Sweet fish-fermented soy sauce and preparation method thereof

Abstract

The invention discloses sweet fish-fermented soy sauce. The sweet fish-fermented soy sauce is prepared from the following raw materials in parts by weight: 200-220 parts of surimi, 20-25 parts of bean dregs, 30-35 parts of wheat bran, 10-13 parts of black soybeans, 6-8 parts of coix seeds, 40-50 parts of crystal sugar, 5-7 parts of vanilla sauce, 8-10 parts of winter melons, 6-7 parts of wild chrysanthemum flowers, 4-6 parts of chickpeas, 9-13 parts of high-calcium-content prunus humilis, 0.4-0.6 part of yeast powder, an appropriate amount of table salt and an appropriate amount of aspergillus oryzae. According to the preparation method, the aspergillus oryzae is treated by chitosan, so that high-temperature resistance of the aspergillus oryzae is enhanced; thus, lengthening of the fermentation time caused by mass death of the aspergillus oryzae due to temperature rise during the late fermentation process is avoided so as to shorten the time and save the cost. The black soybeans, the coix seeds and the like are added, so that nutritive structure of the soy sauce is improved, and nutrition matches of the soy sauce are more balanced and rational; moreover, the added crystal sugar makes the soy sauce sweet, so that the taste of the soy sauce is unique.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sweet fish brewed soy sauce 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 in the fish itsel...

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.