CN102038219A - Method for processing fermented fish - Google Patents
Method for processing fermented fish Download PDFInfo
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- CN102038219A CN102038219A CN2010105606344A CN201010560634A CN102038219A CN 102038219 A CN102038219 A CN 102038219A CN 2010105606344 A CN2010105606344 A CN 2010105606344A CN 201010560634 A CN201010560634 A CN 201010560634A CN 102038219 A CN102038219 A CN 102038219A
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Abstract
The invention provides a method for processing fermented fish. The method comprises the following steps: (1) removing the heads, tails and viscera of fresh fish, and dicing; (2) pickling the fish dices with a saline solution; (3) dewatering the pickled fish dices; (4) adding ginger power, paprika, red kojic rice, purple perilla powder, cane sugar, dextrose and white spirit to the dewatered fish dices, and fully stirring; (5) activating Lactobacillus plantarum, Pediococcus pentosaceus and micrococcus so as to be used as leavens in the processing; (6) mixing the Lactobacillus plantarum, the Pediococcus pentosaceus and the micrococcus, adding the mixture to the fish dices subject to dosing, and fermenting; and (7) finishing the fermentation so as to inactivate the leavens, and then stopping the fermentation. The method for processing the fermented fish has the advantages of controllable fermentation conditions, high and stable product quality, high product safety, and good organoleptic quality.
Description
Technical field
The present invention relates to a kind of processing method of fermented fish products, relate in particular to the processing method of a kind of Preserved-fish fish.
Background technology
In the middle of China's tradition fish product processing, the Preserved-fish fish is one of important kind.The Preserved-fish fish is referred to as " Preserved-fish " ancient times, is a kind of more than 2,000 year historical lactobacillus-fermented fish product that have, and is comparatively popular on China Hunan, Guangxi, Guizhou, Sichuan and other places.Because of having characteristics such as ferment local-flavor is strong, acid perfume is good to eat, nutritious and be easy to digest and assimilate, it is subjected to consumers in general's welcome deeply.China tradition Preserved-fish fish is with through pickling and the fish piece and the ground rice of partial dehydration are main raw material(s), is aided with an amount of salt, chilli powder, red colouring agent for food, also used as a Chinese medicine, ginger etc. and carries out solid-state spontaneous fermentation and form.The generation of fermented fish meat products has not only improved the keeping quality of oppressing, has improved flesh of fish local flavor, and has enriched the kind of flesh of fish fabricated product.The flesh of fish carries out the advantage that lactobacillus-fermented has following several respects: (1) decomposes generation lactic acid with carbohydrate in the raw material through anerobic glycolysis by the effect of lactic acid bacteria, reduce the pH value of fermented product, suppress the harmful microbe growth and breeding, thereby reach the purpose that prolongs the product shelf life and improve Product Safety; (2) fermentation gives product unique sour fragrant breeze flavor, and this local flavor is to allocate out with chemical reagent; (3) fish material is behind lactobacillus-fermented, can make protein, fat and sugar class be decomposed into the predigestion state of the easier absorption of human body, can also increase simultaneously the content of solubility calcium, phosphorus, iron and some B family vitamin, improve it and digest and assimilate performance and nutritive value; (4) lactic acid bacteria can be with the H of some assorted bacterium generations in the flesh of fish
2O
2Be reduced into H
2O and O
2Thereby, prevent to oppress look and change and fat oxidation.
Spread in its preparation method of fermented fish products among the people simply at present, adopt the handicraft workshop formula to produce more, little in batches, productivity effect and product competitiveness are low.The weakness that exists has five: (1) fermentation time is long; (2) the difficult control of fermentation condition; (3) constant product quality is poor; Problem such as (4) security is low; (5) product sensory low quality.And the inoculation fermentation Preserved-fish making fish method (Gong Jijun of existing report, Tang Jing, Li Zhonghai etc. Response Surface Method is optimized Preserved-fish fish fermentation condition, the Chinese food journal, 2010,10 (4): 219-226), also exist the weakness of two aspects: (1) adds ground rice in a large number, cause Preserved-fish fish product following process to have difficulties, and the product appearance bad; (2) inoculating starter is lactic acid bacteria, and its acid producing ability is high but product protease ability is low, cause Preserved-fish fish product acidity higher, and the content of peptide and free amino acid is low, and the flesh of fish its nutritive value after fermenting does not obviously promote.
Summary of the invention
The objective of the invention is to overcome the above-mentioned defective that existing Preserved-fish making fish method exists, provide a kind of fermentation time short, fermentation condition is controlled, and constant product quality is safe, and quality better is fit to carry out the Preserved-fish fish processing method of large-scale industrial production.
The objective of the invention is to be achieved through the following technical solutions, it may further comprise the steps:
(1) fresh fish (grass carp or carp) decaptitate, tail and internal organ, being cut into size is the piece of 1.0 ~ 3.0 cm * 3.0 ~ 5.0 cm;
(2) pickle 3.0 ~ 5.0 h with 8.0 ~ 12.0% saline solution;
(3) the fish piece after will pickling places 40 ~ 60 ℃ of electric drying oven with forced convections, 5.0 ~ 7.0 h that dewater;
(4) spice, in the fish piece of dehydration, add batching, add ginger powder 0.5 ~ 1.5 g, chilli powder 3.0 ~ 4.0 g, red kojic rice powder 0.5 ~ 1.0 g, purple perilla powder 0.4 ~ 0.8 g, sucrose 2.0 ~ 3.0 g, glucose 0.5 ~ 1.5 g, 50 degree liquor, 3.0 ~ 5.0 mL by per 100.0 g dehydrated fish pieces;
(5) with Lactobacillus plantarum (
L. plantarum), Pediococcus pentosaceus (
P. pentosaceus) and micrococcus luteus (
Micrococcus varians) be activated to 10 respectively before use
6~ 10
8Cfu/mL, as working stock culture, described bacterium is known common microorganism (lake, Jiang-Han Area chief editor, Food Microbiology, Chinese agriculture publishing house,, a second edition in 2005), purchases in Institute of Microorganism, Academia Sinica;
(6) with Lactobacillus plantarum (
L. plantarum), Pediococcus pentosaceus (
P. pentosaceus) and micrococcus luteus (
Micrococcus varians) admix in the fish piece after the batching inoculum concentration 2.0 ~ 3.0 * 10 after mixing in the long-pending ratio of the bacteria liquid after the activation than 2:2:1 ~ 3
6Cfu/g, 30 ~ 40 ℃ of fermentation temperatures, fermentation time 10 ~ 15 d;
(7) after fermentation is finished, place 70 ~ 90 ℃ of environment to handle 3 ~ 7 min, make the leavening inactivation, stop fermentation.
Preserved-fish fish product total acid content 1.0 ~ 1.5 wt% that make, content 0.5 ~ 1.5 wt% of free amino acid, organoleptic quality is good.
Advantage of the present invention is that production cost is low, the cycle is fast, product quality is high and is controlled, is a kind ofly can keep the strong local flavor of traditional Preserved-fish fish, be fit to the processing and fabricating method of suitability for industrialized production again.The economic benefit that can improve low-value freshwater fish of applying of the present invention promotes the upgrading of the fresh-water fishes industrial structure, and economic and social benefit is remarkable.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
(1) fresh fish (grass carp or carp) decaptitate, tail and internal organ, cutting size is the fish piece of 1.0 cm * 3.0 cm;
(2) pickle 5.0 h with the saline solution of 8.0 wt%;
(3) the fish piece after will pickling places 40.0 ℃ of electric drying oven with forced convections dehydration 7.0 h;
(4) spice adds batching in the dehydrated fish piece, add ginger powder 0.5 g, chilli powder 3.0 g, red kojic rice powder 0.5 g, purple perilla powder 0.4 g, sucrose 2.0 g, glucose 0.5 g, 50 degree liquor, 3.0 mL by per 100.0 g dehydrated fish pieces, stirs;
(5) with Lactobacillus plantarum (
L. plantarum), Pediococcus pentosaceus (
P. pentosaceus) and micrococcus luteus (
Micrococcus varians) fully be activated to 10 before use
6Cfu/mL is as working stock culture.Described bacterium is known common microorganism (lake, Jiang-Han Area chief editor, Food Microbiology, Chinese agriculture publishing house,, a second edition in 2005), purchases in Institute of Microorganism, Academia Sinica;
(6) with Lactobacillus plantarum (
L. plantarum), Pediococcus pentosaceus (
P. pentosaceus) and micrococcus luteus (
Micrococcus varians) admix in the fish piece after the batching inoculum concentration 3.0 * 10 after mixing in the long-pending ratio of the bacteria liquid after the activation than 2:2:1
6Cfu/g, 30 ℃ of fermentation temperatures, fermentation time 10 d;
(7) after fermentation is finished, handle 7 min for 70 ℃, stop fermentation.
Preserved-fish fish product total acid content 0.97 wt% that makes, the content of polypeptide is 2.13 wt%, content 2.45 wt% of free amino acid, organoleptic quality is good.
Embodiment 2
(1) fresh fish (grass carp or carp) decaptitate, tail and internal organ, cutting size is the fish piece of 2.0 cm * 4.0 cm;
(2) pickle 4.0 h with the saline solution of 10.0 wt%;
(3) the fish piece after will pickling places 50.0 ℃ of electric drying oven with forced convections dehydration 6.0 h;
(4) spice, in the fish piece of dehydration, add batching, add ginger powder 1.0 g, chilli powder 3.5 g, red kojic rice powder 0.7 g, purple perilla powder 0.6 g, sucrose 2.5 g, glucose 1.0 g, 50 degree liquor, 4.0 mL by per 100.0 g dehydrated fish pieces, stir;
(5) with Lactobacillus plantarum (
L. plantarum), Pediococcus pentosaceus (
P. pentosaceus) and micrococcus luteus (
Micrococcus varians) fully be activated to 10 before use
7Cfu/mL, as working stock culture, described bacterium is known common microorganism (lake, Jiang-Han Area chief editor, Food Microbiology, Chinese agriculture publishing house,, a second edition in 2005), purchases in Institute of Microorganism, Academia Sinica;
(6) with Lactobacillus plantarum (
L. plantarum), Pediococcus pentosaceus (
P. pentosaceus) and micrococcus luteus (
Micrococcus varians) admix in the fish piece after the batching inoculum concentration 2.5 * 10 after mixing in the long-pending ratio of the bacteria liquid after the activation than 1:1:1
6Cfu/g, 35 ℃ of fermentation temperatures, fermentation time 12 d;
(7) after fermentation is finished, handle 5 min for 80 ℃, stop fermentation.
Preserved-fish fish product total acid content 0.99 wt% that makes, the content of polypeptide is 2.10 wt%, content 2.46 wt% of free amino acid, organoleptic quality is good.
Embodiment 3
(1) fresh fish (grass carp or carp) decaptitate, tail and internal organ, cutting size is the fish piece of 3.0 cm * 5.0 cm;
(2) pickle 3.0 h with the saline solution of 12.0 wt%;
(3) the fish piece after will pickling places 60.0 ℃ of electric drying oven with forced convections dehydration 5.0 h;
(4) add ginger powder 1.5 g, chilli powder 4.0 g, red kojic rice powder 1.0 g, purple perilla powder 0.8 g, sucrose 3.0 g, glucose 1.5 g, 50 degree liquor, 5.0 mL by per 100.0 g dehydrated fish pieces, stir;
(5) with Lactobacillus plantarum (
L. plantarum), Pediococcus pentosaceus (
P. pentosaceus) and micrococcus luteus (
Micrococcus varians) fully be activated to 10 before use
8Cfu/ mL, as working stock culture, described bacterium is known common microorganism (lake, Jiang-Han Area chief editor, Food Microbiology, Chinese agriculture publishing house,, a second edition in 2005), purchases in Institute of Microorganism, Academia Sinica;
(6) with Lactobacillus plantarum (
L. plantarum), Pediococcus pentosaceus (
P. pentosaceus) and micrococcus luteus (
Micrococcus varians) admix in the fish piece after the batching inoculum concentration 2.0 * 10 after mixing in the long-pending ratio of the bacteria liquid after the activation than 2:2:3
6Cfu/g, 40 ℃ of fermentation temperatures, fermentation time 15 d;
(7) after fermentation is finished, handle 3 min for 90 ℃, stop fermentation.
Preserved-fish fish product total acid content 1.02 wt% that make, the content of polypeptide is 2.13 wt%, content 2.51 wt% of free amino acid, organoleptic quality is good.
Claims (8)
1. the processing method of a Preserved-fish fish is characterized in that may further comprise the steps:
(1) get that fresh fish is decaptitated, tail and internal organ, being cut into size is the fish piece of 1.0 ~ 3.0 cm * 3.0 ~ 5.0 cm;
(2) the fish piece is pickled 3.0 ~ 5.0 h with 8.0 ~ 12.0% saline solution;
(3) the fish piece after will pickling places 40.0 ~ 60.0 ℃ of dehydrations of electric drying oven with forced convection, 5.0 ~ 7.0 h;
(4) spice, in the fish piece of dehydration, add batching, add ginger powder 0.5 ~ 1.5 g, chilli powder 3.0 ~ 4.0 g, red kojic rice powder 0.5 ~ 1.0 g, purple perilla powder 0.4 ~ 0.8 g, sucrose 2.0 ~ 3.0 g, glucose 0.5 ~ 1.5 g, 50 degree liquor, 3.0 ~ 5.0 mL by per 100.0 g dehydrated fish pieces, and fully stir;
(5) with Lactobacillus plantarum (
L. plantarum), Pediococcus pentosaceus (
P. pentosaceus) and micrococcus luteus (
Micrococcus varians) be activated to 10 respectively before use
6~ 10
8Cfu/ mL is as working stock culture;
(6) with Lactobacillus plantarum (
L. plantarum), Pediococcus pentosaceus (
P. pentosaceus) and micrococcus luteus (
Micrococcus varians) admix in the fish piece after the batching inoculum concentration 2.0 ~ 3.0 * 10 after mixing in the long-pending ratio of the bacteria liquid after the activation than 2:2:1 ~ 3
6Cfu/g, 30 ~ 40 ℃ of fermentation temperatures, fermentation time 10 ~ 15 d;
(7) after fermentation is finished, place 70 ~ 90 ℃ of environment to handle 3 ~ 7 min, make the leavening inactivation, stop fermentation.
2. the processing method of a kind of Preserved-fish fish according to claim 1 is characterized in that described fresh fish is decaptitated, tail and internal organ, and being cut into size is the fish piece of 2.0 * 4.0 cm.
3. the processing method of a kind of Preserved-fish fish according to claim 1 is characterized in that described fish piece pickles 4.0 h with the saline solution of 10.0 wt%.
4. the processing method of a kind of Preserved-fish fish according to claim 1 and 2 is characterized in that the fish piece after described will the pickling places 50.0 ℃ of electric drying oven with forced convection dehydration 6.0 h.
5. the processing method of a kind of Preserved-fish fish according to claim 1 and 2, it is characterized in that describedly in the fish piece of dehydration, adding batching, add ginger powder 1.0 g, chilli powder 3.5 g, red kojic rice powder 0.7 g, purple perilla powder 0.6 g, sucrose 2.5 g, glucose 1.0 g, 50 degree liquor, 4.0 mL by per 100.0 g dehydrated fish pieces, stir.
6. the processing method of a kind of Preserved-fish fish according to claim 1 and 2, it is characterized in that described with Lactobacillus plantarum (
L. plantarum), Pediococcus pentosaceus (
P. pentosaceus) and micrococcus luteus (
Micrococcus varians) fully be activated to 10 before use
7Cfu/mL is as working stock culture.
7. the processing method of a kind of Preserved-fish fish according to claim 1 and 2, it is long-pending than for admixing in the fish piece after the batching inoculum concentration 2.0 * 10 after the ratio of 1:1:1 to it is characterized in that described inoculation fermentation refers to the bacteria liquid of three kinds of lactic acid bacterias after in activation
6Cfu/g, 35 ℃ of fermentation temperatures, fermentation time 12 d.
8. according to the processing method of claim 1 or 2 described a kind of Preserved-fish fishes, it is characterized in that described termination fermentation refers to after fermentation is finished, place 80 ℃ of environment to handle 5 min, make the leavening inactivation, stop fermentation.
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| CN2010105606344A CN102038219B (en) | 2010-11-26 | 2010-11-26 | Method for processing fermented fish |
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| CN102038219B CN102038219B (en) | 2012-04-25 |
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Cited By (14)
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| CN102630862A (en) * | 2012-05-11 | 2012-08-15 | 中国水产科学研究院南海水产研究所 | Method for degrading nitrite in salted fish |
| CN102726761A (en) * | 2012-05-29 | 2012-10-17 | 重庆乡谊农业开发有限公司 | Processing method for edible fish based on fermentation |
| CN103421704A (en) * | 2012-11-08 | 2013-12-04 | 华中农业大学 | Lactobacillus plantarum for freshwater fish fermentation product and application thereof |
| 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 |
| CN104336661A (en) * | 2013-08-06 | 2015-02-11 | 湘潭市山里来绿色食品科技开发有限公司 | Preserved fish in jar and processing method thereof |
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| CN105942299A (en) * | 2016-04-28 | 2016-09-21 | 福建农林大学 | Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation |
| CN107751851A (en) * | 2017-11-03 | 2018-03-06 | 广州城市职业学院 | A kind of instant dried fish of the stripped tuna of high-quality and preparation method thereof |
| CN109619458A (en) * | 2019-01-11 | 2019-04-16 | 大连工业大学 | A method of mixed fermentation acid Preserved-fish fish is realized based on lipase |
| CN110643546A (en) * | 2019-11-06 | 2020-01-03 | 华中农业大学 | Bacterial enzyme synergistic solid-state fermentation agent based on combination of composite strains and ficin |
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| CN112602899A (en) * | 2020-10-28 | 2021-04-06 | 付兵 | Method for making preserved fish |
| CN112841567A (en) * | 2021-01-28 | 2021-05-28 | 平江县华文食品有限公司 | Method for processing leisure preserved fish |
| CN113287727A (en) * | 2021-06-18 | 2021-08-24 | 大连工业大学 | Instant grass carp dried fish floss and making method thereof |
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| CN1471855A (en) * | 2003-06-27 | 2004-02-04 | 卫 王 | Fermented sausage processing method |
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| CN102630862A (en) * | 2012-05-11 | 2012-08-15 | 中国水产科学研究院南海水产研究所 | Method for degrading nitrite in salted fish |
| CN102726761A (en) * | 2012-05-29 | 2012-10-17 | 重庆乡谊农业开发有限公司 | Processing method for edible fish based on fermentation |
| CN103421704A (en) * | 2012-11-08 | 2013-12-04 | 华中农业大学 | Lactobacillus plantarum for freshwater fish fermentation product and application thereof |
| CN103421704B (en) * | 2012-11-08 | 2015-03-11 | 华中农业大学 | Lactobacillus plantarum for freshwater fish fermentation product and application thereof |
| CN104336661A (en) * | 2013-08-06 | 2015-02-11 | 湘潭市山里来绿色食品科技开发有限公司 | Preserved fish in jar and processing method thereof |
| 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 |
| CN104223198B (en) * | 2014-09-30 | 2016-06-29 | 安徽省农业科学院农产品加工研究所 | A kind of manufacture method of smelly Siniperca chuatsi |
| CN105942299A (en) * | 2016-04-28 | 2016-09-21 | 福建农林大学 | Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation |
| CN105876673A (en) * | 2016-04-28 | 2016-08-24 | 福建农林大学 | Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation |
| CN107751851A (en) * | 2017-11-03 | 2018-03-06 | 广州城市职业学院 | A kind of instant dried fish of the stripped tuna of high-quality and preparation method thereof |
| CN109619458A (en) * | 2019-01-11 | 2019-04-16 | 大连工业大学 | A method of mixed fermentation acid Preserved-fish fish is realized based on lipase |
| CN110643546A (en) * | 2019-11-06 | 2020-01-03 | 华中农业大学 | Bacterial enzyme synergistic solid-state fermentation agent based on combination of composite strains and ficin |
| CN110643546B (en) * | 2019-11-06 | 2021-03-23 | 华中农业大学 | Bacterial enzyme synergistic solid-state fermentation agent based on combination of composite strains and ficin |
| CN111150009A (en) * | 2020-01-17 | 2020-05-15 | 大连工业大学 | Preparation method of sour vinegar fish |
| CN112602899A (en) * | 2020-10-28 | 2021-04-06 | 付兵 | Method for making preserved fish |
| CN112841567A (en) * | 2021-01-28 | 2021-05-28 | 平江县华文食品有限公司 | Method for processing leisure preserved fish |
| CN113287727A (en) * | 2021-06-18 | 2021-08-24 | 大连工业大学 | Instant grass carp dried fish floss and making method thereof |
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| CN102038219B (en) | 2012-04-25 |
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