Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Citrus steamed fish sauce and preparation method thereof

A technology of steaming fish juice and citrus, which is applied in the field of citrus steamed fish juice and its preparation, can solve the problems of weakening the health care effect of soy sauce, failing to improve the anti-oxidation, anti-inflammation and anti-cancer capabilities of soy sauce, and achieve the purpose of promoting the release of active substances and improving Aroma, growth promotion and enzyme secretion effects

Active Publication Date: 2015-07-22
HUBEI TULAOHAN FLAVORING FOOD
View PDF3 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Citrus peel and perilla are rich in flavonoids and polyphenols, but because they contain a lot of cellulose and pectin, the flavonoids and polyphenols contained in them cannot be fully released, and the soy sauce cannot be improved. Antioxidant, anti-inflammatory and anti-cancer abilities weaken the health benefits of soy sauce

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Citrus steamed fish sauce and preparation method thereof
  • Citrus steamed fish sauce and preparation method thereof
  • Citrus steamed fish sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Raw material processing: every 100 kg of solid raw materials contains 50 kg of soybeans, 10 kg of flour, 20 kg of citrus peels, 15 kg of perilla, and 5 kg of bran. Wash soybeans, soak at 30°C for 8 hours, drain, steam at 131°C for 10 minutes, and cool to 40°C. Wash the citrus peel and perilla, drain and mash to smaller pieces than 1cm, steam at 121°C for 5 minutes, cool to 50°C, mix with flour and bran evenly, and then evenly mix with cooled boiled soybeans.

[0030] (2) Multi-species koji making: when the raw material is cooled to 35°C, the ratio of the number of spores of Aspergillus oryzae 3.042 and Aspergillus niger 3.350 is 3:1. First, the spores of Aspergillus oryzae 3.042 are inoculated with 3‰ of the weight of the raw material for koji making. During the process, the humidity in the koji chamber is above 90%, and the koji making temperature is 32°C. During this period, Aspergillus niger was cultured in liquid state for 3.3508h. Aspergillus niger 3.042 liqu...

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 citrus steamed fish sauce and a preparation method thereof, and belongs to the technical field of food fermentation engineering. According to the citrus steamed fish sauce disclosed by the invention, the technology that soybeans, flour, bran, citrus peels and purple perilla are used as starter propagation raw materials and aspergillus oryzae 3.042 and aspergillus niger 3.350 cooperate for starter propagation is adopted, at the middle stage of fermenting soy sauce mash, saccharomyces rouxii is added, and at the later stage, torulopsis bombicola is added. The aspergillus niger has higher cellulose activity, lipase activity and pectinase activity, and can achieve the enzyme system complementary effect with the aspergillus oryzae 3.042. The activity of the cellulase, the activity of the lipase and the activity of the pectinase obtained at the stage of starter propagation are higher, the cellulase, the lipase and the pectinase are used for decomposing the citrus peels and the purple perilla and promoting the release of various active substances in the citrus skins and the purple perilla. The addition of the two kinds of salt resistant fragrance-producing yeasts at the middle stage and the later stage of fermentation can promote the formation of flavor substances of the steamed fish sauce, improve the flavor of the steamed fish sauce and increase the kinds of the flavor substances.

Description

technical field [0001] The invention relates to the technical field of food fermentation engineering, in particular to citrus steamed fish juice and a preparation method thereof. Background technique [0002] Steamed fish juice is a derivative product of soy sauce. In addition to the basic functions of soy sauce, it also has the characteristics of fresh sweetness, light taste, fishy smell, and unique flavor. Soy sauce originated in my country and is one of my country's precious national heritages. At present, the world's annual output of soy sauce is about 12 million tons, of which China's annual output can reach 8 million tons. my country is a major producer and consumer of soy sauce. Yet soy sauce is an indispensable condiment in people's daily life. It is rich in nutrition, rich in organic compounds, various amino acids and minerals, and contains 8 kinds of amino acids that the human body cannot synthesize by itself. Also has the function of nutrition and health care. ...

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): A23L1/238A23L1/03A23L1/30A23L33/10
CPCA23V2002/00A23V2200/326A23V2200/00A23V2250/76A23V2200/30
Inventor 徐宁彭铭烨付彩霞李军鹏陈雄王应喜朱南余李欣邹涛杨世贵
Owner HUBEI TULAOHAN FLAVORING FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com