Acid fish sauce and preparation method thereof

Abstract

The invention relates to the technical field of foods, in particular to a folk acid fish sauce and a preparation method thereof. Small river fish, hot peppers, fresh ginger and the like are separately treated with clean water and home-made wine, so that parts of nutrient elements perform pre-reactions, further nutrient components in raw materials are improved, and the quality of the made acid fish sauce is improved; particularly in the making process, the raw materials including the hot peppers, the fresh ginger, the small river fish and the like are treated, so that capsaicine in the hot peppers and other nutrient components in the fresh ginger are uniformly mixed; raw materials including grain bran, the small river fish and the like are uniformly mixed, then water is added, the mixture A of the hot peppers and the fresh ginger is added, the grain bran, the small river fish, the water, and the mixture A of the hot peppers and the fresh ginger are mixed to form a mixture B, an appropriate amount of edible salt is added, and the temperature and the mixing speed when the edible salt is added are controlled, so that the contact time of various nutrient substances in the mixed materials is guaranteed; sealed fermentation treatment is performed on the mixed materials with a local folk traditional secret recipe, so that nutrient substances in the acid fish sauce are guaranteed, the grade and the quality of the acid fish sauce are improved, the mouth feel is improved, and the quality guarantee period is prolonged.

Description

technical field [0001] The invention relates to the technical field of food, in particular to fish sauce acid and a preparation method thereof. Background technique [0002] Fish sauce sour is the latest emerging ingredient in the field of hot pot ingredients. Because of its comfortable taste and rich taste, it can mix various nutrients in fish with chili and other raw materials to obtain an ingredient with high nutritional value and better taste. [0003] As in the prior art, the patent No. CN201310106106.5 "A Method for Promoting Blood-Promoting and Spleen-Invigorating Fish Head Sauce" is combined with fish heads and multi-flavored traditional Chinese medicines to make a fish head sauce with blood-promoting and spleen-invigorating properties, and then Functionally, the field of food materials has been improved, so that when the fish sauce is eaten, it can achieve the health care effect on the human body. [0004] However, although the added Chinese herbal medicines can ac...

AI Technical Summary

Problems solved by technology

[0004] However, although the added Chinese herbal medicines can achieve the effect of health care after entering the fish head sauce, new raw materials are brought in here, and the Chinese herbal medicines themselves have particularities, which leads to the uncomfortable taste of the fish sauce made. The color is poor; especially the nutritional value of fish head or fish is difficult to store and retain, and it is also difficult to make microscopic changes in the nutritional value of fish in the processing technology, so that the nutritional value of the obtained fish head sauce and a variety of Chinese medicinal materials Simple addition to fish head, resulting in poor quality fish head paste

[0005] Simultaneously, the product obtained by the production process of fish head sauce, fish sauce acid or even sour soup in the prior art is very easy to produce peculiar smell, causes the shelf life of product relatively poor, and then affects the market prospect of product; And, traditional fish head sauce The raw material components of fish sauce, fish sauce or sour soup are relatively complicated, which makes the taste of the obtained product impure, causing most people to dislike its taste, reducing the further consumption of fish head sauce, fish sauce or sour soup, and reducing the consumption of fish head sauce, fish sauce and sour soup The market scope of fish sauce acid increases the production cost of fish sauce acid