A method for quickly brewing low-salt fish sauce with fish protein powder processing wastewater as raw material

A fish protein powder and waste water processing technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of long production cycle, high cost, and limited promotion, and achieve the goal of reducing production cost, reducing salinity, and increasing enzymatic hydrolysis rate Effect

Inactive Publication Date: 2015-10-07
ZHEJIANG WANLI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Choose mackerel as the main ingredient, remove the head, tail and viscera to obtain 5kg of fish meat, then cut into small pieces, steam heat in a closed tank until the body temperature of the fish reaches 121°C, keep it warm for 30 minutes, and then squeeze it with a press (100 mesh filter cloth) to obtain Centrifuge the fish juice at 4000r / min for 10min to obtain 1.3L of defatted fish protein solution. Take 1L of the protein solution, adjust the pH to 9.0, then add 2.0ml Novozymes Alcalase (Alcalase 2.4L), keep warm at 45°C for 3h, adjust the pH to 7.0, add 1.0ml Novozyme Flavorzyme Protease (Flavourzyme 1000L ), kept at 45° C. for 2 hours to obtain 1.05 L of proteolysis solution, and obtained 1.04 L of proteolysis solution after 1.0 u microfiltration. The enzymolysis solution was concentrated by falling film to a volume of 600 mL. Add 60mL of stock liquid fish sauce (containing 2.0g of protein and 1.34g of sodium per 15ml), 0.64g of citric acid, 0.66g of caramel pigm...

Embodiment 2

[0020] Use low-value miscellaneous fish (including mackerel 2.5kg, squid 1.5kg, anchovy 3.0kg) as the main ingredient, cut off the head, tail, and internal organs to obtain 5kg fish meat, then cut into small pieces and steam heat in a closed tank until the body temperature of the fish reaches 121 ℃ and then keep warm for 30min, then press with a press (100 mesh filter cloth), and centrifuge the obtained fish juice at 4000r / min for 10min to obtain 1.25L of degreased fish protein solution. Take 1L protein solution water, adjust the pH to 9.0, then add 2.0ml Novozymes alkaline protease (Alcalase 2.4L). 1000L), kept at 45°C for 2 hours to obtain 1.05L of proteolysis solution, and obtained 1.04L of proteolysis solution after microfiltration with a 1.0um filter membrane. The enzymatic solution was concentrated by falling film to a volume of 650ml. Add 65ml of traditionally made fish sauce (2.0g of protein, 1.34g of sodium per 15ml), 0.65g of citric acid, 0.67g of caramel pigment (c...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/238A23L27/50
CPCA23L27/50A23L29/06
Inventor 戚向阳王正东曹少谦
Owner ZHEJIANG WANLI UNIV
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