Method for brewing sleeve-fish sauce by taking sleeve-fish viscus as raw material
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A technology for squid viscera and raw materials, applied in the field of aquatic products, can solve the problem of insufficient utilization of squid viscera, and achieve the effects of increasing utilization, improving resource utilization, and increasing added value.
Inactive Publication Date: 2012-02-01
SOUTH CHINA AGRI UNIV
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Problems solved by technology
[0006] The purpose of the present invention is to solve the problem of insufficient utilization of squid viscera at present, and according to the characteristics of squid viscera with high protease activity and rich flavor amino acid content, add salt to ferment squid soy sauce, increase the way of squid viscera utilization, and improve resource utilization And squid production added value, reduce environmental pollution
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Embodiment 1
[0031] The method that present embodiment utilizes squid internal organs to brew squid soy sauce, its concrete steps are as follows:
[0032] (1) Take 100g of fresh squid viscera, crush them, add 100g of water (1 times the total weight of squid viscera);
[0033] (2) Add 50g of salt (the final mass concentration of salt is 20%);
[0034] (3) Heat preservation and fermentation at 40°C;
[0035] (4) Stir twice a day during the fermentation process, and continuously separate the slick oil, and regularly replenish the evaporated water;
[0036] (5) Filtrate after 2 months of fermentation, separate the fermentation broth from the residue, and obtain the fermentation broth;
[0037] (6) The fermented liquid is pasteurized at 90° C. for 15 minutes and then bottled, which is the squid soy sauce obtained in this example.
Embodiment 2
[0039] The method that present embodiment utilizes squid internal organs to brew squid soy sauce, its concrete steps are as follows:
[0040] (1) Take 100g of fresh squid viscera, chop and mix the squid viscera, add 50g of water (0.5 times the total weight of squid viscera);
[0041] (2) Add 38g of salt;
[0042] (3) Heat preservation and fermentation at 35°C;
[0043] (4) Stir twice a day during the fermentation process, and continuously separate the slick oil, and regularly replenish the evaporated water;
[0044] (5) Filtrate after 3 months of fermentation, separate the fermentation broth from the residue, and obtain the fermentation broth;
[0045] (6) The fermented liquid is pasteurized at 85° C. for 20 minutes and then bottled, which is the squid soy sauce obtained in this example.
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Abstract
The invention relates to the field of an aquatic product and particularly relates to a method for brewing a sleeve-fish sauce by taking sleeve-fish viscus as a raw material. The method provided by the invention comprises the following steps: (1) getting sleeve-fish viscus, smashing the sleeve-fish viscus and adding salt into the sleeve-fish viscus, thereby acquiring a fermenting material; (2) fermenting at a temperature of 20-55 DEG C; (3) stirring at a fixed time during the fermenting process, continuously separating upper fermenting floating oil and suitably replenishing evaporated water; (4) after ending fermentation, separating fermentation liquor from residuals, thereby acquiring the fermentation liquor; and (5) pasteurizing the fermentation liquor and then bottling to obtain the sleeve-fish sauce. According to the method provided by the invention, the waste, namely the sleeve-fish viscus, generated during a sleeve-fish processing process is taken as the raw material, thus the production cost is low. The brewed sleeve-fish sauce tastes fresh and nice and is a novel seafood seasoning which is full of nutriments and contains nutrition constituents, such as various amino acids, mineral substances, and the like.
Description
technical field [0001] The invention relates to the field of aquatic products, in particular to a method for brewing squid soy sauce from squid viscera. Background technique [0002] Fish sauce has long been a traditional fish fermentation product in Southeast Asian countries with a long history and is currently consumed in Europe and North America as well. Traditional fish soy sauce is usually produced by using fish and salt (3:1, w / w) and fermenting at a temperature of 30-35°C for 9-18 months. This traditional method has two disadvantages, one is the long production cycle; the other is the relatively high cost of raw materials. [0003] A large amount of waste such as squid viscera will be produced during the squid processing process. The squid viscera accounts for about 15% of the weight of the squid, and it still contains rich nutrients, including more than 10% protein, more than 10% oil, rich minerals substances, and ink melanin, etc. At present, the utilization of ...
Claims
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Application Information
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