Preparation method of fish sauce

A fish meal and protease technology, applied in food ingredients as taste improver, food science and other directions, can solve problems such as heavy bitterness and poor flavor, achieve no rancid smell, elegant sauce flavor, and improve the effect of finished product flavor

Inactive Publication Date: 2018-11-23
ZHEJIANG WANLI UNIV
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for preparing fresh fish juice, which is to carry out compound enzymolysis on the squeezed liquid of fish meal, rapidly degrade the raw protein, add koji to carry out dilute mash fermentation, and form fresh fish juice with unique flavor, which solves the problem of heavy bitter taste of existing products, bad taste problem

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
  • Preparation method of fish sauce
  • Preparation method of fish sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method for fresh fish juice, comprising the following steps:

[0029] (1) Enzymolysis: Take an appropriate amount of fish meal to process the squeeze liquid, add 0.3% (m / v) compound protease A-1 and 0.2% (m / v) papain, stir to fully dissolve it, and place it in a 60°C refrigerator. On a constant temperature shaker, shake at 110r / min for 5 hours for enzymatic hydrolysis. After the end of the enzymatic hydrolysis, immediately inactivate the enzyme in a 95°C water bath for 15 minutes.

[0030] (2) Koji making: Weigh 133g of soybean meal and 100g of bran, add 180mL of water, mix well, soak for 5 hours, cook and sterilize at 121℃ for 40min, after the sterilization, let the mixed material cool down to about 40℃ , add 2‰ (m / m) strains, mix evenly, spread a layer of sterilized wet gauze on the sieve, transfer the mixture after adding the strains into the sieve, and then cover the sieve with a Layer wet gauze, and finally place the sieve with the material in an inc...

Embodiment 2

[0035] A preparation method for fresh fish juice, comprising the following steps:

[0036] (1) Enzymolysis: Take an appropriate amount of fish meal to process the squeeze liquid, add 0.3% (m / v) compound protease A-1 and 0.2% (m / v) papain, stir to fully dissolve it, and place it in a 60°C refrigerator. On a constant temperature shaker, shake at 110r / min for 5 hours for enzymatic hydrolysis. After the end of the enzymatic hydrolysis, immediately inactivate the enzyme in a 95°C water bath for 15 minutes.

[0037] (2) Koji making: Weigh 155g of soybean meal and 117g of bran, add 240mL of water, mix well, soak for 5h, cook and sterilize at 121°C for 40min, after the sterilization, let the mixed material cool down to about 40°C , add 2‰ (m / m) strains, mix evenly, spread a layer of sterilized wet gauze on the sieve, transfer the mixture after adding the strains into the sieve, and then cover the sieve with a Layer wet gauze, and finally place the sieve with the material in an incuba...

Embodiment 3

[0042] A preparation method for fresh fish juice, comprising the following steps:

[0043] (1) Enzymolysis: Take an appropriate amount of fish meal to process the squeeze liquid, add 0.3% (m / v) compound protease A-1 and 0.2% (m / v) papain, stir to fully dissolve it, and place it in a 60°C refrigerator. On a constant temperature shaker, shake at 110r / min for 5 hours for enzymatic hydrolysis. After the end of the enzymatic hydrolysis, immediately inactivate the enzyme in a 95°C water bath for 15 minutes.

[0044] (2) Koji making: Weigh 150g of soybean meal and 100g of bran, add 220mL of water, mix well, soak for 5 hours, cook and sterilize at 121°C for 40 minutes, after the sterilization, let the mixed material cool down to about 40°C , add 2‰ (m / m) strains, mix evenly, spread a layer of sterilized wet gauze on the sieve, transfer the mixture after adding the strains into the sieve, and then cover the sieve with a Layer wet gauze, and finally place the sieve with the material in...

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 provides a preparation method of fish sauce. According to the preparation method, fish meal processing squeezing liquid is used as a raw material, the raw material protein is rapidly degraded by adding composite enzyme, and then the fish sauce is prepared by adding koji fermentation, wherein the bitterness produced by the enzymolysis can be effectively improved by virtue of the kojifermentation, and the sauce fragrance can be achieved. The fish sauce prepared in the preparation method provided by the invention is brownish red, uniform in color, clear, transparent, slight in fragrance and free from odor; and the content of amino acid nitrogen can reach 0.68 g / 100mL, the volatile salt nitrogen content is less than 109 mg / 100mL, and the table salt content is less than 16.2 g / 100mL. The preparation method is low in production cost, can effectively improve the product flavor, and can solve the problems of protein resource waste and environmental pollution.

Description

【Technical field】 [0001] The invention relates to the technical field of aquatic product processing, in particular to a processing method for producing fresh fish juice by using fish meal processing squeeze liquid as a raw material. 【Background technique】 [0002] In recent years, my country's low-value fish processing has made great progress compared with the past, and many low-value fish products have been developed, such as fish meal, fish oil, seasoning, surimi products, etc. Among them, the production of fish meal has always been the development and utilization of low-value fish products. The main means of fish protein. However, a large amount of waste water and fish juice will be produced in the process of fishmeal processing. For every ton of fishmeal produced, about 2-3 tons of waste squeeze liquid will be produced. Except for a small part of these fishmeal processing squeeze fluids that can be recycled to prepare low-grade fishmeal, or process some low-grade product...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/24A23L29/00
CPCA23V2002/00A23L27/24A23L29/06A23V2200/14
Inventor 曹少谦戚向阳李丝丝王正东马丹妮杨华
Owner ZHEJIANG WANLI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap