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Greengage bittern fish sauce and preparation method thereof.

A technology of plum-salted fish sauce and sea fish, applied in the field of plum-salted fish sauce and its preparation, achieves the effects of simple processing, maintenance of nutritional balance, and delicious taste

Active Publication Date: 2015-09-23
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And to adopt plum bittern to ferment novel fish sauce and preparation method thereof also do not see report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) adding water of 0.5 times the weight of the original juice to the original juice to dilute to obtain plum brine; the original juice is the juice produced by green plums under the osmotic pressure of saturated salt during the pickling process, and the salt concentration of the original juice is At 25°C, the range is 26.30-26.73%, and the acidity range is 5.0-7.0%. The raw sea fish is pretreated: thaw, wash with water, and cut the fish body into blocks with a surface of 10cm×10cm;

[0023] (2) Mix plum brine and raw sea fish according to the weight ratio of 1:1, and stir evenly;

[0024] (3) Add soy sauce Daqu according to the ratio of 20% of the weight of raw sea fish, and put it into the fermenter for fermentation; within 10 days of starting fermentation, stir once every 2 days, and then stir once every 5 days;

[0025] (4) After 60 days of fermentation, use 4 layers of 100-mesh filter cloth to initially separate the sauce and sauce residue, and then use filter pape...

Embodiment 2

[0028] (1) adding water of 1 times the weight of the original juice to the original juice to dilute to obtain plum brine; the original juice is the juice produced by green plums under the osmotic pressure of saturated salt during the pickling process, and the salt concentration of the original juice is At 25°C, the range is 26.30-26.73%, and the acidity range is 5.0-7.0%. The raw sea fish is pretreated: thaw, wash with water, and cut the fish body into blocks with a surface of 10cm×10cm;

[0029] (2) Mix plum brine and raw sea fish according to the weight ratio of 1:1, and stir evenly;

[0030] (3) Add soy sauce Daqu according to the ratio of 20% of the weight of raw sea fish, and put it into the fermenter for fermentation; within 10 days of starting fermentation, stir once every 2 days, and then stir once every 5 days;

[0031] (4) After 60 days of fermentation, use 4 layers of 100-mesh filter cloth to initially separate the sauce and sauce residue, and then use filter paper ...

Embodiment 3

[0034] (1) adding water of 0.5 times the weight of the original juice to the original juice to dilute to obtain plum brine; the original juice is the juice produced by green plums under the osmotic pressure of saturated salt during the pickling process, and the salt concentration of the original juice is At 25°C, the range is 26.30-26.73%, and the acidity range is 5.0-7.0%. The raw sea fish is pretreated: thaw, wash with water, and cut the fish body into blocks with a surface of 10cm×10cm;

[0035] (2) Mix plum brine and raw sea fish according to the weight ratio of 1:1, and stir evenly;

[0036] (3) Add soy sauce Daqu according to the ratio of 25% of the weight of raw sea fish, and put it into a fermenter for fermentation; within 10 days of starting fermentation, stir once every 2 days, and then stir once every 5 days;

[0037] (4) After 30 days of fermentation, use 4 layers of 100-mesh filter cloth to initially separate the sauce and sauce residue, and then use filter paper ...

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Abstract

The present invention belongs to the technical field of biological fermentation of marine fish, and discloses a greengage bittern fish sauce and a preparation method thereof. The preparation method has the following steps: the greengage bittern is mixed evenly with raw material of marine fish; the above mixture is added with the soy sauce koji and put into a fermentation tank for fermentation; the mixture is stirred once every three days during the first 10 days of the fermentation, and stirred once every 5 days later; after 30-60 days of the fermentation, the sauce and the sauce residue are preliminary separated by a filter cloth, then the sauce is further filtered by a filter paper to obtain the clear fish sauce, and the filtered fish sauce is pasteurized to get the greengage bittern fish sauce. By taking advantage of the high salinity and high acidity property of the greengage bittern, the brine used during the traditional fermentation of the fish sauce is replaced with the greengage bittern and the greengage bittern is mixed with the marine fish for fermentation, and thus improves the mouthfeel, flavor and nutritional value of the fish sauce, and meets the requirement of the dietary habit of people in modern society. The greengage bittern fish sauce has simple and rapid processing, has high nutrition, is healthy and safe, tastes delicious, has the fruit acidity flavor of the greengage bittern, and at the same time is rich in a variety of nutrients of greengage and fish, and thus maintains nutritional balance and is suitable for the consumption of all types of people.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a plum-salted fish sauce and a preparation method thereof. Background technique [0002] Fish sauce is a kind of liquid condiment with unique flavor and clear brown color. In Southeast Asia and my country's coastal areas, it is not only one of the most popular fermented fish products, but also an indispensable part of most people's daily diet. missing part. The production of traditional fish sauce is made after long-term sun exposure and night dew under high-salt conditions. Due to its long production cycle and strong fishy smell, it is difficult to be accepted by a wide range of people. In recent years, some researchers have developed a new type of fish sauce preparation process and applied for related patents, such as a preparation method of fish sauce (CN103876102A), a quick brewing production method of low-salt fish sauce (CN102871095A), and a new type of ...

Claims

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Application Information

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IPC IPC(8): A23L1/23A23L27/24
Inventor 陈之瑶
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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