Making method of straw mushroom flavored fish sauce

A production method and a technology for straw mushrooms are applied in the directions of food ingredients as odor improvers, food ingredients as taste improvers, and functions of food ingredients, etc., and can solve the problem of long production cycle of fish sauce, heavy fishy smell, less nutrition and flavor, etc. problems, to achieve the effect of being conducive to industrial production, long-lasting flavor and short production cycle

Inactive Publication Date: 2018-04-27
福建省曼玲食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Therefore, in view of the above-mentioned problems, the present invention provides a method for making fish sauce with straw mushroom f

Method used

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  • Making method of straw mushroom flavored fish sauce
  • Making method of straw mushroom flavored fish sauce

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0040] Example 1

[0041] A method for making straw mushroom-flavored fish sauce, refer to figure 1 , including the following steps:

[0042] 1) First, fully mix 6.8kg of the scalp, 4.1kg of fresh straw mushroom granules, 8.2kg of wheat, and 11kg of water, and pressurize the material with a steamer for 1.5h, and the pressure is 0.2MPa to obtain clinker; the clinker is rapidly cooled to room temperature , insert 140g of Aspergillus oryzae species, mix well, send it into the koji pond, maintain the temperature at 30 ℃, ventilate intermittently after entering the koji pond for 6 hours, continuously ventilate 12 hours after entering the koji pond, and make the koji after 48 hours. Flip once an hour.

[0043] 2) After cleaning 50kg of sardines, use a chopper and mixer at 1600 r / min, at a temperature of 5°C, chop and mix for 3 minutes to form minced meat, and observe that the minced meat is sticky.

[0044] 3) Add the minced meat described in step 2, add 50kg of clear water and s...

Example Embodiment

[0051] Example 2

[0052] A method for making straw mushroom-flavored fish sauce, comprising the following steps:

[0053] 1) First, fully mix 1.7kg of the scalp, 1.7kg of fresh straw mushroom granules, 7.7kg of wheat, and 6kg of water, steam the material under pressure for 1 hour in a steamer, and the pressure is 0.3 MPa to obtain clinker; quickly cool the clinker to room temperature , insert 170g of Aspergillus oryzae species, mix well, send it into the koji pond, maintain the temperature at 35°C, ventilate intermittently after entering the koji pond for 6 hours, continuously ventilate 12 hours after entering the koji pond, and make the koji after 48 hours. Flip once an hour.

[0054] 2) After cleaning 50kg of leftover fish material, use a chopper at 1600r / min, chop and mix at 1°C for 5 minutes to form minced meat, and observe that the minced meat is sticky.

[0055] 3) Add the minced meat described in step 2, add 75kg of clear water, stir evenly, add 0.25kg of composite pro...

Example Embodiment

[0063] Example 3

[0064] A method for making straw mushroom-flavored fish sauce, comprising the following steps:

[0065] 1) Fully mix 3.6kg of the scalp, 2.4kg of fresh straw mushroom granules, 7kg of wheat and 7kg of water, steam the material under pressure in a steamer for 1h, and the pressure is 0.3MPa; quickly cool to room temperature, insert 160g of Aspergillus oryzae species, Mix well, put it into the koji pond, maintain the temperature at 32°C, enter the koji pond for 6 hours and ventilate intermittently, and enter the koji pond for 12 hours and continuously ventilate.

[0066] 2) After cleaning 50kg of leftover fish material, use a chopper at 1600r / min, chop and mix at 3°C ​​for 4 minutes to form minced meat, chop and mix until the minced meat is sticky.

[0067] 3) Add the minced meat described in step 2, add 60kg of clear water, stir evenly, add 0.15kg of composite protease, the composite protease is trypsin, papain, and glucose in a ratio of 1:1:0.5, stir evenly,...

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Abstract

The invention relates to the field of food processing, provides a making method of a straw mushroom flavored fish sauce, and solves the problems that a conventional fish sauce is short in production cycle, few in selection options for nutrients and flavor, and heavy in fishy smell. The making method comprises the making flows of (1) making koji; (2) cleaning raw materials, and performing crushing;(3) preparing protein dissolving liquid; (4) performing koji fermenting; (5) performing filtering; (6) removing fishy smell; (7) performing filtering; (8) performing sterilization; and (9) performingfilling.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing straw mushroom-flavored fish sauce. Background technique [0002] Fish sauce, also known as fish sauce. It is a traditional condiment made from small miscellaneous fish or fish scraps through pickling and fermentation processes. It has a delicious taste and a unique flavor. Although the traditional fish sauce has a good flavor, the production cycle is long, and it has a fishy smell and a bad smell unique to pickling. With the continuous improvement of people's requirements for food nutrition and taste, the fish sauce on the market has been difficult to meet the increasingly diverse needs of people. The demand for globalization is not conducive to further marketing. [0003] Sardines, rich in OMEGA-3 fatty acids, protein and calcium. Eating sardines can dilute blood, expand blood vessels, prevent the formation of potentially fatal blood clots, and have a go...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L31/00A23L17/00A23L19/00A23L5/20A23L29/30
CPCA23L5/27A23L5/28A23L17/65A23L19/00A23L27/50A23L29/35A23L31/00A23V2002/00A23V2200/16A23V2200/15A23V2200/308A23V2200/326A23V2200/32
Inventor 林国狮
Owner 福建省曼玲食品股份有限公司
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