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Fermentation production method for offal fish sausage

A technology of fish sausage and low-value fish, which is applied in application, food preparation, food science, etc., can solve the problems of limited improvement of fish meat quality, taste, flavor and nutritional value, and achieve the enhancement of immune function of the body, rich nutrition, and craftsmanship advanced effects

Inactive Publication Date: 2010-07-14
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, traditional processing methods such as drying, canning, pickling, smoking, seasoning or freezing have limited improvement on the quality, taste, flavor and nutritional value of the original fish.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: After removing the head, tail, viscera and scales of fresh bighead carp, the meat was collected and homogenized to obtain minced bighead carp meat. The minced meat was mixed with water at a ratio of 1:1, the pH was adjusted to 6.0, and sterilized at 115°C for 20 Minutes, add aspergillus oryzae starter with 3% inoculation amount, 120 rev / min, 25 ℃ shaking culture for 3 days, obtain fermented bighead carp minced meat. The fermented bighead carp minced meat and pork are mixed in a ratio of 1:1 as the main ingredient, and pickling agents are added: 4% of salt; 0.4% of compound phosphate, mixed evenly, and marinated at 4°C for 8 hours. Then add seasoning and accessories: sucrose 2%; monosodium glutamate 0.5%; cooking wine 3%; white pepper powder 0.4%; black pepper powder 0.2%; ginger powder 0.1%; carrageenan 0.5%; soybean protein isolate 8%; corn starch 8% %. Mix evenly, pour into pig small intestine casing, ligate and shape, vacuum pack, sterilize at 115°C for 2...

Embodiment 2

[0018] Example 2: Take the frozen mackerel and thaw it, remove the head and tail, viscera and scales, collect the meat, homogenize it to obtain minced mackerel meat, mix the minced mackerel with water at a ratio of 1:1, adjust the pH to 6.0, and sterilize at 115°C for 20 Minutes, add Monascus fermenting agent with 1% inoculum amount, 120 rpm, 25 ℃ shaking culture for 5 days, obtain fermented mackerel minced meat. The fermented minced mackerel meat and pork are mixed in a ratio of 1:0.5 as the main ingredient, and pickling agents are added: 2% of salt; 0.3% of compound phosphate, mixed evenly, and marinated at 4°C for 8 hours. Then add seasoning and accessories: 2% sucrose; 0.3% MSG; 3% cooking wine; 0.2% white pepper; 0.2% black pepper; 0.1% ginger powder; 0.2% carrageenan; 10% soybean protein isolate; 10% cornstarch %. Mix evenly, pour into pig small intestine casing, ligate and shape, vacuum pack, sterilize at 115°C for 20 minutes, and store after cooling.

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PUM

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Abstract

The invention relates to a fermentation production method for offal fish sausage, which belongs to the technical field of biological fermentation. The method comprises the following steps: using marine or fresh-water offal fish as the raw material, removing bones and taking the flesh, mixing with water, wherein the proportion of the fresh to water is 1: 0.5-1.5, homogenizing, sterilizing at 115 DEG C for 20 minutes, inoculating Aspergillus oryzae or monascus leaven, fermenting at 25-30 DEG C for 3-6 days, adding complex seasoning according to a certainty formula, uniformly stirring, pickling, injecting into the casing, sterilizing at high temperature and cooling. The fish sausage product has the advantages of rich nutrition, delicate mouthfeel and convenient eating, and has multiple health care functions of resisting oxidation, reducing blood pressure and the like. The invention can make the most of offal fish resources in China, and provides a new way for processing and converting offal fish with added value.

Description

technical field [0001] The invention relates to a method for producing low-value fish sausage by fermentation, which belongs to the technical field of biological fermentation, and specifically relates to a method for preparing fish sausage by fermenting low-value fish with Aspergillus oryzae or Monascus. Background technique [0002] my country is adjacent to the Bohai Sea, the Yellow Sea, the East China Sea, and the South China Sea. The total area of ​​the sea area is 35.4 million square kilometers, and the inland water area is about 17.47 million square kilometers. The aquatic product resources are very rich. Since the founding of the People's Republic of China, due to the rapid development of the combination of fishing and breeding, especially since the mid-1980s, the fishery output has developed rapidly at an average annual growth rate of 12.4%, and the ranking of fishery output in the world has changed from No. 4 in 1978 Moving forward year by year, it has ranked first ...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/29A23L17/10A23L33/00
Inventor 王乃富李春阳闫征刘文旭
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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