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A kind of plum brine fish sauce and preparation method thereof

A technique for marinated plum fish sauce and sea fish, which is applied to the field of plum marinated fish sauce and its preparation, and achieves the effects of simple processing, delicious taste and maintenance of nutritional balance

Active Publication Date: 2017-12-12
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And to adopt plum bittern to ferment novel fish sauce and preparation method thereof also do not see report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) adding water of 0.5 times the weight of the original juice to the original juice to dilute to obtain plum brine; the original juice is the juice produced by green plums under the osmotic pressure of saturated salt during the pickling process, and the salt concentration of the original juice is At 25°C, the range is 26.30-26.73%, and the acidity range is 5.0-7.0%. The raw sea fish is pretreated: thaw, wash with water, and cut the fish body into blocks with a surface of 10cm×10cm;

[0023] (2) Mix plum brine and raw sea fish according to the weight ratio of 1:1, and stir evenly;

[0024] (3) Add soy sauce Daqu according to the ratio of 20% of the weight of raw sea fish, and put it into the fermenter for fermentation; within 10 days of starting fermentation, stir once every 2 days, and then stir once every 5 days;

[0025] (4) After 60 days of fermentation, use 4 layers of 100-mesh filter cloth to initially separate the sauce and sauce residue, and then use filter pape...

Embodiment 2

[0028] (1) adding water of 1 times the weight of the original juice to the original juice to dilute to obtain plum brine; the original juice is the juice produced by green plums under the osmotic pressure of saturated salt during the pickling process, and the salt concentration of the original juice is At 25°C, the range is 26.30-26.73%, and the acidity range is 5.0-7.0%. The raw sea fish is pretreated: thaw, wash with water, and cut the fish body into blocks with a surface of 10cm×10cm;

[0029] (2) Mix plum brine and raw sea fish according to the weight ratio of 1:1, and stir evenly;

[0030] (3) Add soy sauce Daqu according to the ratio of 20% of the weight of raw sea fish, and put it into the fermenter for fermentation; within 10 days of starting fermentation, stir once every 2 days, and then stir once every 5 days;

[0031] (4) After 60 days of fermentation, use 4 layers of 100-mesh filter cloth to initially separate the sauce and sauce residue, and then use filter paper ...

Embodiment 3

[0034] (1) adding water of 0.5 times the weight of the original juice to the original juice to dilute to obtain plum brine; the original juice is the juice produced by green plums under the osmotic pressure of saturated salt during the pickling process, and the salt concentration of the original juice is At 25°C, the range is 26.30-26.73%, and the acidity range is 5.0-7.0%. The raw sea fish is pretreated: thaw, wash with water, and cut the fish body into blocks with a surface of 10cm×10cm;

[0035] (2) Mix plum brine and raw sea fish according to the weight ratio of 1:1, and stir evenly;

[0036] (3) Add soy sauce Daqu according to the ratio of 25% of the weight of raw sea fish, and put it into a fermenter for fermentation; within 10 days of starting fermentation, stir once every 2 days, and then stir once every 5 days;

[0037] (4) After 30 days of fermentation, use 4 layers of 100-mesh filter cloth to initially separate the sauce and sauce residue, and then use filter paper ...

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Abstract

The invention belongs to the technical field of marine fish biological fermentation, and discloses a plum brine fish sauce and a preparation method thereof. The method follows the following steps: uniformly mix plum brine and raw sea fish; add soy sauce Daqu, put it into a fermenter for fermentation; within 10 days of starting fermentation, stir once every 2 days, and then stir once every 5 days; ferment for 30 days After ~60 days, the filter cloth initially separates the sauce and sauce residues, and then filters through filter paper to obtain clarified fish sauce, which is then pasteurized to obtain plum stewed fish sauce. According to the characteristics of high-salt and high-acid plum brine, the present invention replaces the brine in the traditional fish sauce fermentation, and carries out mixed fermentation with sea fish, thereby improving the taste and flavor of fish sauce, increasing the nutritional value of fish sauce, and meeting the dietary habits of people in modern society. Require. The invention has simple and fast processing, and the product is nutritious, healthy, safe, delicious, has the sour taste of plum brine, is rich in various nutritional components of green plum and fish, maintains nutritional balance, and is suitable for use by various groups of people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a plum-salted fish sauce and a preparation method thereof. Background technique [0002] Fish sauce is a kind of liquid condiment with unique flavor and clear brown color. In Southeast Asia and my country's coastal areas, it is not only one of the most popular fermented fish products, but also an indispensable part of most people's daily diet. missing part. The production of traditional fish sauce is made after long-term sun exposure and night dew under high-salt conditions. Due to its long production cycle and strong fishy smell, it is difficult to be accepted by a wide range of people. In recent years, some researchers have developed a new type of fish sauce preparation process and applied for related patents, such as a preparation method of fish sauce (CN103876102A), a quick brewing production method of low-salt fish sauce (CN102871095A), and a new type of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/24
Inventor 陈之瑶刘学铭陈智毅程镜蓉林耀盛杨春英
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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