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Method for controlling content of histamine in fermented aquatic products

A control method and aquatic product technology, applied in food preparation, application, food science, etc., can solve the problems of backlog of low-value fish, hinder the high-value processing of low-value fish, low resource utilization, etc., and achieve fermentation capacity Improve, shorten the fermentation cycle, eliminate or reduce the effect of histamine content

Inactive Publication Date: 2014-07-09
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the problem of excessive histamine, it has seriously hindered the high-value processing of low-value fish, resulting in a backlog of low-value fish and low resource utilization

Method used

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  • Method for controlling content of histamine in fermented aquatic products
  • Method for controlling content of histamine in fermented aquatic products
  • Method for controlling content of histamine in fermented aquatic products

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Embodiment Construction

[0021] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments.

[0022] 1. The body temperature of fresh anchovies (keep ice immediately after catching) is 0-5°C, the belly breaking rate is controlled at about 20%, and the small miscellaneous fish is controlled at about 10%. Try to ensure the purity of the raw materials and the temperature of the raw materials , purity, and broken belly will have a certain impact on the flavor and physical and chemical indicators of fish soy sauce, which must be strictly checked;

[0023] 2. Use an automatic fish washing machine to clean the fish. The water temperature is controlled below 10°C. The conveyor belt is automatically sprayed with tap water. At the same time, the miscellaneous fish and debris are picked out. The ratio of fish to water is controlled at 1:1.5. The number of fish bacteria is less than 10,000;

[0024] 3. Mix the washed fish with an appropriate amou...

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Abstract

The invention discloses a method for controlling the content of histamine in fermented aquatic products. The method comprises the following steps of: 1) cleaning a fresh aquatic product which serves as a raw material and then keeping the raw material fresh at a low temperature; 2) adding an appropriate quantity of salt and As3.942 protease into the cleaned aquatic product which serves as the raw material, and adding an appropriate quantity of lactic acid bacteria strains which serve as a biological control agent of the histamine at the same time, mixing uniformly, then placing the mixture into a fermentation container, and covering and tightly sealing the fermentation container, wherein the inoculum concentration is controlled to be 10<6> to 10<8> cfu / mL, and the used amount of an enzyme preparation is controlled to be 50,000 to 150,000 IU / kg in the raw material; and 3) transferring the fermentation container to a fermentation room for fermenting to obtain the fermented aquatic product, namely fish sauce, wherein the fermentation temperature is controlled to be between 18 DEG C and 22 DEG C, and the fermentation time is controlled to be 40 to 60 days. The method is simple and easy to implement; the conventional natural fermentation process is replaced by an enzyme engineering fermentation technology, and the lactic acid bacteria strains serve as the biological control agent, so that the fermentation period is shortened from six months to 40 to 60 days, and the production efficiency is improved; and harmful infectious microbes are prevented from generating decarboxylase to produce the histamine in the process of natural fermentation, so that the histamine is eliminated or degraded, and the yield and safety of the product are improved.

Description

technical field [0001] The invention relates to a method for controlling the histamine content of fermented aquatic products, in particular to a method for controlling the histamine content during the processing of fish soy sauce. Background technique [0002] Histamine poisoning is one of the main safety problems of aquatic food, and incidents of histamine poisoning occur frequently all over the country, especially in coastal areas. For example, in 1999, the histamine poisoning incident was caused by eating silver carp, and the histamine content in the fish was as high as 5168mg / 100g; in 1996, 71 students were poisoned by histamine because of eating green catfish, and the histamine content in green catfish reached 1400mg, exceeding the national standard 14 times; in 2002, 188 people in a company were poisoned by histamine due to eating pond fish, and the histamine content in fish was 104 times higher than the national health standard. [0003] In my country's aquatic produ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L1/326A23L27/50A23L17/10
Inventor 王阳光
Owner ZHEJIANG OCEAN UNIV
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