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A kind of instant cold sour fish and preparation method thereof

A technology of cold acid and fish fillet, applied in the direction of bacteria, food ingredients, food science, etc. used in food preparation, can solve the problems of long time and unstable product quality, improve quality, shorten the total production time, promote effect of reproduction

Active Publication Date: 2019-03-22
湖北土老憨生态农业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of ready-to-eat cold sour fish and its preparation method, which can solve the problems of long time and unstable product quality of traditional salted fish products

Method used

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  • A kind of instant cold sour fish and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A kind of ready-to-eat cold sour fish, comprising the following components by weight:

[0053] 100 parts of fish fillets; marinating materials: 1.2 parts of salt, 0.2 parts of citrus cooking wine, 0.3 parts of citrus flavored vinegar, 0.2 parts of citrus steamed fish juice; 3.5 parts of mixed sauce; 2.5 parts of Staphylococcus xylosus liquid; Lactobacillus plantarum and lactic acid 1.5 parts of mixed bacterial solution of Pediococcus;

[0054] The concentration of the Staphylococcus xylosus liquid is 10 7 cfu / ml, the mixed bacterial solution of the plantarum lactobacillus and Pediococcus lactis is composed of thalline concentration of 10 7 The concentration of cfu / ml Lactobacillus plantarum liquid and bacteria is 10 6 The cfu / ml Pediococcus lactis solution is mixed at a volume ratio of 1:1.5;

[0055] The citrus cooking wine is fermented from citrus juice, with an alcohol content of 6 degrees;

[0056] The citrus flavored vinegar is fermented from citrus juice, and ...

Embodiment 2

[0080] A kind of ready-to-eat cold sour fish, comprising the following components by weight:

[0081] 103 parts of fish fillets; marinating materials: 1.5 parts of salt, 0.05 parts of citrus cooking wine, 0.0.8 parts of citrus seasoning vinegar, 0.05 parts of citrus steamed fish juice; 2 parts of mixed sauce; 2.4 parts of Staphylococcus xylosus liquid; Lactobacillus plantarum 1.4 parts of mixed bacteria solution with Pediococcus lactis;

[0082] The concentration of the Staphylococcus xylosus liquid is 10 8 cfu / ml, the mixed bacterial solution of the plantarum lactobacillus and Pediococcus lactis is composed of thalline concentration of 10 7 The concentration of cfu / ml Lactobacillus plantarum liquid and bacteria is 10 7 The cfu / ml Pediococcus lactis solution is mixed at a volume ratio of 1:1.3;

[0083] The citrus cooking wine is fermented from citrus juice, with an alcohol content of 5.5 degrees;

[0084] The citrus flavored vinegar is fermented from citrus juice, with an...

Embodiment 3

[0108] A kind of ready-to-eat cold sour fish, comprising the following components by weight:

[0109] 100 parts of fish fillets; marinating materials: 1.8 parts of salt, 0.3 parts of citrus cooking wine, 0.1 part of citrus flavored vinegar, 0.1 part of citrus steamed fish juice; 4.5 parts of mixed sauce; 2.4 parts of Staphylococcus xylosus liquid; Lactobacillus plantarum and lactic acid 1.4 parts of mixed bacterial solution of Pediococcus;

[0110] The concentration of the Staphylococcus xylosus liquid is 10 8 cfu / ml, the mixed bacterial solution of the plantarum lactobacillus and Pediococcus lactis is composed of thalline concentration of 10 8 The concentration of cfu / ml Lactobacillus plantarum liquid and bacteria is 10 6 The cfu / ml Pediococcus lactis solution is mixed in a volume ratio of 1:2;

[0111] The citrus cooking wine is fermented from citrus juice, with an alcohol content of 7 degrees;

[0112] The citrus flavored vinegar is fermented from citrus juice, and the ...

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Abstract

The invention relates to the field of fish food processing, in particular to an instant cold sour fish and a preparation method thereof. The cold sour fish comprises the following components by weight: 95-105 parts of fish fillets; pickling materials: 1-2.5 parts of salt, 0.05-0.5 part of citrus cooking wine, 0.02-0.6 part of citrus seasoning vinegar, citrus steamed fish juice 0.01‑0.4 parts; 0.5‑5 parts of mixed sauce; 2‑3 parts of Staphylococcus xylosus liquid; 1‑2 parts of mixed bacteria liquid of Lactobacillus plantarum and Pediococcus lactis; It is made by drying, freezing, sorting and cutting, pickling and fermentation, vacuum packaging and cold sterilization. The invention adopts unique tangerine steamed fish juice, citrus cooking wine and citrus seasoning vinegar to increase the added value of citrus, and adopts techniques such as inoculation of small pieces, inoculation of fermentation strains in sections, ventilation while fermentation, and vacuum packaging to make the cold sour fish produced The time is shortened, the flavor substances of the product are richer, and the industrialized production of traditional food is realized.

Description

technical field [0001] The invention relates to the field of fish food processing, in particular to an instant cold sour fish and a preparation method thereof. Background technique [0002] my country is the largest freshwater fish breeding country in the world, but due to backward processing technology, the processing level of freshwater fish in my country is very low, the national average is less than 15%. It is not easy to save, and the annual loss of freshwater fish in my country is as high as 30% due to improper storage and transportation. This not only causes a great waste of resources but also restricts the healthy development of my country's freshwater fish farming and processing industries. Therefore, the significance of industrial processing of freshwater fish just seems extremely important. [0003] Fermented fish products have a long history in my country. From the perspective of consumption regions of fermented fish products, they are mainly distributed in my c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L27/24A23B4/037A61L2/18A23L5/20A23L17/10A23L27/10A23L27/20A23L29/00
CPCA61L2/18A23L3/26A23V2002/00A23V2400/413A23V2400/169A23V2200/15A23V2200/16A23V2250/022A23V2250/082A23V2250/60
Inventor 李军鹏付彩霞王应喜余红波邹涛梁建明施世相潘伟堂
Owner 湖北土老憨生态农业科技股份有限公司
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