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Fish paste multi-element seafood seasoning and preparation method thereof

A technology of seafood seasoning and fish sauce, which is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, food ingredients as taste improvers, etc., to achieve the effect of fresh smell, no fishy smell, and delicate sauce quality

Active Publication Date: 2021-02-23
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

Anchovy is a nutritious and healthy food that is high in protein, rich in unsaturated fatty acids and umami components, but there is no relevant report on making fish sauce from anchovy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1: a kind of preparation method of fish sauce multivariate seafood seasoning, comprises the following steps:

[0032] (1) Raw material pretreatment

[0033] Clean the raw Chinese hairy shrimp (body length 2-3cm), anchovy (body length 15-20cm) and jade tendon fish and wash them with tap water. Wash ginger and garlic, pepper, cinnamon, white radish and star anise with water. Floating ash, dried and crushed into granular coarse powder, then ground into powder with a grinder for later use;

[0034] (2) Layered fermentation

[0035] Weigh 150kg of anchovies, 30kg of Chinese hairy shrimps and 20kg of scallops, add 60kg of salt, mix and stir the salt with anchovies, Chinese prawns and scorpions respectively;

[0036] Put the stirred Chinese hairy prawns into the fermentation tank first and spread them flat, then use the cloth bag sterilized by microwave heating equipment, put the stirred jade tendon fish into the fermentation tank, tie the mouth and put it into th...

Embodiment 2

[0043] Embodiment 2: a kind of production method of fish sauce multivariate seafood seasoning, comprises the following steps:

[0044] (1) Raw material pretreatment

[0045]Clean the raw Chinese hairy shrimp (body length 2-3cm), anchovy (body length 15-20cm) and jade tendon fish and wash them with tap water. Wash ginger and garlic, pepper, cinnamon, white radish and star anise with water. Floating ash, dried and crushed into granular coarse powder, then ground into powder with a grinder for later use;

[0046] (2) Layered fermentation

[0047] Weigh 160kg of anchovies, 26kg of Chinese hairy shrimps and 14kg of scallops, add 70kg of salt, mix and stir the salt with anchovies, Chinese prawns and scorpions respectively;

[0048] Put the stirred Chinese hairy prawns into the fermentation tank first and spread them flat, then use the cloth bag sterilized by microwave heating equipment, put the stirred jade tendon fish into the fermentation tank, tie the mouth and put it into the ...

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PUM

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Abstract

The invention discloses a fish paste multi-element seafood seasoning. The fish paste multi-element seafood seasoning is prepared by the following steps of: taking anchovy, acetes chinensis and eleusine indica as raw materials, performing layered fermentation under natural conditions, adding spices in the later stage of the layered fermentation, and performing filtering and grinding treatment afterfermentation is completed, wherein the weight ratio of the anchovy to the acetes chinensis to the eleusine indica is (75-80): (13-15): (7-10). By controlling the proper amounts of the anchovy, the acetes chinensis and the eleusine indica as the raw materials, adopting a layered fermentation method and matching the components and the amounts of the spices, the prepared fish paste multi-element seafood seasoning preserves the original bioactive substances and nutritional components of the anchovy, the acetes chinensis and the eleusine indica to the maximum extent, and is rich in nutritional components, delicious and fragrant in taste, free of fishy smell and fine and smooth in paste quality.

Description

technical field [0001] The invention relates to the technical field of processing aquatic product seasonings, in particular to fish sauce multi-component seafood seasonings and a preparation method thereof. Background technique [0002] With the development of society and the continuous improvement of human living standards, people pay more and more attention to their own health, and have higher and higher requirements for seafood condiments, which are unique in flavor, rich in nutrition, delicious in taste, easy to absorb without fishy smell The fermented natural seafood seasoning has become the ideal seasoning that people pursue. However, the traditional fish sauce has a single raw material, crude fermentation preparation process, and insufficient advanced processing technology, resulting in unrefined products, rough taste, and heavy fishy smell. Moreover, some current fermentation processes that add enzyme koji are difficult to retain fish flavor to the maximum extent. B...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L27/00A23L27/14A23L27/20
CPCA23L27/24A23L27/00A23L27/14A23L27/20A23V2002/00A23V2200/14A23V2200/16A23V2200/15Y02A40/90
Inventor 原永广马欣欣
Owner 荣成市日鑫水产有限公司
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