Method for making low-salt acid fish paste through quick fermentation

Abstract

The invention discloses a method for making low-salt acid fish paste through quick fermentation. The method comprises the steps of (1) salting; (2) preparation of salting grains, wherein the salting grains are prepared from red peppers, fresh ginger, sticky rice, garlic, baijiu, Sichuan peppers, fennel, rhizoma kaempferiae and distiller's yeast; a making method of the salting grains comprises thefollowing steps that the fresh ginger is peeled, thoroughly cleaned and cut into shredded ginger with the length of 0.5 centimeter for use; the fresh Sichuan peppers, fennel and rhizoma kaempferiae are cleaned with water, drained off and ground into powder for use; the fresh garlic is peeled and chopped into garlic granules for use; the red peppers are smashed for use; the baijiu is collected foruse; the sticky rice is thoroughly steamed and cooled, then the distiller's yeast is added to the sticky rice, the mixture is stirred for use, and the treated materials are sufficiently and evenly mixed to make primary salting grains; lactic acid bacteria are collected and dissolved in sterile water until the concentration is 1*107 CFU / mL, and the mixed solution is evenly mixed with the primary salting grains to obtain the salting grains for use; (3) desalting; (4) the salting grains are added for mixing, and the mixture is placed in a jar for salting; (5) fermentation; (6) sterilization and packaging. The acid fish paste is pure in taste, bright in color and luster, free of other bacterium contamination and high in safety.

Description

technical field [0001] The invention relates to a method for fish sauce acid, in particular to a method for rapidly fermenting and preparing low-salt fish sauce acid. Background technique [0002] The Miao people have a long history of making fish sauce sour, which has gradually become known in recent years because of its unique flavor and rich nutrition. Fish sauce acid is the original ecological traditional fermented condiment of the Miao nationality in Qiandongnan Prefecture. Due to the different raw materials and production methods, it has a unique flavor and typical local characteristics. Good development value. [0003] Traditional fish sauce sour is mainly made from wild rockfish and fresh red peppers through fermentation, relying on traditional experience for natural fermentation, the fermentation cycle is long and generally takes 3-6 months before it can be eaten; in order to preserve it for a long time, add The salt in the table is also as high as about 15%. Bec...

AI Technical Summary

Problems solved by technology

The difference and randomness of traditional fish sauce sour folk production are very large, the fermentation conditions are difficult to control, and the product quality is uneven, which cannot meet the needs of the market; and the fish head sauce, fish sauce sour or even sour soup in the prior art During the storage and transportation process after packaging, the products obtained by the advanced production process are very easy to produce peculiar smell and have unsafe factors, resulting in a short shelf life of the product, which in turn affects the market prospect of the product

[0004] Therefore, the existing methods for preparing fish sauce acid have problems such as long fermentation time, high salt content, poor safety, and unstable quality, which have seriously affected the large-scale production of fish sauce acid and the development of national characteristic foods

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