Method for three-stage type fast fermentation of fish gravy
A fermented fish sauce, three-stage technology, applied in the field of three-stage rapid fermentation fish sauce, can solve the problems of no fish sauce, big difference, lack of fish sauce fragrance, etc., to promote ripening, increase free amino acid content, and promote degradation. Effect
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[0034] Example 1
[0035] (1) Cut 50kg catfish into 2~3cm pieces of fish, add 2.50kg of sea salt (the weight ratio of fish salt is 20:1), mix well, and ferment at 30°C for 1 day, which is the early low-salt insulated fermentation;
[0036] (2) After 1 day of heat preservation and fermentation, add 14.17kg of sea salt (the weight ratio of fish salt is 3:1 at this time), mix well, and continue to ferment for 6 months under natural conditions (25±5°C), stirring once every 5 days , Is the mid-term high-salt natural fermentation;
[0037] (3) After 6 months of fermentation, heat preservation and fermentation at 40°C for 5 days to promote the formation of its color and flavor, for the later high-salt heat preservation fermentation;
[0038] (4) After 5 days of heat preservation and fermentation in the later stage, the fermented fish sauce is obtained by filtration and packaging.
[0039] After fermentation, the total soluble nitrogen, amino acid nitrogen, free amino acid content and pro...
Example Embodiment
[0040] Example 2
[0041] (1) Cut 50 kg of blue trevally into pieces of fish with a length and width of about 2 to 3 cm, add 12.5 kg of sea salt (the weight ratio of fish to salt is 4:1), mix well, and ferment at 60°C for 3 days, which is low in the early stage. Salt insulation fermentation;
[0042] (2) After 3 days of heat preservation and fermentation, add 12.5kg of sea salt (the weight ratio of fish salt is 2:1), continue to ferment for 12 months under natural conditions (25±5℃), and stir once every 10 days, which is the mid-term High-salt natural fermentation;
[0043] (3) After 12 months of fermentation, heat preservation and fermentation at 60°C for 15 days to promote the formation of its color and flavor, for the later high-salt heat preservation fermentation;
[0044] (4) After 15 days of heat preservation and fermentation in the later stage, the fermented fish sauce is obtained by filtration and packaging.
[0045] After fermentation, the total soluble nitrogen, amino ac...
Example Embodiment
[0046] Example 3
[0047] (1) Cut 50 kg of horse-noodle fish into pieces with a length of approximately 2 to 3 cm in width, add 10 kg of sea salt (the weight ratio of fish to salt is 5:1), mix well, and ferment at 60°C for 3 days, which is the early stage of low salt. Insulation and fermentation;
[0048] (2) After 3 days of heat preservation and fermentation, add 15kg of sea (the weight ratio of fish salt is 2:1), mix evenly, continue fermentation under natural conditions (25±5°C) for 18 months, and stir once every 5 days. Natural fermentation for mid-term high-salt;
[0049] (3) After 18 months of fermentation, keep it at 50°C for 10 days to promote its color and flavor formation, for the later high-salt insulation fermentation;
[0050] (4) Fermented fish sauce can be obtained by filtration and packaging after 10 days of heat preservation and fermentation in the later stage.
[0051] After fermentation, the total soluble nitrogen, amino acid nitrogen, free amino acid content an...
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