This procedure produces a high-quality of fermented fish product with wine aroma, and could be applied in industry production. This technique gives the fish product an attractive appearance, unique flavor, delicious taste, and good texture properties. And this product can be stored at room temperature for at least one year.
To begin this procedure, thaw, clean, and skin frozen sturgeon meat as outlined in the text protocol. Cut the fish into cubes. Next, mix the fish cubes with six to 12%salt solution at a ratio of one-to-one at 10 degrees Celsius for one to three hours.
Then, put the marinated fish cubes onto a stainless steel grating plate and dry them with hot air at a temperature between 40 and 60 degrees Celsius for six to 10 hours. To prepare the spice liquid, mix spices including 1.2 units of scallions, one unit of ginger, 0.6 units of star anise, 0.6 units of fennel, 0.3 units of green tea, and 0.3 units of pepper with 40 units of water. Boil for half an hour, and collect the filtrate.
To prepare the flavor solution, mix spices liquid, yellow wine, white wine, cane sugar, monosodium glutamate, and vinegar in the mass fractions shown here. After this, mix the dried fish cubes with the flavor solution, inoculating 0.4 to 1.6%saccharomyces cerevisiae at a ratio of one-to-one. Seal the mixture in a container, and ferment at a temperature between 25 and 35 degrees Celsius, for six to 10 hours.
Place the fermented fish cubes into a vacuum package with marinating and fermenting solutions and seal the vacuum package with a vacuum strength of 0.085 megapascals, a sealing time of 3.6 seconds, and a cooling time of 5.5 seconds. Then sterilize the packed fish cubes using a sterilization temperature between 115 and 121 degrees Celsius for 10 to 20 minutes. In this study, high quality fermented fish product is prepared.
Using a suitable salt concentration, marinating time, and temperature makes the products textural quality better. The best marinating conditions are seemed to be a salt concentration of 8%And the marinating solution, a marinating time of two hours. And a marinating temperature of 10 degrees Celsius.
In the drying process, the final moisture content and drying temperature can influence the texture and sensor quality. The best drying conditions are seemed to be a moisture content of the dried fish cubes of 55%and drying temperature of 50 degrees Celsius. In the fermentation process, the addition of saccharomyces cerevisiae, the temperature, and the time all effect the taste, flavor, color, and texture properties of fish.
The successful fermented fish has high scores for taste, flavor, color, and texture, resulting in harmonious taste, fermentative fragrance, winey, russet color, bright surface, caramel, and al dente texture. The failed fish product has the low scores for taste, flavor, color, and texture resulting the poor taste, bitterness, sourness, fishiness, pale color, rough surface, coarse mouthfeel, and deteriorated texture. The suitable sterilization and intensity is seemed to be 4.5 minutes.
And a suitable sterilization temperature is seemed to be 121 degrees Celsius. The storage considerations are then calculated and determined as outlined in the text protocol. And the prediction for the shelf life is 264 days at 25 degrees Celsius or 205 days at 35 degrees Celsius.
When performing this procedure, it is important to note that both fermentation and the sterilization steps are vital to the success of this technique. After learning this procedure, it can be used in fermentation of other fish species. In future, fermentation with other strains could be investigated.
Such as lactobacillus, staphylococcus, et cetera. regions, make sure to take precautions when sterilizing fish products, as extremely high temperature could cause harm.
