CN112471237A - Method for preparing low-salt dry-cured mackerel based on low-temperature air drying-bacterium inoculation fermentation - Google Patents

Method for preparing low-salt dry-cured mackerel based on low-temperature air drying-bacterium inoculation fermentation Download PDF

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CN112471237A
CN112471237A CN202011234346.XA CN202011234346A CN112471237A CN 112471237 A CN112471237 A CN 112471237A CN 202011234346 A CN202011234346 A CN 202011234346A CN 112471237 A CN112471237 A CN 112471237A
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mackerel
low
drying
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李湘銮
林剑军
白卫东
刘巧瑜
赵文红
杨娟
钱敏
雷梦琳
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Zhongkai University of Agriculture and Engineering
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Abstract

The invention relates to the field of deep processing of aquatic products, and discloses a method for preparing low-salt dry-cured mackerel based on low-temperature air drying-inoculation fermentation. The method comprises the following steps: (1) pretreating raw materials; (2) pickling; (3) cleaning and draining; (4) air drying at low temperature; (5) drying by microwave; (6) and (7) vacuum packaging. On one hand, lactobacillus plantarum and staphylococcus carnosus are used as mixed leaven, and the fish fat hydrolysis is promoted and the content of free fatty acid of flavor precursor substances is increased by quickly fermenting and pickling. On the other hand, the low-temperature air drying process is adopted, so that excessive oxidation of fat in the mackerel meat is remarkably inhibited, the strength of aldehydes and esters flavor compounds is improved, and the volatile flavor quality of the mackerel is improved. Meanwhile, the nutritional functional ingredients of the dry-cured mackerel are retained to the maximum extent. The low-salt dry-cured mackerel product prepared by the method is fresh and tender in meat quality, golden in color and moderate in salty taste.

Description

Method for preparing low-salt dry-cured mackerel based on low-temperature air drying-bacterium inoculation fermentation
Technical Field
The invention belongs to the technical field of deep processing of aquatic products, relates to a deep processing technology of traditional characteristic dry-pickled fish, and particularly relates to a method for preparing low-salt dry-pickled mackerel based on low-temperature air drying-inoculation fermentation.
Background
The Spanish mackerel has high protein content, contains 19g of protein per hundred grams of fish meat, is rich in multiple vitamins and highly unsaturated fatty acids, and is a marine product with high nutrition. The dry-cured mackerel has unique flavor and is an important traditional dry-cured aquatic product in China. The dry-cured mackerel is a fish product prepared by using a household workshop type traditional process as a main material, coating salt for curing and performing an air drying process. The product prepared by the traditional process has various problems, such as hard meat, poor flavor and overlong production period, so that the industrial production cannot be realized. In addition, in order to preserve for a long time, the traditional dried salted mackerel is usually salted by heavy salt (the salt content is more than 20 percent), and the product is adversely affected.
The air drying process is the most critical link in the processing process of the dry-cured mackerel, and has certain influence on the flavor and the taste of the mackerel. In the air drying process, fats in mackerel are hydrolyzed into fatty acid, free fatty acid generates lipid peroxide under the action of lipase, and then volatile flavor substances such as aldehyde, ketone, alcohol and the like are generated through decomposition, so that the characteristic flavor substances of the dry-cured mackerel are formed. The traditional air drying process mostly adopts hot air drying. However, the hot air drying causes excessive oxidation of fat due to too high drying temperature, greatly affects the quality and taste of fish meat, produces bad flavor and destroys the nutritional value of the fish meat. Therefore, the development of a pickling and drying process suitable for high-fat dry fish products is an urgent need in the industry of dry pickled fish products.
The application of the low-temperature drying technology in the aspect of aquatic product processing in China mainly relates to dry products such as abalone, weever, puffer fish and the like, and no research report on the application of the low-temperature drying technology in the processing of dry-salted mackerel exists at present. The invention combines low-salt curing and bacterium inoculation fermentation curing processes, reduces the salt content of the dry cured mackerel, promotes the hydrolysis of fish fat by rapid fermentation curing, and improves the content of free fatty acid of flavor precursor substances. On the other hand, the low-temperature air drying process is adopted, so that excessive oxidation of fat in the mackerel meat is remarkably inhibited, the strength of aldehydes and esters flavor compounds is improved, and the volatile flavor quality of the mackerel is improved. Meanwhile, the nutritional functional ingredients of the dry-cured mackerel are retained to the maximum extent. The dry-cured mackerel product prepared by the method is suitable for being salty and good in taste, and accords with the low-salt healthy diet concept.
Disclosure of Invention
The invention aims to provide a method for preparing low-salt dry-cured mackerel based on low-temperature air drying-bacterium inoculation fermentation. In the mackerel pickling stage, the bacterium inoculation fermentation and low-salt pickling process is adopted, so that the salt content is greatly reduced, and the problem of high salt in the traditional dry pickling process of mackerel is solved. Inoculating mixed zymophyte of lactobacillus plantarum and staphylococcus carnosus, fermenting and pickling by microorganism, promoting fat hydrolysis in Spanish mackerel meat, increasing free fatty acid content, and benefiting for formation of Spanish mackerel taste and flavor. On the other hand, the low-temperature drying process is adopted, so that excessive oxidation of fat in the mackerel meat is remarkably inhibited, and meanwhile, the strength of aldehydes and esters flavor compounds is improved, so that the flavor of the mackerel is improved. The low-temperature air drying also keeps the nutritional functional components of the dry-cured mackerel to the maximum extent.
The purpose is realized by the following technical scheme: a method for preparing low-salt dry-cured mackerel based on low-temperature air drying-inoculation fermentation comprises the following steps,
s1 raw material pretreatment: cutting fresh or thawed mackerel along the abdomen, removing head, tail and internal organs, cutting into fish sections with basically consistent size, washing with water and draining;
s2 pickling: to a concentration of 106-107Injecting a CFU/mL mixed starter into mackerel meat, fermenting and pickling for 1h, and then uniformly coating salt on the treated fish sections for pickling for 5-7 h;
s3 cleaning and draining: washing the pickled fish sections with clear water and draining;
s4 low-temperature air drying: placing the treated fish segments in a dryer for air drying for 4-6 days;
s5 microwave drying: putting the fish sections into a microwave oven, and carrying out microwave drying for a period of time to obtain a finished product;
s5 vacuum packaging: vacuum packaging the finished fish sections after air drying;
the preparation method of the mixed starter in the step S2 is that lactobacillus plantarum and staphylococcus carnosus are respectively inoculated in MRS culture medium and MSA agar culture medium, and are cultured for 24h at 37 ℃ and activated for 3 times. Centrifuging the cultured bacterial liquid at 4 deg.C and 40000r/min for 10min, and discarding the supernatant. Washing the obtained thallus with sterile normal saline for 3 times, and diluting the thallus obtained by centrifugation with sterile normal saline to 106-107CFU/mL。
Furthermore, the inoculation amount of the mixed leaven consisting of the lactobacillus plantarum and the staphylococcus carnosus accounts for 2-3% of the mass of the Spanish mackerel segments, and the volume ratio of the lactobacillus plantarum to the staphylococcus carnosus is 2-3: 1-1.5.
The lactobacillus plantarum and the staphylococcus carnosus in the invention are commercially available products.
And step S2, the salt is used in an amount of 3% -5% of the fish meat, the coated part of the salt is the meat surface of the mackerel section, and the mackerel section is pickled for 5-7h at the temperature of 20-25 ℃.
Air-drying at low temperature in the step S4 for 4-5 days at the set temperature of 15-20 ℃, the relative humidity of 30-40% and the wind speed of 3-5 m/S; drying with cold air until the water content of the mackerel segments is 55-65%.
And step S5, the microwave drying is that the mackerel segments dried by cold air are taken out, the antioxidation composite coating liquid is smeared on the meat surface of the mackerel segments, and then the mackerel segments are put into a microwave oven until the water content of the mackerel segments is 40-60 percent, and the microwave drying is finished.
Further, the antioxidant composite coating liquid comprises the following components: rosemary essential oil and garlic essential oil are used as antioxidants, and chitosan and sodium alginate are used as film forming substrates.
Further, the preparation method of the antioxidant composite coating liquid comprises the steps of dissolving 1% of chitosan in 100ml of distilled water, adding 0.2g of glycerol, magnetically stirring for 1 hour, then adding 2% of sodium alginate solution, heating in water bath, stirring for 20min, adding 0.2g of rosemary essential oil and 0.3g of garlic essential oil, and preparing the antioxidant composite coating liquid.
Compared with the prior art, the invention has the following advantages:
(1) the invention adopts the mixed starter of the plant lactobacillus and the staphylococcus carnosus, and the microbial fermentation pickling is carried out, thus promoting the fat hydrolysis, improving the content of free fatty acid, promoting the generation of more flavor and taste precursor substances and improving the quality of the mackerel product.
(2) The invention adopts a low-temperature drying process, promotes the decomposition and oxidation of fish lipid to be slow and uniform, obviously inhibits the excessive oxidation of fat in mackerel meat, solves the problems of poor flavor, poor appearance and the like caused by the excessive oxidation of the lipid, and can furthest retain the nutritional ingredients of the dry-cured mackerel. Meanwhile, the low-temperature drying process improves the strength of aldehydes and alcohol flavor compounds and obviously improves the flavor of mackerel.
(3) The invention further accelerates the decomposition and oxidation of the fatty oxide by coating the antioxidant and then performing microwave treatment, so that secondary oxidation products are further degraded to generate aldehydes, alcohols and other flavor components.
(4) The invention adopts low-salt pickling, greatly reduces the salt content of the mackerel, and ensures the unique flavor of the dry-pickled mackerel.
Drawings
FIG. 1 is a radar chart of sensory evaluation of dry-cured mackerel
FIG. 2 shows the volatile flavor substances of dry-cured mackerel
Detailed Description
Example 1
(1) Pretreatment of raw materials: cutting fresh or thawed mackerel along the abdomen, removing head, tail and internal organs, cutting into fish sections with basically consistent size, washing with water and draining;
(2) pickling: inoculating Lactobacillus plantarum and Staphylococcus carnosus respectively in MRS culture medium and MSA agar culture medium, culturing at 37 deg.C for 24 hr, and activating for 3 times. Centrifuging the cultured bacterial liquid at 4 deg.C and 40000r/min for 10min, and discarding the supernatant. Washing the obtained thallus with sterile normal saline for 3 times, and diluting the thallus obtained by centrifugation with sterile normal saline to 107CFU/mL. Respectively taking 12mL of lactobacillus plantarum and 6mL of staphylococcus carnosus, mixing, injecting mackerel meat, fermenting and pickling for 1h, uniformly coating 4% of salt on the cross section of the mackerel segment, and standing and pickling for 5h at the temperature of 20 ℃.
(3) Cleaning and draining: and washing the pickled fish sections with distilled water, and draining.
(4) And (3) low-temperature air drying: placing Spanish mackerel segments in a drier, setting the temperature at 15 deg.C, humidity at 35% and wind speed at 5m/s, and air drying for 4 days;
(5) microwave drying: dissolving 1% chitosan in 100ml distilled water, adding 0.2g glycerol, magnetically stirring for 1h, adding 2% sodium alginate solution, heating in water bath, stirring for 20min, adding 0.2g rosemary essential oil and 0.3g garlic essential oil, and making into antioxidant composite coating solution. And (3) after taking out the mackerel sections, smearing the antioxidant composite coating liquid on the meat surfaces of the mackerel sections, putting the mackerel sections into a microwave oven, and drying the mackerel sections for 1 hour by microwave.
(6) And (3) vacuum packaging: and (5) carrying out vacuum packaging on the finished fish sections after air drying.
Example 2
(1) Pretreatment of raw materials: cutting fresh or thawed mackerel along the abdomen, removing head, tail and internal organs, cutting into fish sections with basically consistent size, washing with water and draining;
(2) pickling: inoculating Lactobacillus plantarum and Staphylococcus carnosus respectively in MRS culture medium and MSA agar culture medium, culturing at 37 deg.C for 24 hr, and activating for 3 times. Centrifuging the cultured bacterial liquid at 4 deg.C and 40000r/min for 10min, and discarding the supernatant. The obtained cells were washed 3 times with sterile physiological saline, and the cells obtained by centrifugation were diluted to 106CFU/mL with sterile physiological saline. Respectively mixing 18mL of lactobacillus plantarum and 6mL of staphylococcus carnosus, injecting mackerel meat, fermenting and pickling for 1h, uniformly coating 3% of salt on the cross section of the mackerel segment, and standing and pickling for 6h at 25 ℃.
(3) Cleaning and draining: washing the pickled fish sections with clear water and draining;
(4) and (3) low-temperature air drying: placing Spanish mackerel segments in a drier, setting the temperature at 20 deg.C, humidity at 40%, and air speed at 5m/s, and air drying for 5 days;
(5) microwave drying: dissolving 1% chitosan in 100ml distilled water, adding 0.2g glycerol, magnetically stirring for 1h, adding 2% sodium alginate solution, heating in water bath, stirring for 20min, adding 0.2g rosemary essential oil and 0.3g garlic essential oil, and making into antioxidant composite coating solution. And (3) after taking out the mackerel sections, smearing the antioxidant composite coating liquid on the meat surfaces of the mackerel sections, putting the mackerel sections into a microwave oven, and drying the mackerel sections for 1.5 hours by microwave.
(6) And (3) vacuum packaging: and (5) carrying out vacuum packaging on the finished fish sections after air drying.
Example 3
(1) Pretreatment of raw materials: cutting fresh or thawed mackerel along the abdomen, removing head, tail and internal organs, cutting into fish sections with basically consistent size, washing with water and draining;
(2) pickling: inoculating Lactobacillus plantarum and Staphylococcus carnosus respectively in MRS culture medium and MSA agar culture medium, culturing at 37 deg.C for 24 hr, and activating for 3 times. Centrifuging the cultured bacterial liquid at 4 deg.C and 40000r/min for 10min, and discarding the supernatant. The obtained cells were washed 3 times with sterile physiological saline, and the cells obtained by centrifugation were diluted to 106CFU/mL with sterile physiological saline. Respectively injecting 16mL of lactobacillus plantarum and 8mL of mixed leaven of staphylococcus carnosus into mackerel meat, fermenting and pickling for 1h, uniformly coating 5% of salt on the cross section of the mackerel segment, and standing and pickling for 6h at 25 ℃.
(3) Cleaning and draining: washing the pickled fish sections with clear water and draining;
(4) and (3) low-temperature air drying: placing Spanish mackerel segments in a drier, setting the temperature at 25 deg.C, humidity at 40%, and air speed at 5m/s, and air drying for 6 days;
(5) microwave drying: dissolving 1% chitosan in 100ml distilled water, adding 0.2g glycerol, magnetically stirring for 1h, adding 2% sodium alginate solution, heating in water bath, stirring for 20min, adding 0.2g rosemary essential oil and 0.3g garlic essential oil, and making into antioxidant composite coating solution. And (3) after taking out the mackerel sections, smearing the antioxidant composite coating liquid on the meat surfaces of the mackerel sections, putting the mackerel sections into a microwave oven, and drying the mackerel sections for 1.5 hours by microwave.
(6) And (3) vacuum packaging: and (5) carrying out vacuum packaging on the finished fish sections after air drying.
Comparative example 1
The dry pickled mackerel is prepared by the traditional process
(1) Pretreatment of raw materials: cutting fresh or thawed mackerel along the abdomen, removing head, tail and internal organs, cutting into fish sections with basically consistent size, washing with water and draining;
(2) pickling: uniformly coating 4% of salt on the section of mackerel segments, and standing and pickling at 20 deg.C for 5 hr.
(3) Cleaning and draining: washing the pickled fish sections with clear water and draining;
(4) and (3) drying: and (3) placing the treated fish sections in a dryer, setting the temperature at 60 ℃, the humidity at 20% and the wind speed at 1m/s, and air-drying for 1 day.
(5) And (3) vacuum packaging: and (5) carrying out vacuum packaging on the finished fish sections after air drying.
Comparative example 2
(1) Pretreatment of raw materials: cutting fresh or thawed mackerel along the abdomen, removing head, tail and internal organs, cutting into fish sections with basically consistent size, washing with water and draining;
(2) pickling: uniformly coating 4% of salt on the cross section of mackerel segments, and standing and pickling at 20 deg.C for 5 hr.
(3) Cleaning and draining: and washing the pickled fish sections with distilled water, and draining.
(4) And (3) low-temperature air drying: placing Spanish mackerel segments in a drier, setting the temperature at 15 deg.C, humidity at 35% and wind speed at 5m/s, and air drying for 4 days;
(5) microwave drying: dissolving 1% chitosan in 100ml distilled water, adding 0.2g glycerol, magnetically stirring for 1h, adding 2% sodium alginate solution, heating in water bath, stirring for 20min, adding 0.2g rosemary essential oil and 0.3g garlic essential oil, and making into antioxidant composite coating solution. And (3) after taking out the mackerel sections, smearing the antioxidant composite coating liquid on the meat surfaces of the mackerel sections, putting the mackerel sections into a microwave oven, and drying the mackerel sections for 1 hour by microwave.
(6) And (3) vacuum packaging: and (5) carrying out vacuum packaging on the finished fish sections after air drying.
Comparative example 3
(1) Pretreatment of raw materials: cutting fresh or thawed mackerel along the abdomen, removing head, tail and internal organs, cutting into fish sections with basically consistent size, washing with water and draining;
(2) pickling: inoculating Lactobacillus plantarum and Staphylococcus carnosus respectively in MRS culture medium and MSA agar culture medium, culturing at 37 deg.C for 24 hr, and activating for 3 times. Centrifuging the cultured bacterial liquid at 4 deg.C and 40000r/min for 10min, and discarding the supernatant. Washing the obtained thallus with sterile normal saline for 3 times, and diluting the thallus obtained by centrifugation with sterile normal saline to 107CFU/mL. Respectively taking 12mL of lactobacillus plantarum and 6mL of staphylococcus carnosus, mixing, injecting mackerel meat, fermenting and pickling for 1h, uniformly coating 4% of salt on the cross section of the mackerel segment, and standing and pickling for 5h at the temperature of 20 ℃.
(3) Cleaning and draining: and washing the pickled fish sections with distilled water, and draining.
(4) High-temperature air drying: dissolving 1% chitosan in 100ml distilled water, adding 0.2g glycerol, magnetically stirring for 1h, adding 2% sodium alginate solution, heating in water bath, stirring for 20min, adding 0.2g rosemary essential oil and 0.3g garlic essential oil, and making into antioxidant composite coating solution. Placing Spanish mackerel segments in a drier, setting the temperature at 60 deg.C, humidity at 20%, and air speed at 5m/s, and air drying for 4 days; and (3) after taking out the mackerel segments, coating the antioxidative composite coating liquid on the meat surface of the mackerel segments, and then putting the mackerel segments into a dryer to dry for 1 hour.
(6) And (3) vacuum packaging: and (5) carrying out vacuum packaging on the finished fish sections after air drying.
1. Sensory evaluation of the above examples 1, 2, 3 and comparative examples 1, 2, 3
An evaluation group is composed of 5 persons with food sensory evaluation experience, the quality of the dry-cured mackerel is scored by taking color, smell, tissue form, taste and mouthfeel as indexes, each index is divided into 10 points, and the average value of each index is respectively taken. The sensory evaluation indexes are shown in Table 1.
TABLE 1 sensory evaluation criteria for dry-cured mackerel
Figure BDA0002766267770000061
The results are shown in figure 1, the scores of color, smell, tissue form, taste and mouthfeel of the dry pickled mackerel prepared in the examples 1, 2 and 3 are obviously higher (P <0.05) than the scores of the dry pickled mackerel prepared in the comparative ratios 1, 2 and 3, and the results prove that the mackerel product prepared by adopting the low-temperature air drying-bacterium inoculation fermentation process has fresh and tender meat, golden color, dry fragrance and delicious taste.
The contour shapes of the examples 1, 2 and 3 are basically consistent, while the scores of the mackerel prepared by the example 1 on color, smell, taste and tissue form are higher than those of the examples 2 and 3, and the mouthfeel of the example 2 is better. The dry-cured mackerel prepared in example 1 had the best sensory properties, taking into account the scores in the five aspects of color, smell, texture, taste and mouthfeel.
2. Measuring the content of free fatty acid in Spanish mackerel in different pickling processes
TABLE 2 Spanish mackerel free fatty acid content during different pickling processes
Figure BDA0002766267770000071
Free Fatty Acids (FFA) are the main substrates for fat oxidation and also precursors of many volatile flavour substances, playing an important role in the development of the dry-cured mackerel flavour. As shown in Table 3, the content of free fatty acid in example 1 is significantly higher than that in comparative example 1, and it is proved that the inoculation of Lactobacillus plantarum and Staphylococcus carnosus can promote the hydrolysis of fat and increase the content of free fatty acid.
3. Measuring the change of mackerel fat oxidation in different air-drying processes
a. And (3) determination of moisture content: the determination is carried out by referring to a direct drying method in GB 5009.3-2016 (determination of moisture in food safety national standard food).
b. Determination of salt content: the determination is carried out according to the Flohard method in GB 5009.44-2016 (determination of chloride in food safety national standard food).
c. Determination of peroxide number (POV): the determination is carried out according to the titration method in GB 5009.2277-2016 (determination of peroxide in food safety national standard food).
d. Determination of thiobarbituric acid number (TBA): accurately weighing 5g of peeled and de-fatted fish, chopping in a centrifuge tube, adding 25mL of 20% TCA solution and 20mL of distilled water, centrifuging at 5000rpm for 5min, filtering to obtain supernatant, and diluting the filtrate to 100 mL. 5mL of the filtrate and 0.02M of TBA equivalent were reacted in a water bath at 90 ℃ for 30min, and after cooling, the absorbance was measured at 532nm to calculate the TBARS value by means of a standard curve.
TABLE 3 change of physical and chemical indexes of dry-cured mackerel during air-drying
Figure BDA0002766267770000072
Figure BDA0002766267770000081
As can be seen from table 3, the water content of mackerel in example 1, i.e., using low-temperature air drying, was higher than that of the conventional drying process of comparative example 1 and that of comparative example 3 (P < 0.05). The salt content of each group of mackerel meat is in the order of high to low of comparative example 3> comparative example 1> example 1, namely the salt content of the dry-cured mackerel prepared by the method is lowest.
The degree of fat oxidation was evaluated by measuring the POV value and TBA value during the air-drying of the dry-cured mackerel. The POV value and TBA value of the comparative example 3 are respectively 0.612mmol/kg and 6.241mg/kg, which are significantly higher than those of the example 1 and the comparative example 1(P <0.05), and the fact that the air drying temperature has a large influence on the oxidation of the mackerel fat and the high temperature can accelerate the oxidation of the fat, thereby causing the excessive oxidation of the fat.
The POV value and TBA value of the mackerel prepared by adopting low-temperature air drying are obviously lower than those of the comparative example 1 and the comparative example 3. Under the condition of low temperature, the activity of the lipoxidase is low, the fish lipid is slowly and uniformly oxidized and decomposed, and the excessive oxidation of the fat is obviously inhibited. The air drying stage is also an important stage for accumulating the characteristic flavor of mackerel, and the low-temperature air drying can promote the formation of aldehydes and alcohol flavor compounds.
4. Measurement of volatile flavor substance of the dry-cured Spanish mackerel obtained in example 1 and comparative examples 3 and 4
SPME condition, inserting the extraction head into a sample bottle, extracting for 40min at 60 ℃ water bath temperature, then inserting into a GC sample inlet, and carrying out GC-MS analysis and detection.
GC conditions were as follows: HP-5MS capillary column (30 m.times.250 μm.times.0.25 μm); the temperature of a sample inlet is 240 ℃, and the temperature rising program is as follows: maintaining at 40 deg.C for 2min, increasing to 260 deg.C at 5 deg.C/min, and maintaining for 12 min; the carrier gas flow rate (He) was 1 mL/min.
MS conditions: the ion source temperature is 230 ℃; the temperature of the four-level bar is 150 ℃; the electron energy is 70 eV; the mass scanning range is 35-450 m/z.
As can be seen from fig. 2, the mackerel samples obtained in example 1, comparative example 2 and comparative example 3 detected 37, 29, 30 and 40 kinds of volatile flavor components by SPME-GC-MS analysis, and consisted mainly of aldehydes, alcohols, ketones, hydrocarbons and the like. The 5 groups of mackerel samples had large differences in the amount and amount of volatile components, resulting in different flavors and tastes of the resulting dry-cured mackerel. Example 1 both the volatile species and the total relative content were higher than comparative examples 1 and 2 and lower than comparative example 3.
The characteristic flavor components in dry-cured mackerel may be: 3-methylbutanal, octanal, 1-octen-3-ol, nonanal, cis-4-decanal and decanal. Thus, the aldehydes are the main substances that contribute to the characteristic flavor of dry-cured mackerel. The aldehyde and alcohol species and contents in example 1 are superior to those in comparative example 3. The aldehyde substance has high fragrance activity, and can impart fragrance to dry pickled Spanish mackerel fat. Alcohols such as 1-octen-3-ol are oxidation products of unsaturated fatty acids and have mushroom-like aroma. In the embodiment 1, low-temperature drying is adopted, the activity of the lipoxidase is low, the fish lipid is decomposed and oxidized slowly and uniformly, and the secondary oxide can be further decomposed to generate aldehydes and alcohols, so that the strength of aldehyde and alcohol flavor compounds is improved, and the flavor of mackerel is obviously improved. While the species and content of ketones and hydrocarbons in example 1 are lower than those in comparative group 3. The flavor threshold of ketones and hydrocarbons is high and the overall contribution to mackerel flavor is small. In conclusion, the aroma component of the example 1 is richer, and the formed flavor is optimal.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.

Claims (8)

1. A method for preparing low-salt dry-cured mackerel based on low-temperature air drying-bacterium inoculation fermentation is characterized by comprising the following steps:
s1 raw material pretreatment: cutting fresh or thawed mackerel along the abdomen, removing head, tail and internal organs, cutting into fish sections with basically consistent size, washing with water and draining;
s2 pickling: to a concentration of 106-107Injecting a CFU/mL mixed starter into mackerel meat, fermenting and pickling for 1h, and then uniformly coating salt on the treated fish sections for pickling for 5-7 h;
s3 cleaning and draining: washing the pickled fish sections with clear water and draining;
s4 low-temperature air drying: placing the treated fish segments in a dryer for air drying for 4-6 days;
s5 microwave drying: putting the fish sections into a microwave oven, and carrying out microwave drying for a period of time to obtain a finished product;
s5 vacuum packaging: and (5) carrying out vacuum packaging on the finished fish sections after air drying.
2. The method for preparing low-salt dry-cured mackerel based on low-temperature air-drying-inoculation fermentation as claimed in claim 1, wherein the mixed starter is prepared by inoculating Lactobacillus plantarum and Staphylococcus carnosus respectively in MRS medium and MSA agar medium, culturing at 37 deg.C for 24h, and activating for 3 times; centrifuging the cultured bacterial liquid at 4 deg.C and 40000r/min for 10min, and removing the supernatant; washing the obtained thallus with sterile normal saline for 3 times, and diluting the thallus obtained by centrifugation with sterile normal saline to 106-107CFU/mL。
3. The method for preparing low-salt dry-cured mackerel based on low-temperature air-drying-inoculation fermentation is characterized in that the mixed starter culture consisting of lactobacillus plantarum and staphylococcus carnosus accounts for 2% of the mass of the mackerel segments, and the volume ratio of the lactobacillus plantarum to the staphylococcus carnosus is 2-3: 1-1.5.
4. The method for preparing low-salt dry-cured mackerel based on low-temperature air drying-inoculation fermentation as claimed in claim 1, wherein the amount of salt is 3% -5% of the mass of fish meat, the salt-applied part is the meat surface of mackerel segments, and the mackerel segments are pickled for 5-7h at 20-25 ℃.
5. The method for preparing low-salt dry-cured mackerel based on low-temperature air-drying-inoculation fermentation as claimed in claim 1, wherein the low-temperature air-drying of S4 is carried out at a temperature of 15-20 ℃, a relative humidity of 30-40%, and a wind speed of 3-5m/S for 4-5 days; drying with cold air until the water content of the mackerel segments is 55-65%.
6. The method for preparing low-salt dry-pickled mackerel based on low-temperature air drying-inoculation fermentation as claimed in claim 1, wherein the step of microwave drying is that the mackerel segments after being dried by cold air are taken out, the antioxidative composite coating liquid is coated on the meat surface of the mackerel segments, and then the mackerel segments are put into a microwave oven until the water content of the mackerel segments is 40% -60%.
7. The method for preparing low-salt dry-cured mackerel based on low-temperature air drying-inoculation fermentation as claimed in claim 6, wherein the antioxidant composite coating liquid comprises the following components: rosemary essential oil and garlic essential oil are used as antioxidants, and chitosan and sodium alginate are used as film forming substrates.
8. The method for preparing low-salt dry-cured mackerel based on low-temperature air drying-inoculation fermentation as claimed in claim 7, wherein the antioxidant composite coating solution is prepared by dissolving 1% chitosan in 100ml distilled water, adding 0.2g of glycerin, magnetically stirring for 1h, adding 2% sodium alginate solution, heating in water bath and stirring for 20min, adding 0.2g of rosemary essential oil and 0.3g of garlic essential oil, and preparing the antioxidant composite coating solution.
CN202011234346.XA 2020-11-07 2020-11-07 Method for preparing low-salt dry-cured mackerel based on low-temperature air drying-bacterium inoculation fermentation Pending CN112471237A (en)

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CN101744316A (en) * 2009-12-18 2010-06-23 暨南大学 Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof
CN103284225A (en) * 2013-06-08 2013-09-11 中国水产科学研究院南海水产研究所 Method for rapidly pickling fish by mixed fermentation of microorganisms
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