Preparing method of whitebait fishpaste acid

A production method and a fish sauce sour technology, applied in the food field, can solve the problems of unsustainable fish sauce sour production and the like

Inactive Publication Date: 2012-04-11
张文华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to solve the unsustainable production of the existing traditional fish sauce acid, adopt whitebait to replace wild fish, and provide a production method of whitebait fish sauce acid

Method used

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  • Preparing method of whitebait fishpaste acid
  • Preparing method of whitebait fishpaste acid
  • Preparing method of whitebait fishpaste acid

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Experimental program
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Embodiment Construction

[0036] 1. Treatment of whitebait

[0037] Whitebait is mainly processed by pickling. After the whitebait is caught, it is frozen and stored, and it is taken out and thawed during processing, washed to remove impurities, drained, and then salted. The main purpose of pickling is to dehydrate and denature the protein of the fish meat, so that the fish body becomes tough, and it is not easy to rot during fermentation, so as to maintain the complete shape of the fish. Mix whitebait and salt according to the weight ratio of 10:2, mix well, knead properly, put it in an altar and place it in a cool place for 4 hours, take it out, fully dehydrate it with a centrifuge, and set it aside. Whitebait that has been salted can be temporarily stored in an altar, but it is not suitable for long-term storage. Experiments have found that whitebait stored in altars gradually turns yellow when exposed to oxygen. Although the fish body is not spoiled after discoloration, it can still be used to p...

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Abstract

The invention discloses a preparing method of whitebait fishpaste acid. The preparing method comprises the following steps: firstly salting whitebaits, then preparing sticky rice sweet wine, finally mixing the salted whitebaits, zao peppers and the sticky rice sweet wine in a proportion, sealing and fermenting to obtain the whitebait fishpaste acid. The whitebait fishpaste acid is same as or superior to traditional fishpaste acid in the aspects of color, texture, flavor, and nutrition and the like, and the main nutrient contents of the whitebait fishpaste acid, such as total acid, reducing sugar, total sugar, protein, fat and the like, are not obviously different from those of the traditional fishpaste acid; heavy metals such as Hg, Pb, Cd, As, Sn and the like are not detected in the whitebait fishpaste acid, the contents of Ca and Zn are higher, the contents of Cu and nitrite are respectively 1.281mg / Kg and 0.125mg / Kg, both far lower than corresponding national health and safety standards; and the preparing method provided by the invention solves the problem of limitation of key raw materials in traditional fishpaste acid processing, protects and inherits the traditional cooking culture of the Miao nationality and traditional fermentation food fishpaste acid.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing whitebait fish sauce acid. Background technique [0002] Fish sauce acid is a traditional fermented food with the characteristics of the original ecological food culture of the Miao people in Qiandongnan Prefecture, Guizhou Province. The analysis of its production process and nutritional quality has known that it has high development value, and its production and consumption have typical local characteristics. , nationality and original ecological attributes. The traditional fish sauce acid is primitive and complex in the production process, and unique and unique in the use of processing raw materials. The Miao people have a long history of making edible fish sauce. Because of its unique flavor and rich nutrition, it has gradually become known in the past ten years, and the market demand has continued to increase. However, the inherent production process of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 张文华
Owner 张文华
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