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A method for improving the fermentation quality of low-salt fish sauce by using mixed strains of kinetococci

The technology of motile cocci and mixed strains is applied in the application field of food microorganism technology, which can solve the problems of resource waste, environmental pollution, and processing utilization rate of less than 15%, and achieve the effects of lowering the fermentation temperature and shortening the fermentation period.

Active Publication Date: 2021-10-12
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In 2017, the total output of freshwater aquaculture in my country was about 29.05 million tons, but the processing utilization rate was less than 15%, which caused problems such as waste of resources and environmental pollution.

Method used

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  • A method for improving the fermentation quality of low-salt fish sauce by using mixed strains of kinetococci
  • A method for improving the fermentation quality of low-salt fish sauce by using mixed strains of kinetococci
  • A method for improving the fermentation quality of low-salt fish sauce by using mixed strains of kinetococci

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A kind of method utilizing kinetococcus mixed bacterial strain to ferment fish sauce, carries out according to the following steps:

[0045] (1) Processing of raw materials: Minced fish meat (waste produced during fish meat processing) was minced with a meat grinder, added 5% (w / w) of marinated sea salt and mixed evenly, and set aside.

[0046] (2) Preparation of mixed starter: planococcus maritimus XJ2, planococcus plakortidis XJ10, planococcus dechangensis XJ11 and planococcus rifietoensis XJ12) were activated and cultured three times. Centrifuge the activated bacterial solution at 4°C and 10,000 r / min for 10 minutes, then wash twice with sterile normal saline, resuspend in a small amount of sterile normal saline, and finally adjust the concentration of the bacterial solution to 10 5 ~10 7 CFU / mL, spare.

[0047] (3) Addition of mixed starter: add Planococcus maritimus XJ2, Planococcus plakortidis XJ10, Planococcus dechangensis XJ11 and Planococcus rifietoensis XJ...

Embodiment 2

[0054] A kind of method utilizing kinetococcus mixed bacterial strain to ferment fish sauce, carries out according to the following steps:

[0055] (1) Processing of raw materials: Minced fish meat (waste produced during fish meat processing) was minced with a meat grinder, added 5% (w / w) of marinated sea salt and mixed evenly, and set aside.

[0056] (2) Preparation of mixed starter: planococcus maritimus XJ2, planococcus plakortidis XJ10, planococcus dechangensis XJ11 and planococcus rifietoensis XJ12) were activated and cultured three times. Centrifuge the activated bacterial solution at 4°C and 10,000 r / min for 10 minutes, then wash twice with sterile normal saline, resuspend in a small amount of sterile normal saline, and finally adjust the concentration of the bacterial solution to 10 5 ~10 7 CFU / mL, spare.

[0057] (3) Addition of mixed starter: add Planococcus maritimus XJ2, Planococcus plakortidis XJ10, Planococcus dechangensis XJ11 and Planococcus rifietoensis XJ...

Embodiment 3

[0064] A kind of method utilizing kinetococcus mixed bacterial strain to ferment fish sauce, carries out according to the following steps:

[0065] (1) Processing of raw materials: Minced fish meat (waste produced during fish meat processing) is minced with a meat grinder, added with 8% (w / w) pickled sea salt and mixed evenly, and set aside.

[0066] (2) Preparation of mixed starter: planococcus maritimus XJ2, planococcus plakortidis XJ10, planococcus dechangensis XJ11 and planococcus rifietoensis XJ12) were activated and cultured three times. Centrifuge the activated bacterial solution at 4°C and 10,000 r / min for 10 minutes, then wash twice with sterile normal saline, resuspend in a small amount of sterile normal saline, and finally adjust the concentration of the bacterial solution to 10 5 ~10 7 CFU / mL, spare.

[0067] (3) Addition of mixed starter: add Planococcus maritimus XJ2, Planococcus plakortidis XJ10, Planococcus dechangensis XJ11 and Planococcus rifietoensis XJ12)...

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Abstract

The invention discloses a method for improving the fermentation quality of low-salt fish sauce by using mixed strains of kinetococcus, and relates to the field of food microbe technology application. The production period of fish sauce fermented by using the mixed strains of motile coccus (preservation numbers are CGMCC NO.17057, CGMCC NO.17058, CGMCC NO.17059 and CGMCC NO.17060) is greatly shortened and the fermentation temperature is lowered. The fish sauce obtained by this method is transparent brown-red, has the unique aroma of aquatic products, and has no suspended or flocculent impurities. The finished fish sauce has low salt content, high amino acid nitrogen content (according to the Chinese fish sauce industry standard, the fish sauce is classified as first-grade fish sauce), and the content of volatile basic nitrogen and histamine is lower than the national standard. The fish sauce is delicious and of high quality, providing a more stable, safer and more suitable mixed starter for fish sauce fermentation.

Description

technical field [0001] The invention relates to the application field of food microorganism technology, in particular to a method for improving the fermentation quality of low-salt fish sauce by using mixed strains of motile cocci. Background technique [0002] my country is a big fishery country, and freshwater aquaculture has become an important industrial pillar of my country's fishery industry. In 2017, the total output of freshwater aquaculture in my country was about 29.05 million tons, but the processing utilization rate was less than 15%, which caused problems such as waste of resources and environmental pollution. Therefore, how to solve the problem of comprehensive utilization of freshwater fish is a major challenge for my country's aquatic product processing industry. Fish sauce is a traditional aquatic fermented condiment, also known as fish soy sauce. It is one of the most popular condiments in Southeast Asia. It has a clear brown-red color and a unique flavor ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/24
CPCA23L27/24
Inventor 高瑞昌周晶袁丽周越王柱梅
Owner JIANGSU UNIV
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