Low-salt fish sauce and preparation method of same
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of fish sauce and salted fish, which is applied in the field of seasoning low-salt fish sauce and its preparation, to achieve the effects of rich amino acids, delicious and mellow taste, and strong aroma
Inactive Publication Date: 2017-07-04
SOUTH CHINA AGRI UNIV
View PDF2 Cites 7 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
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 m
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0019] A preparation method of low-salt fish sauce, specifically comprising the following steps:
[0020] (1) Pre-fermentation: 2 hours after the raw materials are caught, they are immediately mixed with sea salt to prevent fish corruption (the mass ratio of fish and salt is 2:1), and then transported to the factory, put into the soaking tank, sealed with salt, and salted in the sun Fermentation for 7 months. During this period, it must be stirred several times to make the salted fermentation even. When the fish body becomes soft, the meat is red or light red, and the flesh is easily separated from the melting state, and it becomes a fragrant fish embryo mash, which is transferred to the middle stage of fermentation;
[0021] (2) Mid-term fermentation: the mature fish embryo mash is transferred to an open-air ceramic vat or fermentation tank, exposed to the sun and night dew, and stirred frequently to promote fermentation and remove the fishy smell; the fermentation time is 8...
Embodiment 2
[0028] A preparation method of low-salt fish sauce, specifically comprising the following steps:
[0029] (1) 2 hours after the raw material is caught, it is immediately mixed with sea salt to prevent the fish body from spoiling (the mass ratio of fish and salt is 3:1), and then transported to the factory, put into the soaking tank, sealed with salt, and salted and fermented in the sun for 8 months. During this period, it must be stirred several times to make the salted fermentation even. When the fish body becomes soft, the meat is red or light red, and the flesh is easily separated from the melting state, and it becomes a fragrant fish embryo mash, which is transferred to the middle stage of fermentation;
[0030] (2) Mid-term fermentation: the mature fish embryos are transferred to an open-air ceramic vat or fermentation tank, exposed to the sun and night dew, and stirred frequently to promote fermentation and remove the fishy smell; the fermentation time is 12 months. At...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
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...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more