Seafood soy and its preparation method

Abstract

The invention discloses a preparation method of a seafood soy. The preparation method comprises the following steps: hydrolyzing a fish meat substance through using one or more of a neutral protease, trypsin and an acidic protease; and carrying out fermentation brewing of a product obtained after the hydrolysis through using a present soy brewing process to obtain the seafood soy. The invention also discloses the seafood soy prepared through the preparation method. The seafood soy has high nutritional values, and contains abundant amino acids, organic calcium, mineral matters, and trace elements such as Ca, Zn, I, Se and the like which are essential to human bodies. A technology for preparing seafood seasonings through the combination of biological enzymatic hydrolysis and traditional brewing fermentation is applied in the invention to develop nutritional seasonings from low-value fish and seafood processing byproducts, so the biological technology enters the deep seafood processing, sea sources are fully utilized, the utilization values of the low-value fish are improved, the biological resource utilization rate is improved, and problems comprising biological resource waste, environmental pollution and the like are solved.

Description

technical field [0001] The invention relates to a seafood soy sauce and a preparation method thereof. Background technique [0002] my country is a large ocean country, and its aquatic product production accounts for about one-third of the world's total output, ranking first in the world. The area of ​​fishing grounds is 2.8 million square meters, accounting for 59% of China's total sea area. In 2008, my country's seafood output reached 29.8 million tons, of which fish output was 16.3 million tons, crustacean output was 4.92 million tons, and shellfish output was 12.65 million tons. The output of cephalopods is 1.1 million tons, that of algae is 2.42 million tons, and that of other species is 740,000 tons. In recent years, due to profound changes in my country's fishery structure, a large number of low-value marine fish resources have been produced, with an output as high as 4.5 million tons. These low-value marine fishes (such as anchovies, blue round trevally, yellow croa...

AI Technical Summary

Problems solved by technology

These low-value marine fishes (such as anchovies, blue round trevally, yellow croaker, money fish, noodle fish, etc.) due to low prices, backward processing and recycling methods, a considerable part of them are directly chopped up as bait for breeding, resulting in The use value of the product is low, the waste of resources is serious, and it causes the loss of a large amount of nutrients and pollutes the environment

For a long time, most of the low-value marine fish are only used for simple processing into feed fish meal with extremely low economic benefits.