Low-value freshwater fish sauce and processing method

A processing method and technology of freshwater fish, which is applied in the field of condiment processing, can solve the problems of long production cycle and heavy fishy smell of fish soy sauce, and achieve the effects of convenient operation, reducing fishy smell, and shortening the fermentation cycle

Inactive Publication Date: 2017-05-31
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In this preparation method, the production cycle is still longer, and the fish soy sauce obtained by some preparation methods has a heavier fishy smell.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A low-value freshwater fish fish sauce, including fish sauce 99%, antioxidant 0.02%.

[0027] The antioxidant components and their preferred parts by weight are: jujube seed oil 55 parts, rhodiola rosea 15 parts, vitamin E 15 parts, garlic polysaccharide 5 parts, citric acid 5 parts, rutin 0.1 part, berberylamine 0.3 part.

[0028] A method for processing low-value freshwater fish soy sauce, comprising the following processing steps:

[0029] 1) Pretreatment, select fresh low-value freshwater fish, put the selected low-value freshwater fish into the chopping machine;

[0030] 2) Low-salt autolysis, add distilled water and hydrochloric acid to the freshwater fish after chopping and mixing, then add salt, put it in an incubator for low-salt autolysis and hydrolysis;

[0031] 3) Low-temperature enzymatic fermentation, adding crushed shrimp heads and enzyme activators to the salt solution of low-value freshwater fish, then adding salt and soy sauce koji, adjusting the pH v...

Embodiment 2

[0043] A kind of soy sauce of low-value freshwater fish and its processing method. Fresh low-value freshwater fish is prepared. Anchovies are used in this embodiment. Fresh anchovies are put into a chopping machine for chopping and mixing, and 30% distilled water and 1mol / L hydrochloric acid are added. Modulate to 6, add the crushed shrimp head and 0.03% enzyme activator to the salt solution of low-value freshwater fish, then add the salt of 10% weight of low-value freshwater fish and shrimp head, add low-value freshwater fish and shrimp head 8% by weight of soy sauce koji is fermented with endogenous protease from shrimp head for low-temperature enzymatic hydrolysis. The low-temperature enzymatic hydrolysis is heated to 40°C for 1-2 days, then lowered to 30°C for 4-5 days, and then fermented at 30°C for 20 days. Low temperature can not only increase the enzymatic hydrolysis speed of fish meat protein and shorten the fermentation cycle, but also can inhibit the reproduction of ...

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PUM

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Abstract

The invention provides low-value freshwater fish sauce. The low-value freshwater fish sauce comprises 98-99% of fish sauce, and 0.01-0.02% of antioxidant. A processing method of the low-value freshwater fish sauce comprises the following steps: 1) preprocessing; 2) self-dissolving with low salt; 3) performing low-temperature enzymolysis and fermenting; 4) ripening fermenting; 5) sterilizing, centrifuging and filtering; and 6) flavoring fermenting. The low-value freshwater fish sauce and the processing method have the advantages that the preparation is convenient; the fermenting period is reduced; spoilage microorganisms are inhibited to breed during the fermenting process, so that the fishiness is reduced.

Description

technical field [0001] The invention relates to the technical field of condiment processing, in particular to a low-value freshwater fish sauce and a processing method. Background technique [0002] Fish soy sauce, also known as fish sauce or shrimp oil, is a condiment commonly used in daily life. Due to the traditional fermentation method using high-salinity salting and natural fermentation process, the production cycle is long, resulting in the increase of fish soy sauce production and capital turnover. big impact. [0003] A method for preparing fish soy sauce, for example: a method for quickly brewing low-salt flavored fish sauce from freshwater fish leftovers, CN103948001A, mainly includes the following steps: thawing and chopping freshwater fish leftovers, low-salt autolysis, fermentation, flavor fermentation . The method of the invention is simple to operate, and the low-value freshwater fish leftovers can be quickly turned into low-salt flavored fish sauce, which n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
Inventor 梁佳
Owner ZHEJIANG OCEAN UNIV
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