Key Process of Hubei Flavor Fermented Mandarin Fish

LEI Yue-lei; LU Su-fang; ZHANG Guang-hua; XIONG Zhou-yi; XU Hong-liang

doi:10.13386/j.issn1002-0306.2018.16.028

LEI Yue-lei, LU Su-fang, ZHANG Guang-hua, XIONG Zhou-yi, XU Hong-liang. Key Process of Hubei Flavor Fermented Mandarin Fish[J]. Science and Technology of Food Industry, 2018, 39(16): 155-160. DOI: 10.13386/j.issn1002-0306.2018.16.028

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Key Process of Hubei Flavor Fermented Mandarin Fish

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Abstract

Effects of different bacteria reduction agents,compound deodorant,curing and fermentation methods on the quality of Hubei flavor fermented mandarin fish products were studied to explore the key technologies. Results showed that bacteria reduction,deodorization,curing and fermentation could significantly improve the quality of mandarin fish products.The optimum conditions were that the fish was soaked with 200 mg/L chlorine dioxide for 10 min and was treated with 2.5% ginger juice and 2.5% salt solution,and after immersed in 4% solution,then fermented firstly at 10 ℃ for 48 h and secondly at 25 ℃ for 24 h,which produced best quality products.

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