High-calcium composite fermentation condiment and making method thereof

Abstract

The invention discloses a high-calcium composite fermentation condiment and a making method thereof. The high-calcium composite fermentation condiment is made by cooking, starter-making, fermenting and sterilizing carbon source and nitrogen source materials, during the starter-making step, fish steak and plant-based carbon source and nitrogen source materials are mixed, and mouldstarter is inoculated in the mixture, wherein the dry basis of the fish steak accounts for 20-30% of the dry basis of all the materials; during the fermenting step, a two-section fermenting process is adopted: during the front-section fermenting, saline water is added into the finished mouldstarter for fermenting for 10-20 days, so as to obtain solid state fermentation soy sauce mash, in the second-section fermenting, a saline solution is replenished into the solid state fermentation soy sauce mash, and then a zygosaccharomyces rouxii culture solution is added into the solid state fermentation soy sauce mash for culturing for 20-40 days. The making method has advantages of short fermenting period, simple technology and the like, the made high-calcium composite fermentation condiment has salty, fresh and fragrant flavors and no obvious fishlike smell, meanwhile, calcium content and amino acid nitrogen content are high, and the high-calcium composite fermentation condiment is good in quality. The invention provides a novel approach suitable for high-value comprehensive utilization of aquatic by-products, and enriches variety of fermentation condiments on the market.

Description

Technical field [0001] The invention belongs to the technical field of food biotechnology-fermentation production of condiments, and particularly relates to a high-calcium composite fermentation condiment and a brewing method thereof. Background technique [0002] There are a large number of aquatic products in my country that produce frozen whole fish and fish fillets, and a large amount of leftovers such as fish heads, fish steaks, fish offal, etc. will be produced during the processing. Among them, there is a small amount of residual meat on the fish steak. The fish bone itself contains a certain protein matrix, and also contains more minerals such as calcium phosphate and calcium carbonate. At present, a small part of these leftovers are processed into fish meal and other products used as raw materials for the feed processing industry, but the added value of its products is low, and the by-products are lacking in deep processing. If the fish steak is directly processed into ...

AI Technical Summary

Problems solved by technology

If the fish fillet is directly processed into dried or fried fish bone food, its edibility is not ideal

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