Citrus steamed fish sauce and preparation method thereof

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. ...

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

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