Method for producing condiment by organic acid hydrolysis

Abstract

The condiment producing process including hydrolysis with organic acid or mixed acid comprises the following steps: material pre-treatment; hydrolysis and neutralization; and concoction and filtering to obtain condiment. The said process is mainly used in producing various sea food condiments, including sea food juice, sea food sauce, sea food paste, sea food essence, etc. with sea food leftover as material, and may be also used in producing condiment with animal leftover or grain leftover. The present invention changes wastes into high value products and is suitable for production in different scales.

Description

technical field [0001] The invention relates to a method for producing condiments by hydrolyzing organic acids, which comprises hydrolyzing an organic acid or a mixed acid (an organic acid and hydrochloric acid are mixed in a certain ratio); the raw materials used include: sea (fresh water) products or their leftovers ; Low-value aquatic products; livestock and poultry meat leftovers; soybean meal, grain, etc. The focus is on the production of seafood seasonings, and the same can be done for seasonings produced from livestock and poultry waste or bean grain waste. Background technique [0002] The ocean area accounts for two-thirds of the earth. With the depletion of land resources, scientists predict that the new century will be the "ocean century". Countries all over the world are competing to study the ocean, marching into the ocean, and obtaining marine resources has formed the current social trend. [0003] The leftovers of sea (fresh water) products and low-value sea...

AI Technical Summary

Problems solved by technology

[0005] 1. The traditional production process of soy sauce is fermented and brewed from soybean meal or grain. The production cycle is long and the efficiency is very low. Bacteria are easy to grow, and the hygiene index is difficult to guarantee! At present, cereals all over the world are generally polluted by highly toxic aflatoxin. According to investigations, many soy sauces currently on the market contain aflatoxin, which is harmful to people's health! However, there is no aflatoxin in this product, which solves this problem!

[0006] 2. Fish sauce and shrimp oil are salted and naturally fermented. The production cycle is longer and the efficiency is lower; the production conditions are worse, a large number of bacteria grow, and the hygiene indicators are more difficult to guarantee, and the salt content is particularly high, which is not in line with modern Sanitation requirements!

It has high production efficiency, good aroma and is quite popular! However, due to the serious hydrolysis odor that is difficult to eliminate, its development has been affected; in recent years, it has been found that the action of chloride ions of high-concentration hydrochloric acid and fat will produce carcinogenic trichloropropanol; in addition, it will cause serious pollution to the surrounding environment and air!