CN107510029A - 一种风味草鱼酱的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
本发明是关于一种风味草鱼酱的加工方法，其特征在于豆豉接种发酵使鱼肉蛋白质得以降解，产生丰富游离氨基酸和短肽，有利于消化吸收，增强抗氧化活性，以及有利于风味形成。本发明促进草鱼的综合开发，提高鱼肉酱的营养风味，减少发酵时间。
Description
技术领域
本发明涉及食品加工领域，主要涉及一种风味草鱼酱的加工方法。
背景技术
豆豉是一种发酵大豆产品，具有很高的营养和药用价值，是中国、日本和其他东南亚国家传统的食品调味品，并且美国的许多中餐中也常见豆豉的身影。豆豉在许多发酵食品中被作为发酵剂使用，从而生产出适用于鱼肉发酵的如蛋白酶、淀粉酶、脂酶等多种酶类。Ladislaus Kasankala在《豆豉发酵剂对发酵鱼酱的浸出成分、营养价值和生物活性化学物的影响的研究》设计了一系列实验以验证能否使用豆豉培养基为发酵剂提高发酵鲢鱼肉的质量以及加速发酵过程。此外，进一步研究了接种豆豉培养基（CulF）和空白（ConF）的发酵鱼酱中的蛋白降解和风味物质的生成情况。结果显示出豆豉作为新型发酵剂可以用来生产发酵鲢鱼酱，并具有极佳的风味和消费者接受度。该结果可以应用于其他鱼类品种以生产相似的发酵产品。
发明内容
本发明为了促进草鱼的综合开发，提高鱼肉酱的营养风味，减少发酵时间，提供一种风味草鱼酱的加工方法。
一种风味草鱼酱的加工方法，其特征在于它是由下述步骤组成：
1）、选择新鲜中等大小的草鱼，斩去鱼头，方法是沿鳃盖骨切下并剁掉鱼尾，刮去鱼鳞，剖腹去除内脏，去内脏时注意不要弄破鱼胆，然后洗去鱼腹内腔的血污、血腹肉以及黑膜，冷鲜备用；
2）、将步骤1所得鱼切块后浸没于含有0.5-0.6%白醋和3-3.5%盐的水溶液中，在室温条件下浸渍35-50分钟，捞出后用流动清水漂洗至中性；
3）、将步骤2处理好的鱼块沥除多余水分，蒸锅中放入清水，蒸笼底铺上湿纱布，将鱼肉放入蒸笼中，均匀喷洒浓度为0.2-0.23%的柠檬汁，然后蒸气锅进行加热蒸煮25-30分钟；
4）、将步骤3所得鱼肉冷却至40-45℃，加入3-3.5%的糖、3-3.5%的食盐、18-20%豆豉，于30-35℃密封发酵30-32天；
5）、将步骤4所得物分装密封，于120-121℃高压灭菌15-20分钟，冷却至室温。
本发明的优点是：
本发明的一种风味草鱼酱的加工方法，将鱼块浸没于由白醋和盐的混合溶液浸渍，流水冲洗至中性，这样不仅能够去腥而且能够除去部分水分。在蒸汽蒸煮前喷洒适量柠檬水，可防止鱼皮、肉黏着和脱落。豆豉接种发酵可以生成明显的滋味和香味物质，优于鱼酱生产中的天然发酵。豆豉接种发酵使鱼肉蛋白质得以降解，产生丰富游离氨基酸和短肽，有利于消化吸收，增强抗氧化活性，以及有利于风味形成。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种风味草鱼酱的加工方法，其特征在于它是由下述步骤组成：
1）、选择新鲜中等大小的草鱼，斩去鱼头，方法是沿鳃盖骨切下并剁掉鱼尾，刮去鱼鳞，剖腹去除内脏，去内脏时注意不要弄破鱼胆，然后洗去鱼腹内腔的血污、血腹肉以及黑膜，冷鲜备用；
2）、将步骤1所得鱼切块后浸没于含有0.6%白醋和3%盐的水溶液中，在室温条件下浸渍50分钟，捞出后用流动清水漂洗至中性；
3）、将步骤2处理好的鱼块沥除多余水分，蒸锅中放入清水，蒸笼底铺上湿纱布，将鱼肉放入蒸笼中，均匀喷洒浓度为0.23%的柠檬汁，然后蒸气锅进行加热蒸煮25分钟；
4）、将步骤3所得鱼肉冷却至45℃，加入3.5%的糖、3.5%的食盐、18%豆豉，于35℃密封发酵30天；
5）、将步骤4所得物分装密封，于121℃高压灭菌20分钟，冷却至室温。
Claims (5)
1.一种风味草鱼酱的加工方法，其特征在于它是由下述步骤组成：
1）、选择新鲜中等大小的草鱼，斩去鱼头，方法是沿鳃盖骨切下并剁掉鱼尾，刮去鱼鳞，剖腹去除内脏，去内脏时注意不要弄破鱼胆，然后洗去鱼腹内腔的血污、血腹肉以及黑膜，冷鲜备用；
2）、将步骤1所得鱼切块后浸没于含有白醋和3盐的水溶液中，在室温条件下浸渍35-50分钟，捞出后用流动清水漂洗至中性；
3）、将步骤2处理好的鱼块沥除多余水分，蒸锅中放入清水，蒸笼底铺上湿纱布，将鱼肉放入蒸笼中，均匀喷洒柠檬汁，然后蒸气锅进行加热蒸煮25-30分钟；
4）、将步骤3所得鱼肉冷却至40-45℃，加入3-3.5%的糖、3-3.5%的食盐、18-20%豆豉，密封发酵；
5）、将步骤4所得物分装密封，高压灭菌，冷却至室温。
2.根据权利要求1所述的一种风味草鱼酱的加工方法，其特征在于步骤2水溶液中含有0.5-0.6%白醋和3-3.5%盐。
3.根据权利要求1所述的一种风味草鱼酱的加工方法，其特征在于步骤3柠檬汁浓度为0.2-0.23%。
4.根据权利要求1所述的一种风味草鱼酱的加工方法，其特征在于步骤4密封发酵的条件为：于30-35℃密封发酵30-32天。
5.根据权利要求1所述的一种风味草鱼酱的加工方法，其特征在于步骤5高压灭菌过程为：于120-121℃高压灭菌15-20分钟。
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101299932A (zh) * | 2005-09-02 | 2008-11-05 | 国立大学法人鹿儿岛大学 | 鱼酱油的生产方法 |
| CN102754821A (zh) * | 2012-08-03 | 2012-10-31 | 长沙理工大学 | 一种发酵鱼骨肉酱的生产方法 |
| CN102919895A (zh) * | 2012-11-09 | 2013-02-13 | 沈阳信达信息科技有限公司 | 一种鱼肉酱的加工方法 |
| CN104305158A (zh) * | 2014-11-05 | 2015-01-28 | 重庆市双桥区危思科技有限公司 | 一种鱼肉酱的制作方法 |
| CN105053966A (zh) * | 2015-07-10 | 2015-11-18 | 湘潭大学 | 一种发酵型香菇鱼酱及其制备方法 |
-
2017
- 2017-07-19 CN CN201710588685.XA patent/CN107510029A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101299932A (zh) * | 2005-09-02 | 2008-11-05 | 国立大学法人鹿儿岛大学 | 鱼酱油的生产方法 |
| CN102754821A (zh) * | 2012-08-03 | 2012-10-31 | 长沙理工大学 | 一种发酵鱼骨肉酱的生产方法 |
| CN102919895A (zh) * | 2012-11-09 | 2013-02-13 | 沈阳信达信息科技有限公司 | 一种鱼肉酱的加工方法 |
| CN104305158A (zh) * | 2014-11-05 | 2015-01-28 | 重庆市双桥区危思科技有限公司 | 一种鱼肉酱的制作方法 |
| CN105053966A (zh) * | 2015-07-10 | 2015-11-18 | 湘潭大学 | 一种发酵型香菇鱼酱及其制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| LADISLAUS KASANKALA: "豆豉发酵剂对发酵鱼酱的浸出成分、营养价值和生物活性化合物的影响的研究", 《中国博士学位论文全文数据库 工程科技Ι辑》 * |
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