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Method for producing fermented fish paste

A production method and a technology of fermenting fish, which are applied in the field of food processing, can solve the problems of reduced economic income of fisheries and farmers, waste of resources and environment, and low comprehensive benefits, and achieve the effects of easy operation, good effect, and uniform taste

Active Publication Date: 2012-10-31
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the industrial chain of my country's aquatic product processing industry is short, and the comprehensive benefits are low, especially small miscellaneous fish, silver carp, grass carp, bighead carp and other low-value fish, which can basically only be sold fresh, and the corruption rate in the process of fresh sales reaches 30%. The above will easily lead to the reduction of economic income of fisheries and farmers, waste of resources and environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Remove the scales, head, tail, viscera, spine, and cut silver carp into pieces, soak the cut fish pieces in 1% acetic acid and 1% saline solution for more than 30 minutes, drain and soak in 1.0 mg / kg Put in ozone solution for 5 minutes, then wash with water; grind the fish pieces with colloid to make sauce, put them into the altar and ferment at 20°C for 25 days; add flavor protease with a mass percentage concentration of 1% after fermentation, hydrolyze for 3 hours and then season; The seasoning is to mix the ingredients and the hydrolyzed fish sauce evenly in a mass ratio of 1:1, wherein, the parts by mass of each component in the ingredients are: dried red pepper 80, dried perilla 20, ginger 20, monosodium glutamate 20 , 20 sesame seeds, 20 peppercorns, 25 white sugar, 15 rice wine. The ingredients are made by mixing and grinding dried red pepper, dried basil, ginger, monosodium glutamate, sesame, pepper and white sugar into powder, and then adding it to rice wine. ....

Embodiment 2

[0026] Remove the scales, head, tail, viscera, spine, and cut small miscellaneous fish and grass carp into pieces, soak the cut fish pieces in 0.5% acetic acid and 1% saline solution for more than 30 minutes, drain and soak in 1.0 mg / kg of ozone solution for 10 min, and then washed with water; the fish pieces were ground into a sauce with colloid, and fermented at 25°C for 20 days after entering the altar; after fermentation, add flavor protease with a mass percentage concentration of 2%, and hydrolyze for 3 hours After seasoning; the seasoning is to mix the ingredients and the hydrolyzed fish sauce evenly in a mass ratio of 1:1, wherein, the parts by mass of each component in the ingredients are: dried red pepper 90, dried perilla 10, ginger 25, 22 monosodium glutamate, 10 sesame seeds, 22 peppercorns, 20 white sugar, and 10 rice wine. The ingredients are prepared by mixing dried red pepper, dried basil, ginger, monosodium glutamate, sesame, pepper and white sugar into powder...

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Abstract

The invention discloses a method for producing fermented fish paste. The method for producing the fermented fish paste mainly comprises the steps of low-value fish raw materials, pretreatment (removal of scales, head, tails, internal organs and vertebras), soaking in salt vinegar water, draining, soaking in ozone water, draining, defibrination, salt addition, in-jar fermentation, seasoning, mixedhomogeneity and obtaining of finished products. The method adopts a salt vinegar water soaking method to remove fishy-smell substance, is scientific, easy to operate and good in effect. The salt vinegar water is used for soaking fish slices, and acetic acid promotes solubility of the fishy-smell substance (trimethylamine oxide and dimethylamine oxide) in water with the assist of the salt water and enables the fishy-smell substance to be solved in the water, thereby achieving the removal purpose. Ozone solution produced by an electrolysis type ozone generator is used for soaking and disinfection, sundry fungus pollution and usage of preservatives are reduced, and the requirement for green production is met. Self enzyme of fishes is utilized to perform natural fermentation, thereby ensuringgood taste and special flavor of the fish paste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method of fermented fish sauce. technical background [0002] Freshwater fish has high protein content, low fat, and is rich in EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid) and various minerals and trace elements needed by the human body. Nutritious food for poultry meat products. Freshwater fish has the characteristics of high water content, delicate muscle tissue, and strong cathepsin activity. During storage and transportation, it is easy to autolyze and the freshness of fish body decreases rapidly. At present, the industrial chain of my country's aquatic product processing industry is short, and the comprehensive benefits are low, especially small miscellaneous fish, silver carp, grass carp, bighead carp and other low-value fish, which can basically only be sold fresh, and the corruption rate in the process of fresh sales reaches 30%. The above will eas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/325A23L27/60A23L17/00
Inventor 刘永乐李向红俞健王发祥王建辉
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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