Stomach harmonizing and digestion promoting fish fermented soy sauce and preparation method thereof

Abstract

The invention discloses stomach harmonizing and digestion promoting fish fermented soy sauce. The fish fermented soy sauce is prepared from, by weight, 200-220 parts of minced fish, 20-25 parts of soybean meal, 30-35 parts of wheat bran, 8-10 parts of roasted malt, 4.5-6.5 parts of medicated leaven, 4-6 parts of non-dairy creamer, 8-9 parts of bamboo fungus, 5-6 parts of highland barley, 7-9 parts of okra, 4.6-5.4 parts of fructus aurantii immaturus, 6-8 parts of papaya, 0.4-0.6 part of yeast powder and appropriate amount of salt and aspergillus oryzae. By enzymolysis of fish and addition of the yeast powder to enzymolysis liquor to realize reaction, intrinsic fishy smell is eliminated while special aroma can be generated to improve taste; by treatment of the aspergillus oryzae with chitosan, high temperature resistance of the aspergillus oryzae is improved, fermentation prolonging caused by mass mortality of the aspergillus oryzae due to temperature rise in a later-stage fermentation process is avoided, and cost is saved; due to addition of the roasted malt, the medicated leaven and the like, the fish fermented soy sauce has efficacies of spleen tonifying, stomach harmonizing and digestion promoting.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a brewed soy sauce made from Heweixiaoshi fish and a preparation method thereof. Background technique [0002] Soy sauce is known as the treasure house of deliciousness and aroma, with unique color, rich sauce aroma and delicious taste. The soy sauce industry is a very important field of my country's traditional condiment industry, which is currently in the development stage. Most of the products in my country's soy sauce market are low-end ordinary soy sauces with low technological level and lack of technical content. Most of them are formulated soy sauces blended with various pigments and spices. Extremely low, and regular consumption is harmful to the human body. [0003] Fish soy sauce, also known as fish sauce, is mainly made of marine low-value fish as the main raw material, mixed with a certain proportion of salt, using various enzymes such as cathepsin contained ...

AI Technical Summary

Problems solved by technology

[0004] Traditional fish soy sauce is usually fermented naturally at room temperature for 1-3 years. The production cycle is long, which increases the production cost. Moreover, the soy sauce produced has a strong seafood flavor. Many people are not used to it, which affects the sales of soy sauce.