阅读说明：本技术 一种发酵鱼及其制备方法 (Fermented fish and preparation method thereof ) 是由 刘唤明 洪鹏志 周春霞 邓楚津 于 2019-11-28 设计创作，主要内容包括：本发明公开了一种发酵鱼及其制备方法,属于食品加工技术领域,一种发酵鱼,发酵鱼为水产鱼类依次经过预处理、去腥处理、发酵处理、调味处理、真空包装加工得到的即食鱼制品。本发明的发酵鱼,将新鲜鱼洗净切片后,依次经过去腥处理、发酵处理、调味处理加工得到即食鱼制品,开袋即食,风味丰富,口感结实,营养价值高,且生产工艺简单、生产周期短,适用于广泛应用。本发明的发酵鱼制备方法中,采用特定组份的去腥剂对鱼料进行去腥处理,保留了原有鱼本有的鲜味,同时祛除了鱼的腥味,使得发酵鱼成品口感更佳,能够满足广大消费者的食用需求。(The invention discloses a fermented fish and a preparation method thereof, belongs to the technical field of food processing, and relates to a fermented fish which is an instant fish product prepared by sequentially carrying out pretreatment, fishy smell removal treatment, fermentation treatment, seasoning treatment and vacuum packaging on aquatic fishes. According to the fermented fish, the fresh fish is cleaned and sliced, and then the instant fish product is obtained through fishy smell removing, fermentation and seasoning processing in sequence, and the fermented fish is ready to eat, rich in flavor, solid in taste, high in nutritional value, simple in production process, short in production period and suitable for wide application. In the preparation method of the fermented fish, the fishy smell of the fish material is removed by the fishy smell removing agent with specific components, so that the original delicate flavor of the fish is kept, and the fishy smell of the fish is removed, so that the finished fermented fish has better taste and can meet the eating requirements of consumers.)

1. A fermented fish characterized by: the fermented fish is an instant fish product obtained by sequentially carrying out pretreatment, fishy smell removal treatment, fermentation treatment, seasoning treatment and vacuum packaging on aquatic fishes.

2. A method of preparing the fermented fish of claim 1, wherein: the method comprises the following steps:

s1, pretreatment of fish materials: removing fish head, fish scale and viscera from fresh fish, cleaning, cutting into 4-5cm fish material, draining, and weighing;

s2, fishy smell removing treatment of fish materials: carrying out fishy smell removal treatment on the cleaned and drained fish material;

s3, fermentation treatment of fish materials: adding a compound microbial inoculum to carry out sectional fermentation treatment on the fish material subjected to fishy smell removal treatment;

s4, seasoning the fish materials: adding flavoring agent into the fermented fish material, and soaking for flavoring for 3-5 h;

s5, packaging and storing: and respectively filling the seasoned fish materials into food bags, sealing and packaging in vacuum to obtain a fermented fish finished product, and refrigerating.

3. The method for preparing fermented fish according to claim 2, wherein: in the step S2, the specific process of the deodorization process is: putting the cleaned and drained fish material into fishy smell removing liquid, steaming and boiling for 40-60min, taking out, draining for later use, and diluting the fishy smell removing liquid which is fishy smell removing agent by adding water for 10-12 times.

4. A method of preparing fermented fish according to claim 3, wherein: the fishy remover comprises the following components in parts by weight: 5-10 parts of salt, 15-20 parts of wine, 8-15 parts of garlic concentrate, 3-5 parts of trehalose, 5-10 parts of tea polyphenol and 1-4 parts of calcium lactate.

5. The method for preparing fermented fish according to claim 2, wherein: in S3, the step-wise fermentation process includes:

s31, fermenting for 12-24h at 40-60 ℃ in a heat preservation manner;

s32, continuing fermenting for 24-48h at normal temperature;

s33, continuing to perform heat preservation fermentation for 24-36h at the temperature of 40-60 ℃ to finish the fermentation.

6. The method for preparing fermented fish according to claim 2, wherein: the preparation method of the compound microbial inoculum in the S3 comprises the following steps:

mixing 40-50 parts by weight of lactobacillus casei, 1-2 parts by weight of glycerol, 12-15 parts by weight of skimmed milk powder, 1-2 parts by weight of gelatin, 11-13 parts by weight of trehalose, 1 part by weight of soybean isoflavone and 10-20 parts by weight of distilled water to obtain a mixed microbial inoculum A;

mixing 45-55 parts by weight of lactobacillus acidophilus, 10-13 parts by weight of trehalose, 12-18 parts by weight of skimmed milk powder, 4-6 parts by weight of sucrose, 1-3 parts by weight of gelatin, 0.5-0.9 part by weight of catechin and 10-20 parts by weight of distilled water to obtain a mixed microbial inoculum B;

mixing 42-48 parts by weight of lactobacillus fermentum, 1-2 parts by weight of gelatin, 12-18 parts by weight of skim milk powder, 8-12 parts by weight of trehalose, 4-6 parts by weight of sucrose, 1-18 parts by weight of glycyrrhizin and 10-20 parts by weight of distilled water to obtain a mixed microbial inoculum C;

mixing 50-60 parts by weight of lactobacillus fermentum, 1-2 parts by weight of gelatin, 14-19 parts by weight of skim milk powder, 8-12 parts by weight of trehalose, 3-7 parts by weight of sucrose and 10-20 parts by weight of distilled water to obtain a mixed microbial inoculum D;

and mixing the mixed microbial inoculum A, the mixed microbial inoculum B, the mixed microbial inoculum C and the mixed microbial inoculum D to obtain the composite microbial inoculum.

7. The method for preparing fermented fish according to claim 2, wherein: in the step S3, the pickling process comprises the following specific steps: adopting seasoning with 10-15% of fish weight for pickling, fully coating the seasoning on the fish material, and pickling at normal temperature or in a thermostat at 20-32 ℃, turning over once every 12h, and pickling for 3-5 d.

8. The method for preparing fermented fish according to claim 2, wherein: in the S4, the flavoring agent comprises the following components in parts by weight: 10-30 parts of mushroom powder, 5-15 parts of pleurotus eryngii powder, 3-5 parts of hericium erinaceus powder, 10-20 parts of scallion powder, 0.2-0.5 part of sodium glutamate, 0.2-0.5 part of sodium succinate and 1.5-4 parts of sodium chloride.

9. The method for preparing fermented fish according to claim 2, wherein: in the S5, the refrigeration temperature is-10 ℃ to 0 ℃.

Technical Field

The invention relates to the technical field of food processing, in particular to fermented fish and a preparation method thereof.

Background

The fermented fish is a fish processing product with long history in China, the quality of the fresh fish is stable after the fresh fish is fermented by microorganisms, and the shelf life is prolonged; the fermented fish meat has preserved nutritive value, can produce unique flavor, is the main component of food in coastal areas, and belongs to fermented fish products, such as fermented whole fish, fish paste, fish sauce and the like. During the fermentation process of the fish, amino acids, peptides and the like generated by the decomposition of proteins have correlation with the flavor sensory description of the fermented fish. The leavening agent degrades amino acids such as branched amino acids, aromatic amino acids, and methionine to produce alcohols, aldehydes, and sulfur-containing small molecule substances, which contribute to flavor development as a whole.

The traditional fermented fish is mainly generated through natural fermentation, the natural fermentation is carried out at a lower temperature and a higher salt concentration, the product has the quality problems of high salt content, excessive fat oxidation and the like, the edible safety of the product is low, the production period of the traditional natural fermentation method is long, the traditional natural fermentation method is easily influenced by the environment, and the stability cannot be guaranteed. In addition, the fermented fish products prepared by the common fermentation method have single taste and cannot meet the eating requirements of most consumers.

Disclosure of Invention

1. Technical problem to be solved

Aiming at the problems in the prior art, the invention aims to provide fermented fish and a preparation method thereof.

2. Technical scheme

In order to solve the above problems, the present invention adopts the following technical solutions.

A fermented fish is an instant fish product prepared from aquatic fishes by pretreating, deodorizing, fermenting, flavoring, and vacuum packaging.

A method for preparing fermented fish comprises the following steps:

s1, pretreatment of fish materials: removing fish head, fish scale and viscera from fresh fish, cleaning, cutting into 4-5cm fish material, draining, and weighing;

s2, fishy smell removing treatment of fish materials: carrying out fishy smell removal treatment on the cleaned and drained fish material;

s3, fermentation treatment of fish materials: adding a compound microbial inoculum to carry out sectional fermentation treatment on the fish material subjected to fishy smell removal treatment;

s4, seasoning the fish materials: adding flavoring agent into the fermented fish material, and soaking for flavoring for 3-5 h.

S5, packaging and storing: and respectively filling the seasoned fish materials into food bags, sealing and packaging in vacuum to obtain a fermented fish finished product, and refrigerating.

Further, in S2, the specific process of the deodorization process includes: putting the cleaned and drained fish material into fishy smell removing liquid, steaming and boiling for 40-60min, taking out, draining for later use, and diluting the fishy smell removing liquid which is fishy smell removing agent by adding water for 10-12 times.

Further, the fishy remover comprises the following components in parts by weight: 5-10 parts of salt, 15-20 parts of wine, 8-15 parts of garlic concentrate, 3-5 parts of trehalose, 5-10 parts of tea polyphenol and 1-4 parts of calcium lactate.

Further, in S3, the step-wise fermentation process includes:

s31, fermenting for 12-24h at 40-60 ℃ in a heat preservation manner;

s32, continuing fermenting for 24-48h at normal temperature;

s33, continuing to perform heat preservation fermentation for 24-36h at the temperature of 40-60 ℃ to finish the fermentation.

Further, the preparation method of the composite microbial inoculum in S3 comprises the following steps:

mixing 40-50 parts by weight of lactobacillus casei, 1-2 parts by weight of glycerol, 12-15 parts by weight of skimmed milk powder, 1-2 parts by weight of gelatin, 11-13 parts by weight of trehalose, 1 part by weight of soybean isoflavone and 10-20 parts by weight of distilled water to obtain a mixed microbial inoculum A;

mixing 45-55 parts by weight of lactobacillus acidophilus, 10-13 parts by weight of trehalose, 12-18 parts by weight of skimmed milk powder, 4-6 parts by weight of sucrose, 1-3 parts by weight of gelatin, 0.5-0.9 part by weight of catechin and 10-20 parts by weight of distilled water to obtain a mixed microbial inoculum B;

mixing 42-48 parts by weight of lactobacillus fermentum, 1-2 parts by weight of gelatin, 12-18 parts by weight of skim milk powder, 8-12 parts by weight of trehalose, 4-6 parts by weight of sucrose, 1-18 parts by weight of glycyrrhizin and 10-20 parts by weight of distilled water to obtain a mixed microbial inoculum C;

mixing 50-60 parts by weight of lactobacillus fermentum, 1-2 parts by weight of gelatin, 14-19 parts by weight of skim milk powder, 8-12 parts by weight of trehalose, 3-7 parts by weight of sucrose and 10-20 parts by weight of distilled water to obtain a mixed microbial inoculum D;

and mixing the mixed microbial inoculum A, the mixed microbial inoculum B, the mixed microbial inoculum C and the mixed microbial inoculum D to obtain the composite microbial inoculum.

Further, in S3, the pickling specifically includes: adopting seasoning with 10-15% of fish weight for pickling, fully coating the seasoning on the fish material, and pickling at normal temperature or in a thermostat at 20-32 ℃, turning over once every 12h, and pickling for 3-5 d.

Further, in the S4, the flavoring agent includes the following components in parts by weight: 10-30 parts of mushroom powder, 5-15 parts of pleurotus eryngii powder, 3-5 parts of hericium erinaceus powder, 10-20 parts of scallion powder, 0.2-0.5 part of sodium glutamate, 0.2-0.5 part of sodium succinate and 1.5-4 parts of sodium chloride.

Further, in the S5, the refrigeration temperature is-10 ℃ to 0 ℃.

3. Advantageous effects

Compared with the prior art, the invention has the advantages that:

(1) according to the fermented fish, the fresh fish is cleaned and sliced, and then the instant fish product is obtained through fishy smell removing, fermentation and seasoning processing in sequence, and the fermented fish is ready to eat, rich in flavor, solid in taste, high in nutritional value, simple in production process, short in production period and suitable for wide application.

(2) In the preparation method of the fermented fish, the fishy smell of the fish material is removed by the fishy smell removing agent with specific components, so that the original delicate flavor of the fish is kept, and the fishy smell of the fish is removed, so that the finished fermented fish has better taste and can meet the eating requirements of consumers.

(3) According to the preparation method of the fermented fish, the composite microbial agent is utilized and a segmented fermentation method is adopted for fermentation, so that the fermentation effect is greatly improved, the production period is shortened, the lactobacillus casei, the lactobacillus acidophilus, the lactobacillus plantarum and the lactobacillus fermentum are respectively added with the specific protective agents and mixed to prepare the composite microbial agent, the quality of the fermented fish is improved, the texture is compact, the salinity is low, the fragrance and the cured meat flavor of the traditional fermented fish are reserved, the salinity is low, and the eating requirements of patients with hypertension and diabetes can be met.

(4) According to the preparation method of the fermented fish, the flavoring agent is adopted to flavor the fermented fish material, the flavoring agent is prepared from mushroom powder, pleurotus eryngii powder, hericium erinaceus powder and the like, and the mushrooms, the pleurotus eryngii and the hericium erinaceus are all edible fungi, have extremely high nutritional values, contain higher plant proteins and amino acids necessary for human bodies, have obvious anticancer and disease-resistant effects, have a lipid-lowering effect on hyperlipidaemia patients, and greatly improve the nutritional value, color, aroma and taste of the fermented fish finished products.

Drawings

FIG. 1 is a flow chart of the preparation method of the present invention.

Detailed Description

The drawings in the embodiments of the invention will be combined; the technical scheme in the embodiment of the invention is clearly and completely described; obviously; the described embodiments are only some of the embodiments of the invention; but not all embodiments, are based on the embodiments of the invention; all other embodiments obtained by a person skilled in the art without making any inventive step; all fall within the scope of protection of the present invention.

In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "top/bottom", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplification of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "sleeved/connected," "connected," and the like are to be construed broadly, e.g., "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.