Method for fermenting fish sauce from acaudina molpadioides semper

Abstract

The invention discloses a method for fermenting fish sauce from acaudina molpadioides semper. The method comprises steps as follows: (1), the acaudina molpadioides semper, shrimp heads and oyster meat are pulped, salt is added in the pulping process, and fermentation is performed for 3-5 days; (2), protease is added for hydrolysis for 5-8 days; (3), by-products of aquatic product processing are mixed with soy leaven, salt is added and stirred, and mixed fermentation is performed for 40-50 days; (4), aspergillus oryzae strains are inoculated, fermentation is performed for 40-50 days, and a fermentation broth is obtained through filtration; (5), yeast is added to the fermentation broth in the step (4), and then the fermentation broth is stirred uniformly and fermented for 40-50 days; (6), the fermentation temperature is decreased to 20-25 DEG C, and the fermentation is performed for 3-4 months; (7), filtering, sterilization and filling are performed, and a finished product is obtained. On the basis of combination of a traditional fish sauce fermentation technology, the method is improved, a low-salt state is kept in the whole fermentation process, and the hard problem of fishiness in fish sauce preparation is solved. With the adoption of the method, the fermentation time is short, and the prepared fish sauce has unique flavor, abundant nutrition and a certain healthcare 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