Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of fish paste

A technology of fish sauce and fish block, which is applied in food preparation, application, food science, etc., can solve the problems of unpopular taste and heavy fishy smell, and achieve the effect of less fishy smell and delicious taste

Inactive Publication Date: 2015-05-27
刘之源
View PDF2 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fishy smell contained in the fish sauce made according to the traditional production method is too heavy, making its taste not very popular

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of preparation method of fish sauce, this method comprises the following steps:

[0014] A, remove its head, tail, scales, viscera and fish bones from the fish, then clean and cut into pieces to obtain fish pieces;

[0015] B. Put 1 kg of the obtained fish block into an ozone solution with a concentration of 1.5 mg / kg at 0°C and soak for 5 minutes, then take it out and wash it;

[0016] C, put the fish block processed through step B into a fermenter, mix well with 0.15kg salt, 0.05kg boiled sweet potato and 0.05kg molasses, seal and naturally ferment for 25 days;

[0017] D, after step C fermentation finishes, add 1.25kg auxiliary material in described fermenter, mix uniformly, sterilize, make; Wherein, the prescription of described auxiliary material is: chili powder 200g, ginger 250g, garlic 100g, sour 100g bamboo shoots, 200g rice wine and 300g white sugar.

Embodiment 2

[0019] A kind of preparation method of fish sauce, this method comprises the following steps:

[0020] A, remove its head, tail, scales, viscera and fish bones from the fish, then clean and cut into pieces to obtain fish pieces;

[0021] B. Put 1 kg of the prepared fish block into an ozone solution with a concentration of 1.0 mg / kg at 4°C and soak for 15 minutes, then take it out and wash it;

[0022] C. Put the fish pieces processed in step B into a fermenter, mix them evenly with 0.2kg salt, 0.1kg boiled sweet potatoes and 0.1kg molasses, and seal them for natural fermentation for 15 days;

[0023] D, after step C fermentation finishes, add 1.4kg auxiliary material in described fermenter, mix uniformly, sterilize, make; Wherein, the formula of described auxiliary material is: chili powder 500g, ginger 200g, garlic 100g, sour bamboo shoots 100g, rice wine 100g and white sugar 200g.

Embodiment 3

[0025] A kind of preparation method of fish sauce, this method comprises the following steps:

[0026] A, remove its head, tail, scales, viscera and fish bones from the fish, then clean and cut into pieces to obtain fish pieces;

[0027] B. Put 1 kg of prepared fish pieces into an ozone solution with a concentration of 1.2 mg / kg at 2°C for 10 minutes, then take them out and wash them;

[0028] C, put the fish block processed through step B into a fermenter, mix well with 0.18kg salt, 0.08kg boiled sweet potato and 0.08kg molasses, seal and naturally ferment for 20 days;

[0029] D, after step C fermentation finishes, add 1.34kg auxiliary material in described fermenter, mix uniformly, sterilize, make; Wherein, the formula of described auxiliary material is: chili powder 400g, ginger 220g, garlic 80g, sour bamboo shoots 80g, rice wine 150g and white sugar 250g.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of fish paste, and belongs to the technical field of fish food. The preparation method comprises the following steps: firstly, preparing fish blocks from fish, putting the fish blocks into an ozone solution, and sterilizing; putting the fish blocks into a fermentor for carrying out air-tightly fermenting on the fish blocks, salt, cooked sweet potatoes and molasses; and adding auxiliary materials, mixing evenly and sterilizing, so as to prepare the fish paste, wherein auxiliary materials comprise the following auxiliary materials in parts by weight: 20-50 parts of chilli powder, 20-25 parts of ginger, 5-10 parts of garlic, 5-10 parts of sour bamboo shoots,10-20 parts of yellow rice and 20-30 parts of white sugar. The invention provides the preparation method of the fish paste. The fish paste prepared by the method is few in fishy smell and delicious in taste.

Description

technical field [0001] The invention belongs to the technical field of fish food processing, and in particular relates to a preparation method of fish sauce. Background technique [0002] Fish belongs to the vertebrate subphylum among the chordates. It has the advantages of low fat content and rich protein and vitamin content. It is an important food for human beings. There are many ways to eat fish, and making fish sauce is one of them. The prepared fish sauce not only has the flavor that ordinary fresh fish does not have, but also has the advantage of long-term preservation, and is deeply loved by people. However, the fishy smell contained in the fish sauce made according to the traditional preparation method is too heavy, so that its taste is not very popular. Contents of the invention [0003] The invention provides a method for preparing fish sauce. The fish sauce prepared by the method has less fishy smell and is delicious. [0004] In order to solve the problems ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/24A23L17/10A23L27/60
Inventor 刘之源
Owner 刘之源