Fermented fish product and preparation method thereof

• Main Authors: LIU XINRU, WU LING, DU XIPING, ZHENG MINGJING, NI HUI, LIU XIALEI, YANG YUANFAN
• Format: Patent
• Language: Chinese; English
• Published: 14.09.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a fermented fish product and a preparation method thereof. The preparation method comprises the following steps of: cleaning a fish raw material, and cutting the fish raw material into fish blocks; pickling the fish blocks, and air-drying the pickled fish blocks; and curing the air-dried fish blocks; and adding a lactic acid bacteria fermentation liquid into the cured fish blocks, and carrying out fermentation so as to obtain the fermented fish product. The preparation method is capable of promoting lipid hydrolysis, oxidation, Maillard and other reactions in the fish body to form various flavor substances; and moreover, the preparation method is capable of obviously improving overall flavor quality of the fish product, as well as preventing generation of biogenic amines, nitrites and so on during the fermentation process. 本发明公开了一种发酵鱼产品及其制备方法，其包括：将鱼原料清洗，切分成鱼块；将鱼块腌制，风干；将风干的鱼块熟化处理；向熟化后的鱼块加入乳酸菌发酵液进行发酵，得到发酵鱼产品。该方法可促进鱼体内脂类水解、氧化以及美拉德等反应形成各种风味物质，能够显著提升鱼产品的整体风味品质，并防止发酵过程中生物胺和亚硝酸盐等产生。