Method for preparing high-quality fish sauce from tilapia leftovers

A technology for tilapia and leftovers, applied in food science and other directions, can solve the problems of destroying ecological environment sanitation, easily polluting the environment, etc., and achieves the effect of maintaining color, masking fishy smell, and improving utilization rate.

Inactive Publication Date: 2018-12-18
安徽惠之园食品有限公司
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Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a method for preparing high-quality fish sauce using tilapia leftovers, which s

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  • Method for preparing high-quality fish sauce from tilapia leftovers

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Embodiment 1

[0024] A kind of method utilizing tilapia leftovers to prepare high-quality fish sauce, comprises the steps:

[0025] S1. Raw material pretreatment: the leftovers of tilapia are mashed into minced meat by a tissue masher, mixed with 1.5 times of distilled water and homogenized, heated and boiled for 10 minutes, and then sterilized at 123°C for 15-20 minutes to prepare surimi paste for use;

[0026] S2, preparation of surimi koji:

[0027] (1) Preparation of clinker: mix bran, wheat flour and water according to the ratio of 3:1:1 by weight, then mix the mixture evenly and cook for 10 minutes under the pressure of 0.15-0.17MPa to prepare clinker;

[0028] (2) Mixing: the above-mentioned clinker and the prepared surimi paste are evenly mixed in a ratio of 1:8 by weight, and then cooked for 10 minutes under normal pressure;

[0029] (3) Enzymolysis: put the above mixed material in a conical flask, add Aspergillus oryzae seed liquid, then maintain a rotating speed of 130rpm, 40 ...

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Abstract

The invention discloses a method for preparing high-quality fish sauce from tilapia leftovers. The method comprises the steps as follows: producing tilapia leftovers into minced fish paste for later use; and blending bran, wheat flour and water into a cooked material in the weight ratio being 3:1:1, uniformly mixing the cooked material and the minced fish paste, performing cooking, adding an aspergillus oryzae seed liquid for enzymolysis, adding soybean yeast and minced fish yeast to the prepared minced fish paste, leaving the minced fish paste to stand for fermentation to obtain fermented mash, carrying out fishy smell treatment on the fermented mash, and performing filtration, pressing, heating, sterilization and cooling to obtain a finished product of fish sauce. The fish sauce preparedwith the process method has brownish red color, has no suspended solids or precipitates, has inherent aroma and delicious taste of fish sauce, has no foreign odors and meets the sensory requirement of professional standard first-class products of fish sauce.

Description

technical field [0001] The invention relates to the technical field of fish sauce preparation, in particular to a method for preparing high-quality fish sauce from tilapia leftovers. Background technique [0002] As the main freshwater fish in Hainan Province, tilapia is mostly preserved or processed by traditional methods such as drying, canning, pickling, smoking, seasoning or freezing. The by-products produced after processing are mainly fish heads, fish bones, viscera, and fish skin. Except for some of these by-products of aquatic product processing, they are made into low-value products such as fish meal and fish paste as feed for breeding, and most of the rest are discarded. , easy to cause environmental pollution. Therefore, if biological resources can be effectively used, such as microbial fermentation of processed leftovers to develop various active natural products with useful physiological functions, the utilization rate of fishery products can be improved, the a...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 骆艳艳
Owner 安徽惠之园食品有限公司
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