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Method for processing minced fish flavour sausage by microbe fermentation

A technology of microbial fermentation and surimi enema, which is applied in application, food preparation, food science and other directions, can solve the problems that surimi products are not easily accepted by consumers, affect the structure and taste of products, and damage the gel structure of fish meat protein. Achieve the effect of ensuring preservation, improving color and increasing whiteness

Inactive Publication Date: 2007-11-21
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there are not many processed surimi products on the market, especially freshwater surimi products. The main reasons are: first, most freshwater fish are difficult to gel, and surimi gel is easy to deteriorate; second, freshwater fishy smell heavy, the processed surimi products are not easy to be accepted by consumers; in addition, during the processing of fermented products, as the pH value drops during the fermentation process, the gel structure of fish meat protein will be severely damaged, affecting the organizational structure of the product and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Dissect fresh grass carp, remove scales, remove head, tail, and viscera, wash away blood stains and black film, divide into slices, take out meat mechanically after cleaning, rinse with water, fish: water = 1:10, water temperature 6 cfu / g inoculation, continue chopping and mixing for 10 minutes, mix evenly, enema, and tie 100g / root into the mouth. Fermented at 10°C for 48 hours. Then, after incubation at 41° C. for 1 hour, the fermentation is completed, and the surimi protein is formed into a gel, heated in a water bath at 90° C. for 60 minutes to form the surimi sausage, and the sterilization process is completed, and stored at 0-10° C. after cooling.

Embodiment 2

[0029] Dissect fresh bighead carp, remove scales, head, tail, viscera, wash away blood stains and black film, divide into pieces, after cleaning, manually peel, cut into pieces, twist into small pieces, rinse with water, fish: water =1:8, water temperature 7 cfu / g inoculated, mixed evenly, enema, and tied at 120g / root. Fermented at 15°C for 12 hours. After 2 hours of heat preservation at 42°C, fermentation is completed, and the surimi protein is formed into a gel, sterilized at 121°C for 90 minutes to form the surimi sausage, and stored at room temperature after cooling.

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PUM

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Abstract

The invention is concerned with the processing method that uses microorganism fermentation to improve fish clysis, the steps are: quality raw materials of fish - cuts off the head, tail and viscus of fish - cleans - slices - gets meat of fish - rinses - filters and dehydrating - mixes with accessories - adds fermentative agent and mixes - clysises - second fermentation and gelation - sterilization - cooling - finishes production. The invention is with high nutritive value, easy to digestion, easy to carry etc.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for improving the flavor of surimi enema products by utilizing microbial fermentation. Background technique [0002] Fish is one of the important sources of protein in human food. Fish contains protein, calcium, phosphorus and vitamins A, D, and B 1 , B 2 Such substances are higher than pork, chicken and other animal meats, and are easily digested and absorbed by the human body, with an absorption rate as high as 96%. Because fish meat has thinner muscle fibers and soft structure, it is more suitable for patients, middle-aged, elderly people and children. Fish also contains functional ingredients such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and phospholipids. These biologically active substances can promote the growth and development of brain cells and improve memory. In addition, it can also reduce the content of cholesterol and ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/015A23L17/10A23L5/20
Inventor 刘良忠赵梅荣何莉萍
Owner WUHAN POLYTECHNIC UNIVERSITY
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