阅读说明：本技术 一种河蟹发酵膏体调味基料及其制备方法和应用 (River crab fermented paste seasoning base material and preparation method and application thereof ) 是由 任小青 仇泓博 丁建才 丁莉 马俪珍 于 2019-09-30 设计创作，主要内容包括：本发明属食品加工技术领域,为解决目前由于河蟹上市受到季节制约,无法实现随时都能食用的问题,提供一种河蟹发酵膏体调味基料及其制备方法和应用。由木糖葡萄球菌、戊糖片球菌、肉葡萄球菌、THM-17、WBX-43混合发酵河蟹高压浸提液制备而成,木糖葡萄球菌、戊糖片球菌和肉葡萄球菌的接菌量为10<Sup>7</Sup>CFU/g,THM-17和WBX-43的添加量为0.2g/kg。以五种常用于肉制品加工的发酵剂对熟制的河蟹高压浸提液进行发酵,为便于运输和贮藏,选择风味最佳的一组进行增稠处理制成膏体,并应用于猪肉包子中,使馅料风味具备重复性,并确定发酵调味基料的最适添加量的参考值。(The invention belongs to the technical field of food processing, and provides a river crab fermented paste seasoning base material and a preparation method and application thereof, aiming at solving the problem that the river crab cannot be eaten at any time due to season restriction on the appearance of the river crab on the market at present. The river crab high-pressure leaching liquor is prepared by mixing and fermenting staphylococcus xylosus, pediococcus pentosaceus, staphylococcus carnosus, THM-17 and WBX-43 to obtain the river crab high-pressure leaching liquor, wherein the inoculation amount of the staphylococcus xylosus, the pediococcus pentosaceus and the staphylococcus carnosus is 107CFU/g, and the adding amount of the THM-17 and WBX-43 is 0.2 g/kg. Five kinds of leaven commonly used for meat product processing are used for fermenting the cooked river crab high-pressure leaching liquor, a group with the best flavor is selected for convenient transportation and storage, thickening treatment is carried out to prepare paste, the paste is applied to the pork steamed stuffed buns, the flavor of the stuffing has repeatability, and the reference value of the optimal addition amount of the fermentation seasoning base material is determined.)

1. A river crab fermented paste seasoning base material is characterized in that: the river crab high-pressure leaching liquor is prepared by mixing and fermenting staphylococcus xylosus, pediococcus pentosaceus, staphylococcus carnosus, THM-17 bacteria powder and WBX-43 bacteria powder to obtain the river crab high-pressure leaching liquor, wherein the inoculation amount of the staphylococcus xylosus, the pediococcus pentosaceus and the staphylococcus carnosus is 107CFU/g, and the addition amount of the THM-17 bacteria powder and the WBX-43 bacteria powder is 0.2 g/kg.

2. a method of preparing the river crab fermented cream seasoning base of claim 1, wherein the method comprises the steps of: the method comprises the following specific steps:

(1) Preparing a river crab high-pressure leaching liquor: removing aquatic weed and sandstone impurities doped in fresh river crabs, and cleaning until no silt exists; blanching river crab in boiling water for 3min, taking out until the shell turns red completely, draining off excessive water on the surface of river crab, and mincing in meat mincer; minced river crab and water 1: 4, adding water according to the mass ratio, and leaching for 2 hours under high pressure at the temperature of 120 ℃ and under the pressure of 0.1 MPa;

(2) Fermentation: after cooling the leaching liquor, respectively adding staphylococcus xylosus, pediococcus pentosaceus and staphylococcus carnosus liquid into the leaching liquor by taking 107CFU/g as inoculation amount; adding THM-17 bacteria powder and WBX-43 bacteria powder respectively in an adding amount of 0.2g/kg, after inoculation, fermenting for 4-24 hours in a constant temperature shaking table at 30 ℃ and a rotating speed of 100 r/min;

(3) Thickening and blending: adding 5-20% of corn starch, 4-16% of maltodextrin, 0.25-1% of carboxymethyl cellulose (CMC) and 0.25-1% of guar gum by mass into the fermentation liquor, uniformly stirring and homogenizing to obtain the river crab fermentation paste seasoning base material.

3. The method of preparing a river crab fermented cream seasoning base according to claim 2, wherein: the fermentation time in the step (2) is 8 h.

4. The use of the river crab fermented paste seasoning base material in meat products according to claim 1, wherein the seasoning base material comprises: the addition amount of the river crab fermented paste base material is 5-10% of the mass of the meat product.

Technical Field

the invention belongs to the technical field of food processing, and particularly relates to a river crab fermented paste seasoning base material and a preparation method and application thereof.

Background

Eriocheir sinensis)，River crab, known as Eriocheir sinensis (Eriocheir sinensis), also known as hairy crab, live fresh water crab or crab (Zhu wen and Jiang ding and 1990), has delicious taste, tender meat and high nutritive value. The crab shell contains rich calcium, polysaccharide and chitin, and under the action of modern science, the extracted chitin has wide functions, and the chitin and its derivative products can be made into food preservative, antioxidant medicine, etc. (Liu national letter 2003). The fresh crab meat contains 14% of protein, 7% of carbohydrate, 5.9% of fat, 1.89% of Ca2+ and 24.80% of protein, 15.66% of crude fat and 1.65% of Ca2 (in Liwei 2006). In addition, the crab meat also contains rich nutrient substances such as phosphorus, iron, VA, VB1, VB2, nicotinic acid and the like, and is a high-quality aquatic food.

The Chinese ancient has a saying that the taste of a crab is light, and the traditional snacks such as steamed and cooked crabs and crab cream steamed dumplings made of river crabs are popular with consumers. Since the difficulty of artificial breeding of river crabs breaks through at the end of the 70 th year in the 20 th century, the breeding yield of river crabs in China is the first in the world for a long time, the yield is sufficient, and the sources are wide. Crab meat and crab spawn contain rich protein, carbohydrate, fat, calcium, phosphorus, iron, VA, VB1, VB2, nicotinic acid and other nutrients, and are delicious and tender. However, the river crabs are limited by seasons in the market, so that people cannot enjoy the delicious taste of the crabs at low price all the time.

At present, river crabs are mainly sold in a fresh and alive form, only a small range of river crabs are processed into products for sale, the deep processing aspect is basically blank, a complete river crab processing industrial system is not formed, and the processing is only limited to processing of liquor-preserved crabs, canned crab meat, crab floss, crab oil, crab cream, salted crabs, sauced crabs and the like (Luhui et al 2011; Mono Aihua 2006; Zhang Yanfeng 2008). The improvement of the life quality and the increase of the consumption are accompanied with the improvement of the demand of consumers on the river crab processed food with higher quality, the development trend of the deep processing of the river crabs is that the nutrition is convenient, the forms are various, and the development of a novel river crab processed product also meets the demand of the current market.

Fermentation originally originated from food preservation and was one of the oldest means of ensuring food safety. Later, the fermentation technology has been continuously evolved into a unique food processing method for meeting the requirements of people on different flavors, tastes and even nutrition and physiological functions. The fermentation can not only increase the content of free amino acid and functional amino acid, generate the special fragrance of the fermentation product, but also inhibit the growth of most pathogenic bacteria, and has health care effect on heart and cerebral vessels, intestinal tracts, bones and immune systems. A traditional aquatic product fermentation seasoning is usually prepared by a natural fermentation method, and the fermentation product is strong in delicate flavor, but has the problems of overlong fermentation period, overhigh salt content, harmful compounds generated in the fermentation process, potential safety hazards of raw materials and the like.

Disclosure of Invention

The invention provides a river crab fermented paste seasoning base material and a preparation method and application thereof, aiming at solving the problem that the river crab cannot be eaten at any time due to seasonal restrictions on the appearance of the river crab on the market at present.

The invention is realized by the following technical scheme: a seasoning base material of fermented cream of river crab is prepared by mixing staphylococcus xylosus, pediococcus pentosaceus, staphylococcus carnosus, THM-17 bacteria powder and WBX-43 bacteria powder to ferment high-pressure river crab leaching liquor, wherein the inoculation amount of the staphylococcus xylosus, the pediococcus pentosaceus and the staphylococcus carnosus is 107CFU/g, and the addition amount of the THM-17 bacteria powder and the WBX-43 bacteria powder is 0.2 g/kg.

The method for preparing the seasoning base material of the river crab fermented paste comprises the following specific steps:

(1) Preparing a river crab high-pressure leaching liquor: removing aquatic weed and sandstone impurities doped in fresh river crabs, and cleaning until no silt exists; blanching river crab in boiling water for 3min, taking out until the shell turns red completely, draining off excessive water on the surface of river crab, and mincing in meat mincer; minced river crab and water 1: 4, adding water according to the mass ratio, and leaching for 2 hours under high pressure at the temperature of 120 ℃ and under the pressure of 0.1 MPa;

(2) fermentation: after cooling the leaching liquor, respectively adding staphylococcus xylosus, pediococcus pentosaceus and staphylococcus carnosus liquid into the leaching liquor by taking 107CFU/g as inoculation amount; adding THM-17 bacteria powder and WBX-43 bacteria powder respectively in an adding amount of 0.2g/kg, after inoculation, fermenting for 4-24 hours in a constant temperature shaking table at 30 ℃ and a rotating speed of 100 r/min;

(3) thickening and blending: adding 5-20% of corn starch, 4-16% of maltodextrin, 0.25-1% of carboxymethyl cellulose (CMC) and 0.25-1% of guar gum by mass into the fermentation liquor, uniformly stirring and homogenizing to obtain the river crab fermentation paste seasoning base material.

The fermentation time in step (2) is preferably 8 h.

The application of the river crab fermented paste seasoning base material in meat products is characterized in that the addition amount of the river crab fermented paste seasoning base material is 5-10% of the mass of the meat products.

the staphylococcus xylosus, pediococcus pentosaceus and staphylococcus carnosus are conventional commercial strains, and are activated and expanded until the concentration of the strains is more than 109 CFU/g.

The THM-17 bacteria powder and the WBX-43 bacteria powder are produced by Italian Saccharum strain Limited company.

the invention uses five common leavens of staphylococcus xylosus, pediococcus pentosaceus, staphylococcus carnosus, THM-17 and WBX-43 to ferment the high-pressure leaching liquor of the cooked river crab, selects a group with the best flavor to thicken and prepare paste for convenient transportation and storage, and applies the paste to the steamed stuffed bun with pork to ensure that the flavor of the stuffing has repeatability and determine the reference value of the optimum adding amount of the fermented seasoning base stock. The research on the flavor substances also proves and improves the feasibility of industrially producing the river crab seasoning base material.

Drawings

Figure 1 is the sensory scores for different treatments.

Detailed Description