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Preparation method of sour fish sauce

A fish sauce, sour technology, applied in the field of preparation of sour fish sauce, can solve the problems of insignificant effect and the like

Active Publication Date: 2017-05-31
FUJIAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the effect is not significant, and it is still necessary to optimize or take more effective measures to improve the universality of flavor adaptation to consumers, and to formulate corresponding innovative technology and development plans for new flavor fish sauce according to the reasons for the flavor of fish sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0022] 3. Preparation of sour fish sauce

[0023] According to the ratio of 80-95 parts by volume of fish sauce filtrate and 20-5 parts by volume of high-lactic-acid fermented liquid, the blended mixture prepared by mixing different parts by volume is concentrated into sour fish sauce products with different flavors.

[0024] Utilize the sour fish sauce prepared by the method of the present invention, in sensory index and physicochemical index

[0025] meet the following standards

[0026] (1) Sensory indicators: orange-yellow to brown-red, clear and transparent, no suspended matter; with fish

[0027] It has a unique meaty aroma; it has the unique delicious taste and soft sour taste of fish sauce, and must not have other bad smells.

[0028] (2) Physical and chemical indicators: amino acid nitrogen 5-10g / L, total nitrogen 7-15g / L, acidity 3-5g / L.

[0029] The bacillus mixed solution is prepared as follows;

[0030] (1) get bacillus subtilis ( Bacillus subtilis ) and Baci...

Embodiment 1

[0040] 1. Preparation of fish sauce filtrate

[0041] 1) Formulation:

[0042] Triangle fish 100kg

[0043] Salt 32 kg

[0044] Bacillus mixture 10 kg

[0045] Lactobacillus casei seed liquid 15 kg

[0046] 2) Preparation

[0047] A. Grind 100kg of newly caught triangular fish with a grinder, add 32 kg of salt, stir evenly, seal each layer with salt, and marinate for half a year. 19.5%. B, the fish body after pickling for half a year is further pulverized into a slurry fermented mash and then moved into the interlayer insulation tank, adding 10 kg bacillus mixed solution and 10 kg Lactobacillus paracasei seed liquid, adjusting the salt concentration of the fermented mash to be 10%, Fermentation was carried out at a pH of 6.5.

[0048] C. In the first 7 days of fermentation, the fermentation temperature was controlled at 37-40°C, and compressed air was charged 3 times a day for gas stirring.

[0049] D. After the 8th day, the fermentation temperature was increased to 40...

Embodiment 2

[0064] 1. Preparation of fish sauce filtrate

[0065] 1) Formulation:

[0066] Small miscellaneous fish 100kg

[0067] Salt 35kg

[0068] Bacillus mixture 10 kg

[0069] Lactobacillus casei seed liquid 15 kg

[0070] 2) Preparation

[0071] A. Grind 200kg of freshly caught small miscellaneous fish with a grinder, add 70kg of salt, stir evenly, seal each layer with salt, and marinate for half a year. 18%. B, the fish body after pickling for half a year is further pulverized into a pulpy fermented mash and then moved into the interlayer insulation tank, adding 20 kg bacillus mixed solution and 20 kg Lactobacillus paracasei seed liquid, adjusting the salt concentration of fermented mash to be 9%, Fermentation was carried out at a pH of 6.8.

[0072] C. In the first 7 days of fermentation, the fermentation temperature was controlled at 37-40°C, and compressed air was charged 3 times a day for gas stirring.

[0073] D. After the 8th day, the fermentation temperature was inc...

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Abstract

The invention belongs to the technical field of traditional condiment fermentation and particularly relates to a preparation method of a sour fish sauce. The method comprises the following specific preparation steps of mincing newly captured fish, adding edible salt for pickling for half a year and mincing the minced fish into pulpy fermented mash; adding a bacillus mixed liquid and a lactobacillus paracasei seed solution and carrying out fermenting to obtain a fish sauce filtrate; mixing and sterilizing 2 parts by volume of fish sauce filtrate, 5 parts by volume of 50% glucose liquid and 3 parts by volume of cow milk; inoculating the lactobacillus paracasei seed solution into a sterilized and cooled lactic acid fermented liquid and carrying out fermenting to obtain a high-lactic acid fermentation liquid; and mixing and blending the fish sauce filtrate and the high-lactic acid fermentation liquid to form a finished product of the sour fish sauce. The sour fish sauce prepared by the method is clear and transparent, free of a suspended matter and has unique meat and fresh aromas of the fish sauce.

Description

technical field [0001] The invention belongs to the technical field of traditional condiment fermentation, and in particular relates to a preparation method of sour fish sauce. Background technique [0002] Fish sauce is also known as shrimp oil. It is a condiment fermented from aquatic products in coastal areas of my country. Fuzhou is one of the main production and consumption areas of fish sauce. Traditional fish sauce production usually uses low-value fish and shrimp or aquatic product processing waste (fish head, viscera, fish brine, anchovy boiled juice, etc.) , and has a unique seafood flavor. The traditional fish sauce in Fuzhou is naturally fermented, and the fish sauce has a long-lasting fragrance in the mouth, and the aroma is overflowing. It has the unique aroma and delicious taste of fish and shrimp and other aquatic materials. However, there are a series of problems such as long production cycle, high salt content, backward and irregular production technolo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
Inventor 黄祖新黄镇
Owner FUJIAN NORMAL UNIV
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