CN110313594A - A kind of method that Rapid Fermentation prepares less salt type alec acid - Google Patents
A kind of method that Rapid Fermentation prepares less salt type alec acid Download PDFInfo
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- CN110313594A CN110313594A CN201910030337.XA CN201910030337A CN110313594A CN 110313594 A CN110313594 A CN 110313594A CN 201910030337 A CN201910030337 A CN 201910030337A CN 110313594 A CN110313594 A CN 110313594A
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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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
The invention discloses a kind of methods that Rapid Fermentation prepares alec acid, including (1) is salted；(2) grain that salts down is prepared: salt down poor pimiento, ginger, glutinous rice, garlic, white wine, Chinese prickly ash, fennel, kaempferia galamga and distiller's yeast make as follows: fresh ginger rossing is cleaned, and 0.5 centimetre of shredded ginger is cut into, spare；Fresh Chinese prickly ash, fennel and kaempferia galamga wash with water after, drain, break into powder, it is spare；Fresh garlic peeling is chopped into garlic tablet；It is spare；Pimiento is smashed, spare；White wine is taken, it is spare；Glutinous rice cooks, and distiller's yeast is added after cooling and stirs dissipates spare, material after above-mentioned processing is sufficiently mixed, the grain that just salts down is uniformly made；Lactic acid bacteria separately is taken, being dissolved to concentration with sterile water is 1 × 107After CFU/mL, mixed with the grain that just salts down, must salt down grain, spare；(3) desalination；(4) plus the grain mixing dress altar that salts down is marinated；(5) ferment (6) sterilization packaging.Alec acid of the present invention, pure taste, product color is distinct, no living contaminants, and Product Safety is high.
Description
Technical field
The present invention relates to a kind of method of alec acid, the method that especially a kind of Rapid Fermentation prepares less salt type alec acid.
Background technique
It is with a long history that Miao people makes alec acid, gradually well known in recent years because of its unique flavor, full of nutrition.Fish
Jiang Suanshi Qiandongnan Prefecture of Guizhou Province Miao ethnic group ecosystem traditional zymotic flavouring has only due to the difference of the raw material and production method that use
Special flavor and typical location property, and there is stomach invigorating to promote the production of body fluid, orectic special efficacy, therefore have preferable exploitation valence
Value.
Traditional alec acid is mainly that raw material is made by fermenting with wild rockfish and fresh chilli etc. of climbing, by biography
System experience carries out spontaneous fermentation, and long generally require 3-6 months of fermentation period could eat；In order to long-term preservation, the food of addition
Salt is also up to 15% or so.It is a kind of wild fish in local river due to climbing rockfish, only summer and autumn could capture to obtain, and measure
It is small and influenced and restriction by season.The otherness and randomness of the civil production of traditional alec acid are very big, and fermentation condition is difficult to control
System, product quality is irregular, is not able to satisfy the demand in market；Also, fish head sauce in the prior art, alec acid are even sour
In the storage transportational process of the product that the manufacture craft of soup obtains after packaging, peculiar smell is easily generated, there are insecurity factors, lead
It causes the shelf-life of product shorter, and then influences the market prospects of product.
Therefore, that there are fermentation times is long, salt content is high, safety is poor, quality is unstable for the preparation method of existing alec acid
The problems such as, seriously affect the large-scale production of alec acid and the development of national characters food.
Summary of the invention
The object of the present invention is to provide a kind of methods that Rapid Fermentation prepares less salt type alec acid.The method of the present invention system
When standby alec acid, fermentation time is short, and obtained product salt content is low, highly-safe, stay in grade.And obtained alec acid, mouth
Taste is pure, and product color is distinct.And can save at normal temperature 1 year, it is conducive to industrialized production, expands sales range.
Technical solution of the present invention: a kind of method that Rapid Fermentation prepares less salt type alec acid, including the salted, grain that salts down are matched
System, desalination plus the grain mixing that salts down, fermentation and packaging sterilization.
Rapid Fermentation above-mentioned is prepared in the method for less salt type alec acid, specifically includes the following steps:
(1) salted: to choose small fish, open after cuing open abandoning internal organ, mix, be put into ceramic jar, sealed pickling is at salt with salt
Salted fish item；
(2) salt down grain prepare: salt down grain by calculate by weight 80~90 parts of pimiento, 2~4 parts of ginger, 2~4 parts of glutinous rice,
1~2 part of garlic, 0.5~1 part of white wine, 0.5~1 part of Chinese prickly ash, 0.1~0.3 part of fennel, 0.1~0.3 part of kaempferia galamga and distiller's yeast 0.1~
0.3 part makes as follows: fresh ginger rossing is cleaned, and 0.5 centimetre of shredded ginger is cut into, spare；Fresh Chinese prickly ash, fennel and
Kaempferia galamga wash with water after, drain, break into powder, it is spare；Fresh garlic peeling is chopped into garlic tablet；It is spare；Pimiento is smashed, spare；
White wine is taken, it is spare；Glutinous rice cooks, and distiller's yeast is added after cooling and stirs dissipates spare, and material after above-mentioned processing is sufficiently mixed and is uniformly made
Just salt down grain；
Lactic acid bacteria powder separately is taken, being dissolved to concentration with sterile water is 1 × 107After cfu/mL, mixed with the grain that just salts down, must salt down grain,
It is spare；
(3) desalination: taking out pickled salt salted fish item from altar, and the watery blood and salt on fish surface, drip are gone with clear water rinsing
Remove moisture, airing,
(4) plus the grain that salts down mixes: the grain that will salt down is uniformly mixed in mass ratio for 1:3 with the salt salted fish item after desalination, is filled to fermentation
Tank or altar, be its capacity 95% until, sealing before again above spread one layer of 2 cm thick the grain that salts down, flattened in fact with hand rammer, use
Plastic bag sealing altar；
(5) it ferments: the curing container obtained after step (4) processing being placed under certain condition and is fermented, alec acid is obtained；
(6) packaging sterilization: the alec acid that step (5) is fermented takes out, after vacuum packaging, after carrying out microwave disinfection, i.e.,
Obtain finished product.
The method that Rapid Fermentation above-mentioned prepares less salt type alec acid, in step (1), the fish are river fish.
The method that Rapid Fermentation above-mentioned prepares less salt type alec acid, in step (1), the weight of the small fish and salt
Than for (5~10): (1~2).
The method that Rapid Fermentation above-mentioned prepares less salt type alec acid, in step (1), the sealed pickling is；Sealing
Afterwards, it is placed in 10~15 DEG C, under the conditions of humidity 65~75%, pickles 2~3 days.
The method that Rapid Fermentation above-mentioned prepares less salt type alec acid, in step (2), the additional amount of the lactic acid bacteria powder is
The 0.01~0.02% of fish quality.
The method that Rapid Fermentation above-mentioned prepares less salt type alec acid in step (5), is fermented under the certain condition
It is；Fermentor or altar regulation will be obtained after step (4) processing or be placed in 15~20 DEG C, under the conditions of humidity 65~75%, fermented 1
Month.
The method that Rapid Fermentation above-mentioned prepares less salt type alec acid, in step (2), the lactic acid bacteria powder is pickles cream
Bacillus and Pediococcus pentosaceus are mixed to get by 1:1 mass ratio.
The method that Rapid Fermentation above-mentioned prepares less salt type alec acid, in step (6), the vacuum packaging is using resistance to
Retort pouch is vacuum-packed in high temperature food, and packed weight is 250~500g, and microwave disinfection is: under conditions of 2450MHz, 650W
Sterilization 2.5~5 minutes.
Compared with prior art, the invention has the following advantages:
1, it ferments by means of the present invention to alec acid, pure taste, product color is distinct, avoids miscellaneous bacteria dirt
Dye, improves Product Safety.Using strain inoculation fermentation, and controlling fermentation condition is used, significantly shortens fermentation period, mention
High production efficiency.
2, using present invention production alec acid, the salt content of product is significantly reduced, and improve the nutritive index of product,
Meet the needs that consumer pursues healthy food.
3, using present invention production alec acid, it includes the wild fish grown in river that raw material fish, which is small freshwater fish, and not only
It is limited to one kind and climbs rockfish, the small fish in the different cultivars of korneforos cultivation can also be used, breaching traditional alec acid production needs to use
It is wild to climb rockfish by yield and season limit, it is not able to satisfy the bottleneck limitation of the market demand.This is conducive to alec acid scale
Production is also beneficial to develop different types of alec acid product, expands market sales volume, realizes industrialized development.
4, ferment tank can be used using the alec acid that the present invention makes, after finished product use vacuum packaging at microwave disinfection
It manages, is saved 1 year under product room temperature, be conducive to industrialized production, expand sales range.
Specific embodiment
Embodiment 1:
A kind of method of Rapid Fermentation alec acid, which comprises the following steps:
(1) salted: rockfish 10kg is climbed in selection, is opened and is cutd open abandoning internal organ, feeding salt 2kg, will climb rockfish and salt mixes, be put into pottery
In porcelain altar, sealing is placed in 15 DEG C, under the conditions of humidity 70%, pickles 2 days, obtains salt salted fish item；
(2) grain that salts down is prepared
Fresh ginger rossing is cleaned, and it is stand-by to be cut into 0.5 centimetre of shredded ginger；Fresh Chinese prickly ash, fennel, kaempferia galamga wash with water after,
It drains, breaks into powder；Fresh garlic peeling is chopped into garlic tablet；Pimiento is smashed；White wine is spare；Glutinous rice cooks, and wine is added after cooling
Song, which stirs, to be dissipated spare, above-mentioned material is sufficiently mixed uniformly to be made salts down grain；
Condiment dosage is respectively as follows: pimiento 90kg, ginger 4kg, glutinous rice 4kg, garlic 2kg, white wine 1kg, Chinese prickly ash 1kg, fennel
Fragrant 0.3kg, kaempferia galamga 0.3kg and distiller's yeast 0.3kg；
Taking bacteria concentration is 1 × 107The lactic acid bacteria powder of CFU/mL lactobacillus plantarum is added, with nothing by the 0.15% of fish quality
It is 1 × 10 that bacterium water, which is dissolved to concentration,7After CFU/mL, grain is uniformly mixed with salting down, and must salt down grain, spare；The lactobacillus plantarum name
For lactobacillus plantarum SR9-3, China typical culture collection center, deposit number CCTCC were preserved on September 26th, 2016
NO:M 2016529, preservation address are China, Wuhan, Wuhan University；The same application number of its extracting method:
The screening technique of SR9-3 in CN201710018122.7；Its sequence is shown in sequence table；
(3) desalination: taking out pickled salt salted fish item from altar, and the watery blood and salt on fish surface, drip are gone with clear water rinsing
Moisture airing is removed, it is spare；
(4) plus the grain that salts down mixes: the grain that will salt down is uniformly mixed in mass ratio for 1:3 with the salt salted fish item after desalination, is filled to fermentation
Altar, be its capacity 95% until, sealing before again above spread one layer of 2 cm thick the grain that salts down, flattened in fact with hand rammer, use plastics
Bag sealing altar；
(5) it ferments: fermentation altar will be obtained after step (4) processing and be placed in 15~16 DEG C, under the conditions of humidity 65~75%, fermentation
1 month, obtain alec acid；
(6) packaging sterilization: the alec acid that step (5) is fermented takes out, and is every bag of 250g packaging by packed weight, uses
High temperature resistant food vacuum pack retort pouch after, under conditions of 2450MHz, 650W microwave disinfection 3 minutes to get finished product.
Embodiment 2:
A kind of method of Rapid Fermentation alec acid, comprising the following steps:
(1) salted: to choose small crucian 10kg, open and cut open abandoning internal organ, crucian and salt are mixed, be put into ceramics by feeding salt 2kg
In altar, sealing is placed in 12 DEG C, under the conditions of humidity 70%, pickles 3 days, obtains salt salted fish item；
(2) grain that salts down is prepared
Fresh ginger rossing is cleaned, and it is stand-by to be cut into 0.5 centimetre of shredded ginger；Fresh Chinese prickly ash, fennel, kaempferia galamga wash with water after,
It drains, breaks into powder；Fresh garlic peeling is chopped into garlic tablet；Pimiento is smashed；White wine is spare；Glutinous rice cooks, and wine is added after cooling
Song, which stirs, to be dissipated spare, above-mentioned material is sufficiently mixed uniformly to be made salts down grain；
Condiment dosage is respectively as follows: pimiento 90kg, ginger 4kg, glutinous rice 4kg, garlic 2kg, white wine 1kg, Chinese prickly ash 1kg, fennel
Fragrant 0.3kg, kaempferia galamga 0.3kg and distiller's yeast 0.3kg；
Taking bacteria concentration is 1 × 107The lactic acid bacteria powder of CFU/mL lactobacillus plantarum is added, with nothing by the 0.02% of fish quality
It is 1 × 10 that bacterium water, which is dissolved to concentration,7After CFU/mL, grain is uniformly mixed with salting down, and must salt down grain, spare；The lactobacillus plantarum name
For SR9-3, China typical culture collection center was preserved on September 26th, 2016, deposit number is CCTCC NO:M
2016529, preservation address is China, Wuhan, Wuhan University；Its sequence is shown in sequence table；
(3) desalination: taking out pickled salt salted fish item from altar, and the watery blood and salt on fish surface, drip are gone with clear water rinsing
Moisture airing is removed, it is spare；
(4) plus the grain that salts down mixes: the grain that will salt down is uniformly mixed in mass ratio for 1:3 with the salt salted fish item after desalination, is filled to fermentation
Tank, be its capacity 95% until, sealing before again above spread one layer of 2 cm thick the grain that salts down, flattened in fact with hand rammer, use plastics
Bag sealing altar；
(5) ferment: by step (4), treated that fermentor regulates and controls to 18~20 DEG C of temperature, under the conditions of humidity 65~75%,
Fermentation 1 month obtains alec acid；
(6) packaging sterilization: the alec acid that step (5) is fermented takes out, and is 500g by packed weight, is eaten using high temperature resistant
Product be vacuum-packed retort pouch after, under conditions of 2450MHz, 650W microwave disinfection 5 minutes to get finished product.
Applicant examines the alec sour (i.e. commercially available) of the alec acid and spontaneous fermentation preparation that prepare by embodiment 1
It surveys, specific as follows:
1 detection project
1.1 alec acid of the present invention: it is prepared by embodiment 1, is denoted as A1；It is prepared by embodiment 2, is denoted as A2；
1.2 comparison alec acid: the alec of spontaneous fermentation preparation is sour (i.e. commercially available), is denoted as B.
2 detection methods and result
All tests are repeated three times；Measure two groups of nutritional ingredient indexs after fermentation be shown in Table 1 and its safety refer to
Mark is shown in Table 2.
1 nutritional ingredient Indexs measure result of table
2 safety indexes of table
From above-mentioned data it is known that fermenting by the method for the invention to alec acid, not only nutritive value, which is higher than, is passed
Alec of uniting is sour, and product salt content is low, highly-safe.
Sequence table
<110>Guizhou University
<120>a kind of method that Rapid Fermentation prepares less salt type alec acid
<130> 2018
<141> 2019-01-14
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 1457
<212> DNA
<213>lactobacillus plantarum (Lactobacillus plantarum)
<400> 1
gcctatacat gcagtcgaac gcgtctccgt tgatgatttt aggtgcttgc acttgaaaga 60
tttaacattg agacgagtgg cgaactggtg agtaacacgt gggtaacctg cccttgaagt 120
aggggataac acttggaaac aggtgctaat accgtataac aaccaaaacc acctggtttt 180
ggtttaaaag acggcttcgg ctgtcacttt aggatggacc cgcggcgtat tagcttgttg 240
gtaaggtaac ggcctaccaa ggcgatgata cgtagccgac ctgagagggt aatcggccac 300
attgggactg agacacggcc caaactccta cgggaggcag cagtagggaa tcttccacaa 360
tggacgaaag tctgatggag caacgccgcg tgagtgatga agggtttcgg ctcgtaaaac 420
tctgttgttg gagaagaaca ggtgtcagag taactgttga catcttgacg gtatccaacc 480
agaaagccac ggctaactac gtgccagcag ccgcggtaat acgtaggtgg caagcgttgt 540
ccggatttat tgggcgtaaa gcgagcgcag gcggtttttt aggtctgatg tgaaagcctt 600
cggcttaacc ggagaagtgc atcggaaacc gggagacttg agtgcagaag aggacagtgg 660
aactccatgt gtagcggtga aatgcgtaga tatatggaag aacaccagtg gcgaaggcgg 720
ctgtctggtc tgtaactgac gctgaggctc gaaagcatgg gtagcgaaca ggattagata 780
ccctggtagt ccatgccgta aacgatgagt gctaagtgtt ggagggtttc cgcccttcag 840
tgctgcagct aacgcattaa gcactccgcc tggggagtac gaccgcaagg ttgaaactca 900
aaggaattga cgggggcccg cacaagcggt ggagcatgtg gtttaattcg atgctacgcg 960
aagaacctta ccaggtcttg acatcttctg ccaacctaag agattaggcg ttcccttcgg 1020
ggacagaatg acaggtggtg catggttgtc gtcagctcgt gtcgtgagat gttgggttaa 1080
gtcccgcaac gagcgcaacc cttattgtta gttgccagca ttcagttggg cactctagca 1140
agactgccgg tgacaaaccg gaggaaggtg gggatgacgt caaatcatca tgccccttat 1200
gacctgggct acacacgtgc tacaatggac ggtacaacga gtcgcgaaac cgcgaggtca 1260
agctaatctc ttaaagccgt tctcagttcg gattgtaggc tgcaactcgc ctacatgaag 1320
ttggaatcgc tagtaatcgt ggatcagcat gccacggtga atacgttccc gggccttgta 1380
cacaccgccc gtcacaccat gagagtttgt aacacccaaa gccggtgagg taaccttcgg 1440
ggaccagcta tctaagt 1457
Claims (10)
1. a kind of method that Rapid Fermentation prepares less salt type alec acid, it is characterised in that: including salted, poor preparations that salt down, desalination, add
The grain that salts down mixing, fermentation and packaging sterilization.
2. the method that Rapid Fermentation as described in claim 1 prepares less salt type alec acid, it is characterised in that: specifically include following
Step:
(1) salted: to choose small fish, open after cuing open abandoning internal organ, mix, be put into ceramic jar, sealed pickling is at salt salted fish with salt
Item；
(2) salt down grain prepare: salt down grain by calculate by weight 80~90 parts of pimiento, 2~4 parts of ginger, 2~4 parts of glutinous rice, garlic
1~2 part, 0.5~1 part of white wine, 0.5~1 part of Chinese prickly ash, 0.1~0.3 part of fennel, 0.1~0.3 part of kaempferia galamga and distiller's yeast 0.1~0.3
Part makes as follows: fresh ginger rossing is cleaned, and 0.5 centimetre of shredded ginger is cut into, spare；Fresh Chinese prickly ash, fennel and kaempferia galamga
It after washing with water, drains, breaks into powder, it is spare；Fresh garlic peeling is chopped into garlic tablet；It is spare；Pimiento is smashed, spare；It takes white
Wine, it is spare；Glutinous rice cooks, and distiller's yeast is added after cooling and stirs dissipates spare, and treated material is sufficiently mixed and is uniformly made just
Salt down grain；
Lactic acid bacteria powder separately is taken, being dissolved to concentration with sterile water is 1 × 107After CFU/mL, mixed with the grain that just salts down, must salt down grain, spare；
(3) desalination: taking out pickled salt salted fish item from altar, and the watery blood and salt on fish surface are removed with clear water rinsing, drains water
Point, airing；
(4) plus salt down grain mixing: will salt down grain be uniformly mixed in mass ratio for 1:3 with the salt salted fish item after desalination, be filled to fermentor or
Altar, be its capacity 95% until, sealing before again above spread one layer of 2 cm thick the grain that salts down, flattened in fact with hand rammer, use lid
Cover tightly tank mouth or with plastic bag sealing altar；
(5) it ferments: the curing container obtained after step (4) processing being placed under certain condition and is fermented, alec acid is obtained；
(6) packaging sterilization: the alec acid that step (5) is fermented takes out, after vacuum packaging, carry out after microwave disinfection to get at
Product.
3. the method that Rapid Fermentation as claimed in claim 2 prepares less salt type alec acid, it is characterised in that: in step (1), institute
The fish stated are river fish.
4. the method that Rapid Fermentation as claimed in claim 2 prepares less salt type alec acid, it is characterised in that: in step (1), institute
The weight ratio for stating small fish and salt is (5~10): (1~2).
5. the method that Rapid Fermentation as claimed in claim 2 prepares less salt type alec acid, it is characterised in that: in step (1), institute
The sealed pickling stated is；After sealing, it is placed in 10~15 DEG C, under the conditions of humidity 65~75%, pickles 2~3 days.
6. the method that Rapid Fermentation as claimed in claim 2 prepares less salt type alec acid, it is characterised in that: in step (2), institute
The additional amount for stating lactic acid bacteria powder is the 0.01~0.02% of fish quality.
7. the method that Rapid Fermentation as claimed in claim 2 prepares less salt type alec acid, it is characterised in that: in step (5), institute
Fermenting under the certain condition stated is；Fermentor or altar regulation will be obtained after step (4) processing or be placed in 15~20 DEG C, humidity 65~
Under the conditions of 75%, ferment 1 month.
8. the method that Rapid Fermentation as claimed in claim 2 prepares less salt type alec acid, it is characterised in that: in step (2), institute
The lactic acid bacteria powder stated is that lactobacillus plantarum and Pediococcus pentosaceus are mixed to get by 1:1 mass ratio.
9. the method that Rapid Fermentation as claimed in claim 8 prepares less salt type alec acid, it is characterised in that: the plumule cream bar
Bacterium is named as lactobacillus plantarum SR9-3, is preserved in China typical culture collection center on September 26th, 2016, deposit number is
CCTCC NO:M 2016529。
10. the method that Rapid Fermentation as claimed in claim 2 prepares less salt type alec acid, it is characterised in that: in step (6),
The vacuum packaging is using vacuum packaging retort pouch, and packed weight is every bag of 250~500g, and microwave disinfection is:
It is sterilized 2.5~5 minutes under conditions of 2450MHz, 650W.
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Cited By (2)
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|---|---|---|---|---|
| CN111387465A (en) * | 2020-04-15 | 2020-07-10 | 江南大学 | Method for improving acid quality of fish paste by using microbial leavening agent |
| CN111802545A (en) * | 2020-06-29 | 2020-10-23 | 贵州大学 | Method for strengthening and rapidly fermenting rice sour soup by multiple strains and application thereof |
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| 张玉龙: ""侗族酸肉中抗氧化乳酸菌的耐受性及功能特性"", 《生物加工过程》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387465A (en) * | 2020-04-15 | 2020-07-10 | 江南大学 | Method for improving acid quality of fish paste by using microbial leavening agent |
| CN111802545A (en) * | 2020-06-29 | 2020-10-23 | 贵州大学 | Method for strengthening and rapidly fermenting rice sour soup by multiple strains and application thereof |
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Application publication date: 20191011 |