Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production method of fresh fish soybean sauce

A production method and technology of soy sauce, applied in the field of fresh fish soy sauce production from fresh fish and soybeans, can solve the problems of long production cycle of fish sauce, disgusting fishy smell of products, acceptance by consumers, etc., achieve retinal protection, high nutritional value, and promote digestion absorption effect

Active Publication Date: 2014-04-09
HUBEI TULAOHAN FLAVORING FOOD
View PDF4 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] my country is rich in freshwater fish resources, and a large number of protein-containing by-products are produced in the process of processing snack foods and surimi, such as fish heads, fish bones, fish scales, etc., which still have high utilization value. It is a waste to produce fish soy sauce. It is an effective way to reuse food resources, but in view of the long production cycle of fish sauce and the heavy fishy smell, it cannot be accepted by consumers in the mainland of my country. If the problems of fermentation time and fishy smell can be solved, fish protease Participate in rapid fermentation of soybean koji to brew soy sauce after decomposing, which has great development potential and prospects
At present, there are very few studies on the fermentation technology of fish meat and soybeans and the technology of deodorization, which leads to related products with disgusting fishy smell. It is necessary to completely remove the fishy smell in the fresh fish soy sauce produced by the present invention, so that it is suitable for consumption needs

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production method of fresh fish soybean sauce
  • Production method of fresh fish soybean sauce
  • Production method of fresh fish soybean sauce

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0019] Further illustrate the specific embodiment of the present invention below: 1, fresh fish ripening, deodorization, debitter treatment technology

[0020] ⑴Soak fish bones and meat to remove fishy smell: choose fresh freshwater fish (silver carp, bighead carp, crucian carp, grass carp or carp), dissect the fish body and divide it into fish meat, fish head, fish tail, fish bones, fish scales, internal organs and fish gills, Wherein the viscera and fish gills are used to ferment organic fertilizers, and the fish meat is used to make snack food, both of which are not included in this invention. Fish head, fish tail, fish bones and fish scales are selected as fresh fish soy sauce animal protein raw materials of the present invention, hereinafter referred to as fish bones and meat. First of all, preliminary cleaning is required. After preliminary cleaning, immerse in organic acid (acetic acid, dilute hydrochloric acid, citric acid or lactic acid, etc.) Odor components, such a...

Embodiment 1

[0031] 1. Fresh fish ripening, deodorization and debitter treatment technology

[0032] (1) Soak fish bones and meat to remove fishy smell: fresh fish heads, fish tails, fish bones and fish scales are preferred. After cleaning, soak in citric acid with a volume fraction of 1% for 20 minutes to remove the fishy smell.

[0033] ⑵Fish bones and meat are cooked to prevent raw fishy smell

[0034] After soaking and deodorizing, the fish bones and meat are steam sterilized at 121°C for 30 minutes to prevent spoilage bacteria from producing fishy smell.

[0035] ⑶ Deodorization and debitterness of fish bone and meat liquefaction

[0036] Ripe the ground fish bones and meat, in parts by weight, add 100 parts of water, 3 parts of NaCl, 5 parts of soybean powder and 0.3 part of bromelain for every 100 parts of cured fish material, at pH 4.5, temperature It is liquefied and decomposed under the condition of 50°C. When the measured DH value is between 65-80%, the liquefaction can be stopp...

Embodiment 2

[0046] 1. Fresh fish ripening, deodorization and debitter treatment technology

[0047] ⑴Soak fish bones and meat to remove fishy smell

[0048] Fresh fish heads, fish tails, fish bones and fish scales are preferred. After cleaning, soak in acetic acid with a volume fraction of 2% for 15 minutes to remove the fishy smell.

[0049] ⑵Fish bones and meat are cooked to prevent raw fishy smell

[0050] After being soaked to remove the fishy smell, the fish bone meat is steam sterilized at 121°C for 20 minutes to prevent spoilage bacteria from producing fishy smell.

[0051] ⑶ Deodorization and debitterness of fish bone and meat liquefaction

[0052] Ripe the ground fish bones and meat, in parts by weight, add 100 parts of water, 5 parts of NaCl, 8 parts of mung bean powder and 0.1 part of bromelain for every 100 parts of cured fish material, at pH 4.2, temperature It is liquefied and decomposed under the condition of 55°C. When the measured DH value is between 65-80%, the liquef...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a production method of fresh fish soybean sauce and in particular relates to a method for producing fresh fish soybean sauce from fresh fish and soybeans. The production method comprises the steps of cleaning a fish head, a fishtail, fish scales and fishbone of the fresh fish, and immersing the fish head, the fishtail, the fish scales and the fishbone of the fresh fish in an organic acid or alkaline salt type solution to obtain a raw fish material; then performing steam sterilization on the raw fish material to obtain a cooked fish material, mincing the cooked fish material to enable the cooked fish material to pass through holes of a sieve with 80-100 meshes, adding 100-250 parts by weight of water, 3-6 parts by weight of NaCl, 3-10 parts by weight of a plant protein raw material and 0.1-0.3 part by weight of protease into every 100 parts by weight of the cooked fish material for liquidation decomposing, detecting the degree of hydrolysis (DH) of the protein by a formol titration method, and when a DH value is 65-80 percent, performing filtration to obtain decomposing liquid containing polypeptide and amino acid; finally, mixing and fermenting soybean yeast, the decomposing liquid and saline water, and adding salt-resistant lactic acid bacteria and salt-resistant yeast during fermentation to obtain the fresh fish soybean sauce. The fresh fish soybean sauce obtained by the method disclosed by the invention does not have fishy smell and bitter taste, tastes delicious, has a high nutrition value and has a health-protection function.

Description

technical field [0001] The invention relates to a production method of soy sauce, in particular to a method for producing fresh fish soy sauce by using fresh fish and soybeans. Background technique [0002] Soy sauce is the largest product of traditional brewing seasoning in my country. It has a long history and is an indispensable seasoning in cooking at home and in the catering industry. It is deeply loved by people. Generally speaking, soy sauce is produced from vegetable proteins such as soybeans or defatted soybeans, flour or bran, through a series of processes such as soaking, cooking, koji making, and fermentation. As for fish soy sauce, animal protein such as sea fish or shrimp is used in the coastal areas of our country to undergo natural fermentation for a long time of 1-3 years. [0003] my country is rich in freshwater fish resources, and a large number of protein-containing by-products are produced in the process of processing snack foods and surimi, such as fi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/238A23L27/50
CPCA23L17/10A23L27/50A23V2002/00A23V2200/30A23V2250/0644
Inventor 郭承义付彩霞杨世贵王应喜陈锡秋余红波王箭邹涛
Owner HUBEI TULAOHAN FLAVORING FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com