Title:
BIOLOGICAL PRESERVATION SOLUTION FOR STINKY MANDARIN FISH AND METHOD FOR PRODUCING LOW-SALT STINKY MANDARIN FISH
Document Type and Number:
WIPO Patent Application WO/2023/050689
Kind Code:
A1
Abstract:
Disclosed is a method for preparing a biological preservation solution for a stinky mandarin fish. Fish scales produced during the production of a stinky mandarin fish are subjected to pretreatment, decalcification, impurity removal, enzymolysis, ultra-high pressure treatment, purification, a Maillard peptide reaction and preparation to obtain the biological preservation solution for refrigerating the stinky mandarin fish. Further disclosed is a method for producing a low-salt stinky mandarin fish. A mandarin fish is subjected to cleaning, soaking in a combined antibacterial plant liquid, ultra-high pressure sterilization, pickling, inoculation with dominant lactic acid bacteria isolated from the stinky mandarin fish, fermentation and preservation using the biological preservation solution of the stinky mandarin fish prepared by the above-mentioned method for preparing the biological preservation solution of the stinky mandarin fish, and the low-salt stinky mandarin fish is obtained.
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Inventors:
WU YONGXIANG (CN)
CHEN XIANGYANG (CN)
ZHOU XUN (CN)
YANG LIU (CN)
HU CHANGYU (CN)
SUN HANJU (CN)
SHE XINSONG (CN)
ZHU RUJIN (CN)
DONG XINYU (CN)
LIU GANG (CN)
CHEN XIANGYANG (CN)
ZHOU XUN (CN)
YANG LIU (CN)
HU CHANGYU (CN)
SUN HANJU (CN)
SHE XINSONG (CN)
ZHU RUJIN (CN)
DONG XINYU (CN)
LIU GANG (CN)
Application Number:
PCT/CN2022/077122
Publication Date:
April 06, 2023
Filing Date:
February 21, 2022
Export Citation:
Assignee:
UNIV HUANGSHAN (CN)
International Classes:
A23L17/00; A23B4/20; A23L3/3526; C12P21/06
Foreign References:
| CN112106819A | 2020-12-22 | |||
| CN105087734A | 2015-11-25 | |||
| CN111034783A | 2020-04-21 | |||
| CN104082393A | 2014-10-08 | |||
| CN111621537A | 2020-09-04 | |||
| CN106973976A | 2017-07-25 | |||
| CN107794287A | 2018-03-13 |
Other References:
LIANG YIN-KU, WU SAN-QIAO, XU ZHONG-YANG, LI XIN-SHENG, YANG HAI-TAO, LIU JUN-HAI: "The Monosaccharide Composition and Antioxidant Activity of Polygonatum Glycoprotein", FOOD AND FERMENTATION INDUSTRIES, vol. 38, no. 9, 30 September 2012 (2012-09-30), pages 94 - 98, XP093052771
柯泽华 (KE, ZEHUA): "臭鳜鱼风味物质鉴定及优选菌株对其风味的影响研究 (Study on Flavor Substances and Formation Mechanism of Stinky Mandarin Fish)", 中国优秀博硕士学位论文全文数据库(硕士) 工程科技Ⅰ辑 (CHINESE MASTER'S THESES FULL-TEXT DATABASE, ENGINEERING SCIENCES I), no. 4, 15 April 2022 (2022-04-15), ISSN: 1674-0246
蒲云峰 等 (PU, YUNFENG ET AL.): "超高压杀菌技术 (Non-official translation: Ultra-high Pressure Sterilization Technology)", 食品加工新技术与应用 北京:中国原子能出版社 (NON-OFFICIAL TRANSLATION: NEW TECHNOLOGY AND APPLICATION OF FOOD PROCESSING, BEIJING: CHINA ATOMIC ENERGY PRESS), 31 March 2019 (2019-03-31)
柯泽华 (KE, ZEHUA): "臭鳜鱼风味物质鉴定及优选菌株对其风味的影响研究 (Study on Flavor Substances and Formation Mechanism of Stinky Mandarin Fish)", 中国优秀博硕士学位论文全文数据库(硕士) 工程科技Ⅰ辑 (CHINESE MASTER'S THESES FULL-TEXT DATABASE, ENGINEERING SCIENCES I), no. 4, 15 April 2022 (2022-04-15), ISSN: 1674-0246
蒲云峰 等 (PU, YUNFENG ET AL.): "超高压杀菌技术 (Non-official translation: Ultra-high Pressure Sterilization Technology)", 食品加工新技术与应用 北京:中国原子能出版社 (NON-OFFICIAL TRANSLATION: NEW TECHNOLOGY AND APPLICATION OF FOOD PROCESSING, BEIJING: CHINA ATOMIC ENERGY PRESS), 31 March 2019 (2019-03-31)
Attorney, Agent or Firm:
NANJING ZHONGQING KEZHI INTELLECTUAL PROPERTY AGENCY (GENERAL PARTNERSHIP) (CN)
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