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Low-temperature two-segmental fermentation method of pickled fish

A two-stage, fermented wine technology, which is applied to the functions of food ingredients, food ingredients as odor improvers, and food ingredients as taste improvers. Improve the effect of economic added value

Inactive Publication Date: 2017-09-26
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to develop a low-temperature two-stage method for fermenting distiller's grain fish, prolong the storage period of fish, and at the same time solve the defect of heavy fishy smell of traditional fish processed products, so as to further improve the flavor of distiller's grain fish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1, Grass carp with distiller's grains

[0025] Fermentation of traditional rice distiller's grain fish:

[0026] (1) Raw material pretreatment: fresh grass carp, remove the head, scale, tail and viscera by hand, rinse with clean water, and cut into fish pieces with a length of 2.0-3.5cm and a width of 1.5-3.0cm.

[0027] (2) Pickling: prepare 8% salt water in advance, put the fish pieces directly into the salt water, ensure that the salt water is not over the fish pieces, marinate at room temperature for 20 hours, take out and drain;

[0028] (3) drying: naturally air-dry the marinated fish pieces until the moisture content is 59%;

[0029] (4) Pouring: First, seasonings are added to rice wine, including 1.5wt% pepper powder, 1.5wt% prickly ash powder, 2wt% ginger powder, 1wt% star anise powder, 1.5wt% monosodium glutamate, 2wt% garlic powder, 1wt% fennel Powder, 0.2wt% cinnamon powder, 2wt% chili powder. Then put the air-dried fish pieces and rice wine mixed...

Embodiment 2

[0041] Embodiment 2, sweet distiller's grain grass carp

[0042] Traditional sweet distiller's grain fish fermentation:

[0043] (1) Raw material pretreatment: fresh grass carp, remove the head, scale, tail and viscera by hand, rinse with clean water, and cut into fish pieces with a length of 2.0-3.5cm and a width of 1.5-3.0cm.

[0044](2) Pickling: prepare 8% salt water in advance, put the fish pieces directly into the salt water, ensure that the salt water is not over the fish pieces, marinate at room temperature for 20 hours, take out and drain;

[0045] (3) drying: naturally air-dry the marinated fish pieces until the moisture content is 58%;

[0046] (4) Pouring: First, seasonings are added to the fermented glutinous rice, including 1.5wt% pepper powder, 1.5wt% prickly ash powder, 2wt% ginger powder, 1wt% star anise powder, 1.5wt% monosodium glutamate, 2wt% garlic powder, 1wt% fennel Powder, 0.2wt% cinnamon powder, 2wt% chili powder. Then put the air-dried fish pieces ...

Embodiment 3

[0058] Example 3, grass carp with red distiller's grains

[0059] Traditional red distiller's lees fish fermentation:

[0060] (1) Raw material pretreatment: fresh grass carp, remove the head, scale, tail and viscera by hand, rinse with clean water, and cut into fish pieces with a length of 2.0-3.5cm and a width of 1.5-3.0cm.

[0061] (2) Pickling: prepare 8% salt water in advance, put the fish pieces directly into the salt water, ensure that the salt water is not over the fish pieces, marinate at room temperature for 20 hours, take out and drain;

[0062] (3) Drying: naturally air-dry the marinated fish pieces until the moisture content is 57%;

[0063] (4) Pouring: First, seasonings are added to the red wine, including 1.5wt% pepper powder, 1.5wt% prickly ash powder, 2wt% ginger powder, 1wt% star anise powder, 1.5wt% monosodium glutamate, 2wt% garlic powder, 1wt% fennel Powder, 0.2wt% cinnamon powder, 2wt% chili powder. Then put the air-dried fish pieces and red wine rice...

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PUM

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Abstract

The invention discloses a low-temperature two-segmental fermentation method of a pickled fish, which includes steps of pickling: adding fish blocks in 5-8% of edible salt water and immersing the fish blocks; after pickling at 6-18 DEG C for 10-25 hours, taking out the fish blocks and draining; drying: drying the drained fish blocks at 10-35 DEG C; low-temperature two-segmental pickling: adding condiment in fermented glutinous rice, and performing anaerobic pickling on the dried fish blocks and the fermented glutinous rice mixed with condiment under vacuum state at 6-80 DEG C for 2-4 days; subsequently, taking out the fish blocks and performing aerobic pickling at 6-18 DEG C for 1-4 days to obtain the pickled fish. The method adopts low-temperature two-segmental fermentation, low-temperature anaerobic pickling and low-temperature aerobic pickling, the pickling time can be effectively shortened and the fishlike smell is effectively removed; the fish has strong liquor smell, fresh and delicious taste; thus the fermentation effect is maximized.

Description

technical field [0001] The invention relates to the technical field of fermented food processing, in particular to a method for low-temperature two-stage fermentation of distiller's grain fish. Background technique [0002] Fermented glutinous rice, also known as fermented glutinous rice, has strong local characteristics, mellow taste, sweet taste, and is deeply loved by people. It produces high calories and is rich in carbohydrates, proteins, B vitamins, minerals, etc., which are indispensable to the human body. of nutrients. B vitamins have the effect of promoting milk secretion. The fermented rice contains alcohol and yeast, which has antiseptic ability and can decompose fishy substances. Alcohol can also promote blood circulation, help digestion and increase appetite. [0003] Bad fish is a processed aquatic product commonly produced by residents of Hubei, Jiangxi, Zhejiang and other places in my country. It is usually made from freshwater fish such as grass carp, cruc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/20A23L33/10
CPCA23L17/65A23L5/28A23L33/10A23V2002/00A23V2200/15A23V2200/16A23V2200/30
Inventor 林心萍包汭琪刘洒洒朱容仟吴香莹纪超凡潘锦锋董秀萍王逐鹿孙家昌
Owner DALIAN POLYTECHNIC UNIVERSITY
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