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Fermented fish sauce with fruity flavor and without additional salt and preparation method of fermented fish sauce

A technology for fermenting fish sauce and flavor, applied in the directions of bacteria, yeast-containing food ingredients, Streptococcus/Lactococcus, etc. used in food preparation, can solve the problems of unsuitable growth of microorganisms and high salinity of products, and avoid volatile nitrogen and sulfur compounds, reducing aldehydes, improving acceptability

Pending Publication Date: 2020-08-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above method has shortened the production cycle, the salinity of the product is still relatively high. This is because the microorganisms in the soy sauce koji are mainly halophilic Aspergillus oryzae, yeast and lactic acid bacteria, and the salt-free environment is not suitable for the growth of these microorganisms.
Therefore, existing methods have limitations for producing fish sauce that meets modern health concepts

Method used

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  • Fermented fish sauce with fruity flavor and without additional salt and preparation method of fermented fish sauce
  • Fermented fish sauce with fruity flavor and without additional salt and preparation method of fermented fish sauce

Examples

Experimental program
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Effect test

Embodiment 1

[0032] Cut the grass carp meat into pieces and mince or cut and mix the leftovers such as fish heads, fish bones, and fish tails; add distilled water (w:v=1:6) to dissolve the broken fish or leftovers, and stir evenly. The pH was adjusted to 3.0 with 90% lactic acid. Use gauze to filter the undissolved residue, place the filtrate at 0-4°C, and perform secondary filtration overnight to remove the fish fat on the surface of the filtrate. Heat the above filtrate at 80-85°C for 30 min to inactivate endogenous enzymes, and cool to room temperature. Adjust the filtrate after secondary filtration to pH 6.0, add 0.5% (w / v) flavor enzyme (protease and peptidase mixture, from Aspergillus oryzae, ≥500U / g), keep it in a water bath at 50°C for 3h; The solution was heated at 80-85°C for 30 minutes to inactivate the added protease; 2% (w / v) glucose was added to the inactivated hydrolyzate and sterilized at 80-85°C for 30 minutes; The activated Lactococcus lactis and Kluyveromyces marxianus...

Embodiment 2

[0034] Use silver carp fish meat to be cut into pieces and minced or scraps such as fish heads, fish bones, and fish tails to be chopped and crushed; add distilled water (w:v=1:6) to dissolve the broken fish or scraps, and stir evenly. Use 90% lactic acid to adjust the pH to 3.0; use gauze to filter the undissolved residue, place the filtrate at 0-4°C, and perform secondary filtration overnight to remove the fish fat on the surface of the filtrate; Heat at 85°C for 30min to inactivate endogenous enzymes, cool to room temperature; adjust the filtrate after secondary filtration to pH 6.0, add 0.5% (w / v) flavor enzyme (protease and peptidase mixture, From Aspergillus oryzae, ≥500U / g), incubate at 50°C for 3 hours in a water bath; heat the above enzymatic hydrolysis solution at 80-85°C for 30 minutes to inactivate the added protease; add 2% to the inactivated hydrolyzate (w / v) glucose, and sterilized at 80-85°C for 30 minutes; the activated Lactococcus lactis and Pichia kluyveri (...

Embodiment 3

[0036]Cut the carp meat into pieces and mince or chop and break the leftovers such as fish heads, fish bones, and fish tails; add distilled water (w:v=1:6) to dissolve the broken fish or leftovers, and stir evenly. Use 90% lactic acid to adjust the pH to 3.0; use gauze to filter the undissolved residue, place the filtrate at 0-4°C, and perform secondary filtration overnight to remove the fish fat on the surface of the filtrate; put the above-mentioned filtrate at 80-85 Heated at ℃ for 30 min to inactivate endogenous enzymes, and cooled to room temperature; the filtrate after secondary filtration was adjusted to pH 6.0, and 0.5% (w / v) of flavor enzymes (protease and peptidase mixture from Aspergillus oryzae, ≥500U / g), in a water bath at 50°C for 3h; heat the above enzymolysis solution at 80-85°C for 30min to inactivate the added protease; add 2% ( w / v) glucose, and sterilized at 80-85°C for 30 minutes; the activated Lactococcus lactis and Kluyveromyces marxianus (concentrations...

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Abstract

The invention discloses a preparation method of fermented fish sauce with fruity flavor and without additional salt, which comprises the following steps: (1) crushing raw materials, dissolving in water, and regulating the pH value to 3.0-3.5, (2) sequentially removing undissolved residues and fat on the surface layer of the filtrate by a twice filtering method, (3) heating to inactivate endogenousenzymes in the filtrate, and then cooling, (4) adjusting the pH value of the cooled filtrate to 6.0, and adding protease to carry out enzymolysis on the raw materials, (5) heating to inactivate the added protease, (6) adding a carbon source into the hydrolysate and sterilizing, (7) mixing and inoculating the activated lactic acid bacteria and saccharomycetes into the sterilized hydrolysate, and fermenting in a closed manner until a carbon source is exhausted, and (8) sterilizing the fermented hydrolysate to obtain the fish sauce. The invention also discloses the fish sauce prepared by the method. According to the preparation method disclosed by the invention, salt-free fermentation is adopted, so that the health risk caused by external edible salt is eliminated, and meanwhile, the producthas strong fruity flavor.

Description

technical field [0001] The invention relates to the technical field of condiment processing, in particular to a fermented fish sauce with fruity flavor and no added salt and a preparation method thereof. Background technique [0002] Fish sauce is an aquatic seasoning liquid commonly used in Southeast Asian and East Asian countries. It is usually naturally fermented from low-value fish and shrimp or aquatic product processing waste. Fish sauce is also gaining popularity around the world due to its ability to impart an umami taste to dishes. Traditional fish sauce is brewed by soaking fish in high salt water, and then fermenting it in large barrels for several months to several years. There are problems such as long production cycle and high salt content (≥25%) in the product, which limit the production of fish. The development of dew industry. [0003] In addition, a series of physical, biological and chemical reactions will occur during the fermentation of fish sauce, inc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L29/00
CPCA23L27/24A23L29/06A23V2002/00A23V2400/231A23V2250/61A23V2250/76
Inventor 高沛许艳顺夏文水李林
Owner JIANGNAN UNIV
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