WO2019041409A1

WO2019041409A1 - Method for producing high-activity calcium containing surimi by means of wet superfine pulverization and controlled fermentation techniques

Info

Publication number: WO2019041409A1
Application number: PCT/CN2017/103073
Authority: WO
Inventors: 张友胜; 张业辉; 汪婧瑜; 程镜蓉; 刘学铭; 王旭苹
Original assignee: 广东省农业科学院蚕业与农产品加工研究所
Priority date: 2017-08-30
Filing date: 2017-09-25
Publication date: 2019-03-07
Also published as: CN107361317A

Abstract

A method for producing high-activity calcium containing surimi by means of wet superfine pulverization and controlled fermentation techniques. The method comprises: cleaning a raw fish material at an ambient temperature of 5-10°C; shredding the raw fish material into a required size suitable for a feed inlet of a wet superfine pulverization machine; rinsing the fish shreds, and adding a single probiotic or compound probiotics; adding lactic acid; pulverizing the fish shreds using the wet superfine pulverization machine, placing the surimi and an ice-water mixture into a fermenter, adjusting the temperature of the fermenter to 10-25°C, carrying out fermentation under anaerobic conditions for 2-24 hours, and then removing impurities; and dehydrating the resultant product to obtain a high-activity calcium containing surimi. The present invention ensures the surimi retains rich nutrients and active ingredients beneficial to the human body such as inorganic calcareous elements and collagen proteins present in small fish and fish waste, thereby improving the quality of surimi products. Controlled fermentation of the surimi transforms the inorganic calcareous elements therein into active calcium ingredients such as calcium lactate, so as to increase the absorption rate of calcium.

Description

Method for producing high-activity calcium surimi by wet superfine pulverization and controlled fermentation technology

Technical field

The invention relates to a high-activity calcium surimi, in particular to a method for simultaneously producing a high-activity calcium surimi by using a wet micro-grinding small fish and fish waste and a controlled fermentation technique; .

Background technique

At present, small fish and fish waste in the aquaculture industry are mainly used to produce fishmeal or directly discarded as waste, resulting in low comprehensive utilization of resources and serious environmental pollution. In fact, small fish and fish waste are rich in calcium and collagen and many other nutrients and active ingredients that are beneficial to the human body. According to the statistics of the World Health Organization, there are more than 150 million people with calcium deficiency in China, and the number of people with obvious symptoms has reached more than 50 million. Calcium supplementation through diet is a simple and effective solution. Fish gills and related products have always been an important category of fish processing products in China, accounting for more than 35% of all processed products. It plays an important role in stabilizing fish market prices in fish farming and fishing industries. All the small fish and fish waste can be utilized in the production process, which is beneficial for comprehensive utilization of resources, protection of the environment, reduction of production costs of the products, and supplementation of calcium content by means of diet.

However, although small fish and fish scraps contain a large amount of calcium, they are generally present in the form of hydroxyapatite crystals, and the hydroxyapatite calcium in the bone is organically combined with the collagen fibers, resulting in a small amount of calcium naturally dissolved. It must also be decomposed by gastric acid before it can be absorbed by the body; that is, the utilization of calcium in the direct consumption of small fish and fish waste is low.

Chinese invention patent 201110050666.4 discloses a method for preparing biologically active calcium from an abalone shell, the method comprising: washing and removing the abalone shell, draining and drying in a blast drying oven; adding the dried abalone shell to the muffle The abalone shell ash is prepared by calcination in the furnace; the abalone shell ash is added to the pulverizing equipment for coarse pulverization to obtain the abalone shell ash powder; the abalone shell ash powder is mixed with water to prepare lime milk; the abalone shell lime milk is added to the ultrasonic equipment. In the middle, the lactic acid solution is added, and the reaction is accelerated by ultrasonic treatment; the mixed solution after the reaction is heated to 60 to 70 ° C, and the impurities are removed by hot filtration to obtain a calcium lactate mother liquor; the calcium lactate mother liquor is heated and concentrated, the crystals are allowed to stand still, and the calcium lactate crystals are separated by filtration; The calcium lactate crystals were washed with anhydrous ethanol and filtered to obtain pure calcium lactate crystals.

Chinese invention patent 201210143648.5 discloses a method for preparing active calcium powder by using teleost fish vertebra; using fish spine as raw material, using lipase hydrolysis and degreasing, using plant Chinese medicine to dislocate, crushing and then mixing protein in fish bone powder. Enzymatically catalyzed hydrolysis and finally spray dried. Calcium ions are hydrolyzed from the fish spine by enzymatic hydrolysis of the protein in the fish spine, while calcium ions are mostly present in the form of calcium phosphate, a small part of which is formed by the formation of calcium hydrogen phosphate, and a small part of which forms phosphoric acid. Calcium precipitation.

Chinese invention patent 201210179180.5 discloses a processing method for a meat product rich in minerals such as biologically active calcium; the method comprises the following steps: alkali treatment, frying→acid treatment→superfine pulverization→enzymatic hydrolysis after the livestock bone or fish bone is sequentially treated by alkali treatment The bone mud is prepared, and the bone mud is added to the raw meat to mix the meat, and finally the meat is poured into the casing or put into the meat cake mold to form a meat product rich in minerals such as active calcium.

The above-mentioned existing conversion technology for active calcium mainly includes calcination, enzymatic hydrolysis, alkali treatment and the like to treat inorganic calcium to convert it into active calcium; the raw materials used are raw materials for livestock and poultry or fish bone, and the raw materials are Strict selectivity, and the production process is also more complicated, more important and these methods can not be directly applied to the mixed materials of fish and fish bone.

Chinese invention patent 201310620364.5 discloses a high-calcium composite shrimp cake and a preparation method thereof, using fresh prawn as raw material, using high-precision wet pulverization technology to make whole-shrimp shrimp paste, with surimi, chicken breast and salt , glutinous rice flour, fat diced meat, potato starch, monosodium glutamate, 5'-flavored ribonucleotide disodium, sugar, moisture retaining agent, quality improver, evenly prepared by low temperature mashing, through the molding machine The cake core material is made into a round shape or an elliptical shape, and then a layer of bread flour is coated on the outer surface of the cake core, and the shrimp cake is quickly frozen and shaped, and then fried to a golden appearance to obtain a shrimp cake. The patent actually combines all the raw materials together by wet pulverization technology to produce a high calcium content product, but the calcium therein is inorganic calcium, which is difficult to be directly utilized by the human body.

Chinese invention patent application 2016111544554 discloses a rapid fermentation method for surimi products, which first enzymatically hydrolyzes the fish gills, and then uses a composite starter to carry out a staged fermentation after enzymatic hydrolysis; the composite starter is a lactic acid bacteria, a yeast, and a bifidobacterium; The stage fermentation is a common fermentation stage and an anaerobic fermentation stage. The application combines enzymatic hydrolysis with fermentation, and the fermentation is carried out in stages. The conventional fermentation method is one-step fermentation of the enema after inoculation, and the fermentation conditions are controlled in two steps to increase the fermentation speed. The fish gill fermented product prepared by the application has good flavor, texture, color and appearance, and has good gel properties, and shortens the fermentation of the surimi product to 6-8 hours. However, the application only uses the existing fish gizzards produced from fish meat as raw materials, and uses technical measures such as enzymatic hydrolysis and fermentation to improve the surimi. The purpose of the flavor, texture, color and good gel properties of the fermented product is that it has a strong selectivity for the raw material, and the application does not involve the problem of inorganic calcium conversion.

Summary of the invention

In order to solve the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a high-activity calcium surimi by using wet ultrafine pulverization and controlled fermentation technology with an active calcium content of 1.0-7.0%. method.

The invention is based on the current problem of low utilization rate of aquatic resources, polluted environment of waste materials and increasing population of calcium deficiency, and difficulty in absorption of inorganic calcium and low utilization rate of calcium digestion, and ultra-fine crushing of small fish or fish waste by wet method. Based on the use of small fish or fish scraps, the inorganic calcium is converted into active calcium by microbial technology, and a fishy base material with both new flavor and high activity calcium is developed.

Wet ultra-fine pulverization is a kind of agricultural and sideline products (such as vegetable skin residue, grain skin residue, water product material skin, etc.) which is developed by the concept of controlled cutting technology and is specially designed for the toughness or gelatinous materials of high moisture content and fluidity. The pulverization solves the problem that the conventional wet pulverizing equipment (such as grinding wheel grinding, colloid grinding and high pressure homogenizing machine) cannot perform wet fine pulverization of fiber or cortical toughness or gel materials. There are publicly reported methods for ultra-fine pulverization of fruits and vegetables, fruit and vegetable skin residue and food materials by wet method; for example, the Chinese invention patent "a method for wet pulverization of bran cells" (Patent No. 201010230142.9) discloses the application of bran and water. The enzyme which degrades the cell wall of the bran is mixed and then subjected to wet ball milling and pulverization to obtain an ultrafine broken wall powder; the Chinese invention patent "a superfine crushed mulberry jam and a production method thereof" (Patent No. 201310278816.6) discloses an ultrafine A method of pulverizing mulberry jam; Chinese Patent Application No. 201610529465.5 discloses a method for superfine pulverization of tea leaves. However, the above prior art is directed at fruits and vegetables and tea leaves; the method of directly pulverizing aquatic raw materials by wet micro-pulverization method has not been reported for aquatic resources, and the main reason is that the hardness of the cutting equipment manufactured in the early stage is insufficient, and it is difficult to bone. Crushing; Second, the skilled person in the art believes that there is frictional heat in the pulverization process to cause protein denaturation, thereby affecting the processing quality of aquatic products with high protein content; third, because the product contains a large amount of calcium elements, which may affect the taste. In addition, the calcium in the product is inorganic calcium, which is difficult to absorb and utilize.

The object of the present invention is achieved by the following technical solutions:

A method for producing high activity calcium surimi by wet superfine pulverization and controlled fermentation technology, comprising the following steps:

1) Raw material cleaning: cleaning fish raw materials at an ambient temperature of 5-10 ° C; the raw materials of the fish are fresh or frozen Small fish or fish scraps;

2) chopping of raw materials: the fish material is chopped into the size of the feed port suitable for the wet superfine grinding machine at an ambient temperature of 5-10 °C;

3) Raw material rinsing: the chopped raw materials are rinsed with dilute saline water;

4) Addition of strain: add the activated single probiotic or compound probiotic to the rinsed raw material and mix evenly according to the ratio of the mass ratio of the fish raw material to 1:100-1000; the single probiotic or compound Probiotics are probiotic species that can grow normally at temperatures of 10-25 °C;

5) Addition of lactic acid: according to the mass ratio of fish to raw materials: 1:500-2000, add edible lactic acid to the raw materials which are rinsed and added with the strains and mix well;

6) Cooling production of fish gizzard: at the ambient temperature of 5-10 °C, according to the requirements of the wet superfine grinding machine, the filter screen of 10‐60 mesh is assembled at the discharge port, and the fish raw materials and ice water obtained in step 5) are sent. Into the machine feed port, using the wet superfine grinding machine to crush, ice water and fish gills flow out from the discharge port;

7) Controllable fermentation of surimi: In the ambient temperature of 5-10 °C, the mixture of surimi and ice water that automatically flows out from the discharge port is placed in the fermenter, and the temperature of the fermenter is adjusted to 10-25 °C, anaerobic conditions. Stop fermentation after 2-24 hours of fermentation.

8) Filtering and removing impurities from fish gills: removing impurities at an ambient temperature of 5-10 °C;

9) Dehydration of surimi: The fish gizzard after filtration and decontamination is dehydrated at an ambient temperature of 5-10 °C; the moisture content of the surimi is less than 80% after dehydration;

For the purpose of further achieving the present invention, preferably, the fresh or frozen small fish removes the viscera, blood stains and inedible portions, and is washed 2-3 times with 0 ° C ice water; the fish waste includes the fish head , fish tail and fish bones.

Preferably, the fish material of step 2) is chopped up to a width of 3 - 4 cm x 1-2 cm.

Preferably, the temperature of the rinsing is controlled at 5-10 ° C, the number of times is 4-5 times; the dilute saline water is 0.1% by mass to 0.15% by weight of saline solution and 0.2% to 0.5% of sodium hydrogencarbonate solution. The ratio of 1:1 is mixed; the mass ratio of the chopped raw material to the dilute saline water is 1:4-6.

Preferably, the probiotic species are one or more of Lactobacillus acidophilus, Lactobacillus bulgaricus and Bifidobacterium infantis.

Preferably, the activation is carried out in an MRS liquid medium, shaken at 37 ° C, and cultured at 200 rpm for 24-40 hours.

Preferably, the filter screen is a 10-20 mesh screen; the mass ratio of the ice water to the fish material is 1:5-10.

Preferably, the fermenter temperature is 10-20 ° C, and the fermentation time under anaerobic conditions is 5-8 hours.

Preferably, the impurity removal is performed by using a fine filter to remove a small amount of finely divided fish skin, broken bones and the like from the fermented fish gill; the filter mesh diameter on the fine filter is 0.5 to 1.2 mm.

Preferably, the dehydration is to put the fish gizzard after filtering and removing the impurities into a screw press, press dehydration or centrifugal dehydration in a centrifuge; or the dehydration is to dry a small amount of fish in a bag to dry and dehydrate; The temperature is controlled below -20 °C.

The invention adjusts the feed rate and the feed quantity of the raw material according to the production capacity and the discharge speed of the wet superfine pulverizing machine, and ensures the basic balance of the feed speed and the quantity, the discharge speed and the quantity; the inorganic in the fish gill of the invention Most of the calcium is converted into active calcium (calcium lactate); after dehydration, the moisture content of the surimi is less than 80%; the surimi can be further produced by smashing and mixing to produce fish balls, fish sausages and other surimi products. According to the different raw materials for production, the content of inorganic calcium (total calcium) in the surimi products produced according to the present invention can reach 5.0-20.0%, and the content of active calcium can reach 1.0-7.0%.

The principle of the invention: the wet superfine pulverization technology is applied to fully utilize the small fish and the fish waste, which reduces the cost of the product, and at the same time, the small fish and the fish waste are rich in inorganic calcium elements and collagen. The nutrients and active ingredients that are beneficial to the human body are all retained in the surimi, which improves the quality of the surimi product; the controlled fermentation of the surimi is used to convert the inorganic calcareous elements into active calcium components such as calcium lactate to increase calcium. The absorption rate; at the same time the use of controlled flavor fermentation process to produce new flavor substances, the development of a new flavor and high activity calcium fish gill base.

Compared with the prior art, the present invention has the following advantages and beneficial effects:

(1) Make full use of the nutrients and active ingredients beneficial to the human body such as rich calcium elements and collagen contained in resources, reduce the production cost of surimi, improve the comprehensive utilization of resources, and reduce environmental pollution;

(2) Applying controlled fermentation to convert the inorganic calcium in the surimi into active calcium components such as calcium lactate, thereby increasing the absorption rate of calcium;

(3) Using a new flavor substance in the process of controlled fermentation, it can be developed to have both a new flavor and The highly active calcium surimi base lays the foundation for the further development of high-activity calcium surimi products with novel flavors.

Detailed ways

In order to better support the present invention, the present invention will be further described below in conjunction with the embodiments, but the embodiments of the present invention are not limited thereto. The sources and testing methods of the various raw materials and equipment used in the following examples are as follows:

1. Small fish are purchased at the local farmers' market; the fish waste is the tilapia fish head, fish tail and fish bone and the attached fish after the production of tilapia fillets, from Guangzhou Pengrun Food Co., Ltd.

2. The ambient temperature of the laboratory during the experiment was 8-10 °C.

3. The dilute saline water used for rinsing the fish pieces is prepared by mixing 0.1% by mass aqueous salt solution and 0.25% sodium hydrogen carbonate solution in a mass ratio of 1:1.

4. The wet superfine pulverizer is the HOP‐03 cutting type wet superfine pulverizer produced by Wuxi Hepu Light Industry Equipment Technology Co., Ltd., with a production capacity of 50 kg/hour, and is made of titanium steel with different meshes. Discharge screen.

5. Fine filter is “GY‐JL‐200 Jinyun Fish Fine Filter” produced by Zhangzhou Jinyun Food Machinery Factory;

6. Centrifuge is the “3‐5N low-speed normal temperature centrifuge” produced by Hunan Hengnuo Instrument Equipment Co., Ltd.

7. The strain and lactic acid are from the Guangdong Institute of Microbiology.

8. Method for activating the strain: Take 0.5-1.0 ml of the glycerol-preserved strain, place it in 1 L of MRS liquid medium, and incubate at 200 °C for 24-40 hours at 37 °C.

9. The determination method of calcium content is carried out according to the national food safety standard “Determination of calcium in food” (GB 5009.92‐2016); wherein the inorganic calcium content is the calcium content determined after the sample is “sample digestion”, and the active calcium content is sample. The calcium content measured directly without "sample digestion".

10. The gel strength of surimi is carried out according to the Fishery Industry Standard of the People's Republic of China, “Frozen Fish Rod” (SC/T3702‐2014); the moisture is carried out according to the National Food Safety Standard “Determination of Moisture in Food” (GB 5009.3‐2016).

Example 1

1. Purchase 20 kg of fresh small squid weighing less than 0.25 kg each, remove the viscera, blood and other inedible parts of the raw fish at an ambient temperature of 8-10 ° C and wash twice with 0 ° C ice water;

2. Chop the raw material into a fish strip with a width of 3‐4 cm×1‐2 cm;

3, the fish strips are rinsed 4 times in dilute saline water and drained, the mass ratio of fish strips to dilute saline water is 1:4;

4. Drain the water of the broken fish pieces, and add 0.2 kg of activated Lactobacillus acidophilus to the rinsed raw materials according to the ratio of the mass ratio of 1:100 (activated strain: raw fish). And mixing uniformly; Lactobacillus acidophilus activation method: 1.0 ml of the glycerol-preserved strain was taken, placed in 1 L of MRS liquid medium, and cultured at 37 ° C for 24 hours under a shaker (200 rpm).

5. Adding 0.04 kg of lactic acid to the rinsed raw material at a mass ratio of 1:500 (lactic acid: raw fish) and mixing it evenly;

6. Set the discharge screen of the wet superfine pulverizing machine to 20 mesh, open the wet superfine pulverizing machine switch, and send the chopped fish strips to the machine feeding port in turn, and successively feed the feeding port while feeding. Add 5 kg of 0 °C ice water to mix the ice water and the crushed fish gills from the discharge port to reduce the temperature of the fish gill during the fish bar crushing process;

7. The mixture of surimi and ice water that automatically flows out from the discharge port is placed in the fermenter, the temperature of the fermenter is adjusted to 20 ° C, and the fermentation is stopped after 5 hours of fermentation under anaerobic conditions;

8. Set the filter mesh diameter on the fine filter to 1.0 mm, and smash the squid fish through the fine filter once;

9. The squid surimi after passing the fine filter is placed in a centrifuge for centrifugal dehydration (rotation speed of 2000 rpm) for 10 min; after dehydration, the moisture content of the surimi is 77.1%;

10. Pack the dehydrated fish gills in a clean plastic bag and store them in a freezer at -20 °C for a high-activity calcium carp surimi product;

11. After testing, the content of inorganic calcium (total calcium) in the squid surimi product is 9.71%, the active calcium content is 1.97%, the gel strength of the surimi is 320g.cm, and the moisture content is 77.1%. (SC/T3702‐2014) standard, the product belongs to the AA level.

In this embodiment, the fresh squid is completely pulverized by wet superfine pulverization, and the small squid resources are fully utilized to produce carp carp products which are not currently available on the market (due to the small squid meat, it is difficult to produce according to the traditional squid production method). Produced with squid fish carp), the other product contains 1.97% active calcium, which is conducive to consumers to enjoy the squid fish meal while getting calcium supplement.

Example 2

1. Purchase the remaining tilapia scraps from the 50 kg tilapia manufacturer to produce tilapia fillets. Remove the viscera, blood and other inedible parts of the raw fish at 10 ° C ambient temperature and wash with 0 ° C ice water. 2 Times

2. Chop the raw material into pieces of shredded fish pieces with a width of 3‐4 cm×1‐2 cm;

3, the broken fish pieces are rinsed 3 times in dilute saline water and drained, the mass ratio of fish strips to dilute saline water is 1:5;

4. Drain the water of the broken fish pieces, and add 0.025 kg of activated Lactobacillus acidophilus and 0.025 kg of Bifidobacterium infantis according to the ratio of the mass ratio of 1:1000 (activated strain: raw fish). To the rinsed fish pieces and mix well; the activation method of Lactobacillus acidophilus: Take 1.0ml of the glycerol-preserved strain, put it in 1L MRS liquid medium, shake the bed at 37 °C (200 rev / Min) culture for 40 hours. Method for activating Bifidobacterium infantis: 1.0 ml of the glycerol-preserved strain was placed in 1 L of MRS liquid medium and incubated at 37 ° C for 24 hours under a shaker (200 rpm).

5. Adding lactic acid to a ratio of 1:2000 (lactic acid: raw fish), adding 0.025 kg of lactic acid to the washed pieces of fish and mixing them evenly;

6. Set the discharge screen of the wet superfine pulverizing machine to 20 mesh, open the machine switch, and send the broken fish pieces to the machine feed port in turn, and add 5 kg °C ice water from the feed port at the same time of feeding. The ice water and the pulverized fish gill are mixed and discharged from the discharge port to reduce the temperature in the fish gill generated during the crushing of the broken fish pieces;

7. The mixture of surimi and ice water that automatically flows out from the discharge port is placed in the fermenter, the temperature of the fermenter is adjusted to 20 ° C, and the fermentation is stopped after 10 hours of fermentation under anaerobic conditions;

8. Set the diameter of the filter mesh on the fine filter to 1.0 mm, and smash the squid tilapia to the fine filter 1 time;

9. The tilapia crumbs after passing the fine filter are placed in a centrifuge for centrifugal dehydration (rotation speed of 2000 rpm) for 10 min; after dehydration, the moisture content of the surimi is 77.1%.

10. Pack the dehydrated fish gills in a clean plastic bag and store them in a -20°C freezer for use. This is a high-activity calcium tilapia fish chop product;

11. After testing, the content of inorganic calcium (total calcium) in the tilapia fish meal product is 16.71%, the active calcium content is 3.97%, the gel strength of the surimi is 110g.cm, and the moisture content is 77.1%. Frozen fish gills (SC/T3702‐2014) standard, the product belongs to the AB level.

In this embodiment, the tilapia scraps are completely pulverized by wet ultrafine pulverization, and Luo Fei is fully utilized. The fish waste material resources have improved the comprehensive utilization of tilapia. The product contains 3.97% active calcium, which is beneficial for consumers to enjoy the supplement of calcium while enjoying the tilapia fish meal.

Example 3

1. Purchase 20 kg of fresh small fish weighing less than 0.25 kg each, and remove the internal organs, blood and other inedible parts of the raw fish at 10 ° C ambient temperature and wash 3 times with 0 ° C ice water;

2. Chop the raw material into a fish strip with a width of 3‐4 cm×1‐2 cm;

3, the fish strips are rinsed 3 times in dilute saline water, the mass ratio of fish strips to dilute saline water is 1:4;

4. Drain the fish strips and add 0.02 kg of activated Lactobacillus bulgaricus and 0.02 kg of Bifidobacterium infantis to the rinse according to the ratio of the mass ratio of 1:500 (activated strain: raw fish). Clean and mixed fish pieces and evenly mixed; Lactobacillus bulgaricus activation method: Take 0.5ml of glycerol-preserved strains, place them in 1L MRS liquid medium, shake at 37°C under shaking (200 rpm) 30 hours. Method for activating Bifidobacterium infantis: 0.5 ml of the glycerol-preserved strain was placed in 1 L of MRS liquid medium and incubated at 37 ° C for 4 hours under a shaker (200 rpm).

5. Add 0.02 kg of lactic acid to the rinsed fish strips and mix well according to the ratio of mass ratio of 1:1000 (lactic acid: raw fish);

7. The mixture of surimi and ice water that automatically flows out from the discharge port is placed in the fermenter, the temperature of the fermenter is adjusted to 18 ° C, and the fermentation is stopped after 10 hours of fermentation under anaerobic conditions;

8. Set the filter mesh diameter on the fine filter to 1.2 mm, and smash the squid fish over the fine filter once;

9. The small fish bream after the fine filter is placed in a centrifuge for centrifugal dehydration (rotation speed of 2000 rpm) for 10 min; after dehydration, the moisture content of the small squid squid is 78.1%.

10. The dehydrated small fish bream is packaged in a clean plastic bag and stored in a -20 °C freezer for storage, which is a small fish carp product with high activity calcium.

11. After testing, the inorganic calcium (total calcium) content of the small miscellaneous fish surimi product is 8.89%, the active calcium content is 2.01%, the surimi gel strength is 310g.cm, and the moisture content is 78.1%.糜" (SC/T3702‐2014) Standard, the product belongs to the AA level.

In this embodiment, all fresh small fish are used as raw materials to fill the market blank of small fish and fish products, the raw material cost is low, and the product contains 2.01% active calcium, and the product has greater market competitiveness.

The embodiments of the present invention are not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications that are made without departing from the spirit and scope of the present invention should be equivalent. Within the scope of protection of the present invention.

Claims

A method for producing high activity calcium surimi by wet ultrafine pulverization and controlled fermentation technology, comprising the steps of:

1) Raw material cleaning: cleaning the fish raw material at an ambient temperature of 5-10 ° C; the fish raw material is fresh or frozen small fish or fish scraps;

2) chopping of raw materials: the fish material is chopped into the size of the feed port suitable for the wet superfine grinding machine at an ambient temperature of 5-10 °C;

3) Raw material rinsing: the chopped raw materials are rinsed with dilute saline water;

4) Addition of strain: add the activated single probiotic or compound probiotic to the rinsed raw material and mix evenly according to the ratio of the mass ratio of the fish raw material to 1:100-1000; the single probiotic or compound Probiotics are probiotic species that can grow normally at temperatures of 10-25 °C;

5) Addition of lactic acid: according to the mass ratio of fish to raw materials: 1:500-2000, add edible lactic acid to the raw materials which are rinsed and added with the strains and mix well;

6) Cooling production of fish gizzard: at the ambient temperature of 5-10 °C, according to the requirements of the wet superfine grinding machine, the filter screen of 10‐60 mesh is assembled at the discharge port, and the fish raw materials and ice water obtained in step 5) are sent. Into the machine feed port, using the wet superfine grinding machine to crush, ice water and fish gills flow out from the discharge port;

7) Controllable fermentation of surimi: In the ambient temperature of 5-10 °C, the mixture of surimi and ice water that automatically flows out from the discharge port is placed in the fermenter, and the temperature of the fermenter is adjusted to 10-25 °C, anaerobic conditions. Stop fermentation after 2-24 hours of fermentation.

8) Filtering and removing impurities from fish gills: removing impurities at an ambient temperature of 5-10 °C;

9) Dehydration of surimi: The fish gizzard after filtration and decontamination is dehydrated at an ambient temperature of 5-10 °C; the moisture content of the surimi is less than 80% after dehydration;
A method for producing high activity calcium surimi by wet ultrafine pulverization and controlled fermentation according to claim 1, wherein said fresh or frozen small fish removes viscera, blood stains and inedible Partly, and washed 2 to 3 times with 0 ° C ice water; the fish waste includes fish head, fish tail and fish bone.
The method for producing high-activity calcium fish by wet ultrafine pulverization and controlled fermentation according to claim 1 The method of sputum is characterized in that the fish raw material described in the step 2) is chopped up and has a width of 3 - 4 cm × 1 - 2 cm.
The method for producing high-activity calcium surimi by the wet ultrafine pulverization and controllable fermentation technique according to claim 1, wherein the rinsing temperature is controlled at 5-10 ° C, the number of times is 4-5 times; The dilute saline water is mixed by a mass percentage of 0.1% to 0.15% aqueous salt solution and 0.2% to 0.5% sodium hydrogen carbonate solution in a ratio of 1:1; the mass ratio of the chopped raw material to the dilute saline water is 1:4~6.
The method for producing high-activity calcium surimi by wet ultrafine pulverization and controlled fermentation according to claim 1, wherein the probiotic species are Lactobacillus acidophilus, Lactobacillus bulgaricus and infant bifid One or more of the bacilli.
The method for producing high-activity calcium surimi by wet ultrafine pulverization and controlled fermentation according to claim 1, wherein the activation is carried out in a MRS liquid medium and shaken at 37 ° C. The bed was incubated at 200 rpm for 24-40 hours.
The method for producing high-activity calcium surimi by wet ultrafine pulverization and controlled fermentation according to claim 1, wherein the filter screen is a 10-20 mesh screen; the ice water and fish The mass ratio of the raw materials is 1:5-10.
The method for producing high-activity calcium surimi by wet ultrafine pulverization and controlled fermentation according to claim 1, wherein the temperature of the fermenter is 10-20 ° C, and the fermentation time under anaerobic conditions is 5-8 hours.
The method for producing high-activity calcium surimi by wet superfine pulverization and controlled fermentation according to claim 1, wherein the impurity removal is a fine crushing of the fermented fish gill by a fine filter. The fish skin, broken bones and other impurities are removed; the filter mesh diameter on the fine filter is 0.5 to 1.2 mm.
The method for producing high-activity calcium surimi by wet ultrafine pulverization and controlled fermentation according to claim 1, wherein the dehydration is carried out by pressing and removing the fish gill in a screw press. Dehydration or centrifugal dewatering in a centrifuge; or the dehydration is to dry a small amount of fish in a bag and dry it; the temperature of the freezer is controlled below -20 °C.