Preparation method of fish sauce

A fish sauce and finished product technology, which is applied in the field of food manufacturing, can solve the problems of single source of nutrition, shortened fermentation time, and poor flavor, and achieve the effect of good taste, better flavor, and shortened fermentation cycle

Inactive Publication Date: 2014-06-25
FUJIAN XINHUADONG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fish sauce brewed by adding protease, although the fermentation time is shortened, has a poor flavor and cannot be compared with natural fermented fish sauce
[0004] In addition, the nutrient components of existing fish sauce mainly come from the fish itself, and the nutrient source is relatively single

Method used

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  • Preparation method of fish sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0023] A kind of preparation method of fish sauce, carries out according to the following steps:

[0024] (1) 6 parts of hot-pressed bean cake, 2 parts of rice bran, 2 parts of millet and 5 parts of water are fully mixed, and steamed in a steamer for 1.5 hours under pressure at 0.2 MPa;

[0025] (2) The clinker obtained in step (1) is rapidly cooled to 45°C, inoculated with 0.04 parts of Aspergillus oryzae strains, mixed well, and the inoculated koji material is sent into the koji pond, and the product temperature is maintained at 30°C, and then put into the koji pond Ventilate intermittently after 5 hours, and ventilate continuously after 12 hours in the Qu pool; after 31 hours in the pool, the koji is made, and the koji is turned every half an hour during this period;

[0026] (3) Take 4 parts of anchovy, 3 parts of Balang fish, 5 parts of red fish, 2 parts of triangular fish plus 2 parts of salt, and marinate for 28 hours to obtain marinated miscellaneous fish;

[0027] (4...

Embodiment 2

[0033] A kind of preparation method of fish sauce, carries out according to the following steps:

[0034] (1) 5 parts of hot-pressed bean cake, 3 parts of rice bran, 2 parts of millet and 6 parts of water are fully mixed, and steamed in a steamer for 1 hour under pressure at 0.3 MPa;

[0035] (2) The clinker obtained in step (1) is rapidly cooled to 43°C, inoculated with 0.05 parts of Aspergillus oryzae strains, mixed well, and the inoculated koji material is sent into the koji pond, and the product temperature is maintained at 32°C, and put into the koji pond for 5 hours Afterwards, ventilate intermittently, and ventilate continuously after entering the Qu pool for 12 hours; after entering the Qu pool for 32 hours, the koji is made, and the koji is turned every half an hour during this period;

[0036] (3) Take 5 parts of anchovy, 4 parts of Balang fish, 5 parts of red fish, 2 parts of triangular fish plus 3 parts of salt, and marinate for 24 hours to obtain marinated miscell...

Embodiment 3

[0043] A kind of preparation method of fish sauce, carries out according to the following steps:

[0044] (1) 7 parts of hot-pressed bean cake, 3 parts of rice bran, 3 parts of millet and 5 parts of water are fully mixed, and steamed in a steamer for 1.2 hours under pressure at 0.2 MPa;

[0045] (2) The clinker obtained in step (1) is rapidly cooled to 42°C, inoculated with 0.05 parts of Aspergillus oryzae strains, mixed well, and the inoculated koji material is sent into the koji pond, and the product temperature is maintained at 31°C, and put into the koji pond for 5 hours Afterwards, ventilate intermittently, and then ventilate continuously after 12 hours into the koji pool; after 30 hours into the koji pool, the koji is made, and the koji is turned every half an hour during this period;

[0046] (3) Take 3 parts of anchovy, 5 parts of Balang fish, 4 parts of red fish, 3 parts of triangular fish and 2 parts of salt, and marinate for 30 hours to obtain marinated miscellaneou...

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PUM

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Abstract

The invention discloses a preparation method of fish sauce. The method comprises the following steps: mixing hot-squeezed soya-bean cake, rice bran, millet and water, and steaming the mixture; cooling the cooked material, and inoculating aspergillus oryzae; after that, sending the leavened material into a leavening pool for leavening; adding salt into anchovy, decapterus macrosma, long lee fish and red rasbora to obtain pickled coarse fish; adding the pickled coarse fish, silkworm chrysalis meal, edible mushroom powder, fresh sleeve-fish viscera, russula water filtrate and saline water into the leavened product, evenly stirring, moving the mixture into a fermenting tank, and carrying out heat-preservation fermentation; filtering the fermented sauce, collecting the filtrate, and further filtering filter residue by an extrusion method to obtain raffinate; mixing the filtrate and the raffinate, carrying out sedimentation in a storage tank, extracting clear liquid, sterilizing and filling to obtain the finished product. After the composite fermentation with the aspergillus oryzae and the fresh sleeve-fish viscera is used, the fermentation period is greatly shortened; the fish sauce obtained by fermentation is good in taste and flavor.

Description

technical field [0001] The invention relates to the field of food production, in particular to a preparation method of fish sauce. Background technique [0002] Fish sauce is also called fish soy sauce in our country. Traditional fish sauce is to add salt of about 20% to 30% of fish weight to low-value fish or fish waste, and the ambient temperature is about 30 to 40°C. Obtained by natural fermentation under the influence of 6 to 18 months. Naturally fermented fish sauce has a unique flavor and is delicious, but the production cycle is long, the salt content is high, and the scale is small, so it is difficult to automate continuous production and cannot meet the demand for fish sauce products in the market. solve. [0003] Directly adding protease preparation is a relatively simple method of quick brewing. It uses the hydrolysis of protease to decompose the protein in the fish body to form fish sauce with flavor. Such as trypsin, papain, subtilisin, etc., all have good hy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/23A23L27/24
CPCA23L27/24
Inventor 林建通
Owner FUJIAN XINHUADONG FOODS
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