Process for brewing fish sauce by rapid fermentation of thin fermented material

Abstract

The present invention discloses a method for brewing fish sauce by rapid fermentation of a thin fermented material. The method comprises the following steps: 1, smashing fishes into minced fish; 2, adding a proper amount of water (the weight of the water is 20-80% of the total weight) and a protease preparation (the weight of the protease preparation is 0.02-0.12% of the total weight), and carrying out constant temperature (40-60 DEG C) enzymolysis for 0.5-3 hours under a natural pH value; 3, adding a proper amount of salt (the weight of the salt is 10-25% of the total weight) and koji (the weight of the koji is 10-25% of the total weight), holding the temperature (30-50 DEG C) and fermenting for 20-30 days. According to the method of the present invention, a lot of plant protein are introduced, such that the variety and the number of the amino acids in the fish sauce are enriched, the flavor of the fish sauce is improved; the amino nitrogen and the free amino acids are rapidly increased, the amino nitrogen content in the fermentation broth at the 12 days meets the national first grade fish sauce standard; with appropriately prolonging the fermentation time, the color, the flavor and the appearance of the fish sauce are good; compared to the fish sauce prepared by the traditional method, the fish sauce prepared by the method of the present invention has characteristics of low salt content and short fermentation period (15-30 days); compared to other low salt fish sauce prepared by the instant brewing method, the fish sauce prepared by the method of the present invention has harmonious color and flavor.

Description

technical field [0001] The invention relates to a process suitable for rapidly fermenting and brewing fish sauce by using marine fish, freshwater fish and their processing by-products as raw materials. Background technique [0002] Fish sauce, also known as fish soy sauce, shrimp oil, and aquatic soy sauce, is deeply loved by residents in Southeast Asia because of its fresh color and delicious taste. At the same time, fish sauce also contains a variety of amino acid components, rich in nutrition, and is also one of the main sources of dietary protein for local consumers. In recent years, fish sauce has become increasingly popular in countries such as Europe and the United States. In my country, the main consumption areas of fish sauce are coastal provinces such as Fujian and Guangdong. For a long time, the production of fish sauce has been following the traditional process. One of the disadvantages is that the high salt content inhibits the activity of protease in the ferm...

AI Technical Summary

Problems solved by technology

For a long time, the production of fish sauce has been following the traditional process. One of the disadvantages is that the high salt content inhibits the activity of protease in the fermentation material, slows down the degradation of fish protein, and leads to a prolonged fermentation cycle. At the same time, the high salt content does not meet the requirements of modern healthy diets. Basic requirements; The second disadvantage is that the production cycle is long, which affects the capital turnover efficiency of enterprises

Compared with the traditional fermentation process of fish sauce, these methods can speed up the degradation of protein to shorten the production cycle of fish sauce, and can reduce the salt content of fish sauce to a certain extent, but because of shortening the fermentation time, if the control is not good, the fish will The flavor of the fish sauce may be poor, or even bring an off-flavor, which makes the flavor of the fish sauce produced by the new instant brewing process often not as good as that produced by the traditional fermentation process

At present, in our country, most of the instant brewing processes are still in the stage of laboratory research due to the adverse effects of the instant brewing process on the flavor and color of fish sauce.