Method for producing low-salt fish sauce

A production method and technology of fish soy sauce, which is applied in the field of low-salt fish soy sauce production, can solve problems such as environmental pollution and waste of resources, and achieve the effects of increasing added value, reducing fishy smell, and expanding consumption areas

Inactive Publication Date: 2011-01-05
JIMEI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Some of these leftovers are simply recycled as chitin or animal feed, while other parts a

Method used

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  • Method for producing low-salt fish sauce
  • Method for producing low-salt fish sauce
  • Method for producing low-salt fish sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Preparation of sauce grains: Add 2kg of distilled water, 4kg of crushed blue squid into a 10L plastic bucket, add 22.5% of fish weight salt and 10% of fish weight of crushed shrimp heads, stir well to prepare sauce grains .

[0028] In the traditional fish soy sauce preparation process, in order to prevent the raw materials from spoiling during the fermentation process, saturated salt is usually used to inhibit the reproduction of spoilage microorganisms, so the salt content of the produced fish soy sauce is more than 25%. With the improvement of people's living standards and the emphasis on dietary health, low-salt fish soy sauce as a condiment for daily life has gradually attracted the attention of consumers. Japan has carried out a large number of experiments on salt-reduced soy sauce, showing that 9% of the salt in soy sauce is the most suitable for patients whose salt intake is restricted. However, when the salt content in the soy sauce is less than 10%, the sh...

Embodiment 2

[0033] 1, the preparation of sauce unstrained spirits: preparation method is identical with example 1.

[0034] 2. Fermentation: Place the prepared sauce grains at 30°C for enzymatic fermentation and fermentation for 90 days. During the fermentation period, stir once a day to make the fermentation even and rapid. Trend, after 90 days of fermentation, the pH of the fermentation broth reached 6.6.

[0035]3. Extraction of fish soy sauce: after 3 months of fermentation, extract the fish soy sauce with a salt content of 15% according to the extraction method of Example 1, the total nitrogen, amino acid nitrogen, volatile base nitrogen and free amino acids, etc. of the fish soy sauce The measurement results of physical and chemical indicators are shown in Table 1 and Table 2.

Embodiment 3

[0037] 1, the preparation of sauce unstrained spirits: preparation method is identical with example 1.

[0038] 2. Fermentation: place the prepared fermented soy sauce grains at 40°C for enzymolysis and fermentation, ferment for 90 days, and stir once a day during the fermentation period to make the fermentation even and rapid. Similarly, after 90 days of fermentation, the pH of the broth reached 6.7.

[0039] 3. Extraction of fish soy sauce: after 3 months of fermentation, extract the fish soy sauce with a salt content of 15% according to the extraction method of Example 1, the total nitrogen, amino acid nitrogen, volatile base nitrogen and free amino acids, etc. of the fish soy sauce The measurement results of physical and chemical indicators are shown in Table 1 and Table 2.

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Abstract

The invention discloses a method for producing low-salt fish sauce, which comprises the following steps of: adding crushed prawn heads into a crushed low-value fish table salt solution; carrying out enzymolysis fermentation at low temperature; and after fermentation and maturation, removing protein and other impurities with incomplete fermentation by steps of filtering, heating for sterilizing, refiltering, and the like. Because the endogenic protease of the prawn heads is used for carrying out enzymolysis fermentation, the invention not only can improve the enzymolysis speed of the fish protein and shorten the fermenting period at low temperature but also can inhibit the breeding of rotten microorganisms in the fermenting process at the low temperature; in the invention, free amino acid generated by fish protein hydrolysis can prompt fermentation liquor pH to decrease in the low-temperature enzymolysis process so as to further inhibit the breeding of the rotten microorganisms; and when the pH is reduced to a certain degree, the fermenting temperature can be also improved to further shorten fermenting time, and the fermented and matured fish sauce has less fishy smell compared with the traditional fermented fish sauce.

Description

technical field [0001] The invention relates to a method for producing low-salt fish soy sauce seasoning products by using shrimp heads, which are leftovers from processing prawns, in particular to a production method for hydrolyzing fish protein low-salt fish soy sauce with endogenous protease from shrimp heads. Background technique [0002] Fish soy sauce, also known as fish sauce or shrimp oil, is a fermented aquatic seasoning made from fish and shellfish in coastal areas of my country and Southeast Asia since ancient times. Traditional fish soy sauce is mainly made from some low-value marine fish, adding more than 30% of a large amount of salt, using the endogenous enzymes of the fish and the action of microorganisms to decompose the protein and fat in the fish for a long time. Because the traditional fermentation method adopts high-salinity salting and natural fermentation process, the production cycle is long, which greatly affects the improvement of fish soy sauce pro...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
Inventor 曹敏杰翁武银刘光明苏文金
Owner JIMEI UNIV
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