基本信息:
- 专利标题： 一种臭氧联合隔氧微生物发酵的贝肉生物脱腥方法
- 专利标题（英）：Shellfish meat biological deodorization method based on ozone combined with oxygen-isolating microorganism fermentation
- 申请号：CN201910813198.8 申请日：2019-08-30
- 公开(公告)号：CN110584032A 公开(公告)日：2019-12-20
- 发明人： 何志刚 , 林晓姿 , 梁璋成 , 苏昊 , 李维新 , 庄林歆
- 申请人： 福建省农业科学院农业工程技术研究所
- 申请人地址： 福建省福州市五四北路247号
- 专利权人： 福建省农业科学院农业工程技术研究所
- 当前专利权人： 福建省农业科学院农业工程技术研究所
- 当前专利权人地址： 福建省福州市五四北路247号
- 代理机构： 福州君诚知识产权代理有限公司
- 代理人： 戴雨君
- 主分类号： A23L17/50
- IPC分类号： A23L17/50 ; A23L5/20
The invention discloses a shellfish meat biological deodorization method based on ozone combined with oxygen isolation microorganism fermentation. The method mainly comprises the following steps: carrying out acid saturated ozone water sterilization treatment on frozen or fresh shellfish meat, adding syrup as a carbon source supplement, inoculating the frozen or fresh shellfish meat with lactobacillus paracasei subsp. paracasei RP38 and saccharomyces cerevisia JJ4 strains with a biological deodorization effect, and carrying out anaerobic biological fermentation deodorization in a carbon dioxide filling or nitrogen filling and oxygen isolating manner. According to the method, the risk of spoilage caused by infectious microbe pollution in the biological deodorization process of the shellfishmeat is avoided, smooth biological fermentation of dominant deodorization strains is ensured, and the deodorized shellfish meat with light fermentation fruity flavor, complete tissue structure and noobvious fishy smell is obtained.