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A kind of method for preparing fish soy sauce by rapid fermentation of sea cucumber gonads

A technology of fish soy sauce and gonads, which is applied in the field of preparing high-quality fish soy sauce, can solve the problem of no fish soy sauce, and achieve the effect of unique flavor, high quality and rich nutrition

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

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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

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Embodiment 1

[0022] This embodiment relates to a method for preparing fish soy sauce by rapid fermentation of sea cucumber gonads, comprising the following steps:

[0023] (1) Beat 10 kg of sea cucumber gonads, add salt during the beating process, the weight of added salt is 8% of the weight of sea cucumber gonads, ferment for 7 days at 37°C; then add protease 100U / g, hydrolyze for 3 days, after the end of enzymatic hydrolysis, The temperature is raised to kill the enzyme; the protease is a mixed enzyme of papain, trypsin and cathepsin, and the ratio of the three parts by weight is 3:2:5.

[0024] (2) Take 15 parts of bran, 9 parts of rice bran, 5 parts of millet and 10 parts of water and mix them well, steam them in a steamer for 1 hour under pressure at 0.2 MPa; quickly cool the obtained clinker to 42°C, put 0.06 parts each of Aspergillus oryzae strains and lactic acid bacteria strains, fully mixed, and the inoculated koji material is sent to step (1), the weight of the added koji materi...

Embodiment 2

[0031] This embodiment relates to a method for preparing fish soy sauce by rapid fermentation of sea cucumber gonads, comprising the following steps:

[0032] (1) Beat 10 kg of sea cucumber gonads, add salt during the beating process, the weight of the added salt is 15% of the weight of sea cucumber gonads, ferment at 40°C for 7 days; then add papain 120U / g, hydrolyze for 5 days, after the end of enzymatic hydrolysis , raise the temperature to inactivate the enzyme.

[0033] (2) Take 20 parts of bran, 13 parts of rice bran, 8 parts of millet and 13 parts of water and mix them well, steam the materials in a steamer for 1.5 hours under pressure at 0.3 MPa; quickly cool the obtained clinker to 45°C, then Add 0.08 parts of Aspergillus oryzae strains and 0.08 parts of lactic acid bacteria strains, and mix well. The koji material after inoculation is sent to step (1). The weight of koji material added is 9% of the sea cucumber gonad weight in step (1). The fermentation temperature ...

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PUM

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Abstract

The invention discloses a method for rapidly fermenting sea cucumber gonads to prepare fish soy sauce, comprising the following steps: (1) beating sea cucumber gonads, adding protease 100-120U / g, and hydrolyzing for 3-5 days; (2) inoculating koji material for fermentation, Fermentation for 40‑50 days; (3) adding exogenous fish viscera for fermentation; (4) adding the fermentation liquid in step (3) to yeast and fermenting for 40‑50 days; (5) lowering the fermentation temperature in step (4) to 20-25°C, ferment for 3-4 months; (6) sterilize the fermentation liquid in step (5), fill it, and obtain the finished product. The invention improves on the basis of combining the traditional fish soy sauce fermentation process, and the whole fermentation process is in a low-salt state, which solves the problem of fishy smell that is difficult to solve in the preparation of fish soy sauce. The method of the invention has short fermentation time, and the prepared fish soy sauce has unique flavor, rich nutrition and certain health care function.

Description

technical field [0001] The invention relates to a method for preparing high-quality fish sauce by using sea cucumber gonads, and belongs 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] 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 bones, minced fish meat and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50A23L33/00
CPCA23V2002/00A23V2400/11A23V2200/30A23V2250/76
Inventor 徐仰丽苏来金郑晓杰戴璐怡林胜利王海棠
Owner WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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