Low salt fish sauce quick brewing method by using waste water from fish protein powder processing as raw material

Abstract

The invention relates to a low salt fish sauce quick brewing method by using waste water from fish protein powder processing as a raw material. The method uses fish protein powder and waste water from minced fillet production as raw materials, and employs exogenous alkali protease and flavor protease to hydrolyze protein resources in the waste water from fish protein powder processing, so as to prepare quick brewed low salt fish sauce. The fish sauce prepared by the method provided by the invention contains total nitrogen and amino acid nitrogen respectively reaching 2.2-2.4 g / 100mL and 1.1-1.3 g / 100mL, low content of volatile basic nitrogen, reaches the level of first grade fish sauce, and also has the flavor of fish sauce produced by traditional fermentation. Compared with the prior art, the invention uses wastewater from pressing of marine low value fish in fish protein powder production, and employs an exogenous biological enzymatic hydrolysis method, which not only effectively improves enzymolysis rate and product flavor and lowers salinity, but also greatly reduces the production cost, production cycle and environmental pollution.

Description

(1) Technical field [0001] The invention relates to a method for quickly brewing low-salt fish sauce by using fish protein powder processing wastewater as raw material. (2) Background technology [0002] Commonly known as shrimp oil and fish sauce, fish sauce, as a traditional condiment, is deeply loved by people in the southeast coast of my country, Japan and Southeast Asian countries. Fish sauce is rich in nutrition, rich in essential amino acids, trace elements and some active peptides. Traditional fish sauce is produced from low-value miscellaneous fish or fish processing waste by natural fermentation. In the production of fish sauce, a large amount of salt is added to inhibit the growth of spoilage microorganisms during the fermentation process, and the salinity as high as 30% also inhibits the activity of proteases in the fish to a large extent, so the fermentation time of this method lasts longer , generally 1.5 to 2 years, resulting in long fish sauce production cy...

AI Technical Summary

Problems solved by technology

In the production of fish sauce, a large amount of salt is added to inhibit the growth of spoilage microorganisms during the fermentation process, and the salinity as high as 30% also inhibits the activity of proteases in the fish to a large extent, so the fermentation time of this method lasts longer , generally 1.5 to 2 years, resulting in long fish sauce production cycle and high cost

Due to the long production cycle of fermentation, fish sauce produced by traditional techniques has a certain fishy smell, which limits its promotion in the inland market to a certain extent

With the improvement of people's living standards and the enhancement of health awareness, the high-salt fish sauce produced by traditional crafts will also become an obstacle to the development of traditional fish sauce