发酵鳙鱼糕的研制

Development of fermented bighead carp Aristichthys nobilis surimi cakes

研究了发酵鳙鱼糕的生产制作方法。鳙鱼肉糜加入酵母、红曲和乳酸菌的混合培养物,在30℃时发酵6～8h,然后与五花肉斩拌均匀后调配,采用热加工成型,可以制得质量优良的鱼糕。接种混合菌种发酵能改善鳙鱼糕的风味、粘结性、弹性、柔韧性和口感。用鳙鱼肉糜为原料,经过混合菌种发酵可以生产出优质的鱼肉糜制品。

Processing technology of fermented bighead carp （Aristichthys nobilis） surimi cakes was developed. The bighead carp surimi was inoculated with mixed starter cultures of lactobacillus, yeast and monascus and fermented for 6～8h at 30℃. And then,the fermented surimi was mixed with pork surimi. This mixed surimi was processed into fish cakes by heat. Taste, flavor, conglutination,elasticness and tenderness of fish cakes can be significantly improved by fermentation inoculated with mixed starter cultures. Using fermented bighead carp surimi as main materials can prepare fish surimi products of high quality.