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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

Inactive Publication Date: 2009-10-28
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The above reports show that domestic researchers have studied the rapid fermentation process of fish sauce, including heat preservation method, koji method, and enzyme addition method. Among them, the enzyme addition method has been studied the most and its physical and chemical indicators can quickly reach the national fish sauce standard, but so far there is no such method in China. The rapid fermentation technology of fish sauce is applied to production, the main reason is that the flavor of rapid fermentation fish sauce is quite different from that of traditional fermentation fish sauce, and lacks the unique fragrance of fish sauce.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Cut 50 kg of kun fish into 2-3 cm fish pieces, add 2.50 kg of sea salt (the weight ratio of fish to salt is 20:1), mix well, and heat-preserve and ferment at 30°C for 1 day, which is the low-salt heat-preservation fermentation in the early stage;

[0036] (2) After heat preservation and fermentation for 1 day, add 14.17kg of sea salt (at this time, the weight ratio of fish salt is 3:1), mix well, and continue to ferment for 6 months under natural conditions (25±5°C), stirring once every 5 days , for medium-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, and high-salt heat preservation fermentation in the later stage;

[0038] (4) After 5 days of heat preservation and fermentation in the later stage, the fermented fish sauce is obtained through filtration and packaging.

[0039] After fermentation, the soluble total nitrogen, amin...

Embodiment 2

[0041] (1) Cut 50kg of blue squid into pieces with a length and width of about 2 to 3cm, add 12.5kg 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 the lowest in the previous period. Salt insulation fermentation;

[0042] (2) After 3 days of heat preservation and fermentation, add 12.5kg of sea salt (at this time, the weight ratio of fish and salt is 2:1), continue to ferment for 12 months under natural conditions (25±5°C), 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, and high-salt heat preservation fermentation in the later stage;

[0044] (4) After 15 days of heat preservation and fermentation in the later stage, the fermented fish sauce is obtained by filtering and packaging.

[0045] After fermentation, the soluble total nitroge...

Embodiment 3

[0047] (1) Cut 50kg of horse-faced fish into pieces with a length and width of about 2 to 3cm, add 10kg of sea salt (the weight ratio of fish and salt is 5:1), mix well, and ferment at 60°C for 3 days to form low-salt fish in the early stage insulation fermentation;

[0048] (2) After 3 days of heat preservation and fermentation, add another 15kg of seawater (the weight ratio of fish and salt is 2:1 at this time), mix evenly, and continue to ferment for 18 months under natural conditions (25±5°C), stirring once every 5 days, For medium-term high-salt natural fermentation;

[0049] (3) After 18 months of fermentation, heat preservation and fermentation at 50°C for 10 days to promote the formation of its color and flavor, and high-salt heat preservation fermentation in the later stage;

[0050] (4) After 10 days of heat preservation and fermentation in the later stage, the fermented fish sauce is obtained after filtration and packaging.

[0051] After fermentation, the soluble...

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Abstract

The invention discloses a method for three-stage type fast fermentation of fish gravy. The method carries out fermentation of fish gravy by three stages of insulating fermentation with low salt in early stage at the temperature of 40 to 60 DEG C according to the weight ratio of 20:1 to 4:1 of fish and salt, natural fermentation in middle stage and insulating fermentation with high salt in late stage at the temperature of 40 to 60 DEG C according to the weight ratio of 3:1 to 2:1 of fish and salt; not only the increase of the content of total soluble nitrogen, amino acid nitrogen and free aminoacid thereof is faster, the content thereof exceeds national first-class fish gravy standard when carrying out fermentation for 15 days, and the flavor, body state and color thereof are better afterhigh-salt insulation in the late stage; and compared with the traditional method, the method can shorten the fermentation time of the fish gravy from 2 to 3 years to 1 to 1.5 years.

Description

technical field [0001] The invention belongs to the field of rapid fermentation of fish sauce, in particular to a three-stage rapid fermentation method for fish sauce. Background technique [0002] Fish sauce, also known as fish sauce, is made of low-value marine fish as the main raw material, mixed with a certain proportion of sea salt (usually the weight ratio of fish and salt is 3:1-2:1), and the fish body itself is used Various enzymes such as cathepsin contained in it, and under the joint action of various microorganisms, decompose the protein, fat and other components of the raw fish, and ferment the liquid condiment with strong aroma and bright brown-red color. It is delicious and contains essential amino acids and taurine, as well as a variety of vitamins and trace elements. It is a traditional condiment loved by people in coastal areas of my country, Japan and Southeast Asian countries. [0003] The traditional fermentation process of fish sauce is to fully mix fish ...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/238A23L1/29A23L27/10A23L27/50A23L33/00
Inventor 曾庆孝晁岱秀朱志伟陶红丽江津津方义川陈瑜珠
Owner SOUTH CHINA UNIV OF TECH
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