Fermented fish sauce, and processing method and application thereof

A processing method and technology of fish sauce acid, applied in the field of fish sauce acid and its processing, can solve the problems of thin and uniform taste of fish sauce acid, single raw material for making fish sauce acid, etc., and achieve rich variety, easy operation, and strong umami taste Effect

Inactive Publication Date: 2018-01-12
贵州山水苗疆生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] But at present, the raw materials for making fish sauce acid are relatively single, the production process is relatively primitive, and the taste of the prepared fish sauce acid is relatively thin and uniform

Method used

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  • Fermented fish sauce, and processing method and application thereof
  • Fermented fish sauce, and processing method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Tomatoes were fermented with fermentation bacteria at a weight ratio of 1:0.2 for 36 hours at 35° C. to obtain a first fermentation broth. After mixing the distilled pepper, glutinous rice and flour at a weight ratio of 1:10:0.5, ferment at 37° C. for 20 hours to obtain a second fermented liquid. The chicken skeleton was frozen and pulverized to a particle size of 100 μm to obtain bone meal. Chinese yam, astragalus, hawthorn, wolfberry, magnolia officinalis, perilla and white wine are mixed according to the weight ratio of 1.2:0.4:0.3:0.3:0.5:0.4:8, and steeped for 6 months to obtain sparkling wine.

[0048] The above-mentioned first fermented liquid, second fermented liquid, bone meal and soaked wine are mixed at a weight ratio of 10:6:2:1 to obtain red sour soup.

[0049] Grill 5kg of rockfish at 40°C for 12 hours until its water content reaches 30%, then mix it with 7.5kg of seasoning, ferment for 5 days at 36°C, and then mix it with 15kg of the above-mentioned red ...

Embodiment 2

[0051] Squeeze tomatoes into juice, then ferment with fermenting bacteria at 35° C. for 36 hours at a weight ratio of 1:0.2 to obtain the first fermentation liquid. After mixing distilled pepper, glutinous rice and flour at a weight ratio of 1:10:0.5, ferment at 37°C for 20 hours, then add α-amylase, and enzymolyze at 50°C for 12 hours to obtain the second fermentation broth. The weight ratio of α-amylase to bad pepper is 0.8:1. The duck skeleton was frozen and crushed to a particle size of 100 μm to obtain bone meal. Chinese yam, astragalus, hawthorn, wolfberry, magnolia officinalis, perilla and white wine are mixed according to the weight ratio of 1.2:0.4:0.3:0.3:0.5:0.4:8, and steeped for 6 months to obtain sparkling wine. The above-mentioned first fermented liquid, second fermented liquid, bone meal and soaked wine are mixed at a weight ratio of 10:6:2:1 to obtain red sour soup.

[0052] Grill 6kg of rice flower fish at 50°C for 10 hours until its water content is 15%, t...

Embodiment 3

[0054] Squeeze the tomatoes into juice, then ferment with fermenting bacteria at 37° C. for 24 hours at a weight ratio of 3:0.5 to obtain the first fermented liquid. After mixing distilled pepper, glutinous rice and flour at a weight ratio of 4:14:1, ferment at 40°C for 10 hours, then add α-amylase, and enzymolyze at 70°C for 8 hours to obtain the second fermentation broth. The weight ratio of α-amylase to bad pepper is 1.2:4. The goose skeleton was crushed at 0°C to a particle size of 1 mm, and then crushed at -120°C to a particle size of 80 μm to obtain bone powder. Chinese yam, astragalus, hawthorn, wolfberry, magnolia officinalis, perilla and white wine are mixed according to the weight ratio of 1.7:0.5:0.4:0.4:0.7:0.7:12, and brewed for 9 months to obtain sparkling wine.

[0055] Mix the above-mentioned first fermentation liquid, second fermentation liquid, bone powder and soaked wine in a weight ratio of 15:8:3:3 to obtain red sour soup.

[0056] Grill 4kg of whitebait...

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Abstract

The invention relates to a fermented fish sauce, and a processing method and application thereof, and belongs to the field of food processing. The processing method comprises the following steps: baking 1-3 parts by weight of fishes until a water content of the fishes is 15-30%, mixing the fishes with 1.5-5 parts by weight of seasonings, conducting fermentation for the first time, mixing the fermented mixture with 3-5 parts by weight of a red sour soup, and conducting fermentation for the second time. The seasonings comprise chilies, raw ginger, fruits of pungent litse and salt in a weight ratio of (6-9):(2-3):(2-4):(15-18). The method is simple, easy to operate and low in costs. The fermented fish sauce processed by the method contains no additive or pigment, and has a tasty and sour-spicy taste, a strong fresh taste, and high nutritive value. The fermented fish sauce can be used as a food material for food processing, and can enrich the varieties of dishes or foods, improve the mouthfeel of the dishes or the foods, and improve the nutritive value of the dishes or the foods.

Description

technical field [0001] The invention relates to the field of food processing, and in particular to fish sauce acid and its processing method and application. Background technique [0002] Fish sauce acid is a traditional fermented food with the characteristics of the original ecological food culture of the Miao people in Qiandongnan Prefecture, Guizhou Province. According to the analysis of its production process and nutritional quality, fish sauce acid has high development value, and its production and consumption have typical Local, national and original ecological attributes. [0003] But at present, the raw materials for making fish sauce acid are relatively single, the production process is relatively primitive, and the taste of the prepared fish sauce sour is relatively thin and uniform. [0004] Therefore, it is necessary to improve the existing fish sauce acid technology. Contents of the invention [0005] One of the purposes of the present invention is to provid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/10A23L27/10A23L27/40
Inventor 王榆雯
Owner 贵州山水苗疆生物科技有限公司
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