Preparation method of anchovy soy sauce

An anchovy and soy sauce technology is applied in the field of preparation of anchovy soy sauce, and can solve the problems of poor product flavor and long production cycle of anchovy soy sauce, and achieve the effects of bright color, improved product flavor, and improved utilization rate.

Active Publication Date: 2015-04-29
MARINE FISHERIES RES INST OF ZHEJIANG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the problem of long production cycle of anchovy soy sauce in the prior art and poor flavor of the obtained product, and provides a preparation method of anchovy s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Koji making: Inoculate the strains As3.350 and As3.042 into two mediums respectively according to the inoculation amount of 1%, and cultivate them at a constant temperature of 28°C for 72 hours to obtain As3.350 strains and As3.042 strains Koji, koji-making medium consists of: bran: flour: water=80g: 30g: 60g.

[0031] (2) Raw material pretreatment: put the anchovies in brine with a concentration of 20% by mass of salt and cook for 15 minutes at a temperature of 80°C. The mass ratio of anchovies to brine is 1:1, and cool to room temperature to obtain raw materials. ,stand-by.

[0032] (3) Enzymolysis: Add 0.1% compound protease of raw materials, adjust the pH to 7, enzymolyze for 2 hours, control the temperature of enzymolysis at 40°C, and obtain the enzymolyzate after extinguishing the enzyme.

[0033] (4) Fermentation: After adding 5-10% salt and 10-15% rice bran to the enzymolysis solution, insert the seed koji in step (1) and ferment at constant temperature for...

Embodiment 2

[0036](1) Koji making: the strains As3.350 and As3.042 were respectively inoculated into two mediums according to the inoculation amount of 1.5%, and cultured at a constant temperature of 30°C for 66 hours to obtain As3.350 species of koji and As3.042 species Koji, koji-making medium consists of: bran: flour: water=80g: 30g: 60g.

[0037] (2) Raw material pretreatment: put the anchovies in brine with a concentration of 25% by mass of table salt and cook for 10 minutes at a temperature of 90°C. The mass ratio of anchovies to brine is 1:1.5, and cool to room temperature to obtain the raw material ,stand-by.

[0038] (3) Enzymolysis: Add 0.15% of the raw material compound protease, adjust the pH to 7, and then enzymatically hydrolyze for 1.5 hours. The temperature of the enzymolysis is controlled at 50°C, and the enzymatic hydrolyzate is obtained after the enzyme is inactivated.

[0039] (4) Fermentation: After adding 10% salt and 15% rice bran to the enzymolysis solution, inser...

Embodiment 3

[0042] (1) Koji making: the strains As3.350 and As3.042 were respectively inoculated into two mediums according to the inoculation amount of 1.2%, and cultured at a constant temperature of 29°C for 68 hours to obtain As3.350 koji and As3.042 Koji, koji-making medium consists of: bran: flour: water=80g: 30g: 60g.

[0043] (2) Raw material pretreatment: put the anchovies in brine with a concentration of 22% by mass of table salt and cook for 12 minutes at a temperature of 85°C. The mass ratio of anchovies to brine is 1:1.2, and cool to room temperature to obtain the raw material ,stand-by.

[0044] (3) Enzymolysis: add 0.12% of the raw material compound protease, adjust the pH to 7, and then enzymatically hydrolyze for 1.8 hours. The temperature of the enzymatic hydrolysis is controlled at 45°C, and the enzymatic hydrolyzate is obtained after the enzyme is inactivated.

[0045] (4) Fermentation: After adding 6% salt and 12% rice bran to the enzymolysis solution, insert the koji...

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PUM

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Abstract

The invention discloses a preparation method of anchovy soy sauce, which aims at solving the problems that the anchovy soy sauce in the prior art is long in production cycle and the obtained product is poor in flavor. The preparation method comprises the following steps: (1) starter preparation; (2) raw material pretreatment; (3) enzymolysis; (4) fermentation; and (5) filtration and sterilization. According to the preparation method disclosed by the invention, the processing step is simple, and the maneuverability is high; with anchovy with low commercial value as a raw material, the anchovy is fermented by two koji starters; enzymolysis is carried out before fermentation; segmented control on the fermentation temperature and salting step by step are adopted during fermentation; the production cycle is shortened to be 10-12 weeks; the production cycle is short; the obtained anchovy soy sauce is good in flavor and good in quality; various indexes accord with the national standard; and the economic value of the anchovy is greatly improved.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a preparation method of anchovy soy sauce. Background technique [0002] Anchovy, commonly known as rotten boat nails, lishui rot, etc., is the fish species with the highest yield of a single fishery species in the world, and is rich in resources in the East my country Sea and South China Sea. Anchovies are rich in nutrients, with a protein content of 15-20%, a complete range of essential amino acids, and rich in eicosapentaenoic acid and other high unsaturated fatty acids. However, anchovies are not easy to survive after being caught, they are extremely perishable, easy to deteriorate, and difficult to keep fresh. Therefore, anchovies are generally frozen or processed into dried anchovies after they are caught. The processing form is relatively simple and the added value of the product is low. [0003] Application publication number CN103027276A, the Chinese ...

Claims

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Application Information

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IPC IPC(8): A23L1/238A23L1/23A23L27/50A23L27/24
CPCA23L27/24A23L27/50
Inventor 宋凯郭远明张小军
Owner MARINE FISHERIES RES INST OF ZHEJIANG
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