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Low-ammonium-salt fermented condiment and preparation method thereof

A condiment and low-ammonium salt technology, which is applied in the field of low-ammonium salt fermented condiment and its preparation, can solve the problems that the product flavor and taste are greatly affected, the need to use acid-base regulators, and reduce product quality, etc., to achieve physical and chemical indicators The effects of small influence on flavor and flavor, simple and efficient preparation method, and low production cost

Pending Publication Date: 2021-08-17
LEE KUM KEE XIN HUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The conventional treatment method for excessive ammonium salt content is: add strong alkali to adjust the pH of the product to above 9.0, and convert the ammonium salt to NH by heating (above 85°C). 3 Released in the form of acid-base regulators, and then adjust the pH back with acid regulators. This method has a great impact on the flavor and taste of the product, and requires the use of acid-base regulators, which reduces product quality and brings food safety hazards.
At present, there is no other treatment method for ammonium salt exceeding the standard in the prior art

Method used

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  • Low-ammonium-salt fermented condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of low-ammonium salt fish sauce is prepared by the following method:

[0033] 1. Pass the fermented fish sauce raw liquid through a 0.3μm microfiltration membrane for clarification treatment, the operating pressure is 0.25Mpa, and the temperature is 25°C;

[0034] 2. Add 0.8 times the volume of water to the microfiltration permeate, and after dilution, pass through a nanofiltration membrane with a molecular weight cut-off of 200Dpa under the conditions of a pressure of 2.2Mpa and a temperature of 25°C;

[0035] 3. When the volume of the nanofiltration permeate is equal to the volume of the dilution water, stop the nanofiltration, and the obtained retentate is low ammonium salt fish sauce.

Embodiment 2

[0037] A kind of low-ammonium salt fish sauce is prepared by the following method:

[0038] 1. Pass the fermented fish sauce raw liquid through a 0.3μm microfiltration membrane for clarification treatment, the operating pressure is 0.25Mpa, and the temperature is 25°C;

[0039] 2. Add 0.8 times the volume of water to the microfiltration permeate, and the diluted solution passes through a nanofiltration membrane with a molecular weight cut-off of 200Da under the conditions of a pressure of 3.5Mpa and a temperature of 25°C;

[0040] 3. When the volume of the nanofiltration permeate is equal to the volume of the dilution water, stop the nanofiltration, and the obtained retentate is low ammonium salt fish sauce.

Embodiment 3

[0042] A kind of low-ammonium salt fish sauce is prepared by the following method:

[0043] 1. Pass the fermented fish sauce raw liquid through a 0.3μm microfiltration membrane for clarification treatment, the operating pressure is 0.25Mpa, and the temperature is 25°C;

[0044] 2. Add 1.5 times the volume of water to the microfiltration permeate, and the diluted solution passes through the nanofiltration membrane with a molecular weight cut-off of 200Da under the conditions of a pressure of 2Mpa and a temperature of 25°C;

[0045] 3. When the volume of the nanofiltration permeate is equal to the volume of the dilution water, stop the nanofiltration, and the obtained retentate is low ammonium salt fish sauce.

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Abstract

The invention relates to a low-ammonium-salt fermented condiment and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: performing microfiltration treatment on a fermented seasoning stock solution to obtain a microfiltration permeate; and carrying out nanofiltration treatment on the microfiltration permeate liquid to obtain the low-ammonium-salt fermented condiment. According to the preparation method, the characteristics of ion selectivity and relatively low rejection rate of monovalent salt of a nanofiltration membrane are utilized, and under the matching of proper pressure and temperature conditions, most of ammonium salts in the fermented seasoning are removed, so that the low-ammonium-salt fermented seasoning is obtained, and the content of the ammonium salts is less than or equal to 20%. The preparation method is mild in operation condition, ammonium salt and other bioactive substances can be effectively separated, the biological activity of the separated substances is not influenced, other chemical substances do not need to be added in the whole process, and the preparation method is green and safe, so that the physical and chemical indexes and flavor of the obtained low-ammonium-salt fermented condiment are slightly influenced, the salt is removed while the ammonium salt is reduced, the preparation method is simple, efficient, low in equipment investment, low in energy consumption and low in production cost.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a low-ammonium salt fermented condiment and a preparation method thereof. Background technique [0002] Fish sauce, also known as fish soy sauce, is a seasoning made from fish, shrimp and other marine products through microbial fermentation. It has a delicious taste, bright color, rich and unique aroma. Fish sauce is rich in amino acids and proteins, as well as a variety of organic acids and trace elements, so it has a wide consumer market in my country's coastal areas and Southeast Asian countries, especially in Thailand, where it is almost one of the must-have condiments for households. [0003] The production of fish sauce is mainly based on natural fermentation, using the protease contained in fish and the action of natural microorganisms to gradually decompose the protein in the raw material into small molecule peptides, and then produce amino acids through the actio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L27/50A23L5/20
CPCA23L27/24A23L27/50A23L5/273
Inventor 孙启星朱新贵苗春雷李巧连
Owner LEE KUM KEE XIN HUI FOOD
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