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

A technology for brewing soy sauce and minced fish is applied in the field of brewing soy sauce with Hewei Xiaoshi fish and its preparation, which can solve the problems of increasing production cost, heavy seafood taste in soy sauce, affecting soy sauce sales, etc., and achieves cost saving, prolonging fermentation time, increasing The effect of high temperature resistance

Inactive Publication Date: 2016-08-31
FUYANG JIUZHEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A kind of soy sauce brewed with stomach-eating fish, which is composed of the following raw materials in parts by weight (kg): minced fish 200, bean curd 20, wheat bran 30, fried malt 8, divine song 4.5, non-dairy creamer 4, bamboo fungus 8, barley 5. Okra 7, Citrus aurantium 4.6, papaya 6, yeast powder 0.4, salt, and Aspergillus oryzae.

[0016] The preparation method of a kind of soy sauce brewed with Weixiaoshi fish comprises the following steps:

[0017] (1) First add 3 times of water to the minced fish, then add papain according to 1200U / g substrate protein, enzymolyze it for 5 hours at a temperature of 50°C, and then add 0.03% by weight of Yeast powder, stirred at 30°C for 30 minutes to obtain fish meat hydrolyzate;

[0018] (2) Add bean curds and wheat bran into the fish hydrolyzate, mix well, then steam at 120°C for 35 minutes, cool to obtain steamed ingredients, and set aside;

[0019] (3) Add 6 times of water to decoct the fried malt, Shenqu and Citrus auran...

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PUM

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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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L17/00A23L19/00A23L33/105
CPCA23V2002/00A23V2200/16A23V2200/14A23V2200/32A23V2200/30A23V2250/21
Inventor 李杰民
Owner FUYANG JIUZHEN FOOD
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