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Method for quickly brewing low-salt flavored fish sauce from freshwater fish leftovers

A technology of leftovers and freshwater fish, applied in application, food preparation, food science, etc., can solve problems such as low production capacity and economic benefits, unsuitable for healthy diet, slow turnover of equipment and funds, etc.

Active Publication Date: 2014-07-30
JIANGXI DONGHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The processing method of traditional fish sauce generally takes two years or more. Sometimes in order to obtain better flavor and color, the fermentation time will be as long as several years, which will slow down the turnover of equipment and capital of the enterprise, and reduce the production capacity and economic benefits. are lower
At the same time, the processing of traditional fish sauce is made of low-value seafood and small miscellaneous fish as raw materials. The high salinity content in fish sauce is no longer suitable for the healthy diet of modern people.
In order to adapt to the development of modern economy and society, the current rapid fermentation methods mainly include heat preservation fermentation, external enzyme method, external koji method, etc., but the fish sauce produced is inferior to traditional fish sauce in terms of flavor and color, and has not reached the requirements of modern production. Level

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] 1. Pretreatment of freshwater fish scraps: thaw freshwater fish scraps, including head, viscera, minced meat, skin, and tail fins, and prepare them for use after thawing;

[0010] 2. Cutting and mixing: Put the thawed freshwater fish processing scraps into the chopping machine for 5-10 minutes;

[0011] 3. Low-salt autolysis: add distilled water with 25% weight of leftovers, adjust the pH to 5.0 with 0.1mol / L hydrochloric acid, add salt with 5% weight of leftovers, and put it in a thermostat at 45°C for 48 hours;

[0012] 4. Enzyme inactivation: Enzyme inactivation at 90°C for 15 minutes;

[0013] 5. Fermentation: adjust the pH to 6.5, add salt with 8% weight of leftovers, soy sauce koji with 7% weight of leftovers, flavor protease and 0.02% 1398 neutral protease with 0.08% weight of leftovers, and ferment at 40°C 30 days;

[0014] 6. Sterilization: Sterilize at 90°C for 15 minutes;

[0015] 7. Centrifugation and filtration: Centrifuge the product obtained in step (6...

Embodiment 2

[0019] 1. Freshwater fish offal pretreatment: thaw freshwater fish offal, including head, internal organs, minced meat, skin, tail fin, etc., and set aside after thawing;

[0020] 2. Cutting and mixing: Put the thawed freshwater fish processing scraps into the chopping machine for 5-10 minutes;

[0021] 3. Low-salt autolysis: add distilled water with 25% weight of leftovers, adjust the pH to 5.0 with 0.1mol / L hydrochloric acid, add salt with 7% weight of leftovers, and put it in a thermostat at 45°C for 48 hours;

[0022] 4. Enzyme inactivation: Enzyme inactivation at 90°C for 18 minutes;

[0023] 5. Fermentation: adjust the pH to 6.5, add salt with 6% weight of leftovers, add soy sauce koji with 10% weight of leftovers, add flavor protease with 0.10% weight of leftovers, and ferment at 40°C for 30 days;

[0024] 6. Sterilization: Sterilize at 90°C for 18 minutes;

[0025] 7. Centrifugation and filtration: Centrifuge the product obtained in step (6), remove solid residues, a...

Embodiment 3

[0029] 1. Freshwater fish offal pretreatment: thaw freshwater fish offal, including head, internal organs, minced meat, skin, tail fin, etc., and set aside after thawing;

[0030] 2. Cutting and mixing: Put the thawed freshwater fish processing scraps into the chopping machine for 5-10 minutes;

[0031] 3. Low-salt autolysis: add distilled water with 25% weight of leftovers, adjust the pH to 5.0 with 0.1mol / L hydrochloric acid, add salt with 9% weight of leftovers, and put it in a thermostat at 45°C for 48 hours;

[0032] 4. Enzyme inactivation: Enzyme inactivation at 90°C for 20 minutes;

[0033] 5. Fermentation: adjust the pH to 7.5, add salt with 4% weight of leftovers, soy sauce koji with 12% weight of leftovers, flavor protease and 0.06% Alcalase with 0.08% weight of leftovers, and ferment at 45°C 30 days;

[0034] 6. Sterilization: Sterilize at 90°C for 20 minutes;

[0035] 7. Centrifugation and filtration: Centrifuge the product obtained in step (6), remove solid res...

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PUM

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Abstract

The invention discloses a method for quickly brewing low-salt flavored fish sauce from freshwater fish leftovers. The method mainly comprises the following steps: unfreezing the freshwater fish leftovers, chopping, performing low-salt autolysis, fermenting, and performing flavor fermentation. The method is easy to operate, the low-value freshwater leftovers are quickly brewed to form the low-salt flavored fish sauce, the difficult problem of difficult processing of the freshwater leftovers is solved, and the economic value of freshwater fishes is improved; the fish sauce produced by adopting the method is good in flavor, color and shape, and the fermentation time of the fish sauce produced by adopting the method is shortened to be 38-40 days from 2-3 years in comparison with that of fish sauce produced by adopting a conventional method is adopted.

Description

technical field [0001] The invention relates to a method for quickly brewing low-salt flavored fish sauce from leftovers of freshwater fish. Background technique [0002] my country is a big fishery country with abundant freshwater fish resources. With the development of domestic aquatic product processing industry, the leftovers such as fish head, fish skin and fish viscera produced in the process of freshwater fish processing are increasing year by year. These leftovers are mainly used for production Value-added feed, fertilizer, etc., or directly discarded, resulting in great waste. Among them, fish viscera and fish heads are rich in endogenous proteases, and fish bones and fish skins are rich in proteins, which have high development prospects. [0003] The processing method of traditional fish sauce generally takes two years or more. Sometimes in order to obtain better flavor and color, the fermentation time will be as long as several years, which will slow down the turn...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
CPCA23L17/00A23L27/50
Inventor 赵利吴朝朝陈丽丽袁美兰刘华江勇
Owner JIANGXI DONGHAI FOOD
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