Process for quick production of low salt fish sauce

A production process, salted fish technology, applied in the field of condiments, can solve problems such as high product cost, long equipment occupation period, and complex metabolites, and achieve the effects of shortening the production cycle, reducing production costs, and increasing economic value

Inactive Publication Date: 2007-07-18
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its long fermentation period, long equipment occupation period, large investment, and high product cost; on the other hand, the salt content of the fish soy sauce produced is as high as 25-30g / 100ml, which cannot meet consumers' demand for high-quality low-salt fish soy sauce ; Moreover, traditional fish soy sauce is a mixed fermentation of various microorganisms, without strict control of bacteria, the metabolites are complicated, and some toxic and harmful metabolites (biogenic amines such as histamine) will affect the safety of consumers; and Since the fermentation materials and fermentation temperature are very suitable for the growth of spoilage bacteria, the fermentation of low-salt fish soy sauce will fail

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] (1) Raw material and its pretreatment: The raw material is the by-product of cephalopod kite squid processing. 10.5 kg of raw material is thawed in running water and chopped into a slurry by a vacuum freezing chopping machine. The speed of the chopping machine is 2100 rpm , chopping and mixing time is 5 minutes, makes 10.0 kilograms of raw material slurry.

[0008] (2) Hydrolysis with endogenous enzymes: Add 0.6 kg of water to the above raw material slurry, mix well; adjust the initial pH of the mixture to 5.5 with 1 mol / L hydrochloric acid; hydrolyze at a temperature of 45° C. for 48 hours to obtain a hydrolyzate. In this stage, the endogenous protease in the raw material is used for proteolysis, and part of the protein is hydrolyzed into peptides and amino acids, and the content of amino nitrogen reaches 0.398g / 100ml.

[0009] (3) Sterilization of the hydrolyzate: sterilize the above hydrolyzate at 121° C. for 20 min.

[0010] (4) Koji making: using bran and soybean ...

Embodiment 2

[0020] The steps of this example are the same as Example 1, wherein in the endogenous protease hydrolysis step, 0.8 kg of water is added; the hydrolysis temperature is 50°C; the initial pH is 4.5; the hydrolysis time is 60 hours; 10 kg of salt water, the content of salt in the salt water is 28g / 100ml; 1.5 kg of soy sauce koji added. In the fermentation step, the early fermentation temperature is 45°C, and the fermentation period is 25 days. When the amino nitrogen content reaches 0.802g / 100ml, it is transferred to the later stage of fermentation. The later stage fermentation temperature is controlled at 33°C, and the fermentation period is 10 days. 10g / 100ml. The total fermentation time is 35 days.

Embodiment 3

[0022] The steps of this example are the same as Example 1, wherein in the endogenous protease hydrolysis step, 0.4 kg of water is added; the hydrolysis temperature is 55°C; the initial pH is 6.0; the hydrolysis time is 48 hours; in the mash making step, salt is added 0.8 kg of water, the content of salt in the brine is 30g / 100ml; the added soy sauce koji and 2.5 kg. In the fermentation step, the early fermentation temperature is 48°C, and the fermentation period is 21 days. When the amino nitrogen content reaches 1.132g / 100ml, it is transferred to the later stage of fermentation. The later stage fermentation temperature is controlled at 30°C, and the fermentation period is 10 days. The salt content is 12g / 100ml. The total fermentation time was 31 days.

[0023] The main index of the fish sauce produced by the present invention:

[0024] Through sensory evaluation, physicochemical and hygienic testing to the production product of the present invention, obtain following resul...

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Abstract

A method for quickly brewing the low-salt squid soy sauce features that the by-product generated by processing squid is used as one of its raw materials, the endogenous proteinase is used for its hydrolyzing at 35-55 deg.C for 48-72 hr, and their soy leaven is used for its fermenting at 40-55 deg.C for 21-28 days and then at 30-38 deg.C for 7-12 days.

Description

technical field [0001] The invention relates to a condiment, in particular to a quick brewing process for producing low-salt fish soy sauce by using squid processing by-products as raw materials. Background technique [0002] According to the traditional fish soy sauce production process, the raw fish is thawed, cleaned, salted, fermented, filtered, and then blended to make a liquid aquatic seasoning. The weight ratio of raw fish and salt is 1:3, fermented for 9-18 months at a temperature of 30-35° C., and the finished product is amber in color and strong in umami. However, due to its long fermentation period, long equipment occupation period, large investment, and high product cost; on the other hand, the salt content of the fish soy sauce produced is as high as 25-30g / 100ml, which cannot meet consumers' demand for high-quality low-salt fish soy sauce ; Moreover, traditional fish soy sauce is a mixed fermentation of various microorganisms, without strict control of bacteri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/333A23L27/50A23L17/50
Inventor 薛长湖徐伟李兆杰薛勇任艳雷敏石启龙
Owner OCEAN UNIV OF CHINA
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