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CN108378313A - A kind of processing method of instant seafood - Google Patents

A kind of processing method of instant seafood Download PDF

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Publication number
CN108378313A
CN108378313A CN201810013797.7A CN201810013797A CN108378313A CN 108378313 A CN108378313 A CN 108378313A CN 201810013797 A CN201810013797 A CN 201810013797A CN 108378313 A CN108378313 A CN 108378313A
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CN
China
Prior art keywords
seafood
low pressure
pressure vessel
fragrant
production
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Pending
Application number
CN201810013797.7A
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Chinese (zh)
Inventor
冷璐瑶
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Individual
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Priority to CN201810013797.7A priority Critical patent/CN108378313A/en
Publication of CN108378313A publication Critical patent/CN108378313A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65Addition of, or treatment with, microorganisms or enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135Bacteria or derivatives thereof, e.g. probiotics
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/28Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a kind of processing methods of instant seafood, seafood of the production after fragrant are heat-treated through low pressure vessel, to get instant seafood after vacuum freeze drying.Mouthfeel of the present invention is tender, remains nutrition and the taste of seafood, meets food safety requirements, also has effects that improve immunity.

Description

A kind of processing method of instant seafood
Technical field
The present invention relates to a kind of processing methods of instant seafood.
Background technology
There are many method about marine product deodorant, mainly there is Physical, chemical method and bioanalysis etc., the main original of Physical Reason is by adsorbing fishy smell substance or covering fishy smell with other materials, and chemical method is usually to add the substance of reproducibility to raw meat Taste substance carries out reduction deodorant, and bioanalysis mainly eliminates fishy smell by yeast fermentation.Physical effect generally cannot effectively take off Except fishy smell, chemical method effect is good, but can influence the nutritive value of seafood itself, and bioanalysis is easy to operate, and effect is good, still Its fermentation process is difficult to control, be easy to cause excessive fermentation, or fermentation is not exclusively, these factors influence taste and the battalion of seafood It supports.
Boiling under the processing generally use high pressure or normal pressure of instant seafood can damage the nutriment in seafood. And common instant seafood products and without the function of improving immunity.
Invention content
The technical problem to be solved by the invention is to provide a kind of processing methods of instant seafood, and mouthfeel of the present invention is tender, protect Nutrition and the taste for having stayed seafood, meet food safety requirements.
In order to solve the above-mentioned technical problem, the present invention uses following technical scheme:
The fragrant seafood of production is added in low pressure vessel, starting low pressure vessel heating system makes low pressure vessel Nei Wenduda 50~80 DEG C, it closes low pressure vessel and opens vacuum pump, pressure in low pressure vessel is made to reach -0.04torr~0.1MPa;In above-mentioned temperature Under pressure condition, 15~50min is kept, opens intake valve, when pressure is consistent with ambient pressure in low pressure vessel, is opened low Pressure vessel takes out seafood, chilled, to get instant seafood after vacuum packaging;
The fragrant seafood of the production follows the steps below:
a)Feedstock processing:Seafood is cleaned, impurity elimination drains;And prepare the fragrant zymotic fluid of production:By salt, ground cinnamon, lactic acid and
Glucose is dissolved in the water, and accesses aroma former, and aroma former quantity is not less than 106Cfu/ml, salt, ground cinnamon, lactic acid, The mass ratio of glucose and water is 0.05~0.3:0.05~0.3:0.05~0.3:0.1~0.5:98.5~99.7;
b)Prepare the fragrant seafood of production:By the seafood after cleaning according to mass ratio 1:1~5 is added in the fragrant zymotic fluid of production and ferments, and ferments
10~30 DEG C, 4~72h of fermentation time of temperature, the seafood after fermentation are to produce fragrant seafood;
The aroma former be Xue watt yeast, heat bite in bacillus amyloliquefaciens, Bacillus cereus, clostridium butyricum and saccharomyces cerevisiae
It is a kind of or arbitrary proportion two or more.
The present invention can also be added two kinds of one kind or arbitrary proportion in Chinese prickly ash, ginger splices, sugar, cooking wine, vinegar and monosodium glutamate with On.
The aroma former is clostridium butyricum, comes from Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC 23592。
Invention has following advantageous effects:
1, the present invention removes fishy smell using aroma former fermentation method, remains the nutritive value of seafood, also improves the taste of seafood.
2, the present invention is using the method culinary art of low pressure culinary art, the low nutriment for remaining seafood of heating temperature, nutriture value Value is high.
3, clostridium butyricum has adjustment intestinal colony balance, promotes intestinal beneficial flora proliferation;Strengthen immunity is prevented swollen Tumor occurs and growth promotion effect.
Specific implementation mode
It is further illustrated the present invention with reference to specific example.
Embodiment 1
The fragrant gadus of production is added in low pressure vessel, starting low pressure vessel heating system makes 60 DEG C of low pressure vessel Nei Wenduda, seals It closes low pressure vessel and opens vacuum pump, pressure in low pressure vessel is made to reach -0.03torr;Under the conditions of above-mentioned temperature and pressure, 20min is kept, intake valve is opened, when pressure is consistent with ambient pressure in low pressure vessel, low pressure vessel is opened and takes out gadus, warp Freezing, to get instant gadus after vacuum packaging;
The fragrant gadus of the production follows the steps below:
a)Feedstock processing:Gadus is cleaned, impurity elimination drains;And prepare the fragrant zymotic fluid of production:By salt, ground cinnamon, lactic acid and
Glucose is dissolved in the water, and accesses aroma former, and aroma former quantity is 8*106Cfu/ml, salt, ground cinnamon, lactic acid, Portugal The mass ratio of grape sugar and water is 0.06:0.07:0.07:0.3:99.5;The aroma former is clostridium butyricum;It is micro- from Chinese industrial Biological inoculum preservation administrative center, preserving number CICC 23592;
b)Prepare the fragrant gadus of production:By the gadus after cleaning according to mass ratio 1:3 are added in the fragrant zymotic fluid of production and ferment, fermentation temperature
12 DEG C, for 24 hours, the gadus after fermentation is to produce fragrant gadus to fermentation time.
Embodiment 2
The fragrant gadus of production is added in low pressure vessel, starting low pressure vessel heating system makes 60 DEG C of low pressure vessel Nei Wenduda, seals It closes low pressure vessel and opens vacuum pump, pressure in low pressure vessel is made to reach -0.03torr;Under the conditions of above-mentioned temperature and pressure, 20min is kept, intake valve is opened, when pressure is consistent with ambient pressure in low pressure vessel, low pressure vessel is opened and takes out gadus, warp Freezing, to get instant gadus after vacuum packaging;
The fragrant gadus of the production follows the steps below:
a)Feedstock processing:Gadus is cleaned, impurity elimination drains;And prepare the fragrant zymotic fluid of production:By salt, ground cinnamon, lactic acid and
Glucose is dissolved in the water, and accesses aroma former, and aroma former quantity is 8*106Cfu/ml, salt, ground cinnamon, lactic acid, Portugal The mass ratio of grape sugar and water is 0.06:0.07:0.07:0.3:99.5;The aroma former is clostridium butyricum;
b)Prepare the fragrant gadus of production:By the gadus after cleaning according to mass ratio 1:3 are added in the fragrant zymotic fluid of production and ferment, fermentation temperature
12 DEG C, for 24 hours, the gadus after fermentation is to produce fragrant gadus to fermentation time.
Embodiment 3
The fragrant sea sedge of production is added in low pressure vessel, starting low pressure vessel heating system makes 55 DEG C of low pressure vessel Nei Wenduda, seals It closes low pressure vessel and opens vacuum pump, pressure in low pressure vessel is made to reach 0.05MPa;Under the conditions of above-mentioned temperature and pressure, protect 30min is held, intake valve is opened, when pressure is consistent with ambient pressure in low pressure vessel, low pressure vessel is opened and takes out sea sedge, through cold Freeze, to get instant sea sedge after vacuum packaging;
The fragrant sea sedge of the production follows the steps below:
a)Feedstock processing:Sea sedge is cleaned, impurity elimination drains;And prepare the fragrant zymotic fluid of production:By salt, ground cinnamon, lactic acid and
Glucose is dissolved in the water, and accesses Xue watt yeast, Xue watt yeast quantity 6*107Cfu/ml, salt, ground cinnamon, lactic acid, Portugal The mass ratio of grape sugar and water is 0.07:0.05:0.06:0.2:99.62;
b)Prepare the fragrant sea sedge of production:By the sea sedge after cleaning according to mass ratio 1:4 are added in the fragrant zymotic fluid of production and ferment, fermentation temperature
280 DEG C, fermentation time 6h, Chinese prickly ash, ginger splices, sugar, cooking wine, vinegar and monosodium glutamate is added and is seasoned, seasoned sea sedge of fermenting As produce fragrant sea sedge.
Embodiment 4
The fragrant squid of production is added in low pressure vessel, starting low pressure vessel heating system makes 75 DEG C of low pressure vessel Nei Wenduda, seals It closes low pressure vessel and opens vacuum pump, pressure in low pressure vessel is made to reach 0.03MPa;Under the conditions of above-mentioned temperature and pressure, protect 15~50min is held, intake valve is opened, when pressure is consistent with ambient pressure in low pressure vessel, low pressure vessel is opened and takes out squid, It is chilled, to get instant squid after vacuum packaging;
The fragrant squid of the production follows the steps below:
a)Feedstock processing:Squid is cleaned, impurity elimination drains;And prepare the fragrant zymotic fluid of production:By salt, ground cinnamon, lactic acid and
Glucose is dissolved in the water, and access heat bites bacillus amyloliquefaciens and saccharomyces cerevisiae, and heat bites bacillus amyloliquefaciens and wine brewing ferment Female total quantity is not less than 106Cfu/ml, salt, ground cinnamon, lactic acid, glucose and water mass ratio be 0.1:0.1:0.1:0.2: 99.5;
b)Prepare the fragrant squid of production:By the squid after cleaning according to mass ratio 1:1 is added in the fragrant zymotic fluid of production and ferments, fermentation temperature
12 DEG C, fermentation time 36h, the squid after fermentation is to produce fragrant squid.
The advantageous effect further illustrated the present invention with reference to experimental data:
Experiment one
1, material to be tested is tested
1 materials and methods:
1.1 test site:Yantai food enterprise.
1.2 detection:Taste fishy smell, mouthfeel;Measured weight loss, protein, ash content, crude fat and tenderness(Shearing force).
1.3 material to be tested:For embodiment 1, embodiment 2, comparison 1(In addition to aroma former processing is not added, other making sides Method is consistent with embodiment 1)With comparison 2(In addition to using normal pressure processing, other production methods are consistent with embodiment 1)Do effect Compare.
This experiment is consistent with other operations in addition to processing difference except testing.
2 results and analysis
Embodiment 1, embodiment 2, comparison 1(In addition to aroma former processing is not added, other production methods are consistent with embodiment 1)With Comparison 2(In addition to using normal pressure processing, other production methods are consistent with embodiment 1)Processing is compared, and data are shown in Table 1
Table 1
Embodiment 1 Embodiment 2 Comparison 1 Comparison 2
Fishy smell It is savory without fishy smell It is savory without fishy smell There are fishy smell, British plain spirits Without fishy smell, fragrance is light
Taste teacher's evaluation It is excellent It is good Difference Generally
Weight loss (%) 6.56 6.73 6.91 7.20
Protein (%) 32.37 31.52 34.53 30.86
Ash content (%) 1.35 1.32 1.43 1.18
Crude fat (%) 0.29 0.32 0.46 0.31
Tenderness(Shearing force) 34.21 36.77 45.32 40.51
It being compared with embodiment 2 by 1 embodiment 1 of table, the present invention selects to buy from Chinese industrial Microbiological Culture Collection administrative center, The clostridium butyricum of preserving number CICC 23592 is equal in terms of taste, weight loss, protein content, ash content, crude fat and tenderness It is better than using common clostridium butyricum;Compared by the data of embodiment 1 and comparison 1 it can be seen that clostridium butyricum has except raw meat, production are fragrant With improve mouthfeel effect, after clostridium butyricum is handled in terms of weight loss, protein content, ash content, crude fat and tenderness It is better than comparison 1;Compared by the data of embodiment 1 and comparison 2 it can be seen that equally being handled through clostridium butyricum, using low-pressure boiling Be better than atmospheric cooking in terms of taste, weight loss, protein content, ash content, crude fat and tenderness.
Experiment two
1 materials and methods:
1.1 test site:Yantai kindergarten.
1.2 experimental subjects:Inventor collects 200 pupils altogether from June, 2015 in July, 2017, is divided into 2 groups, often 100 people of group, the age is between 3-5 Sui.
1.3 material to be tested:The present invention.
1.4 experimental method:The present invention is added in wherein 100 people's breakfast, another 100 people tests 6 months without any addition, point Child's flu total degree of experiment Tong Ji not participated in.
2 results and analysis:It is shown in Table 1
Table 1
Flu total degree(It is secondary)
The addition present invention 79
It is no added 132
By the above experimental data, it can be seen that the present invention also has effects that improve immunity.

Claims (3)

1. a kind of processing method of instant seafood, it is characterised in that follow the steps below:
The fragrant seafood of production is added in low pressure vessel, starting low pressure vessel heating system makes low pressure vessel Nei Wenduda 50~80 DEG C, it closes low pressure vessel and opens vacuum pump, pressure in low pressure vessel is made to reach -0.04torr~0.1MPa;In above-mentioned temperature Under pressure condition, 15~50min is kept, opens intake valve, when pressure is consistent with ambient pressure in low pressure vessel, is opened low Pressure vessel takes out seafood, chilled, to get instant seafood after vacuum packaging;
The fragrant seafood of the production follows the steps below:
Feedstock processing:Seafood is cleaned, impurity elimination drains;And prepare the fragrant zymotic fluid of production:By salt, ground cinnamon, lactic acid and
Glucose is dissolved in the water, and accesses aroma former, and aroma former quantity is not less than 106Cfu/ml, salt, ground cinnamon, lactic acid, Portugal The mass ratio of grape sugar and water is 0.05~0.3:0.05~0.3:0.05~0.3:0.1~0.5:98.5~99.7;
Prepare the fragrant seafood of production:By the seafood after cleaning according to mass ratio 1:1~5 is added in the fragrant zymotic fluid of production and ferments, and ferments
10~30 DEG C, 4~72h of fermentation time of temperature, the seafood after fermentation are to produce fragrant seafood;
The aroma former be Xue watt yeast, heat bite in bacillus amyloliquefaciens, Bacillus cereus, clostridium butyricum and saccharomyces cerevisiae
It is a kind of or arbitrary proportion two or more.
2. the processing method of instant seafood as described in claim 1, it is characterised in that:Chinese prickly ash, ginger can also be added in the present invention
One kind or arbitrary proportion in piece, sugar, cooking wine, vinegar and monosodium glutamate it is two or more.
3. the processing method of instant seafood as described in claim 1, it is characterised in that:The aroma former is clostridium butyricum, is come From Chinese industrial Microbiological Culture Collection administrative center, preserving number CICC 23592.
CN201810013797.7A 2018-01-08 2018-01-08 A kind of processing method of instant seafood Pending CN108378313A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810013797.7A CN108378313A (en) 2018-01-08 2018-01-08 A kind of processing method of instant seafood

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810013797.7A CN108378313A (en) 2018-01-08 2018-01-08 A kind of processing method of instant seafood

Publications (1)

Publication Number Publication Date
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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103125985A (en) * 2013-03-27 2013-06-05 中国海洋大学 Low-temperature vacuum heating and stewing method of sea cucumber
CN103859468A (en) * 2014-03-27 2014-06-18 湖北工业大学 Preparation method of pickled lotus leaf deodorized fish bun
CN103948049A (en) * 2014-04-24 2014-07-30 福建农林大学 Flavored recombined fish candy snack food and preparation method thereof
CN106580053A (en) * 2015-10-16 2017-04-26 佛山市顺德区美的电热电器制造有限公司 Low-temperature vacuum cooking equipment
CN106616199A (en) * 2015-10-30 2017-05-10 威海市养元多鲜食海参有限公司 Production method of prototrophy fresh sea cucumbers without being refrigerated
CN106901255A (en) * 2017-05-04 2017-06-30 安徽万甲宴食品科技有限公司 A kind of packed braised turtle in clear soup and preparation method thereof
CN107156777A (en) * 2017-06-30 2017-09-15 益盐堂(应城)健康盐制盐有限公司 A kind of seafood local flavor seasoning salt and preparation method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103125985A (en) * 2013-03-27 2013-06-05 中国海洋大学 Low-temperature vacuum heating and stewing method of sea cucumber
CN103859468A (en) * 2014-03-27 2014-06-18 湖北工业大学 Preparation method of pickled lotus leaf deodorized fish bun
CN103948049A (en) * 2014-04-24 2014-07-30 福建农林大学 Flavored recombined fish candy snack food and preparation method thereof
CN106580053A (en) * 2015-10-16 2017-04-26 佛山市顺德区美的电热电器制造有限公司 Low-temperature vacuum cooking equipment
CN106616199A (en) * 2015-10-30 2017-05-10 威海市养元多鲜食海参有限公司 Production method of prototrophy fresh sea cucumbers without being refrigerated
CN106901255A (en) * 2017-05-04 2017-06-30 安徽万甲宴食品科技有限公司 A kind of packed braised turtle in clear soup and preparation method thereof
CN107156777A (en) * 2017-06-30 2017-09-15 益盐堂(应城)健康盐制盐有限公司 A kind of seafood local flavor seasoning salt and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
周蓓蓓等: "鱼制品腥味物质检测分析及去除技术研究进展", 《食品研究与开发》 *

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