CN112568387A - Fermented minced fish bean curd and preparation method thereof - Google Patents
Fermented minced fish bean curd and preparation method thereof Download PDFInfo
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 244000297694 fish poison bean Species 0.000 title claims description 22
- 241000235395 Mucor Species 0.000 claims abstract description 61
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 47
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 239000000843 powder Substances 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 241000251468 Actinopterygii Species 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 46
- 238000012258 culturing Methods 0.000 claims description 29
- 239000007788 liquid Substances 0.000 claims description 26
- 239000000725 suspension Substances 0.000 claims description 25
- 238000005303 weighing Methods 0.000 claims description 14
- 238000005507 spraying Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 239000002504 physiological saline solution Substances 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000003307 slaughter Methods 0.000 claims description 2
- 235000019465 surimi Nutrition 0.000 abstract description 5
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 238000011161 development Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000019990 fruit wine Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 241000630524 Taractes rubescens Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015090 marinades Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229940026314 red yeast rice Drugs 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000276707 Tilapia Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
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Abstract
本公开提供了一种发酵鱼糜豆腐，包括以下重量份数计的原料：鱼肉100份、嫩豆腐10‑15份、食盐1‑1.5份、毛霉菌粉0.2‑0.3份及酵母菌粉0.1‑0.2份。本公开还提供了一种发酵鱼糜豆腐的制备方法。本公开通过两步发酵的方式使得发酵鱼豆腐香气更加浓郁，口感更好。本公开在制备发酵鱼糜豆腐的过程中，加入烘烤的过程，可使产品质构发生改变，在产品的弹性、硬度、咀嚼性等方面都会使口感更优；此外经过烘制使得微生物、酶发生钝化，产品品质更加稳定；同时，烘制过程中，产品会发生美拉德反应，使得滋味更加浓郁。The present disclosure provides a fermented surimi tofu, comprising the following raw materials in parts by weight: 100 parts of fish meat, 10-15 parts of tender tofu, 1-1.5 parts of salt, 0.2-0.3 parts of mucor mold powder and 0.1-1 parts of yeast powder 0.2 servings. The present disclosure also provides a preparation method of fermented surimi tofu. The present disclosure makes the fermented fish tofu richer in aroma and better in taste through two-step fermentation. In the process of preparing fermented surimi tofu in the present disclosure, adding a baking process can change the texture of the product, and make the product better in terms of elasticity, hardness, chewiness, etc.; The enzyme is passivated, and the product quality is more stable; at the same time, during the baking process, the product will undergo Maillard reaction, making the taste more intense.
Description
Technical Field
The disclosure relates to the field of fermentation, in particular to fermented minced fish tofu and a preparation method thereof.
Background
In recent years, with the development of fishery and processing technology in China, the minced fillet product industry in China has made a long-term progress, the minced fillet product is taken as a traditional aquatic product and is deeply loved by consumers, and the minced fillet which is a novel convenient food occupies an increasingly important position in the processing of aquatic products and has better market development prospect.
The development of high-quality surimi products by utilizing a biological fermentation technology has received wide attention from researchers at home and abroad. But more reports have been made of the application of microbial fermentation of fish to the production of various fish pastes, fish sauces and fermented fish feeds. In recent years, the application of microbial fermentation to minced fillet products has been studied. The chinese patent application publication No. CN107568641A discloses a method for fermenting fish bean curd by using microorganisms, comprising the following steps: making fish bean curd briquettes, cutting the fish bean curd mortar briquettes into a plurality of cubes, and stacking the cubes at intervals in a fermentation container; inoculating mucor, and uniformly spraying mucor suspension on the surface of each compact; culturing the fermentation container filled with the fish bean curd briquettes in an incubator until mucor grows on the surfaces of the fish bean curd briquettes; preparing salted fish bean curd blanks, flattening mucor on the surfaces of fish bean curd blanks, coating salt on the surface of each fish bean curd blank, and culturing in an incubator; fermenting, namely adding pre-prepared red yeast rice marinade into a fermentation container filled with the salty blanks of the fish tofu, and placing the mixture into an incubator for constant-temperature fermentation; the defects that the fermented bean curd is fermented by mucor firstly, and then pickled by red yeast rice marinade, the prepared product is actually a seasoning similar to fermented bean curd (red formula), and the fragrance components cannot be fully exerted, so that the competitiveness of the product is influenced.
Disclosure of Invention
The present invention provides a fermented minced fish bean curd and a preparation method thereof.
According to one aspect of the disclosure, the fermented minced fish bean curd comprises the following raw materials in parts by weight: 100 parts of fish meat, 10-15 parts of soft bean curd, 1-1.5 parts of salt, 0.2-0.3 part of mucor powder and 0.1-0.2 part of yeast powder.
According to at least one embodiment of the present disclosure, the fermented minced fish bean curd comprises the following raw materials in parts by weight: 100 parts of fish meat, 12 parts of tender bean curd, 1.2 parts of salt, 0.3 part of mucor powder and 0.15 part of yeast powder.
According to one aspect of the present disclosure, a method for preparing fermented minced fish bean curd comprises the following steps:
1) taking fresh fish, slaughtering, scaling, removing internal organs, and taking meat for later use;
2) crushing fish and auxiliary materials: taking 100 parts of prepared fish, adding 10-15 parts of tender bean curd and 1-1.5 parts of salt, stirring uniformly and kneading for 10-15min to obtain minced fillet;
3) molding: preparing the obtained minced fillet into cuboid blocks with the length, width and height of (3-4) cm (1 cm);
4) steaming minced fillet: steaming the prepared minced fillet in a steamer, and timing for 12-15min after the steamer is steamed;
5) preparation of mucor suspension and yeast liquid: preparation of mucor suspension: weighing mucor powder (commercially available mucor powder for fermented bean curd), placing in physiological saline, shaking, and culturing to obtain mucor suspension; preparing yeast liquid: weighing Saccharomyces cerevisiae powder (commercial Saccharomyces cerevisiae powder special for fruit wine), placing in sucrose water, shaking, and culturing to obtain yeast liquid; the two kinds of bacterial powder are activated according to the characteristics of the strains, so that the operation is simpler and more convenient, the operability is strong, the application is convenient, and the full play of the strains can be ensured.
6) Primary fermentation inoculation: cooling the steamed minced fillet to room temperature, inoculating mucor suspension in a spraying manner, and taking care to spray uniformly;
7) pre-fermentation: placing the inoculated minced fillet block in a clean and ventilated place for culturing at 25-28 ℃, and finishing primary fermentation after the mucor hyphae grow to 1-2cm after 2-3 days;
8) rubbing hair: after the fermentation of the minced fillet is finished, the mycelium is rubbed down;
9) and (3) after-fermentation: uniformly spraying yeast liquid on the minced fillet after the hair rubbing, putting into a closed container, and culturing for 2-3 days at 28-30 ℃;
10) baking: baking the post-fermented minced fillet at 45-50 deg.C for 20-25min to obtain fermented minced fillet bean curd. In the baking process, on one hand, the texture of the product can be changed, and the taste of the product is better in the aspects of elasticity, hardness, chewiness and the like; on the other hand, microorganisms and enzymes are passivated by baking, so that the product quality is more stable. Meanwhile, in the baking process, the product can generate Maillard reaction, so that the taste is stronger.
According to at least one embodiment of the present disclosure, in the step 2), 100 parts of the prepared fish meat is taken, and 12 parts of soft bean curd and 1.2 parts of salt are added.
According to at least one embodiment of the present disclosure, in the step 5), the preparation of the mucor suspension comprises the following specific steps: weighing 0.2-0.3 part of mucor powder, placing the mucor powder in physiological saline with the mass fraction of 0.9 percent which is sterilized at 121 ℃ for 30min, cooling to room temperature, shaking up, and culturing at 28 ℃ for 10-15min to obtain mucor suspension.
According to at least one embodiment of the present disclosure, in the step 5), the preparation of the yeast liquid specifically comprises the following steps: weighing 0.1-0.2 part of saccharomyces cerevisiae powder, placing the powder in sucrose water with mass fraction of 2% which is sterilized at 115 ℃ for 15min and then cooled to room temperature, shaking up, and culturing at 30 ℃ for 1-1.5h to obtain the yeast liquid.
According to at least one embodiment of the present disclosure, in the step 7), the inoculated minced fillet is placed in a clean and ventilated place for culturing at 26 ℃, and after 2.5 days, the pre-fermentation is finished after the mucor hyphae grow to 1-2 cm.
According to at least one embodiment of the present disclosure, in the step 9), the yeast liquid is uniformly sprayed on the rubbed minced fillet, and the minced fillet is placed into a closed container and cultured for 2 days at 30 ℃.
According to at least one embodiment of the present disclosure, in the step 10), the post-fermented minced fillet is baked at 50 ℃ for 20min to obtain the fermented minced fillet bean curd.
After adopting above-mentioned technical scheme, this disclosure has following beneficial effect:
1. the method adopts a mode of fermenting mucor, yeast and two strains, wherein the primary fermentation mainly degrades protein into amino acid, flavor development substances and the like under an aerobic condition, and the secondary fermentation mainly produces ethanol, esters and other fragrant substances under a closed anaerobic environment by the yeast. The fermented fish bean curd has stronger fragrance and better taste by a two-step fermentation mode.
2. The fermented minced fish bean curd disclosed by the invention adopts the step of baking, so that on one hand, the texture of the product can be changed, and the taste of the product is better in the aspects of elasticity, hardness, chewiness and the like; on the other hand, microorganisms and enzymes are passivated by baking, so that the product quality is more stable. Meanwhile, in the baking process, the product can generate Maillard reaction, so that the taste is stronger.
3. The two fungus powders of the mucor and the microzyme are activated according to the characteristics of the strains, so that the operation is simpler and more convenient, the operability is strong, the application is convenient, and the full play of the strains can be ensured.
Detailed Description
The present disclosure will be described in further detail with reference to the following embodiments. It is to be understood that the specific embodiments described herein are for purposes of illustration only and are not to be construed as limitations of the present disclosure.
It should be noted that the embodiments and features of the embodiments in the present disclosure may be combined with each other without conflict. The present disclosure will be described in detail below with reference to embodiments.
Example 1
The fermented minced fish bean curd comprises the following raw materials in parts by weight: 100 parts of fish meat, 10 parts of tender bean curd, 1 part of salt, 0.2 part of mucor powder and 0.1 part of yeast powder.
The preparation method of the fermented minced fillet bean curd comprises the following steps:
(1) killing fresh tilapia, removing scales and internal organs, and taking meat for later use; (2) crushing fish and auxiliary materials: taking 100 parts of prepared fish, adding 10 parts of soft bean curd and 1 part of salt, stirring uniformly and kneading for 10min to obtain minced fillet; (3) molding: preparing the obtained minced fillet into cuboid blocks with the length, width and height of 3cm x 1cm respectively; (4) steaming minced fillet: steaming the prepared minced fillet in a steamer, and timing for 12min after the steamer is steamed; (5) preparation of mucor suspension and yeast liquid: preparation of mucor suspension: weighing 0.2 part of mucor powder (commercially available mucor powder for fermented bean curd), placing in 0.9% physiological saline which is sterilized at 121 ℃ for 30min, cooling to room temperature, shaking up, and culturing at 28 ℃ for 15min to obtain mucor suspension; preparing yeast liquid: weighing 0.1 part of Saccharomyces cerevisiae powder (commercial Saccharomyces cerevisiae powder special for fruit wine), placing in 2% sucrose water which is sterilized at 115 ℃ for 15min and then cooled to room temperature, shaking up, and culturing at 30 ℃ for 1.5h to obtain a yeast liquid; (6) primary fermentation inoculation: cooling the steamed minced fillet to room temperature, inoculating mucor suspension in a spraying manner, and taking care to spray uniformly; (7) pre-fermentation: placing the inoculated minced fillet block in a clean and ventilated place for culturing at 25 ℃, and finishing primary fermentation after the mucor hyphae grow to 1-2cm after 3 days; (8) rubbing hair: after the fermentation of the minced fillet is finished, the mycelium is rubbed down; (9) and (3) after-fermentation: uniformly spraying yeast liquid on the minced fillet after the hair rubbing, putting into a closed container, and culturing for 3 days at 28 ℃; (9) baking: baking the post-fermented minced fillet at 45 deg.C for 25min to obtain fermented minced fillet bean curd.
Example 2
The fermented minced fish bean curd comprises the following raw materials in parts by weight: 100 parts of fish meat, 12 parts of tender bean curd, 1.2 parts of salt, 0.3 part of mucor powder and 0.2 part of yeast powder.
The preparation method of the fermented minced fillet bean curd comprises the following steps: (1) killing fresh golden pomfret, removing scales and internal organs, and taking meat for later use; (2) crushing fish and auxiliary materials: taking 100 parts of prepared fish, adding 12 parts of tender bean curd and 1.2 parts of salt, stirring uniformly, and kneading for 12min to obtain minced fillet; (3) molding: preparing the obtained minced fillet into cuboid blocks with the length, width and height of 3.5cm x 1cm respectively; (4) steaming minced fillet: steaming the prepared minced fillet in a steamer, and timing for 13min after the steamer is steamed; (5) preparation of mucor suspension and yeast liquid: preparation of mucor suspension: weighing 0.3 part of mucor powder (commercially available mucor powder for fermented bean curd), placing in 0.9% physiological saline which is sterilized at 121 ℃ for 30min, cooling to room temperature, shaking up, and culturing at 28 ℃ for 10min to obtain mucor suspension; preparing yeast liquid: weighing 0.2 part of Saccharomyces cerevisiae powder (commercial Saccharomyces cerevisiae powder special for fruit wine), placing in 2% sucrose water which is sterilized at 115 ℃ for 15min and then cooled to room temperature, shaking up, and culturing at 30 ℃ for 1.2h to obtain yeast liquid; (6) primary fermentation inoculation: cooling the steamed minced fillet to room temperature, inoculating mucor suspension in a spraying manner, and taking care to spray uniformly; (7) pre-fermentation: placing the inoculated minced fillet block in a clean and ventilated place for culturing at 26 ℃, and finishing primary fermentation after the mucor hyphae grow to 1-2cm after 2.5 days; (8) rubbing hair: after the fermentation of the minced fillet is finished, the mycelium is rubbed down; (9) and (3) after-fermentation: uniformly spraying yeast liquid on the minced fillet after the hair rubbing, putting into a closed container, and culturing for 2 days at 30 ℃; (9) baking: baking the post-fermented minced fillet at 50 deg.C for 20min to obtain fermented minced fillet bean curd.
Example 3
The fermented minced fish bean curd comprises the following raw materials in parts by weight: 100 parts of fish meat, 15 parts of soft bean curd, 1.5 parts of salt, 0.25 part of mucor powder and 0.1 part of yeast powder.
The preparation method of the fermented minced fillet bean curd comprises the following steps: 1) killing fresh golden pomfret, removing scales and internal organs, and taking meat for later use; (2) crushing fish and auxiliary materials: taking 100 parts of prepared fish, adding 15 parts of soft bean curd and 1.5 parts of salt, stirring uniformly, and kneading for 15min to obtain minced fillet; (3) molding: preparing the obtained minced fillet into cuboid blocks with the length, width and height of 4cm x 1cm respectively; (4) steaming minced fillet: steaming the prepared minced fillet in a steamer, and timing for 15min after the steamer is steamed; (5) preparation of mucor suspension and yeast liquid: preparation of mucor suspension: weighing 0.25 part of mucor powder (commercially available mucor powder for fermented bean curd), placing in 0.9% physiological saline which is sterilized at 121 ℃ for 30min, cooling to room temperature, shaking up, and culturing at 28 ℃ for 12min to obtain mucor suspension; preparing yeast liquid: weighing 0.1 part of Saccharomyces cerevisiae powder (commercial Saccharomyces cerevisiae powder special for fruit wine), placing in 2% sucrose water which is sterilized at 115 ℃ for 15min and then cooled to room temperature, shaking up, and culturing at 30 ℃ for 1.5h to obtain yeast liquid; (6) primary fermentation inoculation: cooling the steamed minced fillet to room temperature, inoculating mucor suspension in a spraying manner, and taking care to spray uniformly; (7) pre-fermentation: placing the inoculated minced fillet block in a clean and ventilated place for culturing at 28 ℃, and finishing primary fermentation after the mucor hyphae grow to 1-2cm after 3 days; (8) rubbing hair: after the fermentation of the minced fillet is finished, the mycelium is rubbed down; (9) and (3) after-fermentation: uniformly spraying the yeast liquid on the minced fillet after the hair rubbing, putting the minced fillet into a closed container, and culturing for 2.5 days at 29 ℃; (9) baking: baking the post-fermented minced fillet at 47 deg.C for 22min to obtain fermented minced fillet bean curd.
The inventors tested examples 1-3 and the relevant physicochemical indexes, and also tested fermented fish tofu (comparative example) prepared in the patent application of CN107568641A, and the test results are shown in table 1.
TABLE 1 data table of relevant physicochemical indexes
As can be seen from Table 1, the protease activity of the amino acid nitrogen in the comparative example is obviously lower than that of the product of the patent, and the product of the patent is also superior to that of the comparative example in terms of texture indexes such as hardness, chewiness and the like.
The fermented minced fillet bean curd is prepared from minced fillet serving as a main raw material through two bacteria fermentation, is rich in nutrition, is beneficial to digestion and absorption, is delicious in taste, can be used as an instant food and can be used as a dish, and compared with the traditional process, the fermented minced fillet bean curd prepared by the method is rich in fragrance and has a better taste.
The method adopts a two-step fermentation method, and the mucor fermentation can generate enzymes mainly comprising protease to degrade substances such as protein and the like. Then the saccharomycetes are metabolized and propagated under a closed condition, and the metabolites are further fermented on the basis of the fermentation of mucor to enable the surimi to generate fragrance and flavor components such as acid, alcohol, aldehyde, ester and the like.
In the description herein, reference to the description of the terms "one embodiment/mode," "some embodiments/modes," "example," "specific example," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment/mode or example is included in at least one embodiment/mode or example of the application. In this specification, the schematic representations of the terms used above are not necessarily intended to be the same embodiment/mode or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments/modes or examples. Furthermore, the various embodiments/aspects or examples and features of the various embodiments/aspects or examples described in this specification can be combined and combined by one skilled in the art without conflicting therewith.
It will be understood by those skilled in the art that the foregoing embodiments are merely for clarity of illustration of the disclosure and are not intended to limit the scope of the disclosure. Other variations or modifications may occur to those skilled in the art, based on the foregoing disclosure, and are still within the scope of the present disclosure.
Claims (9)
1. A fermented minced fish bean curd is characterized in that: the material comprises the following raw materials in parts by weight: 100 parts of fish meat, 10-15 parts of soft bean curd, 1-1.5 parts of salt, 0.2-0.3 part of mucor powder and 0.1-0.2 part of yeast powder.
2. The fermented minced fish tofu of claim 1, wherein: the fermented minced fish bean curd comprises the following raw materials in parts by weight: 100 parts of fish meat, 12 parts of tender bean curd, 1.2 parts of salt, 0.3 part of mucor powder and 0.15 part of yeast powder.
3. A method for preparing fermented minced fish bean curd according to claim 1, which comprises: the method comprises the following steps:
1) taking fresh fish, slaughtering, scaling, removing internal organs, and taking meat for later use;
2) crushing fish and auxiliary materials: taking 100 parts of prepared fish, adding 10-15 parts of tender bean curd and 1-1.5 parts of salt, stirring uniformly and kneading for 10-15min to obtain minced fillet;
3) molding: preparing the obtained minced fillet into cuboid blocks with the length, width and height of (3-4) cm (1 cm);
4) steaming minced fillet: steaming the prepared minced fillet in a steamer, and timing for 12-15min after the steamer is steamed;
5) preparation of mucor suspension and yeast liquid: preparation of mucor suspension: weighing mucor powder, putting into physiological saline, shaking up, and culturing to obtain mucor suspension; preparing yeast liquid: weighing Saccharomyces cerevisiae powder, placing in sucrose water, shaking up, and culturing to obtain yeast liquid;
6) primary fermentation inoculation: cooling the steamed minced fillet to room temperature, inoculating mucor suspension in a spraying manner, and taking care to spray uniformly;
7) pre-fermentation: placing the inoculated minced fillet block in a clean and ventilated place for culturing at 25-28 ℃, and finishing primary fermentation after the mucor hyphae grow to 1-2cm after 2-3 days;
8) rubbing hair: after the fermentation of the minced fillet is finished, the mycelium is rubbed down;
9) and (3) after-fermentation: uniformly spraying yeast liquid on the minced fillet after the hair rubbing, putting into a closed container, and culturing for 2-3 days at 28-30 ℃;
10) baking: baking the post-fermented minced fillet at 45-50 deg.C for 20-25min to obtain fermented minced fillet bean curd.
4. The method of claim 3, wherein: in the step 2), 100 parts of prepared fish meat is taken, and 12 parts of soft bean curd and 1.2 parts of salt are added.
5. The method of claim 3, wherein: in the step 5), the preparation of the mucor suspension comprises the following specific steps: weighing 0.2-0.3 part of mucor powder, placing the mucor powder in physiological saline with the mass fraction of 0.9 percent which is sterilized at 121 ℃ for 30min, cooling to room temperature, shaking up, and culturing at 28 ℃ for 10-15min to obtain mucor suspension.
6. The method of claim 3, wherein: in the step 5), the yeast liquid preparation comprises the following specific steps: weighing 0.1-0.2 part of saccharomyces cerevisiae powder, placing the powder in sucrose water with mass fraction of 2% which is sterilized at 115 ℃ for 15min and then cooled to room temperature, shaking up, and culturing at 30 ℃ for 1-1.5h to obtain the yeast liquid.
7. The method of claim 3, wherein: in the step 7), the inoculated minced fillet is placed in a clean and ventilated place for culturing at 26 ℃, and after 2.5 days, the primary fermentation is finished after the mucor hyphae grow to 1-2 cm.
8. The method of claim 3, wherein: and in the step 9), uniformly spraying the yeast liquid on the rubbed minced fillet, and putting the minced fillet into a closed container for culturing for 2 days at the temperature of 30 ℃.
9. The method of claim 3, wherein: in the step 10), the minced fillet after post-fermentation is dried for 20min at 50 ℃ to obtain the fermented minced fillet bean curd.
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