A kind of nutrient-enhanced flavor fish sauce and its processing method

A technology of nutritional enhancement and processing methods, which is applied to the functions of food ingredients, food science, food ingredients, etc., can solve the problems of poor taste, long production cycle, high salt in fish sauce, etc., achieve fast absorption, improve product quality, flavor Enhanced effect

Active Publication Date: 2022-04-29
荣成市日鑫水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention utilizes seafood such as low-value fish and shrimp, and adopts an optimized fermentation process to produce a fish sauce fermentation stock solution with unique umami taste, pure color, deep deodorization, and mellow taste. At the same time, effective functional ingredients of sea cucumber are added to produce Nutrition-enhanced flavored fish sauce solves the problems of high salt, poor taste, and long production cycle of traditional fish sauce, and transforms low-value aquatic products into high-value-added products, which is in line with people's dietary concept of advocating nature, nutrition and health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: the making of fish sauce

[0038](1) Select fresh, bright, odorless tilapia leftovers (comprising: fish head, fish steak, fish viscera, etc.) Carry out the first fermentation, the first fermentation is the natural fermentation of the sun and night dew, the fermentation time is 5 months, and the fermentation process is stirred frequently to promote the fermentation;

[0039] After the first fermentation, the second fermentation was carried out under heat preservation (70° C.) and sealed conditions. The fermentation time was 8 days, and the fermentation liquid was filtered to obtain the fermentation liquid; the fermentation liquid after the second fermentation was desalted by electrodialysis. The current density of dialysis method is 700A / m 2 , the operating temperature of the equipment is 25°C, the current efficiency is 70%, and the salt content in the fermentation broth is reduced to 14-16g / 100ml; then sterilization is carried out at 90°C; Into Zygomyces...

Embodiment 2

[0042] Embodiment 2: the making of fish sauce

[0043] (1) Select fresh, bright, odorless anchovy offal (including: fish head, fish steak, fish viscera, etc.) The first fermentation, the first fermentation is the natural fermentation of the sun and night dew, the fermentation time is 4 months, and the fermentation process is stirred frequently to promote the fermentation;

[0044] After the first fermentation, the second fermentation was carried out under heat preservation (60°C) and sealed conditions. The fermentation time was 8 days, and the fermentation liquid was filtered to obtain the fermentation liquid; the fermentation liquid after the second fermentation was desalted by electrodialysis. The current density of the dialysis method is 600A / m 2 , the operating temperature of the equipment is 25°C, the current efficiency is 80%, and the salt content in the fermentation broth is reduced to 14-16g / 100ml; then sterilization is carried out at 85°C; Into Zygomyces rouckeri (C...

Embodiment 3

[0047] Embodiment 3: the making of fish sauce

[0048] (1) Choose fresh, bright, odorless sardine leftovers (comprising: fish head, fish steak, fish viscera, etc.) One fermentation, the first fermentation is the natural fermentation of the sun and night dew, the fermentation time is 4 months, and the fermentation process is stirred frequently to promote the fermentation;

[0049] After the first fermentation, the second fermentation was carried out under heat preservation (75°C) and sealed conditions. The fermentation time was 6 days, and the fermentation liquid was obtained by filtration; the fermentation liquid after the second fermentation was desalted by electrodialysis, and the The current density of dialysis method is 800A / m 2 , the operating temperature of the equipment is 20°C, the current efficiency is 80%, and the salt content in the fermentation broth is reduced to 14-16g / 100ml; then sterilization is carried out at 90°C; Into Zygomyces rouckeri (CICC1239) and Sacc...

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PUM

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Abstract

The invention discloses a processing method of nutrition-enhanced flavored fish sauce, which comprises the following steps: (1) using low-value seafood as raw materials, fermenting to prepare fish sauce fermentation stock solution; (2) preparing sea cucumber or sea cucumber Gonad beating, adding enzyme preparation for enzymolysis, after enzymolysis, enzymatic hydrolysis is obtained to obtain enzymatic hydrolysis solution, adding salt accounting for 15‑18% of the weight of the enzymolysis solution to the enzymolysis solution, dissolving, filtering, removing impurities, and obtaining sea cucumber small peptides Filtrate; (3) adding the sea cucumber small peptide filtrate prepared in step (2) to the fish sauce fermentation stock solution prepared in step (1), the amount of the sea cucumber small peptide filtrate being 50-60% of the weight of the fish sauce fermentation stock solution %, evenly prepared and sterilized, the nutrient-enhanced flavored fish sauce is prepared. The invention utilizes seafood such as low-value fish and shrimp, and adopts an optimized fermentation process to produce the fish sauce with unique umami taste, pure color, deep deodorization, and mellow taste, thereby increasing the added value of the product.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a nutrition-enhanced flavored fish sauce and a processing method thereof. Background technique [0002] Fish sauce is mainly a liquid condiment obtained by fermentation from low-value fish or aquatic product processing waste. Fish sauce is rich in amino acids, bioactive peptides, trace elements and other nutrients, and is widely used in food cooking. It is a traditional condiment loved by people in Southeast Asia, Japan and the coastal areas of southern my country. [0003] The traditional fish sauce fermentation method is mainly to inhibit the growth and reproduction of spoilage microorganisms during the fermentation process by adding a large amount of salt, but at the same time it also inhibits the activity of protease, resulting in a long production cycle and high production costs for fish sauce. Moreover, the salt content of fish sauce produced by traditi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50A23L33/18
CPCA23L27/50A23L33/18A23V2002/00A23V2200/30A23V2250/55
Inventor 房文涛原永广
Owner 荣成市日鑫水产有限公司
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