Process for preparing fish sauce

A production method and technology of soy sauce, which is applied in the field of soy sauce, can solve the problems of lack of sauce aroma and fishy smell of fish sauce, and achieve the effects of delicious taste, rich sauce aroma, good nutritional and pharmacological value

Active Publication Date: 2009-01-14
HUZHOU LAOHENGHE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a production method of fish-stuffed soy sauce, which can effectively solve the fishy smell of traditional fish soy sauce and lack of soy sauce.

Method used

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  • Process for preparing fish sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A production method of fish stuffed soy sauce, comprising the steps of:

[0021] (1) Kind of song production:

[0022] (1) Sterilization of music room and music plaque: rinse the music room, music plaque and other utensils with tap water, and steam sterilize them before use; if the music room is not used for a long time, it is necessary to fumigate with formaldehyde solution and potassium permanganate Disinfection, its dosage is the potassium permanganate of 10ml, 5g of formaldehyde solution of 36% concentration needed per cubic meter.

[0023] (2) Kind of koji raw material: select bran, soybean meal and water, and its mass ratio is respectively 85:5:110;

[0024] (3) Treatment of seed koji raw materials: After fully mixing the seed koji raw materials, steam them under normal pressure for 50 minutes, simmer for 20 minutes, sieve them out of the pot and move them to the mixing table, spread them out and cool them to 30°C, then insert them into a triangular flask to expa...

Embodiment 2

[0039] A production method of fish stuffed soy sauce, comprising the steps of:

[0040] (1) Kind of song production:

[0041] (1) Sterilization of music room and music plaque: rinse the music room, music plaque and other utensils with tap water, and steam sterilize them before use; if the music room is not used for a long time, it is necessary to fumigate with formaldehyde solution and potassium permanganate Disinfection, its dosage is the potassium permanganate of 10ml, 5g of formaldehyde solution of 36% concentration needed per cubic meter.

[0042] (2) Kind of koji raw material: select bran, soybean meal and water, and its mass ratio is respectively 90:10:120;

[0043] (3) Treatment of seed koji raw materials: After fully mixing the seed koji raw materials, steam them under normal pressure for 1 hour, simmer for 30 minutes, take out the pot, sieve them and move them to the mixing table, spread them out and cool them to 35°C, then connect them to a triangular flask to expan...

Embodiment 3

[0058] A production method of fish stuffed soy sauce, comprising the steps of:

[0059] (1) Kind of song production:

[0060] (1) Sterilization of music room and music plaque: rinse the music room, music plaque and other utensils with tap water, and steam sterilize them before use; if the music room is not used for a long time, it is necessary to fumigate with formaldehyde solution and potassium permanganate Disinfection, its dosage is the potassium permanganate of 10ml, 5g of formaldehyde solution of 36% concentration needed per cubic meter.

[0061] (2) Kind of koji raw material: select bran, soybean meal and water, and its mass ratio is respectively 95:15:130;

[0062] (3) Treatment of seed koji raw materials: Mix the seed koji raw materials thoroughly, steam them under normal pressure for 70 minutes, simmer for 40 minutes, sieve them out of the pot and move them to the mixing table, spread them out and cool them to 40°C, then connect them to a triangular flask to expand ...

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PUM

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Abstract

The invention discloses a production method for brewing sauce by fish which includes the following steps of: 1, manufacturing a seed leaven: sterilizing a leaven chamber and a leaven plaque; selecting bran, soybean meal and water with a weight ratio of (85 to 95) : (5 to 15) : (110 to 130) as the materials of the seed leaven; 2, selecting lake anchovy, soybean and wheat with a weight ratio of (55 to 65) : (35 to 45) : (35 to 45) as the materials of the sauce and carrying out pre-treatment on the materials of the sauce; 3, uniformly mixing the powder of the wheat with the lake anchovy, the soybean with aspergillus oryzae strain with a weight percentage of 0.3 to 0.5 to the total weight of the wheat, then fully mixing with the lake anchovy and the soybean; adopting a thick layer ventilation method for manufacturing the leaven for 40 to 45 hours under the conditions that the temperature is 30 to 33 DEG C and the relative humidity is 75 to 80 percent; 4, brewing out a semi-finished product; 5, filtering and sterilizing the semi-finished product to obtain the finished product.

Description

technical field [0001] The invention relates to a soy sauce used in daily life, in particular to a production method of soy sauce. Background technique [0002] With the continuous improvement of people's living standards, great changes have taken place in people's consumption concepts, and they pay more and more attention to their own health. As the main condiment in people's lives, soy sauce has higher and higher requirements from consumers. , not only good color and fragrance but also natural nutrition. On March 20, 2002, the China Intellectual Property Office disclosed an invention named: the production method of fish soy sauce, the application number is: 00125927.X invention patent, the method is to use fish as raw material and add salt to ferment Add bio-enzyme --- rice koji and ferment under constant temperature automatic control. However, this method is still the traditional production method of "fish soy sauce", that is, the fish protein is hydrolyzed by the prote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 陈卫忠
Owner HUZHOU LAOHENGHE BREWING
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