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Rapid-brewing production method of low-salt fish sauce

A production method and fish sauce technology are applied in the field of rapid brewing production of low-salt fish sauce, which can solve the problems of insufficient utilization of resources, difficult acceptance by production enterprises, inactivation of visceral protease, etc., so as to shorten the fermentation enzymolysis time and prevent The product has poor flavor and the effect of improving the fermentation speed

Active Publication Date: 2013-01-16
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, although Ocean University of China has reported a method for making low-salt fish sauce (patent application number: 201110149020.1) made from tilapia leftovers, it mainly adopts the method of adding protease enzymolysis combined with Aspergillus oryzae insulation fermentation. Protease is expensive and not easily accepted by production enterprises. On the other hand, fish viscera are also heated, which leads to the inactivation of protease in viscera, and the resources are not fully utilized.

Method used

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  • Rapid-brewing production method of low-salt fish sauce

Examples

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Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Preparation of fish sauce from by-products from canned mackerel production.

[0024] Add 5 kg of soy sauce koji to 10 kg of mackerel viscera, then add 2.25 kg of salt and mix well, ferment at 25°C for 10 days to prepare fish viscera soy sauce koji, and stir once a day during fermentation.

[0025] Add 15 kg of 3% (w / v) citric acid solution to 50 kg of fish head, fish tail, minced fish and other by-products, stir and heat at 100 ° C for 20 minutes to completely dissolve, add 10 kg of salt , be cooled to room temperature, add sodium citrate to make the pH of the solution reach 5.0, then mix with the above-mentioned fish viscera soy sauce koji, add 65g of Toluobacillus sp., and ferment at 28°C for 60 days.

[0026] After the fermentation is mature, the fish sauce that removes the residue through cloth filtration is placed after 7 days at 40 ° C, and the grease that floats on the surface of the fish sauce is removed with a grease blocking spoon, and then heated f...

Embodiment 2

[0027] Example 2 Preparation of fish sauce from by-products from tilapia fillet processing

[0028] Add 5 kg of soy sauce koji to 10 kg of tilapia viscera, then add 3.0 kg of salt and mix well, then ferment at 15°C for 30 days to prepare fish viscera soy sauce koji, and stir once a day during fermentation.

[0029] Add 25kg of 2% (w / v) acetic acid solution to 50kg of processing by-products such as fish head, fish skin, fish bone, minced fish meat, stir and heat for 30 minutes at 90 ° C to make it completely dissolved, add 15 kg Salt, cooled to room temperature, added sodium acetate to make the pH of the solution reach 5.2, then mixed with the above-mentioned fish viscera soy sauce koji, added 325g of Lloyd's yeast, and fermented at 32°C for 50 days.

[0030] After the fermentation is mature, the fish sauce that removes the residue through cloth filtration is placed after 3 days at 50 ° C, and the grease that floats on the surface of the fish sauce is removed with a grease bl...

Embodiment 3

[0031] Example 3 Preparation of fish sauce from by-products produced during silver carp surimi production

[0032] Add the soy sauce koji of 5 kg in the silver carp viscera of 10 kg, then add the salt of 2.5 kg and mix well, ferment at 20° C. for 20 days to prepare fish viscera soy sauce koji, and stir once a day during the fermentation.

[0033] Add 20kg of 2.5% (w / v) lactic acid solution to 50kg of processed by-products such as fish head, fish skin, fish bone, minced fish meat, stir and heat at 95°C for 30 minutes to completely dissolve, add 13kg salt , be cooled to room temperature, add food-grade sodium hydroxide to make the solution pH reach 5.5, then mix with the above-mentioned fish viscera soy sauce koji, add 160g of Lloyd's yeast, and ferment at 35 ° C for 30 days.

[0034]After the fermentation is mature, the fish sauce that removes the residue through cloth filtration is placed after 5 days at 45 ° C, and the grease that floats on the surface of the fish sauce is ...

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Abstract

The invention discloses a rapid-brewing production method of low-salt fish sauce, which comprises the steps of mixing fish viscera and soy sauce koji, and preparing into a fish viscera fermentation solution after the salt is added into the mixture for fermentation for a time at a low temperature; and then heating to dissolve the fish heads, the fish skins, the fish bones and the minced fish meal and the like with an acidic solution, after salting, cooling and pH regulating, mixing with the fish viscera fermentation solution for fermentation; and prepraring into the low-salt fish sauce after the steps that the fish meal without residues fermented to be mature is subject to after-maturation degreasing, heating and sterilization and filtering and the like. According to the invention, the fish viscera and the soy sauce koji are fermented at the low temperature, thereby not only inhibiting the growth and propagation of the spoilage microorganisms, but also fully utilizing the protease resource of the fish viscera; furthermore, an acidifying and heating and dissolving process is utilized to quickly dissolve collagen in a fish processing side-product, thereby being beneficial to reducing the fermentation time and having an effect on sterilizing the stale raw materials; and the combined after-maturation degreasing process is combined to further improve the flavor and quality of the fish sauce product.

Description

technical field [0001] The invention relates to a production method for quickly brewing low-salt fish sauce by using fish processing by-products, in particular to a method for heating and dissolving fish skin, fish bones, and minced fish meat with acid liquid, and fermenting with soy sauce koji The invention discloses a quick-brewing production method of low-salt fish sauce produced by quickly brewing acidified and dissolved raw materials with fish viscera fermented liquid. Background technique [0002] Fish sauce is rich in amino acids, bioactive peptides, rich in nutrients such as calcium, iodine, magnesium, iron, phosphorus, etc. It is widely used in food cooking, especially in coastal areas of my country and Southeast Asian countries such as South Korea, Thailand, and Vietnam. . However, the traditional fermentation method of fish sauce mainly inhibits the growth and reproduction of spoilage microorganisms in the fermentation process by adding a large amount of salt, but...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L27/24
Inventor 翁武银
Owner JIMEI UNIV
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