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Method for preparing fresh fish essence through processed freshwater fish leftover binary fermentation

A technology of freshwater fish and leftovers, which is applied in the field of fresh fish essence preparation, which can solve the problems of poor product stability, waste of resources, and low yield, and achieve the effects of low processing cost, extended industrial chain, and mellow flavor

Inactive Publication Date: 2014-09-24
武汉梁子湖水产品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The extraction method retains the natural flavor of fish and shellfish, but requires high freshness of raw materials, low yield, and serious waste of resources; the natural fermentation method has a long production cycle, poor sanitation, and poor product stability, such as fish sauce products; Enzymatic hydrolysis uses proteolytic enzymes to quickly degrade proteins, supplemented by Maillard reaction, which enriches the aroma of the product but lacks the natural flavor of aquatic products, and the high price of proteolytic enzymes limits its development and application
[0006] Chinese patent CN1325646A discloses a process for producing fish and shellfish seafood seasoning by multi-enzyme method, CN101366488A discloses a concentrated seafood juice seasoning and its preparation method, CN101356966A discloses a method for producing sea crab seasoning product raw materials, CN101606668A Disclosed is a method for preparing seasoning by using anchovy cooking liquid, CN1389151A discloses a process for producing seafood seasoning by using leftovers, CN102763824A discloses a seasoning powder with fish skin as raw material and its preparation method, CN1806685A discloses A kind of preparation method of heat-responsive shrimp-flavored seasoning with shrimp or shrimp leftovers as raw material has been mentioned to prepare aquatic product seasoning with extracting method, natural fermentation method and enzymolysis method, but still do not use two in the prior art Method for preparing aquatic product seasoning with meta-fermentation agent

Method used

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  • Method for preparing fresh fish essence through processed freshwater fish leftover binary fermentation
  • Method for preparing fresh fish essence through processed freshwater fish leftover binary fermentation
  • Method for preparing fresh fish essence through processed freshwater fish leftover binary fermentation

Examples

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Effect test

Embodiment 1

[0030] A method for preparing fresh fish essence by binary fermentation of freshwater fish processing leftovers, the steps are as follows:

[0031] (1) Weigh fresh silver carp fish fillets with a wet weight of 100Kg, pre-cool them to 0°C, and coarsely crush them to 5-8 mm with a bone crusher, then grind them to 40-60 mesh with a bone mud machine, and pass through the jacket of the grinder. Ice water, the material temperature after crushing is 3.8°C;

[0032] (2) Heat the slurry to 45°C, adjust the pH to 8.0 with 5% NaOH solution, add CaCl 2 adjust Ca 2+ The concentration is 30ppm, and the reaction is stirred for 60min;

[0033] (3) Add 6Kg of shiitake mushroom stalk powder, adjust the moisture content of the slurry to 68%, raise the temperature to 121°C, and keep it for 30 minutes;

[0034] (4) Cool down the sterilized slurry to 38°C, add 1L of high-temperature Saccharomyces cerevisiae liquid after expansion, 4L of Pediococcus pentosaceae and Pediococcus equine bacteria liq...

Embodiment 2

[0041] A method for preparing fresh fish essence by binary fermentation of freshwater fish processing leftovers, the steps are as follows:

[0042] (1) Weigh 200Kg of the mixture of fresh grass carp head and fish skin, pre-cool it to 0°C, and coarsely crush it to 5-8mm with a bone crusher, then grind it to 40-60 mesh with a bone mud machine, and pass through the jacket of the crusher with ice Water, the material temperature after crushing is 1.5°C;

[0043] (2) Heat the slurry to 40°C, adjust the pH to 9.0 with 5% KOH solution, add Ca(OH) 2 adjust Ca 2+ The concentration is 45ppm, and the reaction is stirred for 30min;

[0044] (3) Add 18Kg of shiitake mushroom stalk powder, adjust the moisture content of the slurry to 70%, raise the temperature to 121°C, and keep it for 30 minutes;

[0045] (4) Cool down the sterilized slurry to 40°C, add 2L of Hansenula polymorpha liquid and 6L of Lactobacillus pentosus liquid after expansion, and ferment at a constant temperature of 40°C...

Embodiment 3

[0052]A method for preparing fresh fish essence by binary fermentation of freshwater fish processing leftovers, the steps are as follows:

[0053] (1) Weigh the skeleton of fresh silver carp with a wet weight of 300Kg, pre-cool it to 0°C, and coarsely crush it to 5-8mm with a bone crusher, then grind it to 40-60 mesh with a bone mud machine, and grind it into a crusher The jacket is filled with ice water, and the material temperature after crushing is 4.5°C;

[0054] (2) Heat the slurry to 42°C, adjust the pH to 8.5 with 5% NaOH solution, add Ca(OH) 2 adjust Ca 2+ The concentration is 25ppm, and the reaction is stirred for 90min;

[0055] (3) Add 30Kg of shiitake mushroom stalk powder, adjust the moisture content of the slurry to 75%, raise the temperature to 121°C, and keep it for 30 minutes;

[0056] (4) Cool down the sterilized slurry to 42°C, put in 10L of Saccharomyces bühler and Debaryomyces hansenii, 20L of Pediococcus pentosaceae, and ferment at a constant temperatu...

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Abstract

The invention relates to a method for preparing a fresh fish essence through processed freshwater fish leftover binary fermentation. The method comprises the following steps: (1) crushing, namely crushing the processed freshwater fish leftover to be 40-60 meshes; (2) endogenous enxymolysis, namely activating fish cathepsin through ph and temperature control and Ca<2+>, appropriately hydrolyzing fish protein, and reducing the system viscosity; (3) sterilizing and curing, namely adding lentinus edodes stem powder, heating at 121 DEG C for 30 minutes, steering and softening fish bones, and stimulating calcium and bone collagen to dissolve out; (4) inoculated fermentation, namely inoculating a high-temperature yeast and lactobacillus bulgaricus binary fermentation agent to ferment; (5) homogenizing; (6) concentrating; and (7) after ripening. The method has the advantages that a problem that the processed freshwater fish leftover is difficult to utilize is solved; a product is stable in taste, natural in flavor, rich in nutrition and rich in various beneficial ingredients; and a production technology is unified, simple and easy to standardize.

Description

technical field [0001] The invention relates to a method for extracting seasoning from aquatic products, in particular to a method for preparing fresh fish essence by binary fermentation of freshwater fish processing leftovers. Background technique [0002] my country has vast waters and abundant fish resources, and the number of freshwater fish breeding ranks first in the world, providing good, cheap and continuous raw materials for the comprehensive utilization of freshwater fish in my country. The modern fish processing industry mainly revolves around the production of flavored fish, skinless fish fillets and surimi, but the waste produced such as fish skin, fish heads, fish bones, etc. despite their high nutritional value, only a small amount is used to produce feed , most of them are discarded, causing environmental pollution. [0003] The ancient food culture of our country has produced many original seasonings and brewing seasonings with local characteristics, and aq...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/23A23L27/24
Inventor 何秋生黎鸣放任涛汪兰吴文锦李新熊光权
Owner 武汉梁子湖水产品加工有限公司
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