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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 flavor, which solves the problems of long production cycle of existing fish sauce, few options for nutrition and flavor, and heavy fishy smell.

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
Effect test

Embodiment 1

[0041] A kind of preparation method of straw mushroom flavor fish sauce, reference figure 1 , including the following steps:

[0042] 1) Firstly mix 6.8kg of clams, 4.1kg of fresh straw mushroom grains, 8.2kg of wheat, and 11kg of water, steam the ingredients in a steamer for 1.5h under pressure at 0.2MPa to obtain clinker; cool the clinker to room temperature quickly , insert 140g of Aspergillus oryzae strains, mix well, send it into the koji pond, maintain the temperature at 30°C, ventilate intermittently after 6 hours in the koji pond, continue to ventilate after 12 hours in the koji pond, and make koji after 48 hours, during which every half hour Turn over once an hour.

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

[0044] 3) Add 50 kg of clear water to the minced meat described in step 2, stir evenly, add 0.1 kg of comp...

Embodiment 2

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

[0053] 1) Firstly mix 1.7kg of clams, 1.7kg of fresh straw mushroom grains, 7.7kg of wheat, and 6kg of water, steam the ingredients in a steamer for 1 hour at a pressure of 0.3MPa to obtain clinker; quickly cool the clinker to room temperature , add 170g of Aspergillus oryzae strain, mix well, send it into the koji pond, maintain the temperature at 35°C, ventilate intermittently after 6 hours in the koji pond, continue to ventilate after 12 hours in the koji pond, and make koji after 48 hours, during which every half hour Turn over once an hour.

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

[0055] 3) Add 75 kg of clear water to the minced meat described in step 2, stir evenly, add 0.25 kg of compound protease, compound protease is try...

Embodiment 3

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

[0065] 1) Thoroughly mix 3.6kg of scorpion scalp, 2.4kg of fresh straw mushroom grains, 7kg of wheat, and 7kg of water, steam the ingredients in a steamer for 1 hour under pressure at 0.3MPa; quickly cool to room temperature, insert 160g of Aspergillus oryzae strain, Mix well, send it into the koji pond, maintain the temperature at 32°C, ventilate intermittently after 6 hours in the koji pond, and ventilate continuously after 12 hours in the koji pond, and make koji after 48 hours, turning the koji every half an hour during this period.

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

[0067] 3) Add 60 kg of clear water to the minced meat described in step 2, stir evenly, add 0.15 kg of compound protease, the compound pro...

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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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