Low-salt fish sauce and preparation method of same

Abstract

Low-salt fish sauce. The fish sauce is desalted through electrodialysis, wherein the salt content of the fish sauce is 15-18 g / 100 ml, and amino acid nitrogen of the fish sauce is not less than 0.65 g / 100 ml. A preparation method includes the steps of: 1) mixing fresh fish with salt, salting and autolyzing the fish and performing pre-fermentation, and then performing middle-fermentation in a manner of sun curing in day and exposure in night, and performing post-fermentation with temperature maintained and filtering the product to prepare maturely fermented fish sauce; 2) desalting the maturely fermented fish sauce through electrodialysis; and 3) sterilizing and fill-packaging the desalted fish sauce to prepare a low-salt fish sauce finish product. The low-salt fish sauce is free of salt substitutes, and has mellow fragrance and delicious taste without any other bad smell, is clear in appearance and has a brown-red color. Compared with non-desalted fish sauce, the product basically maintains original flavors of fish sauce, wherein the amino nitrogen is only slightly lost. Salt content of the product is reduced by about 40% than common commercial fish sauce, so that the low-salt fish sauce is more beneficial to body health.

Description

technical field [0001] The invention relates to a food, in particular to a seasoning low-salt fish sauce and a preparation method thereof. Background technique [0002] Fish sauce is a clear liquid seasoning, brown-red in color, with a unique mild salty taste. It is often used as a flavor enhancer or a substitute for salt when cooking and making food. It is loved by people in Southeast Asia, Japan and the coastal areas of southern my country. Traditional seasoning; however, market research shows that most of the salt content of fish sauce in the domestic market is concentrated at 25-30g / 100mL. Therefore, when consumers eat 20g per meal, the salt intake is more than 5g. It does not include the intake of all other salty foods, so the daily salt intake per person greatly exceeds the "safety line" 6g recommended by the World Health Organization. This has seriously affected the further development of the fish sauce industry. At the same time, with the enhancement of people's aware...

AI Technical Summary

Problems solved by technology

[0002] Fish sauce is a clear liquid seasoning, brown-red in color, with a unique mild salty taste. It is often used as a flavor enhancer or a substitute for salt when cooking and making food. It is loved by people in Southeast Asia, Japan and the coastal areas of southern my country. Traditional seasoning; however, market research shows that most of the salt content of fish sauce in the domestic market is concentrated at 25-30g / 100mL. Therefore, when consumers eat 20g per meal, the salt intake is more than 5g. It does not include the intake of all other salty foods, so the daily salt intake per person greatly exceeds the "safety line" 6g recommended by the World Health Organization