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Alkaline type rapid brewing method of low-salt fish sauce

A fish sauce and quick brewing technology, applied in the food field, can solve the problems of difficulty in controlling the amount of added enzymes, difficulty in fermentation effect, and deterioration of flavor, etc., and achieve the effects of increasing the number of consumers, shortening the fermentation cycle, and improving fermentation efficiency

Inactive Publication Date: 2015-05-27
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is difficult to control the amount of added enzymes. When it exceeds a certain amount, more bitter peptides will be produced, resulting in poor flavor, and the fermentation effect is difficult to compare with that of endogenous enzymes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1) Chop 50 kg of blue scad, add 150 kg of water and 25 kg of salt, mix evenly, adjust the pH to 9.0 with food grade sodium carbonate, keep it fermented at 50oC for 5 days, and stir once every 2 days to keep warm in the early stage fermentation;

[0025] 2) After 5 days of heat preservation and fermentation, continue to ferment at 40 oC for 35 days, stir once every 5-10 days, the fish meat protein and fat continue to be hydrolyzed, and at the same time it is the color and flavor formation period, which is post-ripening fermentation;

[0026] 3) The fermented fish sauce is filtered through 8 layers of gauze to remove slag, and then it is left to stand at 40 oC for 5 days, and then the oil on the surface is removed with a spoon; after degreasing, it is heated and sterilized at 90 °C for 30 minutes, then 8 Filter with a layer of gauze to remove incompletely fermented protein and other impurities, and prepare a clear and transparent low-salt quick-brewed fish sauce with good...

Embodiment 2

[0029] 1) Mince 30 kg of small seawater fish, add 30 kg of water and 13kg of salt, mix evenly, adjust the pH to 11.0 with food-grade sodium hydroxide, keep it fermented at 45 oC for 7 days, and stir once every 2 days to obtain Pre-insulation fermentation;

[0030] 2) After 7 days of heat preservation and fermentation, continue to ferment at 40 oC for 40 days, stir once every 5-10 days, fish protein and fat continue to be hydrolyzed, and at the same time it is the color and flavor formation period, which is post-ripening fermentation;

[0031] 3) The fermented fish sauce is filtered through 8 layers of gauze to remove slag, and then it is left to stand at 45 oC for 5 days, and then the oil on the surface is removed with a spoon; after degreasing, heat sterilization at 90 °C for 30 minutes, and then 8 Filter with a layer of gauze to remove incompletely fermented protein and other impurities, and prepare a clear and transparent low-salt quick-brewed fish sauce with good flavor. ...

Embodiment 3

[0034] 1) Mince 50 kg of small seawater fish, add 100 kg of water and 13 kg of salt, mix well, adjust the pH to 7.0 with food-grade sodium carbonate, keep it fermented at 60 oC for 5 days, and stir once every 2 days to obtain Pre-insulation fermentation;

[0035]2) After 5 days of heat preservation and fermentation, continue to ferment at 50 oC for 30 days, stir once every 5-10 days, the fish meat protein and fat continue to be hydrolyzed, and it is the color and flavor formation period, which is post-ripening fermentation;

[0036] 3) The fermented fish sauce is filtered through 8 layers of gauze to remove slag, and then left to stand at 40 oC for 5 days, and then the surface oil is removed with a spoon; after degreasing, heat sterilization at 90 °C for 30 minutes, and then 8 Filter with a layer of gauze to remove incompletely fermented protein and other impurities, and prepare a clear and transparent low-salt quick-brewed fish sauce with good flavor.

[0037] After fermenta...

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Abstract

The invention discloses an alkaline type rapid brewing method of low-salt fish sauce. The method comprises the following steps: mixing marine fishes with general drinking water; adding table salt; uniformly mixing; adjusting pH to be 7.0 to 11.0 through an alkaline regulator; maintaining the temperature to ferment; agitating once every two days to promote rapid degrading of protein of the fish bodies; continuously fermenting the product obtained by the constant temperature fermenting for 30 to 60 days; agitating once at every 5 to 10 days to obtain completely fermented fish sauce; filtering to remove residues of the completely fermented fish sauce; after-ripening; removing the upper grease of the fish sauce to obtain the after-ripened and de-greased fish sauce; heating for sterilizing; filtering to remove incompletely-fermented protein and other impurities to obtain clear and transparent low-salt fish sauce which has a good taste. The method is short in fermenting cycle, high in fermenting efficiency, and low in salt in the fish sauce, and the value of low-value marine fishes is increased.

Description

technical field [0001] The invention relates to the field of food, in particular to a quick brewing method of alkaline low-salt fish sauce. Background technique [0002] Traditional fish sauce uses the enzyme system inside and outside the fish and the microorganisms in the natural environment to hydrolyze the protein and fat of fish meat, and after several months or even more than one year of fermentation, it is brewed into a unique flavor condiment. The traditional process has the advantage of good taste, but in the natural environment, the hydrolysis rate of the fish body is slow, and more than 25% of salt is generally added to inhibit the growth of spoilage microorganisms. The long fermentation cycle, strong fishy smell and high salt content often limit its scale development and consumer groups. [0003] Therefore, shortening the fermentation cycle, reducing salt concentration and fishy smell has always been the focus of research on fish sauce technology. At present, do...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L27/24
Inventor 曹敏杰钟婵
Owner JIMEI UNIV
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