101 results about "Salted fish" patented technology

The invention relates to a preparation method of salted fish, which comprises the following processing steps: preparing raw material fish; unfreezing, washing and finishing raw material fish; preparing seasonings; salting; roasting; cooling; and packaging to obtain finished product. The formula of the salting raw material, based on 1 kilogram of fish, comprises 10 to 15 grams of gourmet powder, 20 to 35 grams of white spirit distilled grain, 25 to 65 grams of chicken essence, 0.2 grams of Taomeisu (colour former), 0.2 grams of Yimeise (seasoning), 20 to 60 grams of table salt, 0.4 to 0.6 grams of raw ginger powder, 15 to 25 grams of white sugar, 15 to 25 grams of star anise, 2 to 4 grams of cassia bark, 10 to 15 grams of fennel fruit, 6 to 15 grams of mint and 0.1 to 0.5 grams of potassium sorbate. In the invention, the salting raw material combines the fennel fruit, cassia bark, star anise and mint components, and the effects of the components produce a synergetic effect to remove the mud smell in the fish, add unique fragrance to the fish and enable the fish to exert the effects of dispelling cold, removing damp, tonifying stomach, dispelling cold in stomach, regulating qi and tonifying spleen; and the salting process, the salt, gourmet powder, white sugar, raw ginger powder, chicken essence, Taomeisu and Yimeise are added, so that the color of the salted fish is bright, the meat is fresh and delicious, the fragrance is strong, and the fish is chewable and good for health.

The invention provides a fish processing method, which is to use salts to pickle fish. The whole technological process of pickling is as follows: firstly, drying the fish at a temperature of less than 16 DEG C until the water content is between 28 and 32 weight percent; secondly, dividing common salts which account for 12 to 15 weight percent of dried fish into two parts, spreading one part of the common salts at the bottom of a pickling container, spreading the dried fish on a salt layer to form a layer one by one, and spreading the other part of the common salts on a fish layer and making the common salts completely cover fish bodies; thirdly, applying pressure on the common salt layer on the fish, wherein the pressure is between 0.1 and 0.2 kPa; and fourthly, placing the fish for 6 to 9 days in a room at the temperature of between 2 and 4 DEG C. Compared with the prior art, the fish processing method has simple processing technique, convenient operation and low equipment cost, and the processed salted fish has rich nutrition, proper salinity and long storage period. Moreover, the fish processing method overcomes the defects of heavy taste of the conventional salted fish, complex processing technique and containing of a nitrite composition, and simultaneously solves the problem of mutual contradiction of the taste and the storage period.

The invention relates to the technical field of a seasoning and particularly relates to a spicy tender fish seasoning and a preparation method of the seasoning. The seasoning comprises a main ingredient bag, a salted fish ingredient bag and a dry ingredient bag, which are separate from one another, wherein the main ingredient bag comprises the following raw materials in parts by weight: 80-100 parts of edible vegetable oil, 30-35 parts of PIxian thick broad-bean sauce, 35-40 parts of chilies, 15-20 parts of fermented soya beans, 25-30 parts of edible salt, 8-10 parts of fresh ginger, 5-7 parts of garlic cloves, 15-20 parts of Sichuan preserved vegetables, 6-10 parts of Chinese red pepper, 4-6 parts of white sugar, 3-4 parts of spices and 4-7 parts of monosodium glutamate; the salted fish ingredient bag comprises the following raw material in parts by weight: 40-45 parts of starch, 42-46 parts of edible salt, 3-5 parts of ground pepper and 0.8-1 part of papain; and the dry ingredient bag comprises the following raw material in parts by weight: 60-65 parts of fried chili powder, 5-8 parts of Chinese red pepper particles, 15-18 parts of Chinese red pepper powder and 10-12 parts of fried sesame seeds. The seasoning is easy to use, and the fish cooked by the seasoning is delicious in taste.

The invention relates to a nutritious and delicious seafood sauce and a production method thereof, belonging to the technical field of sauces. The nutritious and delicious seafood sauce is composed of the following ingredients, by weight: 100 to 150 parts of dried scallops, 200 to 250 parts of dried shrimps, 100 to 150 parts of diced ham, 50 to 80 parts of salted fish, 20 to 30 parts of peanuts, 30 to 45 parts of Pleurotus eryngii, 10 to 20 parts of wood ear fungus, 5 to 9 parts of eggs, 8 to 15 parts of fresh Capsicum frutescens, 200 to 280 parts of edible oil, 200 to 300 parts of garlic, 300 to 500 parts of scallions, 50 to 80 parts of gingers, 5 to 8 parts of cooking wine, 2 to 6 parts of granulated chicken flavor bouillon, 5 to 10 parts of sesame oil, and 3 to 6 parts of salt. The seafood sauce is rich in nutrition, good in taste, unique in flavor, and easy to make and eat. People can produce the seafood sauce by themselves at home. The seafood sauce ensures people's health, can be widely used, and can be eaten with various staple foods.

The invention relates to a method for preparing black rice pickled fish, which comprises the following steps in sequence: taking a fresh fish, scaling, opening abdomen, removing internal organs, the head and the tail, cleaning, draining and freezing, and taking out the fish after 12 hours; salting for 3 hours; rinsing the salted fish with clear water, and then drying for 3-5 days by sun and wind; cutting the dried fish into strips, pickling for 3 days by pickled ingredient consisting of dark plum fruit, lysimachia sikokiana and the like, steaming for 20 minutes by steam, and cooling and putting the obtained fish in a sweet fermented-rice jar with the weight of 20 kg for sealing 7 days by pickling with grains. In the invention, the stretching resistant capacity of fish blocks of the pickled fish is improved by adopting the improved pickling process mode and proper pickled ingredients, therefore, the prepared pickled fish blocks are richer in elasticity and tenacity, and have the characteristic of good chewing tenacity. The fish of fish blocks with strong stretching resistant capacity has compact meat quality and is rich in elasticity. The black rice pickled fish has the obvious characteristics of nature, no side effect, delicious taste, good mouthfeel. In the invention, brown rice substitutes for black rice to be taken as raw materials of fermented glutinous rice.

The invention relates to a method for preparing low-salt leisure marinated fish from salted fish, mainly relates to an aquatic product processing technique and an aquatic product sterilization process, and belongs to the technical fields of aquatic product processing. The method mainly comprises the following steps of: cutting market dried fish or rinsed fish; performing composite desalination (ultrasonic wave and vacuum permeation) on the cut market dried fish or rinsed fish; and preliminarily drying, marinating, drying, saucing, packaging and sterilizing the fish to prepare the low-salt leisure marinated fish, wherein the step of saucing the fish is to add chitosan, red bayberry polyphenol and sodium lactate composite preservative liquid into the fish. The method for preparing the low-salt leisure marinated fish from the salted fish has the advantages that: (1) the traditional food processed by the salted fish is high in salt content and is bad for health; and due to the adoption of the composite desalination technique, the desalination degree can be increased, salt can be removed more effectively, nutritional ingredients are controlled not to be separated out to the maximum extent, and the texture of the fish is maintained better; and (2) due to the combination of natural preservatives, namely the chitosan, the red bayberry polyphenol and the sodium lactate, an antibacterial spectrum is expanded, the time of thermal sterilization is shortened, the texture of the fish is improved and the using amount of salt is reduced.

The invention relates to a technique for processing dried salted fish, in particular to a technique for processing delicious fresh dried salted fish. The technique for processing the delicious fresh dried salted fish comprises the steps of slaughtering fresh carps, and performing rinsing, curing, flushing for desalinization, air-drying and the like. The delicious fresh dried salted fish has fresh and delicious taste, can be eaten directly after opening a bag, is convenient to carry, and is easy to preserve.

The invention relates to a flavor salted fish manufacturing method, which comprises: selecting fresh or frozen fish as raw material; performing pretreatment comprising cleaning, scaling, eviscerating and removing head; washing the retreated raw material fish, draining and performing low salt low temperature salting; washing the sated fish in alkaline water, and socking it in fresh water for desalting; immersing in flavor liquid for 2-3 hours for seasoning; drying, cutting, and packaging to obtain flavor salted fish instant product. The flavor salted fish made by the invention method achieves rich salted flavor and rich nutrition, has the tastes of salty, ma, pungent, hot, sour and sweet; it can be eaten directly after opening the package, increases the eating convenience of sea fish, is a food for eating with meal, traveling and leisure; and the soft packaged flavor salted fish can be stored for six months to one year under normal temperature, is easily preserved and circulated. And the method in the invention has reasonable processes and feasibility, is suitable for industrialized production.

The invention relates to a salt fish food and a preparation method thereof. The salt fish food comprises the following components of 3500 parts to 5000 parts of fresh fish, 100 parts to 150 parts of salt, 0.5 part to 2 parts of pepper, 0.5 part to 2 parts of Chinese anise, 0.5 part to 2 parts of cassia bark, 1.5 parts to 2 parts of spice leaves, 1 part to 2 parts of dahurian angelica root, 1 part to 2 parts of cinnamon, 1 part to 2 parts of cardamom, 1 part to 4 parts of fresh bruised ginger, 3.5 parts to 5 parts of spring onion slices, 2 parts to 7 parts of onion, 3 parts to 8 parts of rice vinegar, 2 parts to 6 parts of white sugar and 6 parts to 11 parts of cooking wine; the fish is salted so as to remove the fishy smell of the fish; the pepper, the Chinese anise, the cassia bark, the spice leaves, the dahurian angelica root, the cinnamon, the cardamom, the eucalyptus leaves, the fresh bruised ginger, the spring onion slices, the onion, the rice vinegar, the white sugar and the cooking wine are prepared into curing seasoning for salting the fish. The salt fish food has the advantages of scientific formula, abundant nutrient contents and a great mount of abundant microelements of protein, vitamin, calcium, iron, phosphorus, zinc, and the like; and the salt fish food is easy to digest, has unique flavor, is suitable for men, women, old and young, and is also suitable for various occasions such as families, guesthouses, hotels, traveling, leisure, picnics, and the like.

The invention discloses a method for processing loose structure type seasoning flavor marinated fish, and belongs to the technical field of aquatic products. Semi-dried freshwater salted fish is used as a raw material; the method comprises the following steps of: reducing the salt content to the content that edible salt is not required to be added in the subsequent process by perforation, a desalting agent, oscillation and desalting treatment or a desalting agent and vacuum reverse osmosis and desalting treatment; and then sequentially performing mediate-and-short wave infrared drying, vacuum frying, marinating, vacuum packaging and sterilizing to process leisure soft packaged seasoning flavor marinated fish. By the composite desalting treatment, the salt content in a fish block is reduced to below 3 percent; water is not required to be replaced; and during desalting, 4 hours spent on desalination is shortened to within 2 hours. By mediate-and-short wave infrared drying, pre-drying is executed for 1 hour; then the salted fish is fried in vacuum at temperature of 110 DEG C for 15 minutes; by using the method, the high-quality loose structure type seasoning flavor marinated fish can be produced; and the seasoning flavor marinated fish can be well stored during a preservation period of 9 months.

The invention discloses a method for preparing a back-cut fish, which comprises the following steps of: (1) scaling fish at room temperature, laparotomizing from the fish fin and cleaning; (2) adding salt according to the ratio of the fish to the salt of 1 to 0.04 and kneading the salt on the fish; (3) uniformly spraying yellow wine and rice wine on the fish and uniformly kneading; (4) putting the fish in salting liquid prepared from white granulated sugar, green onion powder, onion powder, ginger powder, garlic powder, pepper powder, star aniseed powder, monosodium glutamate, I+G, yeast extract, disodium succinate, sesame oil and plant oil and uniformly kneading, and salting at the temperature of between 0 and 4 DEG C for 15 to 20 hours; and (5) performing vacuum packing of the salted fish, quickly refrigerating at the temperature of 50 DEG C below zero for 25 to 35 minutes, putting into boxes, putting in a refrigerator and obtaining the finished products. The fish prepared by the method is rich in nutrition, unique in flavor and taste, is tasty and refreshing and convenient to carry and eat, and can be produced industrially.

The invention discloses a method for degrading nitrite in salted fish through an enzymic method. The method comprises the following steps: (1) washing fresh fish or frozen fish, salting the fish with salt, taking out the fish, rinsing with clean water, and draining; (2) adding nitrite reductase into the salted fish, wherein the addition amount of the nitrite reductase is 0.8-1.6g per kg of fish, and the enzymatic activity of the nitrite reductase is 3,500-4,500U / g; (3) airing the fish treated with an enzyme solution on a drying rack for 1-2 hours, putting the fish in a low-temperature heat pump dryer or cold-air drying equipment at the temperature of 28-35 DEG C, and airing the fish until the moisture content of the fish body is 35-45 percent. According to the method, the content of the nitrite generated in the process of processing the salted fish can be effectively reduced, the taste and quality of the salted fish products are kept, and the safety of the salted fish products is guaranteed.

The invention discloses liquor-marinated fish and a production process thereof. The production process comprises the following steps of: killing live fish, removing the internal organs, and cleaning the fish; salting the fish by using salt; drying the salted fish; soaking the dried fish in clear water; cutting the fish into fish blocks; performing secondary drying on the fish blocks; filling the fish blocks subjected to secondary drying in a packaging bag, adding ingredients into the packaging bag, and performing vacuum sealing, wherein the ingredients comprise the following components in percent by weight: 5-10 percent of white sugar, 1-5 percent of monosodium glutamate, 3-8 percent of salt, 5-15 percent of white spirit, 0.1-0.5 percent of tea and the balance of water; and cooking and sterilizing the bagged fish to obtain the liquor-marinated fish. The production process is simple, vacuum sterilization is complete, and the prepared liquor-marinated fish is environment-friendly, healthy, long in quality guarantee period, low in nutriment loss, fresh and tender in taste, hard and velvety in meat and unique in taste and is easily popular.

The invention provides a spice liquid for preparing flavored fish nuggets and a method for preparing flavored fish nuggets, wherein the spice liquid used for preparing flavored fish nuggets comprises: fennel herb, fennel seeds, vanilla, monosodium glutamate, white sugar, liquor, white button , tea, Chinese prickly ash, Shannai, cloves, cinnamon, Amomum, grass fruit, cardamom, licorice, geranium and Dan Ding; wherein, the addition of fennel vanilla is 98-102 parts by weight, and the addition of fennel seeds is 18-22 The weight parts and the added amount of vanilla are 98-102 weight parts. The spice liquid for preparing flavored fish nuggets provided by the invention enables the prepared flavored fish nuggets to retain the original taste of the fish nuggets after ultra-high temperature sterilization, and retains and improves the original flavor of salted fish.

The invention relates to the technical field of food processing, and specifically relates to an injection device for an automatic salted fish processing device. The injection device comprises an injection roller, first cylinder bodies, an injector, a first pressing spring and a limiting sheet, wherein a columnar chamber is formed in the injection roller, and an infusion hole is formed in the top wall of the columnar chamber; a plurality of first cylinder bodies are symmetrically arranged on the sidewall of the columnar chamber; a groove is formed in the end surface of one end, at the outer part of the columnar chamber, of each first cylinder body; infusion grooves are symmetrically formed in the end surfaces of the ends, in the columnar chamber, of the first cylinder bodies; the grooves are positioned between two infusion grooves and communicate with the two infusion grooves through first liquid inlet holes; the bottom part of the injector is movably arranged in each groove. Accordingto the device, the injection is continuously performed in a rolling manner, so that the problems that the injection is intermittently stopped and the fish is damaged by force between an injection needle and fresh fish can be overcome while the injection uniformity is ensured, and the working efficiency is improved; the injection needle can effectively move in and out of the fish body, and the fishis complete and is not broken.

The present invention relates to a method for preparation of a composite microbial paraffin removal and inhibition agent, and belongs to the technical field of preparation of a paraffin removal and inhibition agent. The method firstly uses salted fish as a raw material to be subjected to fermentation to obtain halophilic bacterium liquid. Then biogas liquid is used as a raw material to be subjected to filtration, and the obtained filtrate is cultured in a self-made medium to obtain thermophilic bacterium strains. And then a self-made domestication medium is inoculated with the thermophilic bacterium strains and the halophilic bacterium liquid, repeated culture is performed to obtain a paraffin medium mixed bacterial colony and the paraffin medium mixed bacterial colony is cultured to obtain a mixed bacterial strain; and finally, the mixed bacterial strain is mixed with materials such as petroleum sodium sulfonate and the like to obtain the composite microbial paraffin removal and inhibition agent. The prepared composite microbial paraffin removal and inhibition agent by the method provided by the present invention has a relatively good paraffin removal and inhibition effect in an oil well with the high temperature (90 DEG C or above) and high salt (salinity of 15 percent or above), and the speed of paraffin dissolution is higher than 127g / min.m<2>, and the ratio of paraffin inhibition is 0.032g / min or above. The composite microbial paraffin removal and inhibition agent does not have corrosivity and does not corrode tubing.

The invention belongs to the field of processing of fish products, discloses a method for accelerating drying of dried fish. The method comprises the following steps of performing pickling of salted fish on pretreated raw fish blocks by a salt water impregnation method or a dried salt applying method; after the salt content of fish bodies reaches requirements, drying salted fish; when the salted fish are dried until the moisture mass content is 50-70%, removing surface impurities of the dried fish; loading the dried fish in a supercritical carbon dioxide extraction kettle; setting the working pressure, the working temperature and the carbon dioxide flow rate of the extraction kettle, and then performing supercritical carbon dioxide extraction on the dried fish in the extraction kettle; after the extraction is completed, reducing the pressure in the extraction kettle so that carbon dioxide is converted into a gas state from a supercritical state, enabling the volume of the carbon dioxide in the dried fish to be increased so that the volume of the dried fish is expanded and the structure of the dried fish becomes loose; and drying the dried fish after the supercritical carbon dioxide extraction through a drier or by a sunning method so as to obtain dried fish products.

The invention discloses a seasoning for boiled fish with pickled cabbages and chilies. The seasoning for the boiled fish with pickled cabbages and chilies comprises a pickled cabbage bag ingredient, a salted fish bag ingredient and a seasoning bag ingredient, wherein a preparation method of the pickled cabbage bag comprises steps as follows: (1) green vegetables are salted preliminarily; the salted green vegetables are washed clean, impurities are rejected, old ribs and peels are cut off, and the green vegetables are shredded, diced and sliced; (3) the shaped green vegetables are subjected to dehydration treatment; (4) the moisture, the salinity and the acidity of the dehydrated green vegetables are detected; (5) the ingredients are added to the dehydrated green vegetables for seasoning; (6) vacuum packaging, sterilization and checking are performed on the seasoned green vegetables, and products which are qualified through checking are finished products. The seasoning for the boiled fish with pickled cabbages and chilies is convenient to use, tastes delicious, contains no pigments, preservatives and other harmful substances and is safer and healthier.

The salted vegetable fish is produced by using the following processes. Fresh fish after being butchered and washed is disinfected with cool boiled water and white liquor, air dried to water content of 50-55 %, mixed with supplementary material and sealed in a jar for salting for 3-5 months; then the salted fish is mixed with dry salted vegetable before sealed for 1-2 weeks; and the final product is sealed and packed. Thus, cheap fresh fish is produced to cooked fish for direct eating as both pastime food and delicious dish.

The technical scheme of the invention provides a salting method for sea bass. The salting method comprises the following steps: eviscerating the sea bass, cleaning the sea bass, soaking the sea bass in strong brine for the first time, soaking the sea bass in a salting liquid for the second time, performing gradient cryodrying on the sea bass, performing vacuumizing and packaging the sea bass. Thesea bass salted with the salting method of the technical scheme is different from traditional salted fish products, has low salt content, is not only beneficial to human health, but also has bright color, moderate hardness, delicious flesh, aromatic flavor and rich nutrients and is convenient to cook, the salted sea bass does not contain nitroso compounds, the product safety is improved, time forthe salting process is short, technological operation is simple, and the method is suitable for industrialized food production.

The invention provides a processing method for fishes. The processing method for the fishes comprises the following steps: A, putting a pan into an oven and heating to 250-450 DEG C for later use; B, salting fish meat with salting condiments to obtain salted fish meat; C, putting the salted fish meat into the heated pan and stewing. Through the step A of preheating the pan and storing the pan in the oven for later use, diners can use the pan after ordering dishes, so that the heating time needed to be waited by the diners is saved; then the fish meat is salted in advance, so that the condiments can fully soak the fish meat to improve the mouth feel; then the salted fish meat is put into the preheated high-temperature pan and all types of fishes can be stewed in 2-10 minutes at 250-450 DEG C, so that the fish heating time is greatly shortened and the fish meat is kept fresh, tender and non-overcooked.

The invention provides a smoked plum-verbena nutritional seasoning, and relates to the technical field of seasoning foods. The seasoning is prepared from the following components in parts by weight: 10-20 parts of verbena, 8-12 parts of smoked plum, 2-4 parts of olive pulp, 1-3 parts of fresh mulberry, 0.5-1 part of charred crataegus, 1-3 parts of costustoot, 1-2 parts of smoked plum pulp, 0.5-1 part of areca-nut, 1-3 parts of powdered milk, 1-2 parts of fresh lemon pulp, 10-15 parts of red wine, 1-3 parts of apple peel, 1-3 parts of cape jasmine, 4-6 parts of jujube tincture, 4-6 parts of salted fish, 1-3 parts of dolichos lablab leaf, 10-20 parts of chili sauce, 6-10 parts of watermelon peel, 1-3 parts of peanut leaf, 2-4 parts of olive pulp, 1-3 parts of raw ginger slices, 1-3 parts of jasmine tea, 1-2 parts of fistular onion stalk, 10-15 parts of longan wine, 1-2 parts of pagodatree pod and 4-6 parts of dried sea shrimp. The smoked plum-verbena nutritional seasoning is rich in nutrition, delicious in flavor, rich in smell, is prepared from pure natural plant essence without adding chemical raw materials, is added with verbena, smoked plum and other components, so that the seasoning has a pharmacological action, can be used for promoting digestion, increasing appetite and improving taste, is little in internal water content and long in storage time, and is applicable to seasonings of various wheaten foods, soup, fried dishes and the like.

The invention discloses a sauerkraut fish seasoning package, which is composed of a sauerkraut package, a salted fish package and a seasoning package, wherein the sauerkraut package is made of the following raw materials in parts by weight: 300-500 parts of pickled green vegetables, 30-50 parts of pickled wild sansho 20-40 parts of soaked ginger rice; the salted fish bag is made of the following raw materials by weight: 40-60 parts of raw powder, 10-20 parts of salt, 3-5 parts of pepper powder, and 5-8 parts of pepper powder , 2-5 parts of spices; the seasoning bag is made of the following raw materials by weight: 5-10 parts of salt, 3-5 parts of pepper, 2-5 parts of star anise, 5-8 parts of Chinese prickly ash, 5-8 parts of white sugar , 5‑10 parts of millet pepper, 3‑5 parts of cumin, 3‑5 parts of grass fruit, and 2‑5 parts of cinnamon. The preparation method of the invention comprises: the preparation of sauerkraut packs, the preparation of salted fish packs and the preparation of seasoning packs. The invention is convenient to make, and does not add any pigment and preservative in the process of seasoning bag, not only delicious, but also safe and healthy, and consumers can rest assured to eat.

The invention discloses a heat pump type heat recovery salted fish drying device. A baffle controlled by sine wave moisture expansion pieces is arranged at a horn opening in the left end of an air discharge bucket of a heat insulation enclosure; the distance between the baffle and the horn opening in the left end of the air discharge bucket is automatically controlled by the moisture; an outlet in the right end of the air discharge bucket corresponds to a steam-liquid coexistence coil pipe region of an external unit; salted fishes are hung on a steel pipe in the heat insulation enclosure. According to the heat pump type heat recovery salted fish drying device, the temperature fluctuation causes expansion and contraction of a sine wave heat expansion and cold contraction device to automatically control the magnitude of the air volume, so that uniform and efficient drying is facilitated; the sine wave moisture expansion pieces automatically control the moisture discharge flow through a moisture control air door, and the operation is particularly favorable for improving the drying rate; a moisture discharge outlet is aligned to the steam-liquid coexistence coil pipe region of the external unit, so that efficient recovery of afterheat is particularly facilitated, and energy conservation and efficiency improvement are realized; the design of a finned coil pipe of the external unit is particularly favorable for realizing the efficient recovery of the afterheat of a system, and a compressor is extremely low in power consumption.

The invention discloses a method for salting erythroculter ilishaeformis and relates to the technical field of food processing. The method comprises the following steps: pretreating raw materials, preparing spices, salting, air-drying, performing vacuum package, performing code printing, and the like. According to the technical scheme of the invention, the traditional fish salting technology is combined with sanitation and safety requirements of modern food processing and the requirement on human healthy diet on the basis of a lot of tests by an applicant, the salted erythroculter ilishaeformis is obtained by adopting scientific blending and modern equipment processing, and the problems that the traditional salted fish is high in salt content and turns yellow and generates rancidity in the storage period due to oxidation are effectively solved. Moreover, the salted erythroculter ilishaeformis processed by using the technology is mellow in fish flavor, rich in salting flavor and firm and elastic in meat quality and meets the low-salt, healthy and delicious requirements on diet of modern people.

The invention discloses preparation of lactic acid bacteria multi-copper oxidase and application of the lactic acid bacteria multi-copper oxidase in biogenic amine degradation, and belongs to the technical field of bioengineering. The multi-copper oxidase provided by the invention is derived from Lactobacillus sakei, and is produced by carrying out heterologous expression on the Lactobacillus sakei in escherichia coli. The enzyme has good biogenic amine degradation performance, and can degrade 40.90% of histamine and 41.24% of tyramine at a low concentration. Under the high-salt condition, the amine reduction performance can be further improved, and the histamine degradation rate and the tyramine degradation rate are 75.95% and 66.81% respectively. And partial amine reduction capability can be maintained under a high ethanol condition. The enzyme has a good amine reduction effect when applied to simulation systems of fermented foods such as salted fish and grape wine, and can be widely applied to industrial production.

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.

The invention relates to a production method of a non-fried salted air-dried freshwater fish product and belongs to the technical field of cooked fish products. The non-fried salted air-dried freshwater fish product is characterized by being produced by a fresh freshwater fish, light soy sauce, cooking wine, gingers, mashed garlic and other raw materials in certain weight proportion and is produced by means of the production method including five steps. According to the production method, brine is made by mixing a stewing seasoning bag, millet wine, beef cream, rapeseed salad oil and other raw materials in certain weight proportion. A processing technology is simple and is not limited by seasons, and the non-fried salted air-dried freshwater fish product can be produced in all seasons and is long in expiration date. A finished dried fish product is not needed to be fried, does not contain a preservative and an artificial color and facilitates body health. The non-fried salted air-dried freshwater fish product can be eaten without reprocessing, is convenient to eat, can be preserved at normal temperature and is delicious in taste, fragrant and good in mouth feel, and the special flavor, chewing mouth feel and toughness of the salted fish are kept. The non-fried salted air-dried freshwater fish product is reasonable in formula, convenient to process and operate and suitable for large-scale production. The problem that extensive processing, insufficient packing and deep-frying processing methods in the prior art enable products to be poor in taste, and adopted oil for repeated deep frying brings great harm to human health is solved.

The present invention discloses a preparation method of crisp and soft crisp bone salted fish. Rice vinegar is used to remove smelly taste and enables fish body meat to be soft and bones to be crisp, a clean water soaking is used to remove a vinegar taste, a microwave heating removes the easily volatile vinegar and enables the meat quality and meat bones to be crisp, and time is controlled at a few minutes to avoid hardening due to excessive dryness. In a pickling, newspaper is used to wrap fish body mainly due to an excellent water absorption and a certain mechanical strength of the newspaper, the newspaper can absorb water content produced by the fish body in the pickling process and is not easy to break, so that the fish body is located in a relatively dry environment to reduce breeding of bacteria, maggots, etc. Besides, the pickled salted fish wrapped by the newspaper is better in taste than the salted fish directly pickled with salt, has a special fresh smell, finally the newspaper wrapped fish body is smoked, a placing time is longer, the newspaper separates a large part of smoke and charcoal ash, etc. in the smoke, and after the newspaper is removed, the salted fish can be put into a bag to be sealedly packaged.