A kind of preparation method of pleurotus eryngii fish sauce

A technology of Pleurotus eryngii and Pleurotus eryngii powder, which is applied in the field of food deep processing, can solve the problems of single nutritional components and lack of health-care fish sauce, achieve simple production process, enhance nutrition and health functions, and realize full-price utilization Effect

Active Publication Date: 2016-07-06
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, highly targeted health-care fish sauce is relatively scarce, and most of them still use fish and shrimp as raw materials, and the nutritional components are single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take 20kg of Balang fish processing scraps, add 8kg of salt and 2kg of Pleurotus eryngii powder, stir evenly, pour it into the pool, spread a layer of salt on the top, and ferment naturally for 4 months to become fish embryo mash with the fragrance of Pleurotus eryngii Then add 8kg of salt and 2kg of Pleurotus eryngii slurry, stir evenly and move to the fermentation tank to ferment for 2 months; finally add 3kg of Pleurotus eryngii blanching liquid (total solids mass fraction is 43%), stir evenly and then ferment 30 days; the fermented and mature fish sauce is filtered and sterilized to obtain the product; the yield of the obtained premium fish sauce is 37.2%, the content of amino acid nitrogen in the product is 1.365g / 100mL, and the total nitrogen is 1.681g / 100mL.

Embodiment 2

[0025] Take 20kg of the mixed material of Balang fish and abalone processing scraps, add 12kg of salt and 2kg of Pleurotus eryngii powder, stir evenly, pour it into the pool, spread a layer of salt on the top, and ferment naturally for 5 months to become Pleurotus eryngii. Fragrant fish embryo mash; then add 6kg of salt, 2kg of Pleurotus eryngii slurry, stir well and then move to fermentation tank for fermentation for 1 month; finally add 2.5kg of Pleurotus eryngii blanching liquid (the total solid content is 47% ), stirred evenly and fermented for 45 days; the fermented and mature fish sauce was filtered and sterilized to obtain the product; the yield of the obtained super fish sauce was 28.3%, the amino acid nitrogen content in the product was 1.337g / 100mL, and the total nitrogen was 1.639g / 100mL.

Embodiment 3

[0027] Take 20kg of large yellow croaker processing waste, add 10kg of salt and 1kg of Pleurotus eryngii powder, stir evenly and pour it into the pool, spread a layer of salt on the top and ferment naturally for 4.5 months to become fish embryo mash with the fragrance of Pleurotus eryngii; Then add 7kg of salt, 1kg of Pleurotus eryngii slurry, stir evenly, and move to the fermentation tank to ferment for 1.5 months; finally add 3kg of Pleurotus eryngii blanching liquid (total solids mass fraction is 49%), stir evenly, and ferment for 40 Days; the fermented and mature fish sauce is filtered and sterilized to obtain the product; the product rate of the obtained super fish sauce is 23.9%, the amino acid nitrogen content in the product is 1.282g / 100mL, and the total nitrogen is 1.627g / 100mL.

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Abstract

The invention discloses a preparation method of pleurotus eryngii fish sauce, and belongs to the technical field of deep food processing. By the adoption of a staged fermentation technology, leftovers obtained by saltwater fish processing are used as raw materials, and pleurotus eryngii raw materials with different forms and different ratios are added in a front stage, a middle stage and a rear stage of fermentation; therefore, full-price utilization of pleurotus eryngii and saltwater fish is realized, the prepared fish sauce has a unique pleurotus eryngii flavor, the nutrition and health functions of the fish sauce are enhanced, and demands of modern customers on convenience, diversification and nutrition can be met. The pleurotus eryngii fish sauce is an ideal functional nutritious product suitable for most customers.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a preparation method of Pleurotus eryngii fish sauce. Background technique [0002] Fish sauce is a clear brown-red liquid seasoning with a unique mild salty taste. It is often used as a flavor enhancer or a substitute for salt when cooking and making food. It is a traditional seasoning loved by people in Southeast Asia, Japan and the coastal areas of southern my country products, and are gradually loved by consumers in Europe and North America. The production of traditional fish sauce in my country is mostly distributed in the southeast coastal areas, among which Shantou and Fuzhou fish sauce production scale is relatively large. [0003] Pleurotus eryngii is a new species of rare edible fungus that has been successfully developed in industrialized cultivation in recent years and is used for both food and medicine. It is also a new edible fungus recommen...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/24A23L31/00A23L17/00
CPCA23V2002/00A23V2200/30A23V2200/3262
Inventor 陈君琛赖谱富沈恒胜李怡彬
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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