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Mixed fermentation method for sour and salted fish based on lipase

A technology of mixed fermentation and lipase, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc., can solve the problems of long production cycle, non-standard products, strong seasonality, etc., and achieve increase Effects of free fatty acid and unsaturated, taste and mouthfeel improvement, nutritional content improvement

Pending Publication Date: 2019-04-16
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the production of sour bream fish is mainly based on the traditional craft of family workshops, and there are many problems, such as small scale, strong seasonality, unstable product quality, high content of biogenic amines, long production cycle (generally 28 to 60 days), There are no standards for products, and it is difficult to realize industrial production and other defects

Method used

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  • Mixed fermentation method for sour and salted fish based on lipase
  • Mixed fermentation method for sour and salted fish based on lipase
  • Mixed fermentation method for sour and salted fish based on lipase

Examples

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Effect test

Embodiment 1

[0028] A method for realizing mixed fermented sour bream fish based on lipase, comprising the steps of:

[0029] S1. Raw material pretreatment: remove the scales, heads, tails, and viscera of the live carp, and cut the resulting fish body into small pieces for later use, totaling 5Kg;

[0030] S2. Fermentation: Mix the fish nuggets obtained in step S1, rice noodles, and salt in a weight ratio of 90:70:3, and add 10 7 CFU / mL Lactobacillus plantarum 24 bacteria liquid and 10000U / mL lipase enzyme liquid were stirred evenly; put them into a fermenter for mixed fermentation, sealed the top layer with rice flour, tightened the lid of the fermenter, and kept it sealed at 10°C for 20 days to obtain Sour bream fish; wherein, rice flour is the powder that the fried rice grinds, and the addition amount of described lactobacillus plantarum 24 bacterium liquid is 0.006mL / g fish block (add altogether 30mL of plantarum lactobacillus 24 bacterium liquid); The amount of liquid added is 0.005m...

Embodiment 2

[0034] A method for realizing mixed fermented sour bream fish based on lipase, comprising the steps of:

[0035] S1. Raw material pretreatment: remove scales, heads, tails and viscera of live grass carp, and cut the fish body into small pieces for later use, totaling 5Kg;

[0036] S2. Fermentation: Mix the fish nuggets obtained in step S1, rice noodles and salt in a weight ratio of 115:50:4, and add 10 6Stir the CFU / mL Lactobacillus plantarum 24 bacteria liquid and 15000U / mL lipase enzyme liquid evenly; put it into a tank for mixed fermentation, seal the top layer with rice flour, tighten the lid, and leave it sealed at 30°C for 25 days to obtain sour bream fish; Wherein, the ground rice is the powder that the fried rice grinds, and the addition of described plantarum lactobacillus 24 bacterium liquid is 0.0006mL / g fish block (adds plantarum lactobacillus 24 bacterium liquid 3mL altogether); The lipase enzyme liquid addition is 0.0066mL / g fish block, (33mL of lipase enzyme so...

Embodiment 3

[0040] A method for realizing mixed fermented sour bream fish based on lipase, comprising the steps of:

[0041] S1. Raw material pretreatment: remove the scales, heads, tails and viscera of the live bighead carp, and cut the resulting fish body into small pieces for later use, totaling 5Kg;

[0042] S2. Fermentation: Mix the fish nuggets obtained in step S1, rice noodles, and salt in a weight ratio of 100:65:2, and add 10 8 Mix CFU / mL Lactobacillus plantarum 24 bacteria liquid and 20000U / mL lipase enzyme liquid evenly; put it into a tank for mixed fermentation, seal the top layer with rice flour, tighten the lid, and leave it sealed at 25°C for 30 days to obtain sour bream fish; Wherein, rice flour is the powder that the fried rice grinds into, and the addition amount of described plantarum lactobacillus 24 bacterium liquid is 0.06mL / g fish block (add altogether 300mL of plantarum 24 bacterium liquid); The lipase liquid addition amount is 0.025 mL / g fish block (a total of 12...

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Abstract

The invention discloses a mixed fermentation method for sour and salted fish based on lipase, which includesthefollowing steps: removing the scales and viscera of a raw fish and then cutting the raw fish into pieces; mixing the piecesofthe fish with rice flour, salt, 106-108 CFU / ml bacteria liquid of Lactobacillus Plantarum 24 and 10000-20000 U / ml of lipase liquid evenly, and then putting the mixture into a container, wherein the upper layer is covered with the rice flour. The sour and salted fish is obtained through fermenting for 20-30 days with the temperature of 10-30 DEG C. The weight ratio among the pieces of the fish, the rice flour and the salt is (90-115): (50-70): (2-4). The additive amount of the bacteria liquid of the Lactobacillus Plantarum 24 is 0.006-0.06 ml / g of the piecesof the fish. The additive amount of the lipase liquid is 0.005-0.025 ml / g of the pieces of the fish. Compared with the prior art, the mixed fermentation method for the sour and salted fish based on the lipase shortens the fermentation period of the sour and salted fish. Therefore the biological amine content of the sour and salted fish is low, and further the flavor and taste are improved to a certain extent.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a lipase-based method for mixed fermented sour bream. Background technique [0002] Sour bream fish is a traditional delicacy of the Miao and Dong minorities. Sour bream fish can be eaten raw, fried or boiled into hot and sour soup with chili. The taste is tender and refreshing, which will double your appetite. However, the production of sour bream fish is mainly based on the traditional craft of family workshops, and there are many problems, such as small scale, strong seasonality, unstable product quality, high content of biogenic amines, long production cycle (generally 28 to 60 days), There are no standards for products, and it is difficult to realize industrial production and other defects. Contents of the invention [0003] The purpose of the present invention is to develop a method that can quickly ferment sour bream fish, use the ability of lipase ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/20C12N1/20C12R1/25
CPCA23L5/25A23L5/28A23L17/65C12N1/20A23V2002/00C12R2001/25C12N1/205A23V2200/14A23V2200/16A23V2400/169
Inventor 林心萍徐文欢李胜杰梁会朋纪超凡曹春阳孙泽平董秀萍孙建飞
Owner DALIAN POLYTECHNIC UNIVERSITY
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