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Method for producing low-salt fast fermented fish sauce

A production method and technology for fermenting fish, which are applied in application, food preparation, food science and other directions, can solve the problems of lack of fish sauce flavor and large differences, and achieve the characteristics of not easy to burn koji and overproduction of sterilization, simple preparation process and quality assurance. Effect

Inactive Publication Date: 2013-04-10
XINGYE ZHOUSHAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason is that the flavor of fast-fermented fish sauce is very different from that of traditional fish sauce, and lacks the unique aroma of fish sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Preparation of koji

[0034] (1) Add 100kg of bran, 4kg of peptone, and 92kg of water into a horizontal mixer, stir at a medium speed for 15 minutes, pour into a 250kg stainless steel bucket, cover and rest for 30 minutes, push into a steam sterilizer, and keep warm at 105 degrees for 40 minutes After that, move the koji material to the inoculation room.

[0035] (2) Spread 4kg of flour on a stainless steel tray into a 1cm-thick layer, put it in an infrared oven at 120 degrees, and keep it warm for 20 minutes. After the oven is turned off, do not open it. After the temperature drops for 1 hour, put the flour in a sealed container. Move into the inoculation room.

[0036](3) After the scales, stainless steel basins, bamboo plaques and other utensils are sterilized, first take out 49kg of koji materials, crush the agglomerated koji materials by hand, and spread them out; accurately weigh 100g of koji essence and mix them with 1kg of flour. When the temperature of the...

Embodiment 2

[0045] 1. Preparation of koji

[0046] (1) Dissolve 5kg of peptone into 96kg of water, then use a screw conveyor to evenly add the water to 100kg of bran, pour the moistened koji into a 250kg stainless steel bucket, cover it and let it rest for 30 minutes, then move the koji into the rotary Type cooking pot, pressure 1 kg / cm 2 After about 15 minutes of heat preservation, the material is crushed by a lifter after being discharged, sealed and moved into the inoculation room.

[0047] (2) Spread 2kg of flour on a stainless steel tray into a 1cm-thick layer, put it in an infrared oven at 120 degrees, and keep it warm for 20 minutes. After the oven is turned off, do not open it. After the temperature drops for 1 hour, put the flour in a sealed container. Move into the inoculation room.

[0048] (3) After the utensils are sterilized, accurately weigh 600g of koji essence and mix them with 2kg of flour, then fully mix them with about 200kg of koji material in a mixer, and move the ...

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Abstract

The invention provides a method for producing low-salt fast fermented fish sauce. The method comprises the steps of inoculating aspergillus oryzae to bran, flour and peptone serving as fermentation materials to prepare yeast; unfreezing frozen anchovy at low temperature, mixing the anchovy, 5 to 20 percent of yeast and 10 to 20 percent of sea salt uniformly, and preserving the heat for 2 to 10 days at the temperature between 30 and 35 DEG C to liquefy the anchovy fast; and after the anchovy is liquefied, adding 1 to 5 percent of syrup and 1 to 8 percent of edible alcohol, preserving the heat for 1 to 3 months at the temperature between 20 and 30 DEG C, performing natural fermentation for 1 to 2 months, sterilizing, filtering, packing, and thus obtaining the fermented fish sauce with good flavor and low salt. Compared with the conventional fish sauce fermentation, the method has the advantages that the fermentation time is shortened from more than 1 year to 4-6 months, the salt is reduced from more than 25 percent to 15-18 percent, and the flavor and the color are nearly close.

Description

technical field [0001] The invention relates to a rapid fermentation method for producing low-salt fish soy sauce seasoning products by using frozen anchovies, in particular to a production method for producing low-salt fish soy sauce by using koji, syrup and alcohol. Background technique [0002] Fish soy sauce is a condiment with unique flavor. It is also called fish sauce and shrimp oil in my country. It is an aquatic fermented condiment made from fish and shrimp in coastal areas of my country and Southeast Asia. Traditional fish soy sauce is mainly made of chilled low-value marine fish, adding more than 25% of salt, using the endogenous enzymes of the fish and the action of microorganisms, decomposing the protein and fat in the fish meat, and producing it through fermentation for more than one year become. [0003] According to statistics, the annual growth rate of my country's traditional soy sauce, vinegar, sweetener, monosodium glutamate, sauces, pickled vegetables, ...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/23A23L27/50A23L27/24
Inventor 欧远秦乾安周童童
Owner XINGYE ZHOUSHAN
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