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Preparation method of fish sauce

A technology for fish sauce and fish nuggets, which is applied in the field of food processing, can solve the problem of the large difference in taste of fish sauce, and achieve the effects of fine taste, less fishy smell and delicious taste.

Inactive Publication Date: 2016-05-11
钟建盛
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, due to the different recipes of fish sauce, the taste of the fish sauce produced is also very different.

Method used

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Embodiment 1

[0012] The invention provides a kind of preparation method of fish sauce, is characterized in that, specifically comprises the following steps:

[0013] A, remove its head, tail, scales, viscera and fish bones from the fish, then clean and cut into pieces to obtain fish pieces;

[0014] B. Soak the prepared fish pieces in salt solution for 3 hours, then take them out and wash them;

[0015] C. Put the fish pieces processed in step B into a fermenter, add salt accounting for 10% of the mass of the fish pieces, cooked sweet potatoes with 20% of the mass of the fish pieces and molasses with 10% of the mass of the fish pieces, mix evenly, and seal naturally 25 days of fermentation;

[0016] D. After the fermentation in step C is completed, add auxiliary materials into the fermenter according to the mass ratio of fermentation product and auxiliary materials at a ratio of 1:1, mix evenly, and sterilize to prepare; wherein, the formula of the auxiliary materials is: melon seeds 1 p...

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PUM

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Abstract

The invention provides a preparation method of fish sauce. The preparation method is characterized by specifically comprising the following steps: preparing fish into fish blocks; immersing the prepared fish blocks into a salt solution for 3 hours; taking out the fish blocks and washing; putting the fish blocks into a fermentation device; adding table salt, sweet potatoes and molasses, and uniformly mixing; sealing and naturally fermenting for 25 days; after the fermentation is finished, adding auxiliary materials into the fermentation device at the mass ratio of a fermented product to the auxiliary materials of 1 to 1; and uniformly mixing and sterilizing to obtain the product. The formula of the auxiliary materials comprises 1 part of shelled melon seeds, 4 parts of sesames, 0.1 part of Chinese prickly ash, 0.1 part of anises, 0.06 part of fennels, 1 part of fresh gingers, 0.8 part of garlic, 2 parts of salt, 0.24 part of aginomoto, 0.2 part of chicken powder, 0.2 part of pepper, 0.2 part of yellow rice or millet wine and 0.1 part of white sugar. Compared with a traditional preparation method of the fish sauce, the fish sauce prepared by the invention has a fine and smooth mouth feel, slight fishy smell and a delicious taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of fish sauce. Background technique [0002] Fish sauce is a kind of food that people love, such as lean meat mixed with fish sauce, spicy fish sauce with fish sauce, cold fish sauce, kelp fish sauce stew, cold chicken fish sauce, cucumber with fish sauce, cucumber fish sauce with chicken shreds, etc. , There are hundreds of dishes using fish sauce. However, the production process of fish sauce is especially important. In addition, due to the different recipes of fish sauce, the taste of the fish sauce produced is also very different. Contents of the invention [0003] The invention provides a method for preparing fish sauce in order to solve the shortcomings of the prior art. The fish sauce prepared by the method has less fishy smell and is delicious. [0004] In order to solve the above problems, the invention provides a kind of pre...

Claims

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Application Information

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IPC IPC(8): A23L27/60
Inventor 钟建盛
Owner 钟建盛
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