CN100591223C - Process for quick production of low salt fish sauce - Google Patents
Process for quick production of low salt fish sauce Download PDFInfo
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- CN100591223C CN100591223C CN200610171053A CN200610171053A CN100591223C CN 100591223 C CN100591223 C CN 100591223C CN 200610171053 A CN200610171053 A CN 200610171053A CN 200610171053 A CN200610171053 A CN 200610171053A CN 100591223 C CN100591223 C CN 100591223C
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- fermentation
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Abstract
A method for quickly brewing the low-salt squid soy sauce features that the by-product generated by processing squid is used as one of its raw materials, the endogenous proteinase is used for its hydrolyzing at 35-55 deg.C for 48-72 hr, and their soy leaven is used for its fermenting at 40-55 deg.C for 21-28 days and then at 30-38 deg.C for 7-12 days.
Description
Technical field
The present invention relates to a kind of flavouring, particularly relating to a kind of is the speed wine technology that raw material is produced the less salt petis with the squid processing byproduct.
Background technology
By traditional petis production technology, earlier with the raw material fish through thawing, cleaning, salted, fermentation, filtering, make liquid aquatic products flavouring through allotment again.The part by weight of raw material fish and salt is 1: 3, and at temperature 30-35 ℃ of condition bottom fermentation 9-18 month, the finished product color and luster was amber, and delicate flavour is dense.But because its fermentation period is long, the hold facility cycle is long, and investment is big, the product cost height; On the other hand, the petis salt content of making can not satisfy the demand of consumer to high-quality less salt petis up to 25-30g/100ml; Moreover traditional petis is the mixed culture fermentation of multiple microorganism, does not carry out strict control bacterium, makes the metabolite complexity, and some poisonous and harmful metabolites (as biogenic amines such as histamine) can impact consumer's safety; Because fermentation raw material and fermentation temperature all are fit to the spoilage organisms growth very much, can cause the fermentation failure of less salt petis again.At present, be used for being becoming tight raw material resources day of petis processing, and processing byproducts such as the fish head in the squid process, internal organ, skin account for greatly fish heavy about 1/3, contain rich in protein, have very high edible health and be worth, at present only as the source of partially protein in the feed.
Summary of the invention
The speed that the purpose of this invention is to provide a kind of less salt petis is made production technology, it can guarantee under the high-quality prerequisite of petis, make full use of the squid processing byproduct of low value, shorten the production cycle, reduce production costs, increase economic efficiency, constant product quality, goods rate height is easy to adopt automatic continuous production.
A kind of speed of less salt petis is made production technology, comprises raw material is thawed through flowing water that vacuum refrigeration is cut and mixed, hydrolysis, hydrolysate sterilization, koji, the system wine with dregs, fermentation is filtered, allotment, sterilization is characterized in that described hydrolysis is to utilize endogenous proteinase to be hydrolyzed, the water and the former slip weight ratio of adding are 0.4-2.0: 1, hydrolysis temperature is 35-55 ℃, and initial pH is 4.5-7.0, and hydrolysis time is 48-72 hour; Described system wine with dregs is that the hydrolyzate after the sterilization is placed the fermentation tank of sterilization, the saline solution and the former slip weight ratio of adding are 0.2-1.0: 1, the content of salt is 20-30g/100ml in this saline solution, and the soy sauce koji of interpolation and former slip weight ratio are 0.1-0.25: 1; Described earlier fermentation temperature is 40-55 ℃, and fermentation period is 21-28 days, and amino nitrogen content enters later stage fermentation when reaching 0.7-1.5g/100ml, and the later stage fermentation temperature is 30-38 ℃, and fermentation period is 7-12 days.
The present invention can guarantee under the high-quality prerequisite of petis, make full use of the squid processing byproduct of low value, increase the economic worth of squid processing byproduct, reduce of the pollution of squid processing byproduct to environment, shorten the production cycle, reduce production costs, increase economic efficiency, the product collection sauce perfume (or spice) of producing, ester perfume (or spice), bright perfume are one, and color and luster is reddish brown transparent, and every index has all reached the standard of unblemished fish soy sauce, constant product quality, goods rate height is easy to adopt automatic continuous production, and the product of production can satisfy the demand of market to high-quality less salt petis product.
The specific embodiment
Embodiment 1
(1) raw material and preliminary treatment thereof: raw material is selected the accessory substance of cephalopod Symeplectoteuthis oualaniensis processing for use, 10.5 kilograms of raw materials are carried out that flowing water thaws and cut mixing slurry through the vacuum refrigeration cutmixer, the cutmixer rotating speed is 2100 rev/mins, and cutting the time of mixing is 5 minutes, makes 10.0 kilograms of former slips.
(2) endogenous enzymes hydrolysis: in the above-mentioned raw materials slurry, add 0.6 kilogram in water, mix; Adjusting the initial pH of mixture with 1 mol hydrochloric acid is 5.5; 45 ℃ of temperature; Hydrolysis 48 hours obtains hydrolysate.Utilize the endogenous proteinase in the raw material to carry out proteolysis in this stage, partially protein is hydrolyzed into peptide and amino acid, amino nitrogen content reaches 0.398g/100ml.
(3) hydrolysate sterilization: with said hydrolyzed thing sterilization 20min under 121 ℃.
(4) koji: with wheat bran and dregs of beans is raw material, is undertaken by traditional soy sauce koji preparation technology, and bacterial classification is an aspergillus oryzae shanghai brewing 3.042, makes bent enzyme to live and is 1500u/g (butt).
(5) system wine with dregs: the hydrolysate of sterilization is placed fermentation tank after the sterilization, add 0.8 kilogram of saline solution, wherein the content of salt is 24 gram/100ml in the saline solution; Add 1.0 kilograms of soy sauce kojis, mix, obtain mixing mash.
(6) make above-mentioned mixing mash fermentation:
A. the early stage ferment at constant temperature, 40 ℃ of fermentation temperatures, fermentation period 21 days, in this stage, protease is peptide and amino acid with protein digestion rapidly, and this temperature can suppress varied bacteria growing and breeding preferably simultaneously, changes later stage fermentation when amino nitrogen content reaches 0.932g/100ml over to.
B. later stage fermentation: add yeast and lactic acid bacteria and carry out the flavouring fermentation, the yeast that is added is the flavouring yeast, and lactic acid bacteria is a Lactobacillus saki, and addition is 10
6Individual/gram, fermentation temperature is 35 ℃, and fermentation period 7 days, this fermentation stage are afterripening fermentation, can make product special flavour soft mellow, and salt content is 8g/100ml in the fermenting-ripening wine with dregs.
Total fermentation time is 28 days.
(7) filter: above-mentioned fermenting-ripening wine with dregs is filtered with flame filter press.
(8) allotment: add salt according to product needed, add 0.4 kilogram of salt in the present embodiment.
(9) sterilization: deployed petis 85 ℃ of sterilizations 10 minutes, is obtained the petis product.
Embodiment 2
The step of present embodiment is identical with embodiment 1, wherein in the intrinsic protein enzyme hydrolysis step, adds 0.8 kilogram of entry; Hydrolysis temperature is 50 ℃; Initial pH is 4.5; Hydrolysis time is 60 hours; In system wine with dregs step, 10 kilograms of the saline solutions of interpolation, the content of salt is 28g/100ml in the saline solution; 1.5 kilograms of the soy sauce kojis that adds.In fermentation step, 45 ℃ of prior fermentation temperature, fermentation period 25 days changes later stage fermentation over to when amino nitrogen content reaches 0.802g/100ml, and the later stage fermentation temperature is controlled at 33 ℃, fermentation period 10 days, salt content is 10g/100ml in the karusen.Total fermentation time is 35 days.
Embodiment 3
The step of present embodiment is identical with embodiment 1, wherein in the intrinsic protein enzyme hydrolysis step, adds 0.4 kilogram of entry; Hydrolysis temperature is 55 ℃; Initial pH is 6.0; Hydrolysis time is 48 hours; In system wine with dregs step, add 0.8 kilogram of saline solution, the content of salt is 30g/100ml in the saline solution; The soy sauce koji that adds and 2.5 kilograms.In fermentation step, the prior fermentation temperature is 48 ℃, and fermentation period is 21 days, changes later stage fermentation when amino nitrogen content reaches 1.132g/100ml over to, and the later stage fermentation temperature is controlled at 30 ℃, fermentation period 10 days, and salt content is 12g/100ml in the karusen.Total fermentation time is 31 days.
The leading indicator of the petis that the present invention produces:
Detect through subjective appreciation, physics and chemistry and the health of the present invention being produced product, obtain following result:
The organoleptic indicator:
Color and luster: orange red or reddish brown, bright-coloured glossy; Fragrance: have the peculiar bright perfume of petis, give off a strong fragrance no putrefactive odor.
Flavour: have the peculiar delicious flavour of petis, bright, salty, comfortable mouthful; Figure: clear, no suspended substance and flocculent deposit.
Physical and chemical index:
Total nitrogen (g/100ml) 〉=1.2 amino nitrogen (g/100ml) 〉=0.95
Sodium chloride (g/100ml) 10.0-13.0 pH 5.2-5.6
VBN (mg/100ml)≤150 histamine (mg/100ml)≤40
Total mercury (mg/kg is in Hg)≤0.3, wherein methyl mercury 0.2
Inorganic arsenic (mg/kg is in As)≤0.05 lead (mg/kg is in Pb)≤0.2
Copper (mg/kg is in Cu)≤20 chromium (mg/kg is in Cr)≤1.0
Cadmium (mg/kg is in Cd)≤0.1
Sanitary index:
Total number of bacteria (individual/gram)≤5000 coliforms (individual/100g)≤8
Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus, Listeria, vibrio parahaemolytious) do not detect.
Hydrolysis of the present invention is to utilize endogenous proteinase to be hydrolyzed, and the water of interpolation and former slip weight ratio are 0.4-2.0: 1, and hydrolysis temperature is 35-55 ℃, and initial pH is 4.5-7.0, and hydrolysis time is 48-72 hour; Described system wine with dregs is that the hydrolyzate after the sterilization is placed the fermentation tank of sterilization, the saline solution and the former slip weight ratio of adding are 0.2-1.0: 1, the content of salt is 20-30g/100ml in this saline solution, and the soy sauce koji of interpolation and former slip weight ratio are 0.1-0.25: 1; Described prior fermentation temperature is 40-55 ℃, and fermentation period is 21-28 days, and amino nitrogen content enters later stage fermentation when reaching 0.7-1.5g/100ml, and the later stage fermentation temperature is 30-38 ℃, and fermentation period is 7-12 days.All obtain the similar petis product of index as the processing byproduct that raw material is changed into Peru squid or Pacific Ocean squid.
Claims (3)
1. the speed of a less salt petis is made production technology, comprises raw material is thawed through flowing water that vacuum refrigeration is cut and mixed, hydrolysis, hydrolysate sterilization, koji, the system wine with dregs, fermentation is filtered, allotment, sterilization, its spy is that described hydrolysis is to utilize endogenous proteinase to be hydrolyzed, the water and the former slip weight ratio of adding are 0.08: 1, hydrolysis temperature is 35-55 ℃, and initial pH is 4.5-7.0, and hydrolysis time is 48-72 hour; Described system wine with dregs is that the hydrolyzate after the sterilization is placed the fermentation tank of sterilization, and the saline solution of interpolation and former slip weight ratio are 1: 1, and the content of salt is 28g/100ml in this saline solution, and the soy sauce koji of interpolation and former slip weight ratio are 0.1-0.25: 1; Described earlier fermentation temperature is 40-55 ℃, and fermentation period is 21-28 days; Amino nitrogen content enters later stage fermentation when reaching 0.7-1.5g/100ml, the later stage fermentation temperature is 30-38 ℃, and fermentation period is 7-12 days.
2. the speed of less salt petis according to claim 1 is made production technology, it is characterized in that the accessory substance of described raw material for the processing of cephalopod squid.
3. the speed of less salt petis according to claim 1 is made production technology, it is characterized in that in the described later stage fermentation that the yeast of interpolation is flavouring yeast or distillery yeast, and the lactic acid bacteria of interpolation is a Lactobacillus saki, and inoculum concentration is 10
6-10
8Individual/gram.
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| Application Number | Priority Date | Filing Date | Title |
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| CN200610171053A CN100591223C (en) | 2006-12-29 | 2006-12-29 | Process for quick production of low salt fish sauce |
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| CN200610171053A CN100591223C (en) | 2006-12-29 | 2006-12-29 | Process for quick production of low salt fish sauce |
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| CN100591223C true CN100591223C (en) | 2010-02-24 |
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Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP5142779B2 (en) * | 2008-03-26 | 2013-02-13 | キッコーマン株式会社 | Low salt moromi soy sauce |
| CN101341968B (en) * | 2008-05-08 | 2012-07-25 | 湖州老恒和酿造有限公司 | Process for preparing fish sauce |
| CN101564141B (en) * | 2009-06-02 | 2013-03-20 | 华南理工大学 | Method for three-stage type fast fermentation of fish gravy |
| JP5436178B2 (en) * | 2009-12-08 | 2014-03-05 | テーブルマーク株式会社 | New seafood seasoning and method for producing the same |
| CN102334668A (en) * | 2011-07-29 | 2012-02-01 | 华南农业大学 | Method for brewing sleeve-fish sauce by taking sleeve-fish viscus as raw material |
| CN102793143A (en) * | 2012-07-18 | 2012-11-28 | 威海博宇食品有限公司 | Squid sauce and processing method thereof |
| CN102871095B (en) * | 2012-09-04 | 2014-03-26 | 集美大学 | Rapid-brewing production method of low-salt fish sauce |
| CN103948001B (en) * | 2014-05-14 | 2015-11-04 | 江西科技师范大学 | A kind of fresh water fish leftover bits and pieces speed makes the method for low-salt flavor fish sauce |
| CN104256511A (en) * | 2014-10-20 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | Preparation method of squid soybean sauce |
| CN104543934B (en) * | 2014-12-05 | 2016-08-17 | 浙江省海洋水产研究所 | A kind of preparation method of petis |
| CN104921051B (en) * | 2015-06-11 | 2017-12-12 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of plum halogen fish sauce and preparation method thereof |
| CN106722776B (en) * | 2016-12-13 | 2020-07-31 | 福建师范大学 | Preparation method of sour fish sauce |
| CN106616857A (en) * | 2016-12-14 | 2017-05-10 | 翟珺 | Rapid brewing method of fish sauce |
| CN106690252B (en) * | 2017-01-23 | 2020-07-17 | 山东玉兔食品股份有限公司 | Production process of active soy sauce |
| CN106901315A (en) * | 2017-03-23 | 2017-06-30 | 浙江大学 | A kind of preparation method of ham soy sauce |
| CN113575915B (en) * | 2021-09-28 | 2021-12-24 | 中国海洋大学 | Preparation method of oyster soy sauce |
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2006
- 2006-12-29 CN CN200610171053A patent/CN100591223C/en not_active Expired - Fee Related
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