Method for preparing low-salt dry-soused scomberomorus niphonius based on low-temperature air drying-inoculation fermentation

The invention relates to the field of deep processing of aquatic products, and discloses a method for preparing low-salt dry-soused scomberomorus niphonius based on low-temperature air-drying inoculation fermentation. The method comprises the following steps: (1) pretreating raw materials; (2) sousi...

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Bibliographische Detailangaben
Hauptverfasser:	QIAN MIN, LI XIANGLUAN, BAI WEIDONG, LIN JIANJUN, LIU QIAOYU, LEI MENGLIN, YANG JUAN, ZHAO WENHONG
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to the field of deep processing of aquatic products, and discloses a method for preparing low-salt dry-soused scomberomorus niphonius based on low-temperature air-drying inoculation fermentation. The method comprises the following steps: (1) pretreating raw materials; (2) sousing; (3) cleaning and draining; (4) carrying out low-temperature air drying; (5) carrying out microwave drying; and (6) carrying out vacuum packaging. According to the invention, lactobacillus plantarum and staphylococcus carnosus are used as mixed fermenting agents, fat hydrolysis of fish meat is promoted through rapid fermentation and sousing, and the content of flavor precursor substance free fatty acid is increased; and by adopting a low-temperature air-drying process, excessive oxidation offat in scomberomorus niphonius meat is remarkably inhibited, and the strength of aldehyde and ester flavor compounds is improved so as to improve the volatile flavor quality of scomberomorus niphoniusand reserve nutritional a