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Mixed multi-stage fermentation fish sauce and processing method thereof

A technology of multi-stage fermentation and processing method, applied in food science and other directions, can solve problems such as loss of amino nitrogen content, reduction, and reduction of salty taste.

Active Publication Date: 2018-09-14
汕头鱼露厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with non-desalted fish sauce, this method reduces the salt content in fish sauce and reduces the salty taste to highlight the umami and meaty flavor in fish sauce. The taste is lighter in flavor, and the amino nitrogen content has a certain loss.

Method used

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  • Mixed multi-stage fermentation fish sauce and processing method thereof
  • Mixed multi-stage fermentation fish sauce and processing method thereof
  • Mixed multi-stage fermentation fish sauce and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The processing method of the fish sauce of mixed multistage fermentation in the present embodiment, comprises the following steps:

[0034] a) Mix and marinate a variety of fresh marine fish raw materials with salt. The weight ratio of sea fish and salt is 3.5:1, mix and place in the fermentation tank, seal with salt, and salt and ferment at room temperature to form an autolyzed state Carry out a period of pre-fermentation for 2 months;

[0035] b) Mix fresh sea fish head and viscera into a slurry, mix with about 20% of fish mash that has been fermented to an autolyzed state in the early stage, mix it at a ratio of 10:80-85, and add other ingredients to the mixed material 3% by weight of neutral protease with an enzyme activity of 50,000-80,000U, after mixing, carry out secondary mixed fermentation at room temperature for 1-2 weeks to form a protein solution;

[0036] The protein solution, the new block fresh sea fish raw material, and the rest of the pre-fermented fis...

Embodiment 2

[0042] The processing method of the fish sauce of mixed multistage fermentation in the present embodiment, comprises the following steps:

[0043] a) Mix and marinate the raw materials of anchovies and small miscellaneous fish with salt, mix sea fish and salt in a weight ratio of 3.2:1 and place them in a fermentation tank, seal them with salt, and salt them and ferment them at room temperature to form a natural 2 months of pre-fermentation in the dissolved state;

[0044] b) Fresh marine fish heads and viscera are mixed and beaten into a slurry, mixed with about 30%-35% of a period of fish mash that has been fermented to an autolyzed state in the early stage, and mixed in a ratio of 11-13:80-90, and then poured into Add 5 / 1000 of its weight neutral protease with enzyme activity of 80000-100000U to the mixed material, after mixing, carry out secondary mixed fermentation at room temperature for 1-2 weeks to form protein solution;

[0045] The protein solution, new 1-3cm 3 The...

Embodiment 3

[0051] The processing method of the fish sauce of mixed multistage fermentation in the present embodiment, comprises the following steps:

[0052] a) Mix and marinate the raw materials of anchovies and blue scads with salt, mix sea fish and salt at a weight ratio of 3:1 and place them in a fermentation tank, seal them with salt, and salt them and ferment them at room temperature to form a natural 2-2.5 months of pre-fermentation in the dissolved state;

[0053] b) Mix the head and viscera of fresh marine fish into a slurry, and mix it with about 20%-30% of a period of fish mash that has been fermented to an autolyzed state in the early stage, and mix it in a ratio of 12-15:85-95, and then pour it into the mixed Add 5 / 1000 of its weight neutral protease with enzyme activity of 80000-100000U to the material, mix and carry out secondary mixed fermentation at room temperature for 1-2 weeks to form protein solution;

[0054] Grind the protein solution and the new one to 0.3-1cm 3...

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Abstract

The present invention discloses a mixed multi-stage fermentation fish sauce and a processing method thereof. The method is achieved by the following technology: different from an original three-stagefermentation technology, a pre-fermentation is divided into a one-stage pre-fermentation and a two-stage pre-fermentation; after the fermentation, then a medium-stage traditional fermentation is conducted after mixing; and finally a post-stage insulation fermentation is conducted until the fermentation is done. The processing method can shorten the fermentation period of the fish sauce to about 2years. The soluble total nitrogen content of the produced fish sauce is 1.9-2.32g / 100mL; the amino acid nitrogen content is 1.2-1.325g / 100mL; and the free amino acid content is 7-7.25mg / 100mL. Besides, the fish sauce is good in flavor and has excellent cheese flavor and apricot flavor. The nutritional value and flavor of the fish sauce can be compared with those of the fish sauce product producedby the traditional technology of 3-5 years fermentation period.

Description

technical field [0001] The invention relates to the technical field of fish sauce processing, in particular to a mixed multistage fermented fish sauce and a processing method thereof. Background technique [0002] Fish sauce is a condiment with unique flavor. It is delicious and fragrant. It is often used as a condiment in Chaozhou cuisine and Southeast Asian cuisine. The traditional fish sauce production process mainly adopts the natural fermentation method, and the production cycle is about 2-3 years. For the production of high-quality fish sauce, it is usually necessary to further increase the fermentation period to 3-5 years to make the volatile Acids, 2-methylpropionaldehyde, 2-butanone and other flavor substances are more prominent in taste. In addition, different varieties, different fermentation processes, and different fermentation periods will also have certain differences in its color, fragrance, and taste. [0003] 200910039915.2 discloses a three-stage rapid f...

Claims

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Application Information

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IPC IPC(8): A23L27/24
CPCA23L27/24
Inventor 方义川陈瑜珠
Owner 汕头鱼露厂有限公司
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