Sweet fish-fermented soy sauce and preparation method thereof

A technology for brewing soy sauce and sweet fish, which is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, food ingredients as taste improvers, etc. It can solve the problems of affecting soy sauce sales, increasing production costs, and seafood flavor of soy sauce. To achieve the effect of unique taste, cost saving and improvement of nutritional structure

Inactive Publication Date: 2016-09-28
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
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Effect test

Embodiment Construction

[0015] A kind of soy sauce brewed with sweet fish, which is composed of the following raw materials in parts by weight (kg): 200 parts by weight of fish mince, 20 parts of bean curd, 30 parts of wheat bran, 10 parts of black beans, 6 parts of job's tears, 40 parts of rock sugar, 5 parts of vanilla juice, 8 parts of wax gourd and wild chrysanthemum 6. Chickpea 4, calcium fruit 9, yeast powder 0.4, appropriate amount of salt, and appropriate amount of Aspergillus oryzae.

[0016] A method for preparing sweet fish brewed soy sauce, comprising 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 ingred...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L17/00A23L11/10A23L7/104A23L33/00A23L29/30
CPCA23V2002/00A23V2200/30A23V2200/14A23V2200/16A23V2200/15A23V2250/60A23V2250/511
Inventor 李杰民
Owner FUYANG JIUZHEN FOOD
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