Method for preparing fish sauce through fermentation of acaudina molpadioides

Abstract

The invention discloses a method for preparing fish sauce through fermentation of acaudina molpadioides. The method comprises the following steps: (1) pulping acaudina molpadioides, shrimp heads and oyster meat, and simultaneously adding table salt for fermenting for 3-5 days in the pulping process; (2) adding protease for hydrolyzing for 5-8 days; (3) mixing aquatic product processing by-products with soy leaven, adding table salt, stirring, and carrying out mixed fermentation for 40-50 days; (4) inoculating an aspergillus oryzae strain for fermenting for 40-50 days, and filtering, so as to obtain a fermentation liquid; (5) adding yeast into the fermentation liquid obtained in the step (4), uniformly stirring, and fermenting for 40-50 days; (6) decreasing the fermentation temperature to be 20-25 DEG C, and fermenting for 3-4 months; and (7) filtering, and carrying out sterilization and encapsulation, so as to obtain the finished product. The method for preparing the fish sauce through the fermentation of acaudina molpadioides is improved based on a traditional fish sauce fermentation process, and the whole fermentation process is in a low salt state, so that the problem of stinking smell which is difficult to remove in the preparation process of the fish sauce is solved. The method has the beneficial effects that the fermentation time is short, and the prepared fish sauce has unique flavor and rich nutrients as well as a certain health function.

Description

technical field [0001] The invention relates to a method for preparing high-quality fish sauce from Haitian melon, belonging to the technical field of aquatic product processing. Background technique [0002] Fish soy sauce is a traditional condiment, which is naturally fermented and brewed from low-value fish and shrimp or aquatic product processing scraps. Taste. With the increasing demand for fish soy 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 soy sauce production. [0003] Haitian Melon ( Acaudinamol padioides Semper ), commonly known as sea sweet potato, sea eggplant, fragrant ginseng, etc., is the taro ginseng ( Molpadida ), Jiri Ginseng ( Caudinidae ), Haitian melon ( Acaudina ) animals, the maximum body length can reach 400mm, generally 100-200mm, mainly distributed in the seab...

AI Technical Summary

Problems solved by technology

[0005] Haitian melon resources in the East my country Sea of ​​China are very rich. The current reserves are about 106t, and the annual catch is about 3000t. People often eat them as low-value sea cucumbers. Because Haitian melons are hard after heating and live in shallow sea ooze, Haitian melons Resources have not been fully developed and utilized