Salt-reducing and freshness-enhancing production process of dry-cured mackerel

• Main Authors: QIAN MIN, LI XIANGLUAN, BAI WEIDONG, LIANG JINXIN, LIU GONGLIANG, YANG JUAN, ZHAO WENHONG
• Format: Patent
• Language: Chinese; English
• Published: 29.04.2022
• Subjects: 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

The invention belongs to the technical field of mackerel processing, and particularly relates to a salt-reducing and freshness-enhancing production process of dry-cured mackerel, which comprises the following steps: uniformly smearing salt on the surface of a fish block, statically curing, inoculating lactobacillus plantarum and honey-zygosaccharomyces cerevisiae, standing, fermenting and drying to obtain the dry-cured mackerel. The fresh taste, the salty taste and the thick taste of the dry-cured mackerel can be improved, and the taste quality of the dry-cured mackerel is improved; degradation of protein is promoted, and production of flavoring substances such as flavoring peptide and free amino acid is promoted; the addition amount of salt is reduced, good taste and mouthfeel can be achieved, growth and reproduction of spoilage microorganisms are prevented, and the safety of the product is improved; compared with a traditional dry pickling method, the hardness and chewiness can be reduced, and the texture a