Semi-fermented low-salt fish leisure food and production method thereof

Abstract

The invention discloses a semi-fermented low-salt fish leisure food, which is prepared by the following steps: (1) inoculating the cultured hansenula polymorpha and aspergillus oryzae into fresh fish sections for primary fermentation, and standing for 6-10hours; (2) placing the primarily fermented fish sections into a chain type drying oven for segmented temperature-variable drying, wherein the drying time is controlled for 30-60 minutes, and the moisture content of fish is controlled at 15-18%; and (3) adding the activated lactobacillus acidophilus and streptococcus lactis fermentation liquor into the dried fish sections for secondary fermentation, and fermenting for 30-50 hours at 10-15 DEG C; discharging liquid, standing and clarifying. No edible salt is added, primary fermentation is combined with the segmented temperature-variable drying, and water in fish sections can be evenly evaporated through the temperature change so as to form a porous cavity, so that the fish has a loosened structure, the texture of the fish can be improved and the secondary fermentation is facilitated, and the fermentation efficiency can be increased. Unique taste and mouth feeling can be generated through secondary fermentation, and the nutritional value and flavor of the fish products can be enhanced.

Description

technical field [0001] The invention relates to a semi-fermented low-salt fish meat leisure food and a preparation method thereof. technical background [0002] With the change of marine fishery structure, deep processing and comprehensive development and utilization of fish products become more and more important. In China, the traditional fermented marine miscellaneous fish food has a long history and culture, and has a variety of tastes and flavors. It is a common leisure meal food. The pickling and processing of aquatic products was the main means of preserving aquatic products in my country before the 1980s, and its representative products include salted octopus, salted yellow croaker, dace, etc. With the development of fishery, the quantity and variety of pickled products are also increasing. Nowadays, the purpose of the pickling process is not only to preserve raw materials, but to effectively improve the nutrition and quality of raw materials through the action of ...

AI Technical Summary

Problems solved by technology

The fish meat products produced by traditional fermentation technology have a long fermentation period, generally between 15 days and 30 days. The fermentation bacteria used are relatively complicated, and it is difficult to guarantee the quality stability and safety of fermented products.

In addition, the use of a high-salt environment to inhibit the growth of miscellaneous bacteria also leads to an increase in the salt content of the product. Eating more will make people uncomfortable and limit the consumption of fermented fish products.

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