fit to suitability for industrialized production.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail.
Embodiment
A kind of preparation method of microorganism-fermented sea fishes, choose fresh ocean fish such as blue bricks fish, reject impurity, weigh after cleaning up, ratio in the weight ratio 8～10: 100 of salt and ocean fish, salt is evenly spread upon the top layer of clean ocean fish, salted 12～40 hours, obtain salted ocean fish, the salted time is relevant with the kind of moisture and fish, the suitable salted time is with flesh of fish hardening and become kermesinus for well, and salted ocean fish was placed on the shady and cool ventilation place air-dry 24～48 hours, and air-dry ocean fish becomes dry with the flesh of fish, has dense flavor with sweet and sour flavor for well, when temperature was higher when air-dry, dry very fast, air-dry time should be shorter, when temperature is low, drying is slower, and air-dry time should be longer, but all should prevent Oxidation of Fat and Oils; In 1: 1.5: 0.08 ratio of heavy ratio, water, yellow rice wine and white granulated sugar are mixed in addition, fully stirring and dissolving is made into mixed liquor; By weight 1: 2 ratio air-dry ocean fish is immersed in the mixed liquor, inserting clump count then in mixed liquor is 10
8The aspergillus oryzae bacterium liquid of cfu/ml, the access weight of aspergillus oryzae bacterium liquid and the weight ratio of mixed liquor are 0.04～0.06: 1, the constant incubator of putting into 28 ℃～30 ℃ (or 10 ℃, the 45 ℃) 96h that ferments, the blue bricks fish obtains fermenting after fermentation is finished.
The blue bricks fish can replace with other ocean fish in the foregoing description, as Spanish mackerel or oil tube fish etc.
The weight ratio of salt and ocean fish also can be 3～5 in the foregoing description: 100,5～7: 100,7～8: 100 or 10～12: 100 etc., and fermentation time also can be 24h, 48h or 140h etc.
Also can water, yellow rice wine and white granulated sugar be made into mixed liquor in the foregoing description by heavy ratio 1: 1: 0.05,1: 2.5: 0.15 or 1: 1.5: 0.12 etc.
The weight ratio of air-dry ocean fish and mixed liquor also can be 1: 1.5 or 1: 2.5 etc. in the foregoing description.
The weight ratio of bacterium liquid and mixed liquor also can be 0.01～0.03: 1 or 0.07～0.12: 1 etc. in the foregoing description.
Aspergillus oryzae also can use bacillus amyloliquefaciens, the red torula bacterium of cement, penicillium expansum, aspergillus tamarii bacterium, bacillus subtilis, series bacillus or lactic acid bacteria to replace in the foregoing description, also can replace with their several bacterium (as aspergillus oryzae and bacillus amyloliquefaciens or aspergillus oryzae, series bacillus bacterium and penicillium expansum etc.) Mixed Microbes.
Claims (5)
1. the preparation method of a microorganism-fermented sea fishes is characterized in that comprising the steps:
1) the ocean fish impurity elimination is cleaned,, salt is evenly spread upon the top layer of clean ocean fish, salted 12～40 hours, obtain salted ocean fish in the ratio of the weight ratio 3～12: 100 of salt and ocean fish;
2) with above-mentioned salted ocean fish air-dry 24～48 hours, obtain air-dry ocean fish at the shady and cool ventilation place;
3) in the ratio of heavy ratio 1: 1～2.5: 0.05～0.15, water, yellow rice wine and white granulated sugar are mixed, fully stirring and dissolving is made into mixed liquor;
4) by weight 1: 1.5～2.5 ratio, above-mentioned air-dry ocean fish is immersed in the above-mentioned mixed liquor, then in the ratio of the weight ratio 1: 0.01～0.12 of mixed liquor and microbial inoculum, in mixed liquor, insert microbial inoculum, it in temperature 10～45 ℃ condition bottom fermentation 24～140 hours, taking-up obtains fermented fish, and the clump count of described microbial inoculum is 10
8Cfu/ml.
2. the preparation method of a kind of microorganism-fermented sea fishes as claimed in claim 1, it is characterized in that in step 4, the red torula bacterium of following aspergillus oryzae, bacillus amyloliquefaciens, the cement that described microbial inoculum contains, penicillium expansum, aspergillus tamarii bacterium, bacillus subtilis, series bacillus and lactic acid bacteria at least one of them.
3. the preparation method of a kind of microorganism-fermented sea fishes as claimed in claim 1 is characterized in that in step 4, the weight ratio of described mixed liquor and described microbial inoculum 1: 0.04～0.06.
4. the preparation method of a kind of microorganism-fermented sea fishes as claimed in claim 1 is characterized in that in step 3, and the weight ratio of described water, yellow rice wine and white granulated sugar is 1: 1.5: 0.08.
5. the preparation method of a kind of microorganism-fermented sea fishes as claimed in claim 1 is characterized in that in step 1, the weight ratio 8～10: 100 of described salt and described ocean fish.
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| CN200910154072A CN101695392A (en) | 2009-10-26 | 2009-10-26 | Method for preparing microorganism-fermented sea fishes |
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| CN200910154072A CN101695392A (en) | 2009-10-26 | 2009-10-26 | Method for preparing microorganism-fermented sea fishes |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511843A (en) * | 2012-01-13 | 2012-06-27 | 福建省宁德市华洋水产有限公司 | Processing method of drunk and fragrant pseudosciaena crocea |
| CN103039580A (en) * | 2013-01-10 | 2013-04-17 | 浙江大学 | Preservative and fresh-keeping method for fish meat |
| CN104544312A (en) * | 2014-12-24 | 2015-04-29 | 广东省农业科学院蚕业与农产品加工研究所 | Semi-fermented low-salt fish leisure food and production method thereof |
| CN105661365A (en) * | 2016-01-07 | 2016-06-15 | 哈尔滨伟平科技开发有限公司 | Making method of flavored fish blocks |
| CN108013328A (en) * | 2017-12-06 | 2018-05-11 | 江南大学 | A kind of preparation method of liquor-saturated fish |
-
2009
- 2009-10-26 CN CN200910154072A patent/CN101695392A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511843A (en) * | 2012-01-13 | 2012-06-27 | 福建省宁德市华洋水产有限公司 | Processing method of drunk and fragrant pseudosciaena crocea |
| CN103039580A (en) * | 2013-01-10 | 2013-04-17 | 浙江大学 | Preservative and fresh-keeping method for fish meat |
| CN103039580B (en) * | 2013-01-10 | 2014-03-19 | 浙江大学 | Preservative and fresh-keeping method for fish meat |
| CN104544312A (en) * | 2014-12-24 | 2015-04-29 | 广东省农业科学院蚕业与农产品加工研究所 | Semi-fermented low-salt fish leisure food and production method thereof |
| CN104544312B (en) * | 2014-12-24 | 2017-06-30 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of half-fermented less salt flesh of fish leisure food and preparation method thereof |
| CN105661365A (en) * | 2016-01-07 | 2016-06-15 | 哈尔滨伟平科技开发有限公司 | Making method of flavored fish blocks |
| CN108013328A (en) * | 2017-12-06 | 2018-05-11 | 江南大学 | A kind of preparation method of liquor-saturated fish |
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Application publication date: 20100421 |