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
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[0023] Example 1:
[0024] 1) Chop 50 kg of blue trevally, add 150 kg of water and 25 kg of salt, mix well, adjust the pH to 9.0 with edible sodium carbonate, keep the fermentation at 50oC for 5 days, and stir once every 2 days for the preliminary insulation Fermentation
[0025] 2) After 5 days of heat preservation and fermentation, continue to ferment for 35 days at 40 oC and stir once every 5-10 days. Fish protein and fat will continue to be hydrolyzed. At the same time, the color and flavor formation period is the post-ripening fermentation;
[0026] 3) The fermented fish sauce is filtered through 8 layers of gauze to remove the residue, then stand at 40 oC for 5 days, and then use a spoon to remove the surface oil; after degreasing, heat and sterilize at 90 °C for 30 minutes, then 8 Layer gauze filters to remove incompletely fermented proteins and other impurities, and prepare a clear, transparent, low-salt instant fish sauce with good flavor.
[0027] After fermentation, the so...
Example Embodiment
[0028] Example 2 :
[0029] 1) Grind 30 kg of seawater trash fish, add 30 kg of water and 13 kg of table salt, mix well, adjust the pH to 11.0 with food grade sodium hydroxide, keep the fermentation at 45 oC for 7 days, and stir once every 2 days. Pre-heat insulation and fermentation;
[0030] 2) After 7 days of heat preservation and fermentation, continue to ferment at 40 oC for 40 days and stir once every 5-10 days. Fish protein and fat will continue to be hydrolyzed. At the same time, the color and flavor formation period is the post-cooking fermentation;
[0031] 3) The fermented fish sauce is filtered through 8 layers of gauze to remove the residue, then stand at 45 oC for 5 days, and then use a spoon to remove the surface oil; after degreasing, heat and sterilize at 90 °C for 30 minutes, then 8 Layer gauze filters to remove incompletely fermented proteins and other impurities, and prepare a clear, transparent, low-salt instant fish sauce with good flavor.
[0032] After fermen...
Example Embodiment
[0033] Example 3 :
[0034] 1) Chop 50 kg of seawater trash fish, add 100 kg of water and 13 kg of table salt, mix well, adjust the pH to 7.0 with edible sodium carbonate, ferment at 60 oC for 5 days, and stir once every 2 days. Pre-heat insulation and fermentation;
[0035] 2) After 5 days of heat preservation and fermentation, continue to ferment at 50 oC for 30 days, and stir once every 5-10 days. Fish protein and fat will continue to be hydrolyzed. At the same time, the color and flavor formation period is the post-ripening fermentation;
[0036] 3) The fermented fish sauce is filtered through 8 layers of gauze to remove the residue, then stand at 40 oC for 5 days, and then use a spoon to remove the surface oil; after degreasing, heat and sterilize at 90 °C for 30 minutes, then 8 Layer gauze filters to remove incompletely fermented proteins and other impurities, and prepare a clear, transparent, low-salt instant fish sauce with good flavor.
[0037] After fermentation, the solu...
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