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Method for preparing and applying fish gravy quickly-brewed sauce

A fish sauce and quick brewing technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems that the flavor of fish sauce is not as good as that of not being able to enzymatically hydrolyze fish meat more thoroughly, so as to achieve the fish sauce produced by fermentation with good flavor and increase fish The effect of dew flavor and high enzyme activity

Inactive Publication Date: 2009-12-16
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The composition of fish meat is very different from that of soybean meal, so the enzyme system in soy sauce koji cannot enzymatically hydrolyze fish meat more thoroughly, resulting in the flavor of fish sauce produced by fermentation with soy sauce koji is still not as good as fish sauce produced by traditional methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Koji making

[0022] ① Prepare fermentation raw materials: mince fresh tilapia leftovers, mix the minced fish meat with soybean meal and bran as fermentation raw materials, the composition of fermentation raw materials (per 100 grams) is as follows: 50 grams of fish meat, 35 grams of soybean meal, bran 10 grams of skin, 5 grams of water;

[0023] ②Introducing strains into the fermentation raw materials: the strains inserted are Aspergillus oryzae; the inserted Aspergillus oryzae seeds are cultivated and expanded with bran solid medium; the amount inserted is 5% of the weight of the fermentation raw materials;

[0024] ③Fermentation of raw materials: the fermentation method is solid-state aerobic fermentation; the fermentation temperature is 28°C; the fermentation time is 72h.

[0025] (2) Quick brewing of fish sauce

[0026] Using fresh tilapia leftovers as raw material, cut the raw material into pieces and mince, add water with a raw material weight of 1.2, add 1...

Embodiment 2

[0028] (1) Koji making

[0029] ①Preparation of fermentation raw materials: mince fresh silver carp scraps, mix the minced fish meat with soybean meal and bran as fermentation raw materials, the composition of fermentation raw materials (per 100 grams) is as follows: 40 grams of fish meat, 35 grams of soybean meal, bran 15 grams of skin, 10 grams of water;

[0030] ②Introducing strains into the fermentation raw materials: the strains inserted are Aspergillus oryzae; the inserted Aspergillus oryzae seeds are cultivated and expanded with bran solid medium; the amount inserted is 5% of the weight of the fermentation raw materials;

[0031] ③Fermentation of raw materials: the fermentation method is solid-state aerobic fermentation; the fermentation temperature is 30°C; the fermentation time is 60h.

[0032] (2) Quick brewing of fish sauce

[0033] Use fresh silver carp leftovers as raw materials, cut the raw materials into pieces, grind them, add water with a raw material weight...

Embodiment 3

[0035] (1) Koji making

[0036] ①Prepare the fermentation raw material: mince the fresh medley leftovers, mix the minced fish meat with soybean meal and bran as the fermentation raw material, the composition of the fermentation raw material (per 100 grams) is as follows: mix the bran as the fermentation raw material, The composition of fermentation raw materials (per 100 grams) is as follows: 45 grams of fish meat, 35 grams of soybean meal, 15 grams of bran, and 5 grams of water;

[0037] ②Introducing strains into the fermentation raw materials: the strains inserted are Aspergillus oryzae; the inserted Aspergillus oryzae seeds are cultivated and expanded with bran solid medium; the amount inserted is 5% of the weight of the fermentation raw materials;

[0038] ③Fermentation of raw materials: the fermentation method is solid-state aerobic fermentation; the fermentation temperature is 28°C; the fermentation time is 72h.

[0039] (2) Quick brewing of fish sauce

[0040] Using f...

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PUM

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Abstract

The invention relates to a method for preparing and applying fish gravy quickly-brewed sauce, which comprises the following steps: mincing fresh fish or fish leftovers; uniformly mixing the minced fish, bean pulp and bran to be used as a ferment raw material; and adding aspergillus oryzae to carry out solid aerobic fermentation to prepare fish gravy quickly-brewed sauce. The fresh fish or the fish leftovers are used as raw materials, after the raw materials are cut into blocks and minced, the fish gravy quickly-brewed sauce, water and salt are added to be fermented at 45 DEG C-50 DEG C for 10 days to 15 days; and fermented fish gravy fermentation liquor is filtered and sterilized to obtain a fish gravy finished product. The sauce has the characteristics that the enzyme activation of protease is high and an enzyme system is more suitable for the enzymolysis of the fish. Compared with the prior soy sauce added quickly-brewed fish gravy, the sauce quickly-brewed fish gravy has the characteristics of shorter production period, lower production cost and better flavor of fish gravy produced by ferment.

Description

technical field [0001] The invention belongs to a preparation method and an application method of quick-brewed koji with fish sauce. Background technique [0002] Although the traditional production method of fish sauce has a good taste, it also has the disadvantages of fishy smell, peculiar smell of pickling and high salinity. In particular, its production cycle is long, which often takes half a year to a year. Not suitable for industrialized large-scale production. Therefore in recent years some researchers have studied the quick brewing method of fish sauce. For example, the patent CN1106154C "Fish multi-enzyme hydrolysis method and production process of fish sauce" adopts multi-enzyme hydrolysis of Bacillus subtilis alkaline protease, Bacillus subtilis neutral protease, flavor enzyme and so on to replace the traditional natural fermentation method to produce fish sauce. The production cycle of fish sauce is shortened from 1 to 1.5 years to 8 hours, and the production e...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 刘唤明解万翠杨锡洪吴晓萍雷晓凌洪鹏志夏杏洲邓楚津王维民李思东
Owner GUANGDONG OCEAN UNIVERSITY
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