Processing method of fish sauce

A processing method and technology for fish sauce, which are applied in food science, food ingredients as pH modifiers, food preparation, etc., can solve problems such as environmental pollution and waste of resources, shorten fermentation time, improve quality, and improve product flavor. Effect

Active Publication Date: 2014-09-03
汕头鱼露厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These leftovers are rich in protein resources, but at present, they are mainly used to produce fish meal, fish bone meal and other products at ho

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0022] A processing method for fish sauce, comprising the following steps:

[0023] Step 1: Stir and pulverize the processed fish scraps and mix them with the koji at a ratio of 1:0.2-0.3, then add 15%-20% of the total weight of salt to prepare a fermentation broth;

[0024] Step 2: take sea fish spleen as raw material, stir and pulverize it, add edible salt with a total weight of 15-25% to it, and add a pH regulator to adjust the pH value to 7.5-8.5 to prepare a protein solution;

[0025] Step 3: Mix the fermentation liquid and the protein solution at a ratio of 1:4-1:5, add neutral protease, and heat-preserve and ferment to prepare fish sauce. The fermentation temperature is 35-40°C and the time is 2-3 days;

[0026] Step 4: Filter the fermented and matured fish sauce to remove the slag, and remove the oil on the surface of the fish sauce after post-cooking;

[0027] Step 5: Heat the cooked and degreased fish sauce at 85-95°C for 5-10 minutes to sterilize;

[0028] Step 6:...

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PUM

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Abstract

The invention discloses a processing method of a fish sauce. The processing method comprises the following steps: with leftovers obtained after fishes are processed as a raw material, adding finished koji for fermenting, adding a protein solution prepared from spleens of the marine fishes, fermenting for a period of time with heat preservation, removing grease on the surface of a fish sauce which is matured after the fermentation, sterilizing, and removing impurities, thereby obtaining the fish sauce. According to the processing method, by using the leftovers obtained after the fishes are processed as the raw material, the cost can be reduced. By adding the koji and neutral protease, the fermentation time of the fish sauce can be shortened. According to the processing method, the leftovers are fermented in the presence of the finished koji at a low temperature, so that rotten materials can be prevented in a fermentation process, and the flavor of the product is improved; through degreasing treatment after fermentation, the quality of the fish sauce is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing fish sauce. 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 also inhibits the activity of protease at the same time, resulting in long production cycle of fish sauce, slow capital turnover and high product cost. Moreover, the salt content of fish sauce produced by traditional methods is generally as high as about 30g / 100ml, which cannot meet consumers' demand for low-salt healthy food. In addition, ...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50A23V2002/00A23V2200/06
Inventor 闻献
Owner 汕头鱼露厂有限公司
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