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A kind of method that sea cucumber gonad prepares fish sauce

A technology for gonads and sea cucumbers, which is applied in the field of preparing high-quality fish sauce, can solve the problem of no fish soy sauce and the like, and achieve the effects of enhancing quality, good flavor and rich nutrition.

Active Publication Date: 2017-07-21
WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no research reports and patent applications for preparing fish sauce from sea cucumber gonads

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] This embodiment relates to a method for preparing fish sauce from gonads of sea cucumbers, comprising the following steps:

[0022] (1) Beat 100 kg of sea cucumber gonads, add 30 kg of salt and 5 kg of sugarcane juice during the beating process, ferment at 25°C for 7 days, then increase the temperature by 3°C every 3 days, raise the temperature 3 times, and continue to heat up to the maximum temperature 15 days of fermentation;

[0023] (2) Take 15 kg of bran, 9 kg of rice bran, 5 kg of millet and 10 kg of water and mix them thoroughly, steam the materials in a steamer for 1 hour under pressure at 0.2 MPa; quickly cool the obtained clinker to 42°C, and put 0.06 kg of Aspergillus oryzae strain and 0.06 kg of lactic acid bacteria strain, mix well, and send 6 kg of inoculated koji material into the fermentation device in step (1), lower the temperature in the fermentation device to 25°C, and ferment for 6 months ;

[0024] (3) Filtrating the fermented product in step (2)...

Embodiment 2

[0030] This embodiment relates to a method for preparing fish sauce from gonads of sea cucumbers, comprising the following steps:

[0031] (1) Beat 100 kg of sea cucumber gonads, add 35 kg of salt and 8 kg of sugarcane juice during the beating process, ferment at 30°C for 7 days, then increase the temperature by 3°C every 3 days, raise the temperature 5 times, and continue to heat up to the maximum temperature 20 days of fermentation;

[0032] (2) Take 20 kg of bran, 13 kg of rice bran, 8 kg of millet and 13 kg of water and mix them well, steam the material in a steamer for 1.5 hours at a pressure of 0.3 MPa; quickly cool the obtained clinker to 45°C, and then Add 0.08 kg of Aspergillus oryzae strains and 0.08 kg of lactic acid bacteria strains, mix well, take 9 kg of inoculated koji material and send it to the fermentation device in step (1), reduce the temperature in the fermentation device to 30 ° C, and ferment for 8 month;

[0033] (3) Filtrating the fermented product i...

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PUM

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Abstract

The invention discloses a method for preparing fish sauce from sea cucumber gonad. The method comprises the following steps: (1) pulping the sea cucumber gonad, simultaneously adding table salt and sugarcane juice for fermentation; (2) inoculating leaven for fermentation; (3) filtering leavening in the step (2), so as to obtain a fermentation liquid A; (4) fermenting fish viscera and soy leaven in aquatic product processing by-products, and filtering, so as to obtain a fermentation liquid B; (5) mixing the fermentation liquid A obtained in the step (3) with the fermentation liquid B obtained in the step (4), and fermenting for 2-3 months; and (6) desalting a fermentation liquid obtained in the step (5), controlling the salt content according to product requirements, and carrying out sterilization and encapsulation, so as to obtain the finished product. The method for preparing the fish sauce from the sea cucumber gonad is improved based on a traditional fish sauce fermentation process, so that the fish sauce prepared by virtue of the method is high in quality, good in flavor and rich in nutrients and simultaneously has a certain health function.

Description

technical field [0001] The invention relates to a method for preparing high-quality fish sauce by using gonads of sea cucumbers, and belongs to the technical field of aquatic product processing. Background technique [0002] Fish sauce is a traditional condiment, which is naturally fermented and brewed from low-value fish and shrimp or aquatic product processing scraps. It tastes delicious and unique. Taste. With the increasing demand for fish sauce at home and abroad, the utilization of marine resources is becoming more and more limited. It is also a development direction to seek protein resources from freshwater cultured fish and shellfish as raw materials for fish sauce production. [0003] According to data from the China Fishery Yearbook, the total fish output in my country reached 26 million tons in 2010. In the fish processing process, especially in the production of frozen fish fillets and surimi processing, a large amount of leftovers including fish skin, fish bon...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/24
Inventor 苏来金徐仰丽张井邹盈李燕戴璐怡
Owner WENZHOU VOCATIONAL COLLEGE OF SCI & TECH