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A kind of production method of fish sauce seasoning liquid

A production method and technology of seasoning liquid, applied in the field of fish sauce seasoning liquid, can solve the problems of affecting product promotion and application, unacceptable to consumers, large fishy odor, etc., and achieve the effects of good smell, improved taste and strong operability

Active Publication Date: 2020-09-29
荣成市日鑫水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional fish sauce has the disadvantages of strong fishy smell and obvious bitterness, and cannot be widely accepted by consumers, which affects the promotion and application of this product

Method used

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  • A kind of production method of fish sauce seasoning liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of production method of fish sauce seasoning liquid, it goes through the following steps:

[0025] (I) Heat the fish sauce to 42 degrees Celsius, and inoculate the fish sauce with Kodomaeaohmeri, the inoculation amount is calculated as 1.5×10 6 cfu / mL;

[0026] (II) making the fermentation mixture described in step I ferment at 42 degrees Celsius for 12 hours;

[0027] (III) The fermentation mixture obtained in step II was inactivated at 85 degrees Celsius for 30 minutes and filtered with 0.25 micron filter paper.

Embodiment 2

[0029] A kind of production method of fish sauce seasoning liquid, it goes through the following steps:

[0030] (I) Heat the fish sauce to 42 degrees Celsius, and add Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) to the fish sauce, the inoculum amount is calculated as 4×10 fish sauce 6 cfu / mL;

[0031] (II) making the fermentation mixture described in step I ferment at 42 degrees Celsius for 12 hours;

[0032] (III) The fermentation mixture obtained in step II was inactivated at 85 degrees Celsius for 30 minutes and filtered with 0.25 micron filter paper.

Embodiment 3

[0034] A kind of production method of fish sauce seasoning liquid, it goes through the following steps:

[0035] (I) Heat the fish sauce to 42 degrees Celsius, and add Kodomaeaohmeri and Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) were inoculated into the fish sauce at the same time, and the inoculation amount was calculated as 1.5×10 6 cfu / mL + 4×10 6 cfu / mL;

[0036] (II) making the fermentation mixture described in step I ferment at 42 degrees Celsius for 12 hours;

[0037] (III) Inactivate the fermentation mixture obtained in step II at 80°C for 30 minutes and filter with 0.25 micron filter paper.

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Abstract

The invention discloses a production method of a fish sauce condiment. By means of the method, the problem of a big stench of traditional fish sauce is solved. The method comprises the following stepsthat (I) the fish sauce is heated to 40-45 DEG C, and yeasts are inoculated to the fish sauce at the same time or in sequence; (II) the fermentation mixture from the step I is fermented at 40-45 DEGC for 10-18 hours; (III) the fermentation mixture obtained from the step II is inactivated and filtered at 80-90 DEG C. In the step I, the yeasts are a mixture of Kodomaea ohmeri whose preservation number is CGMCC No. 9510 and Saccharomyces cerevisiae whose preservation number is CCTCC M 2011021. The condiment prepared by the method is fermented, low in histamine content, good in smell and free ofstench. The production method is rational in process, advanced in technology and high in operability, and mass production is easy to achieve.

Description

technical field [0001] The invention relates to seasoning prepared by fermentation, in particular to a production method of fish sauce seasoning liquid. Background technique [0002] Fish sauce, also known as fish sauce, or fish soup in Jiaodong, is one of the commonly used seasonings in Fujian cuisine, Chaozhou cuisine and Southeast Asian cuisine. It is a very delicious juice obtained from small fish and shrimp after being pickled, fermented and refined. It is amber in color and has a salty and umami taste. Fish sauce has the characteristics of rich nutrition and rich taste. However, traditional fish sauce has the disadvantages of strong fishy smell and obvious bitter taste, and cannot be widely accepted by consumers, which affects the promotion and application of this product. Contents of the invention [0003] In order to overcome the disadvantage of strong fishy smell in the existing traditional fish sauce, the object of the present invention is to provide a producti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/50A23L27/24A23L19/00A23L31/10
Inventor 房文涛原永广
Owner 荣成市日鑫水产有限公司
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