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Novel saccharification-fermentation flavor fish sauce and preparation method thereof

A fish sauce and flavor technology, applied in the field of new glycofermented fish sauce and its preparation, can solve the problems of long production cycle, fishy smell, increased production process and processing costs, etc., to achieve rapid growth and saccharification and fermentation, Increase the added value of products and realize the effect of high-value utilization

Active Publication Date: 2013-08-07
GUANGDONG SHINYEE MARINE BIOLOGY ENG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Based on this, it is necessary to provide a new type of glycofermented flavored fish sauce and its production method for the problems that the traditional fermentation method has a long production cycle, the produced fish sauce has a fishy smell, and the production process and processing costs caused by existing biotechnology means. Preparation

Method used

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  • Novel saccharification-fermentation flavor fish sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Raw material: 100kg of small miscellaneous fish;

[0027] step:

[0028] (1) Beat the small miscellaneous fish and mix it with 100kg of water to obtain a fish paste with a concentration of 50wt% (that is, the ratio of solid to liquid is 1:1), raise the temperature to 45°C, and add papain 250×10 5 U, enzymatic hydrolysis for 300 minutes, control the concentration of total solids to be 10wt%, after the completion of the enzymatic hydrolysis, heat up to 95°C, inactivate the enzyme for 15 minutes, and obtain the enzymatic hydrolysis product;

[0029] (2) Centrifuge the enzymatic hydrolysis product in a high-speed centrifuge at a speed of 5000r / min, filter through a 200-mesh sieve, remove solid residues, and obtain an enzymatic hydrolysis solution;

[0030] (3) Mix the enzymatic solution, salt, and sugarcane juice in a weight ratio of 1:0.25:0.03, place them in a fermenter, heat-preserve, saccharify and ferment at 40°C for 3 days to obtain a fermented liquid;

[0031] (4) Mi...

Embodiment 2

[0035] Raw material: blue round trevally 100kg;

[0036] step:

[0037] (1) Beat the blue squid and mix it with 150kg of water to obtain a fish paste with a concentration of 40wt%, raise the temperature to 55°C, add papain 300×10 5 U, enzymatic hydrolysis for 200 minutes, control the concentration of total solids to be 13.5wt%, after the completion of the enzymatic hydrolysis, heat up to 95°C, inactivate the enzyme for 15 minutes, and obtain the enzymatic hydrolysis product;

[0038] (2) Centrifuge the enzymatic hydrolysis product in a high-speed centrifuge at a speed of 5000r / min, filter through a 200-mesh sieve, remove solid residues, and obtain an enzymatic hydrolysis solution;

[0039] (3) Mix the enzymatic solution, salt, and sugarcane juice in a weight ratio of 1:0.3:0.02, put them in a fermenter, heat-preserve, saccharify and ferment at 50°C for 5 days, and obtain a fermented liquid;

[0040] (4) Mix the fermented liquid and the distiller's grain juice in a ratio of 1...

Embodiment 3

[0044] Raw material: 90kg of sardines;

[0045] step:

[0046] (1) Beat the sardines and mix them with 110kg of water to obtain sardines with a concentration of 45wt%, raise the temperature to 55°C, add papain 360×10 5 U, enzymatic hydrolysis for 150 minutes, control the concentration of total solids to 12.5wt%, after the completion of the enzymatic hydrolysis, heat up to 95°C, inactivate the enzyme for 15 minutes, and obtain the enzymatic hydrolysis product;

[0047] (2) Centrifuge the enzymatic hydrolysis product in a high-speed centrifuge at a speed of 5000r / min, filter through a 200-mesh sieve, remove solid residues, and obtain an enzymatic hydrolysis solution;

[0048] (3) Mix the enzymatic solution, salt, and sugarcane juice in a weight ratio of 1:0.3:0.02, put them in a fermenter, heat-preserve, saccharify and ferment at 50°C for 5 days, and obtain a fermented liquid;

[0049] (4) Mix the fermented liquid and the distiller's grain juice in a ratio of 1:0.1 by weight, ...

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Abstract

The invention discloses a novel saccharification-fermentation flavor fish sauce and a preparation method thereof. The method comprises the following steps: pretreatment: using low-value fish, sugarcane and vinasse as raw materials, mashing the fish, juicing the sugarcane, and squeezing the vinasse to obtain a vinasse juice; controllable enzymatic hydrolysis: adding water in the fish paste to uniformly stir, adjusting to a proper temperature, adding papain, conducting hydrolysis, and controlling the concentration of the total solids, killing enzyme after the enzymatic hydrolysis to obtain an enzymatic hydrolysis product; conducting centrifugal filtration to obtain an enzymatic hydrolysis liquid; saccharification and fermentation: adding salt and the sugarcane juice in the enzymatic hydrolysis liquid and putting in a fermentation cylinder, preserving the heat, and conducting saccharification and fermentation to obtain a broth; fermentation after-ripening: adding the vinasse juice in thebroth, standing at normal temperature to obtain a fermentation product; conducting press filtration to obtain a fish source; and conducting disinfection to obtain a finished product. According to theinvention, the tangy fishy flavor is overcome, thus the fish source can be widely accepted by the market, and the characteristics of insufficient nutrition values, mouthfeel and safety of soy sauce are made up.

Description

technical field [0001] The invention relates to the field of aquatic seasoning and biotechnology processing, in particular to a novel glycofermented fish sauce and a preparation method thereof. Background technique [0002] Fish sauce, also known as fish sauce, is a kind of amber-colored seasoning sauce made from fish, which is pickled, fermented and refined. Fish sauce is rich in nutrition, unique in flavor, rich in amino acids, organic acids, calcium, magnesium, manganese, iron and other trace elements and bioactive peptides, etc., with high nutritional value. A traditional condiment loved by all countries. At present, Japan and Thailand, especially Thailand, are in the leading position in the world in the research and production technology of fish sauce. Thailand's fish sauce processing industry has achieved a leap to the international leading level, forming a large-scale production enterprise, and some products have won the recognition of consumers in western countries...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L27/50
Inventor 任增超王炎冰林锦何潘大兴
Owner GUANGDONG SHINYEE MARINE BIOLOGY ENG CORP
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