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Production method of quickly-fermented high-umami seafood fermented soybean sauce

A technology for soy sauce and seafood, applied in the field of food processing, can solve the problems of waste of biological resources, pollute the environment, short production cycle, etc., and achieve the effects of short production cycle, good quality and low cost

Active Publication Date: 2016-10-26
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to overcome the deficiencies of the prior art, to provide a preparation method of seafood fermented soy sauce with outstanding umami taste, which improves the utilization value of low-value fish, and solves the waste of biological resources and environmental pollution and other problems, and the seafood fermented soy sauce obtained by the method of the present invention has no fishy smell, no bone spurs, short production cycle and outstanding umami taste compared with general low-salt solid-state fermented soy sauce

Method used

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  • Production method of quickly-fermented high-umami seafood fermented soybean sauce

Examples

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Embodiment 1

[0044] A preparation method of seafood fermented soy sauce with outstanding umami taste of rapid fermentation, the steps are as follows:

[0045] (1) Soaking: 600g of soybean meal, 400g of bran, mixed with 1100mL of water, weigh the soybean meal and add a certain amount of warm water (80°C), cover it with bran, soak for 30min, stir well, and get the mixed raw material, place it in the koji High temperature sterilization on cloth for use;

[0046] (2) Sterilization: take 500g of mixed wet material, put it in an autoclave, and sterilize at 121°C for 20 minutes;

[0047] (3) Koji making: After the material is cooled to 35°C, 500g of koji material is inoculated with 1.5g of Aspergillus oryzae seed koji (500g of wet material is placed in each koji box, and the thickness cannot exceed 2cm), fully mixed evenly, and the mixed material after inoculation, Carry out stacking culture in a constant temperature incubator at 32°C. After 12 hours of cultivation, turn the song for the first t...

Embodiment 2

[0056] A preparation method of seafood fermented soy sauce with outstanding umami taste of rapid fermentation, the steps are as follows:

[0057] (1) Soaking: 700g of soybean meal, 300g of bran, mixed with 1000mL of water, weigh the soybean meal into a basin, add a certain amount of warm boiled water (90°C), cover it with bran, soak for 20min, and stir well to obtain the mixed raw material , placed on a bent cloth for high-temperature sterilization;

[0058] (2) Sterilization: Take 500g of the mixed wet material and put it on the cloth, and put it in an autoclave at the same time, and sterilize it at 121°C for 15min-20min;

[0059] (3) Koji making: After the material is cooled to 25°C, inoculate 1.5g to 2.5g of Aspergillus oryzae seed koji with 500g of koji material (500g of wet material in each koji box, and the thickness cannot exceed 2cm), mix well, and inoculate the koji The mixed material is placed in a constant temperature ventilated incubator, and stacked in a 30°C con...

Embodiment 3

[0068] A method for preparing seafood fermented soy sauce with rapid fermentation and outstanding umami taste. The preparation method utilizes high-efficiency biological enzymolysis to prepare a small molecule enzymatic solution, and co-ferments the small molecule enzymatic solution with soybean meal and bran to prepare seafood fermented soy sauce.

[0069] Specific steps are as follows:

[0070] (1) Soaking: According to the mass ratio of soybean meal: bran is 6:4 or 7:3, take the raw soybean meal and bran, mix the water with 100%-110% of the total mass of the whole material, weigh the soybean meal and put it into the pot Add a certain amount of warm boiled water (80°C~90°C), cover it with bran, soak for 30min~35min, stir evenly to obtain mixed raw materials, put them on a bent cloth for high temperature sterilization for later use;

[0071] (2) Sterilization: Place the mixed raw materials in an autoclave, and sterilize at 121°C for 15min to 20min;

[0072] (3) Koji making: ...

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Abstract

The invention relates to a production method of quickly-fermented high-umami seafood fermented soybean sauce, including; preparing small-molecular fish protein enzymatic hydrolysate by means of efficient biological enzymatic hydrolysis, and jointly fermenting through the small-molecular fish protein enzymatic hydrolysate with soybean meal and bran to obtain the seafood fermented soybean sauce. The method is low in cost and has a short production cycle, only 30 d, umami of the obtained soybean sauce can be improved, added value of low-value fishes can also be improved, low-value marine animal resources can be comprehensively utilized, and innovation is also made to zero addition of flavorings; meanwhile, the method of the invention is different from common low-salt solid fermented soybean sauces, the addition of the fish protein enzymatic hydrolysate enables the seafood soybean sauce to be healthy, environment-friendly, low in cost, good in property and excellent in umami, and compared with like products, the seafood soybean sauce will be popular with consumers owing to the excellent flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and also belongs to the technical fields of marine fishery, deep processing of seafood and food crossing, and relates to the preparation of condiments, in particular to a preparation method of fast-fermented seafood fermented soy sauce with outstanding umami taste. Background technique [0002] At present, the domestic research and development of seafood condiments is to improve the traditional production process of leftovers such as fish, shrimp, and scallops, and adjust the koji-making process, mainly using multi-strain koji-making and salt-added koji-making methods. [0003] At present, the proportion of low-value fish is increasing, and the process of "removing the rough and extracting the essence" in the processing of a large number of seafood has caused a huge waste of raw materials and environmental pollution. Low-value fish is rich in nutrients such as protein and amino acids, whi...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/10
Inventor 侯丽华詹春阳程代王春玲
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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