LU502161B1 - Processing method for enhancing smooth and elastic taste of fish meat by biological method - Google Patents

Abstract

The invention discloses a processing method for enhancing smooth and elastic taste of fish meat by biological method, comprising the following steps: pretreating fish, dripping water, coating a compound biological starter culture which accounts for 1-2 percent of the fish mass, then fermenting at low temperature for 1.5-2.5 days, and taking out; the compound biological starter culture is prepared as follows: pediococcus pentosaceus, Lactobacillus sake and Staphylococcus meat are mixed at a mass ratio of 1:1:3, and dissolved in water at a mass ratio of 1:10-20; adding 2-3 percent of salt, 0.03-0.05 percent of ginger powder and 0.03-0.05 percent of licorice powder in the water. Accord to that invention, the product not only has sweet taste and elastic mouthfeel, thus changing the single mouthfeel and quality of the traditional frozen or hot working fish.

Description

DESCRIPTION LU502161

PROCESSING METHOD FOR ENHANCING SMOOTH AND ELASTIC TASTE OF FISH MEAT BY BIOLOGICAL METHOD

TECHNICAL FIELD The invention belongs to the technical field of aquatic product processing, and in particular to a processing method for enhancing smooth and elastic taste of fish meat by biological method.

BACKGROUND China is a large aquatic product country, with the total amount of aquatic products accounting for 35% of the world and the output of cultured aquatic products accounting for 62% of the world. Besides, the scale of seawater or freshwater fish cultivation is becoming larger and larger. In 2019, the output of seawater fish cultured in China reached 27.086 million tons. Fish is rich in protein, lower in fat content than terrestrial animals, and rich in trace mineral elements and vitamins; among them, there are all kinds of amino acids in protein, but polyunsaturated fatty acids are the main fatty acids., and it also contains lipids needed by human body, such as phospholipids, so as to provide sufficient high-quality protein food for human beings. With the development of fish culture industry, the intensive processing of fish has also developed rapidly. With the improvement of people's living standard, the requirements for food quality and nutrition are higher. Because of the high density in the culture process, the fish's activity space is relatively small, so the meat of cultured fish usually tastes soft.

SUMMARY The purpose of the invention is to provide a processing method for enhancing smooth and elastic taste of fish meat by biological method, and to solve the problems of softness and gray color of fish meat.

To realize the purpose of the invention, the technical scheme is as follows: A processing method for enhancing smooth and elastic taste of fish meat by biological method includes pretreating fish, draining, coating compound biological starter culture, fermenting at low temperature, and taking out; The compound biological starter culture comprises pediococcus pentosaceus, Lactobacillus sake, Staphylococcus meat, salt, ginger powder and licorice powder, and the addition amount of the compound biological starter culture is 1-2% of the fish mass.

The pediococcus pentosaceus, Lactobacillus sake and Staphylococcus meat are mixed inlà/502161 mass ratio of 1:1:3, and then mixed with water in a mass ratio of 1:10-20 for dissolution.

The pediococcus pentosaceus, Lactobacillus sake and Staphylococcus meat can effectively inhibit Salmonella, Proteus, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, so that fish can keep fresh in this process without spoilage, and these three bacteria have certain tolerance to salt. Among them, pediococcus pentosaceus can effectively inhibit the growth of aerobic bacteria and coliforms, produce acid, promote protein decomposition, control the increase of volatile basic nitrogen content, and at the same time give fish fresh flavor and remove peculiar smell. At low temperature, Lactobacillus sake cooperates with endogenous aminopeptidase and peptide chain end-lyase, which degrades myofibrillar protein of fish meat, and makes some changes in the structure of fish meat. A small amount of water flows, and the fish meat is tightly organized, which improves the hardness and elasticity. Staphylococcus aureus can transform the methemoglobin in fish meat into red myoglobin derivatives, which can keep the fresh color of fish meat. Using a higher proportion of Staphylococcus aureus is more conducive to improving the flavor quality and keeping the color of fish meat.

The pediococcus pentosaceus, Lactobacillus sake and Staphylococcus meat are 10° cfu/g food-grade bacterial powder.

The dosage of salt, ginger powder and licorice powder in the compound biological starter culture is 2-3%, 0.03-0.05% and 0.03-0.05% respectively according to the mass of fish.

The starter culture solution is evenly applied on the surface of the fish and the abdominal cavity with a soft hair brush, and placed at 25°C-30°C for 1-1.5 h. It is placed to raise the temperature of the fish body from a low temperature (usually, the pretreatment is carried out at 10-15C) to 25-30°C, which is conducive to the bacteria smeared on the fish body to quickly adapt to the growth in the fish body.

The low-temperature fermentation is to put the fish coated with the compound biological starter culture into a container and ferment at 15-22°C for 1.5-2.5 days.

Further, the low-temperature fermentation lasts for 2 days.

The pretreatment is to rinse thawed fish or chilled fresh fish or live fish with clear water t&J502161 remove scales, fish viscera and gills, and then rinse with clear water to remove impurities such as blood stains and black films.

The draining is to hang the pretreated fish and drain at 25-30°C for 1-2 h.

The specific operation is as follows: (1) Pretreatment of raw fish: rinsing the thawed fish or chilled fresh fish or live fish with clean water, removing the scales, fish viscera and gills with fish preprocessor or manual method, and then rinsing with clean water to remove impurities such as blood stains and black films.

(2) Draining: hanging the pretreated fish on a drying rack or a fish net rack, and draining at 25-30C for 1-2 h.

(3) Coating the compound biological starter culture: evenly applying the starter culture solution, which accounts for 1-2% of the fish's mass, to the surface and abdominal cavity of the fish with a soft-bristled brush, and keeping it at 25-30°C for 1-1.5 h; the compound biological starter culture is prepared as follows: pediococcus pentosaceus, Lactobacillus sake and Staphylococcus meat are mixed at a mass ratio of 1:1:3, and dissolved in water at a mass ratio of 1:10-20; adding 2-3% salt, 0.03-0.05% ginger powder and 0.03-0.05% licorice powder in the water.

(4) Putting it in a container for low-temperature fermentation: putting the fish coated with the compound biological starter culture into a container for fermentation at 15-22°C for 1.5-2.5 days, and then taking it out; among them, the container can be wooden barrel, plastic barrel or cement pool.

(5) Vacuum packaging or other subsequent processing after taking out: taking out the fermented fish, vacuum packaging a single fish, and storing the product at <18°C; it can also be taken out for further intensive processing of fish.

Effect of Invention (1) The invention utilizes compound biological starter culture to improve the meat quality of cultured fish: pediococcus pentosaceus, Lactobacillus sake and Staphylococcus meat degrade fish protein appropriately, and under the action of a small amount of salt, part of juice in muscle tissue is removed, so that the structure of fish tissue is compact; through the joint action of ginger and licorice, the muddy smell of fish meat is effectively removed, so that the fish meat keeps fresh color, and the taste of the product after the fish meat is cured is elastic, refreshing ahd/502161 sweet.

The invention utilize biotechnology for processing, which not only endow that product with sweet taste and elastic mouthfeel, thus changing the single mouthfeel and quality of the traditional frozen or hot processing of fish, but also effectively solves the problem of fishy smell, especially muddy smell of freshwater fish; the product 1s elastic and refreshing, has no bad taste, and is a nutritious food suitable for all ages.

(3) The invention has the advantages of convenient operation, low production cost, low energy consumption, no environmental pollution, food-grade raw and auxiliary materials, easy purchase and safety, and is a green and controllable biological processing technology, thus providing a new process technology for deep processing of fish.

DESCRIPTION OF THE INVENTION The following examples are only used to illustrate the present invention, and the scope of protection of the present invention is not limited to the following examples. Those of ordinary skill in the technical field can realize the purpose of the present invention according to the above disclosed contents of the present invention and the ranges of various parameters.

Embodiment 1 (1) Pretreatment of raw fish: rinsing the thawed fish with clear water, removing the scales, fish viscera and gills by fish preprocessor or manual method, and then rinsing it with clear water to remove impurities such as bloody black film.

(2) Draining: hanging the pretreated fish on a drying rack or a fish rack, and draining at 25-30°C for 1 h.

(3) Coating the compound biological starter culture: evenly applying the starter culture solution, which accounts for 1% of the fish's mass, to the surface and abdominal cavity of the fish with a soft-bristled brush, and keeping it at 25-30°C for 1 h.

The compound biological starter culture is prepared as follows: pediococcus pentosaceus, Lactobacillus sake and Staphylococcus meat are mixed at the ratio of 1:1:3, and dissolved in water at the ratio of 1:10; adding 2% salt, 0.03% ginger powder and 0.03% licorice powder in the water.

(4) Putting it in a container for low-temperature fermentation: putting the fish coated with502161 the compound biological starter culture into a plastic bucket for fermentation at 15-22°C for 1.5 days, and then taking it out.

Embodiment 2 (1) Pretreatment of raw fish: rinsing the live fish with clear water, removing the scales, fish viscera and gills by fish preprocessor or manual method, and then rinsing it with clear water to remove impurities such as bloody black film.

(2) Draining: hanging the pretreated fish on a drying rack or a fish rack, and draining at 25-30°C for 2 h.

(3) Coating the compound biological starter culture: evenly applying the starter culture solution, which accounts for 2% of the fish's mass, to the surface and abdominal cavity of the fish with a soft-bristled brush, and keeping it at 25-30°C for 1.5 h.

The compound biological starter culture is prepared as follows: pediococcus pentosaceus, Lactobacillus sake and Staphylococcus meat are mixed at the ratio of 1:1:3, and dissolved in water at the ratio of 1:20; adding 3% salt, 0.05% ginger powder and 0.05% licorice powder in the water.

(4) Putting it in a container for low-temperature fermentation: putting the fish coated with the compound biological starter culture into a plastic bucket for fermentation at 15-22°C for 2.5 days, and then taking it out.

Embodiment 3 (1) Pretreatment of raw fish: rinsing the live fish with clear water, removing the scales, fish viscera and gills by fish preprocessor or manual method, and then rinsing it with clear water to remove impurities such as bloody black film.

(2) Draining: hanging the pretreated fish on a drying rack or a fish rack, and draining at 25-30°C for 2 h.

(3) Coating the compound biological starter culture: evenly applying the starter culture solution, which accounts for 2% of the fish's mass, to the surface and abdominal cavity of the fish with a soft-bristled brush, and keeping it at 25-30°C for 1.5 h.

The compound biological starter culture is prepared as follows: pediococcus pentosaceus, Lactobacillus sake and Staphylococcus meat are mixed at the ratio of 1:1:3, and dissolved in water at the ratio of 1:15; adding 3% salt, 0.04% ginger powder and 0.04% licorice powder L#J502161 the water.

(4) Putting it in a container for low-temperature fermentation: putting the fish coated with the compound biological starter culture into a plastic bucket for fermentation at 15-22°C for 2 days, and then taking it out.

In Embodiments 1-3, the surface color of the fish obtained by the processing method of the invention is the same as that of fresh fish, and the white meat in the fish fillet is white, while the red meat is not dark; after being cooked, the fish has the characteristics of garlic cloves, which makes the fish refreshing and elastic, and has no fishy smell or extremely weak fishy smell.

The invention can be summarized in other specific forms that do not violate the spirit or main features of the invention. The above-mentioned embodiments of the present invention can only be regarded as illustrations of the present invention rather than limitations. Therefore, any slight modifications, equivalent changes and modifications made to the above embodiments according to the essential technology of the present invention are within the scope of the technical scheme of the present invention.

Claims (9)

CLAIMS LU502161

1. A processing method for enhancing smooth and elastic taste of fish meat by biological method is characterized by pretreating fish, draining, applying with compound biological starter culture, fermenting at low temperature, and taking out, wherein the compound biological starter culture comprises pediococcus pentosaceus, Lactobacillus sake, Staphylococeus meat, salt, ginger powder and licorice powder, and the addition amount of the compound biological starter culture is 1-2% of the fish mass.

2. The processing method of enhancing smooth and elastic taste of fish meat by biological method according to claim 1, characterized in that the pediococcus pentosaceus, Lactobacillus sake and Staphylococcus meat are mixed in a mass ratio of 1:1:3, and then mixed with water in a mass ratio of 1:10-20 for dissolution.

3. The processing method of enhancing smooth and elastic taste of fish meat by biological method according to claim 2, characterized in that pediococcus pentosaceus, Lactobacillus sake and Staphylococcus meat are 108 cfu/g food-grade bacterial powder.

4. The processing method of enhancing smooth and elastic taste of fish meat by biological method according to claim 3, characterized in that the dosage of salt, ginger powder and licorice powder in the compound biological starter culture is 2-3%, 0.03-0.05% and 0.03-0.05% respectively according to the mass of fish.

5. The processing method of enhancing smooth and elastic taste of fish meat by biological method according to claim 4 is characterized by applying the compound biological starter culture solution evenly on the surface and abdominal cavity of the fish with a soft hair brush, and keeping at 25-30°C for 1-1.5 h.

6. The processing method of enhancing smooth and elastic taste of fish meat by biological method according to claim 5 is characterized by putting the fish applied with the compound biological starter culture into a container for fermentation at 15-22°C for 1.5-2.5 days.

7. The processing method of enhancing smooth and elastic taste of fish meat by biological method according to claim 6, characterized in that the low-temperature fermentation lasts for 2 days.

8. The processing method of enhancing smooth and elastic taste of fish meat by biological method according to claim 7, characterized in that the pretreatment is to rinse thawed fish or chilled fresh fish or live fish with water to remove scales, fish viscera and gills, and then rinké/502161 with water to remove impurities.

9. The processing method of enhancing smooth and elastic taste of fish meat by biological method according to claim 8, characterized in that the draining is to hang the pretreated fish and drain at 25-30°C for 1-2 h.