Low-salt abalone fish sauce and processing method thereof

Abstract

The invention discloses a low-salt abalone fish sauce and a processing method thereof. The processing method comprises the following steps of (1) by using low-value marine products and abalone internal organs as raw materials, performing fermentation so as to obtain fish sauce fermentation original liquid; and (2) performing desalination treatment on the fish sauce fermentation original liquid sothat the salt content of the fish sauce fermentation original liquid is reduced to 12-15g / 100ml, and performing sterilization so as to obtain the low-salt abalone fish sauce. According to the low-saltabalone fish sauce and the processing method thereof disclosed by the invention, an optimized fermentation technology is adopted, so that the production cycle of the fish sauce is effectively shortened, but the mouth feel and the flavor of the fish sauce are equivalent to those of a fish sauce prepared through natural fermentation and are even better than those of the fish sauce prepared throughnatural fermentation. The salt convent of the prepared low-salt abalone fish sauce disclosed by the invention is 12-15%, so that requirements of people for low-sodium diet can be met.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a low-salt abalone fish sauce and a processing method thereof. Background technique [0002] Fish sauce, also known as fish soy sauce, is a traditional seasoning treasure in Fujian, Taiwan, Hong Kong and other places. Fish sauce is made from the by-products of fish, shrimp and aquatic product processing. It uses a series of enzymes such as protease contained in the fish body itself, as well as enzymes secreted by various microorganisms in the raw material, to make the protein, fat and other components in the raw material decompose. Brewed after decomposition. Fish sauce is rich in various amino acids, organic acids, alcohols, esters, etc., as well as trace elements necessary for human metabolism, so it is deeply loved by consumers. [0003] Abalone has high nutritional value, not only rich in protein, its content exceeds 20% (wet weight), but also polysacchar...

AI Technical Summary

Problems solved by technology

However, abalone fish sauce prepared by natural fermentation also has some problems. First, the fermentation time is long, at least one and a half to two years; second, the salt content is too high, which cannot meet people's needs for low-sodium diets

[0004] In order to solve the problem of long production cycle of traditional natural fermentation, there are reports to adopt rapid fermentation methods, such as adding alkali hydrolysis, acid hydrolysis, enzymatic hydrolysis, heat preservation fermentation, koji fermentation, etc., but the alkali hydrolysis Incomplete hydrolysis will destroy arginine, cysteine, cystine, serine, etc., and the flavor is far inferior to traditional natural fermentation; acid hydrolysis will destroy tryptophan, serine, etc., and there is no traditional Naturally fermented fish sauce has a unique aroma and umami taste; the hydrolyzed solution of enzymatic hydrolysis method will have a fishy and bitter taste; as the temperature increases, the color of fish sauce will become darker and its flavor substances will become less and less; koji fermentation The flavor of fish sauce prepared by this method is not as rich as that of traditional fermentation, and the aroma is not as strong as that of traditional fermentation

[0005] In order to solve the problem of high salt content in abalone fish sauce, it is reported that electrodialysis, reverse osmosis, ion exchange, etc. are used to desalinate abalone fish sauce. loss of

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