CN103027276A - Method for producing low-salt fast fermented fish sauce - Google Patents
Method for producing low-salt fast fermented fish sauce Download PDFInfo
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- CN103027276A CN103027276A CN2011103110921A CN201110311092A CN103027276A CN 103027276 A CN103027276 A CN 103027276A CN 2011103110921 A CN2011103110921 A CN 2011103110921A CN 201110311092 A CN201110311092 A CN 201110311092A CN 103027276 A CN103027276 A CN 103027276A
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Abstract
The invention provides a method for producing low-salt fast fermented fish sauce. The method comprises the steps of inoculating aspergillus oryzae to bran, flour and peptone serving as fermentation materials to prepare yeast; unfreezing frozen anchovy at low temperature, mixing the anchovy, 5 to 20 percent of yeast and 10 to 20 percent of sea salt uniformly, and preserving the heat for 2 to 10 days at the temperature between 30 and 35 DEG C to liquefy the anchovy fast; and after the anchovy is liquefied, adding 1 to 5 percent of syrup and 1 to 8 percent of edible alcohol, preserving the heat for 1 to 3 months at the temperature between 20 and 30 DEG C, performing natural fermentation for 1 to 2 months, sterilizing, filtering, packing, and thus obtaining the fermented fish sauce with good flavor and low salt. Compared with the conventional fish sauce fermentation, the method has the advantages that the fermentation time is shortened from more than 1 year to 4-6 months, the salt is reduced from more than 25 percent to 15-18 percent, and the flavor and the color are nearly close.
Description
Technical field
The present invention relates to a kind of fast fermentation method that utilizes freezing anchovy to produce the low-salt fish sauce flavoring products, particularly a kind of production method of utilizing song, syrup and Alcohol Production low-salt fish sauce.
Background technology
Petis is a kind of flavouring of unique flavor, also is referred to as fish sauce, shrimp sauce in China, is the aquatic products fermented seasonings that China's Coastal Areas and south east asia utilize fish and shrimp to make.The tradition petis mainly is take chilled marine low-value fish as raw material, adds the salt more than 25%, utilizes the endogenous enzymes of fish body self and the effect of microorganism, and the protein and the fat that decompose in the flesh of fish form through the fermentation manufacturing more than a year.
According to statistics, the annual growths such as the traditional soy sauce of China, vinegar, sweetener, monosodium glutamate, sauce class, catsup and pickled vegetables all reach 10%, and the NEW TYPE OF COMPOSITE flavouring increases faster, reaches about 20%.Fish sauce, petis with the Optimization of Low Value Fish fermenting and producing follow traditional natural fermented method owing to production technology always, though be flavor better, fishlike smell is heavy, the high consumer group who restricts product of salinity; Owing to needing the fresh fishes raw material, rely on the fermentation of fish body self endogenous enzymes again, also exist production seasonal strong, the shortcoming that the production cycle is long makes fish sauce, petis product can't form scale and benefit always, and development speed lags behind the fermentation industries such as soy sauce, vinegar far away.Therefore, on the basis of traditional zymotic technique, develop a petis zymotechnique that utilizes frozen fish not only can shorten fermentation period for raw material but also can reach suitability for industrialized production, will promote China's petis to produce the benign development of usefulness.
Anchovy is a kind of the be distributed widely in the East China Sea and the Yellow Sea of China and low value fish in the Bohai Sea, and the exploitable resources amount is the fingerling of eastern Huanghai Sea list kind stock of fish biomass maximum between 3,000,000 tons to 4,000,000 tons.The anchovy protein content is up to 18～20%, and body contains a large amount of endogenous proteases and proenzyme thereof, is commonly called as dried up mashed, mashed barge spike, is suitable as very much the fermented product raw material.
The Rapid Fermentation problem of fish sauce has been carried out a large amount of research both at home and abroad, has at present domesticly applied for that fish sauce fermentation class technical scheme is as follows:
Chinese invention patent application (publication number CN1179277A) " the bioengineering enzyme process is produced flavouring; delicate flavour essence, oil consumption, shrimp paste, fish sauce, soy sauce ", the production method of its fish sauce mainly is " small fish or fish meal, to add suitable quantity of water; grind; after the sterilization; 50～55 ℃ add protease 1～2% hydrolysis 5～6 hours, then the allotments such as hydrolyzate and emulsifying agent, stabilizing agent, starch, protein hydrolysate, monosodium glutamate, tasty agents are formed.”
Chinese invention patent application (publication number CN101564141A) " a kind of method of three-stage type fast fermentation of fish gravy ", its technique mainly is that " by lower salt, heat preservation in early stage (40～60 ℃) fermentation 1～3 day; mid-term, salt adding spontaneous fermentation was 6～18 months, high salt of later stage (fish salt weight ratio is 3: 1～2: 1) insulation (40～60 ℃) fermentation three phases is produced fish sauce.”
Chinese invention patent application (publication number CN101601459A) " a kind of fish sauce speed is made bent preparation method and application process ", its technique mainly is " will rub fish or leftover bits and pieces and dregs of beans, wheat bran mixing as fermentation raw material; access aspergillus oryzae solid aerobic fermentation is made fish sauce speed and made bent; again take fresh fish or leftover bits and pieces as raw material; add fish sauce speed and make song, water, salt; in 45～50 ℃ of bottom fermentation 10～15d, be the fish sauce finished product after filtering fermentation liquor, the degerming.”
Chinese invention patent application (publication number CN101933602A) " production method of low-salt fish sauce ", its technique mainly is that " the shrimp head (8～12%) that blends is added in the Optimization of Low Value Fish salt solution (17～27%) that blends; 20 ℃ of enzymatic hydrolysis and fermentations of first low temperature; be warming up to 40 ℃ again and carry out enzymatic hydrolysis and fermentation, (3～6 months) sterilization, filtration obtain the petis product behind the fermenting-ripening.”
Above patent shows, the fish sauce quick fermentation technology mainly adopts heat-preservation fermentation, adds koji fermentation and external enzyme or internal organ fermentation etc. at present, compare with spontaneous fermentation, protein degradation speed is accelerated, physical and chemical index can reach national fish sauce standard, but achievement in research also is in the laboratory level stage at present, is not suitable for large-scale industrial production.Main cause is that Flavor of Fish Sauce and traditional fish sauce fermentation difference of Rapid Fermentation is very large, lacks the distinctive fragrance of fish sauce.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of method of less salt Rapid Fermentation petis is provided.It is raw material that the present invention adopts freezing anchovy, adopts insulation to add koji fermentation and promotes fish albumen fast degradation, adds syrup and edible alcohol and can make the local flavor of fish sauce of Rapid Fermentation bright dense mellow when the fish body liquefies substantially.
For achieving the above object, the present invention adopts following technical scheme.
A kind of production method of less salt Rapid Fermentation petis comprises the steps:
(1) is prepared into song: bent material (wheat bran 40～50%, flour 1～5%, peptone 1～5%, water 40～50%) the bent essence 1～4 ‰ of access aspergillus oryzae after the sterilization is cultivated 24～36h for 28～35 ℃, when Qu Changman yellow green spore, open the cold wind cold of drying in the air, make into bent;
(2) take freezing anchovy as raw material, naturally thaw, add sea salt 10～20% and bent 5～20% and stir, 30～35 ℃ fermented 2～10 days;
(3) add 1～8%, 25～30 ℃ of fermentations of syrup 1～5% and edible alcohol 1～3 month behind the fish body fluid, then spontaneous fermentation is 1～2 month, namely gets raciness through sterilization, filtration, packing, the garos that salinity is low.
Bent material wheat bran, peptone and water are to sterilize behind the first mixing in the step (1), and flour is hot air sterilization, behind Qu Jingxian and the flour mixing, expect mixing with other songs again during inoculation.
Need when freezing anchovy is thawed naturally in the step (2) to thaw with freezing anchovy being placed temperature be lower than in 10 ℃ the precooling room.
Anchovy stirs when beginning to ferment in the step (2), needs to be sprinkling upon the surface with a small amount of salt, carries out the salt envelope.
Edible alcohol concentration is 95% in the step (3), and edible alcohol and syrup add in the zymotic fluid after by 1: 1 dilution proportion with a small amount of aqua sterilisa first again, need slowly stir after the adding.
The present invention take freezing anchovy as raw material adds bent less salt Rapid Fermentation petis.Under less salt and lower temperature, be conducive to the aspergillus oryzae growth, the decomposition of secretion greater protein enzyme accelerating fish meat protein; Starch component and syrup are conducive to particularly saccharomycetic growth of microorganism in the bent material, accelerate the generation of flavor substance, thus the problem of the local flavor deficiency of petis when having solved Rapid Fermentation; And a small amount of alcohol can be in starting stage establishment harmful microbe growth, and when protein constantly produces favorable amino acid, when zymotic fluid pH progressively descended, alcohol can not affect the final mass of product in progressively volatilization yet.
The present invention has the following advantages:
1, the present invention is take freezing anchovy as raw material, so the production of petis will realize whole year production, is not subjected to the impact of catching season, output of a factory is significantly improved, and single fingerling is compared than traditional trash fish fermentation, and its every batch products quality taste difference is little, and product is more stable.
2, this technique, is compared with other technologies take wheat bran, flour and peptone as bent material with the business-like aspergillus oryzae Qu Jingwei sort of quyi, does not enlarge cultivation owing to not needing factory oneself to carry out aspergillus oryzae, and the quality of the sort of quyi is protected; Bent material is take wheat bran as main, and wheat bran not only has the nutritional labelings such as the required starchiness of suitable aspergillus oryzae growth and protein, and also because the wheat bran quality is light, quality is loose, and the surface area of aspergillus oryzae breeding is large, and enzyme activity also strengthens.Therefore sort of quyi preparation technology of the present invention is simple, and yeast making process is difficult for burning bent and the excessive production of sterilization, and factory is easy to operate, and the enzyme activity of Cheng Qu is high.
3, after anchovy inoculates into song, 30～35 ℃ of low-salt conditions bottom fermentations 2～10 days make fish body fast liquefying.The advantage of this technique is both to be conducive under this fermentation condition the spore-germination continued growth of aspergillus oryzae, also is conducive to fish body endoproteinase and fast the fish body is decomposed into liquid, thereby be conducive to microorganism and protease evenly distributes, and makes fermenting speed efficient.When fermentation 2～3 months the time, the total nitrogen of zymotic fluid and amino-acid nitrogen can reach 1.4～1.8g/100ml and 1.2g/100ml respectively, reach the nuoc-nhut level; The fermenting-ripening time is 3～5 months, and the traditional zymotic method needed more than 1 year, has therefore greatly shortened the fermentation period of petis.
4, the present invention is used for alcohol petis fermentation application first.At the fermentation initial stage, because fish body pH approaches neutrality, harmful microorganism is more, and very easily corrupt under the low-salt conditions, alcohol can assist salinity to reach the growth that suppresses harmful bacteria; Along with fermentation time prolongs, the alcohol major part has been volatilized, and changes on a small quantity flavor substance, and this moment, protein was broken down into isolated amino acid, and the pH of zymotic fluid reduces, and beneficial bacterium has become superior microorganism, and petis undergoes no deterioration during salinity 13～18%.The use of alcohol makes traditional petis processing factory need not carry out shop just can realize the less salt fermentation.
5, this technique is because the sweat temperature is lower than 35 ℃ always, maximally utilise the original microorganism of fish body and protease, keep the nutritional labeling of fish and the peculiar flavour of petis, increased again starchiness and a small amount of alcohol between yeast phase, compared with the traditional zymotic fish sauce, sugar increases by 4～10%, salinity is reduced to 15～18%, therefore mouthfeel is softer, more healthy, and almost without fishy smell.
The specific embodiment
For a better understanding of the present invention; below in conjunction with the implementation example the present invention is described further; protection domain of the present invention is not limited only to use freezing anchovy; also can adopt various fishs; concrete which kind of fish that adopts; can determine according to needs of production and marine site, be main mainly with anchovy, sardine, black scraper fish, blue bricks fish.
The invention process process should be noted following content:
Worry most it is living contaminants when (1) being prepared into song, particularly therefore inoculation step all needs alcohol disinfecting before and after the Work tool use for the preparation of Cheng Qu, and culturing room and transfer room also need in advance sterilization, will thoroughly clean after the use.Operating personnel need wear masks and gloves, every 15 minutes necessary alcohol disinfectings of hand once.
(2) the petis sweathouse has been full of the required various microorganisms of fermenting, and continuously ferments to ventilate several hours when only needing one batch to finish when producing, and does not need special sterilization, unless because sweathouse does not use for a long time, bring into use front need to carry out thorough disinfection.
Embodiment 1
1, the preparation of Cheng Qu
(1) in horizontal mixer, add wheat bran 100kg, peptone 4kg, water 92kg, middling speed stirred 15 minutes, poured the stainless steel cask of 250kg into, add a cover static 30min after, push the wet sterilization pot, 105 degree insulations moved to transfer room with the song material after 40 minutes.
(2) 4kg flour is paved into the thick thin layer of 1cm with the stainless steel pallet, puts into infrared baking box 120 degree, be incubated 20 minutes, after baking box is closed down, does not open and waits after 1 hour after the temperature reduction, flour is installed the immigration transfer room with airtight container.
(3) behind the disinfecting utensils such as balance, Stainless steel basin, bamboo plaque, first the song material is taken out 49kg, crumb with the song material that hand will lump, spread out; After accurately claiming bent smart 100g and flour 1kg mixing, when bent material temperature degree dropped to 28～34 ℃, again with song material mixing, with the postvaccinal bent bamboo plaque of expecting to pack into, filling thickness was about 5cm, and add a cover with the wetting gauze of sterilized water on the surface.All bent material minute four inoculations are finished, and move into culturing room, keep 28～30 ℃ of room temperatures.
(4) cultivated about 16 hours, present white hypha on the bent material, produce simultaneously one bent fragrance, can turn over song this moment.Change first the deep closet air once, then song is expected that water crumbs, replenishing water temperature with sprayer again is warm water 35kg altogether about 40 ℃.After turning over song, the deep closet temperature is controlled at 26～28 ℃, keeps the humidity of gauze.If excess Temperature, the door and window cooling, temperature is excessively low, then utilizes steam insulation.Again through about 14h, bent material is pistac entirely, keeps room temperature to the 36h again, the spore amount reproduction, and it is block that outward appearance becomes, and namely can be used as and be fermented into song (about 160kg) this moment.
2, fermentation
(1) gets freezing anchovy 2t from freezer, thaw about 10h extremely with doing gently loose 5～10 ℃ of Chinese character pin-shaped accumulations of defrosting room.Water sweeps away the fish body, then the fish body is moved to proportioning room.
(2) throw the 400kg anchovy toward horizontal mixer, sea salt 40kg stirred 3 minutes, pouring 32kg water into 32kg becomes in the song, then wetting song is dropped in the mixer, stirred again 5 minutes, pour the bottom into and be covered with in the fermentation cylinder of filter screen, when fermenter is filled about 800kg, sea salt 2kg is spread on the surface, moves into 33～35 ℃ of sweathouses, is incubated 4 days.
(3) when the fish body becomes liquid state substantially, add the dilution (about water 30kg) of 16kg syrup and 16kg 95% edible alcohol toward each fermenter, then slowly stir with shovel, add a cover sealing.Temperature is controlled at 25～30 ℃ of fermentations 3 months, then ferments 2 months under the natural temperature condition again.
(4) petis of fermenting-ripening is emitted from the outlet of fermenter bottom, be transported in the disinfection tank 85 ℃ of insulations 40 minutes, then be transported in the settling tank.After the natural subsidence clarification, 85 ℃ of insulations of retort are 30 minutes again, sterile filling.
Solubility total nitrogen, amino-acid nitrogen, free aminoacid content and salt content are respectively 1.82g/100ml, 1.48g/100ml, 6924mg/100m and 13% in the petis that fermentation is finished.Because koji adopts thin layer naturally to cultivate, required time is longer, and labour intensity is higher.Substantially without stirring, earlier fermentation is to be anaerobic fermentation in the aerobic fermentation later stage between yeast phase, though the time of therefore fermenting is longer, local flavor has well kept the local flavor of traditional petis.
Embodiment 2
1, the preparation of Cheng Qu
(1) peptone 5kg is dissolved in the 96kg water, then with conveying worm water is added in the 100kg wheat bran equably, the song material of profit behind the water poured the stainless steel cask of 250kg into, add a cover static 30min after, the song material is moved into rotary steaming pot, pressure 1 kilograms per centimeter
2About, be incubated after 15 minutes, send machine to smash by raising after the discharging, sealing moves into transfer room.
(2) 2kg flour is paved into the thick thin layer of 1cm with the stainless steel pallet, puts into infrared baking box 120 degree, be incubated 20 minutes, after baking box is closed down, does not open and waits after 1 hour after the temperature reduction, flour is installed the immigration transfer room with airtight container.
(3) behind the disinfecting utensils, accurately claim bent smart 600g and flour 2kg mixing after, fully stir evenly in mixer with song material about 200kg, postvaccinal bent material is moved on the bamboo curtain splint of bent case, filling thickness is about 30cm, accumulation should be loosened and be smooth.Each plug in thermometer is 1 in song material upper, middle and lower.Open about to regulate the operating point of fans initial temperature to 32 ℃, about static cultivation 6h, to rise to 37 ℃ of left and right sides aeration-cooling when temperature, makes bent material temperature degree about 35 ℃.Inoculation 11～12h, bent material begins caking, carries out preventing the first time turning over song, turns over song every 4～5h later on, cultivates the 18h spore and begins to produce, and cultivates about 26h just can go out song.
2, fermentation
(1) gets freezing anchovy 2t from freezer, thaw about 10h extremely with doing gently loose 5～10 ℃ of Chinese character pin-shaped accumulations of defrosting room.Water sweeps away the fish body, then the fish body is moved to proportioning room.
(2) throw the 400kg anchovy toward horizontal mixer, sea salt 70kg stirred 3 minutes, pouring 16kg syrup and 32kg water into 32kg becomes in the song, then wetting song is dropped in the mixer, stirred again 5 minutes, pour in the fermentation vat, sea salt 2kg is spread on the surface, the first day indoor temperature keeps 25 ℃, rises 5 ℃ later every day, continues insulation 2 days during to 35 ℃.
(3) when the fish body becomes liquid state substantially, then 50% edible alcohol toward each fermentation vat adding 2% slowly stirs with shovel, adds a cover sealing.Temperature is controlled at 25～30 ℃ of fermentations 3 months, then ferments 1 month under the natural temperature condition again.
(4) petis of fermenting-ripening is emitted from the outlet of fermenter bottom, be transported in the disinfection tank 85 ℃ of insulations 40 minutes, then be transported in the settling tank.After the natural subsidence clarification, 85 ℃ of insulations of retort are 30 minutes again, sterile filling.
Solubility total nitrogen, amino-acid nitrogen, free aminoacid content and salt content are respectively 1.93g/100ml, 1.42g/100ml, 6524mg/100m and 18% in the petis that fermentation is finished.Because koji adopts mechanization production substantially, cultivate required time short, labour intensity is low, and becomes Qu Zhiliang more stable, so this technique is more suitable for large-scale production.Early stage, 35 ℃ of temperature retention times were longer, so fermenting speed is faster, and 4 months just can fermenting-ripening, and the primary condition of fermentation does not significantly change, and has also well kept the local flavor of traditional petis.
Claims (6)
1. the production method of a less salt Rapid Fermentation petis, its feature comprises the steps:
(1) is prepared into song: bent material (wheat bran 40～50%, flour 1～5%, peptone 1～5%, water 40～50%) the bent essence 1～4 ‰ of access aspergillus oryzae after the sterilization is cultivated 24～36h for 28～35 ℃, when Qu Changman yellow green spore, open the cold wind cold of drying in the air, make into bent;
(2) prior fermentation: take freezing anchovy as raw material, naturally thaw, add sea salt 10～20% and bent 5～20% and stir, 30～35 ℃ fermented 2～10 days;
(3) fermentation: add 1～8%, 25～30 ℃ of fermentations of syrup 1～5% and edible alcohol 1～3 month during fish body fluid, then spontaneous fermentation is 1～2 month, namely gets raciness through sterilization, filtration, packing, the garos that salinity is low.
2. the production method of a kind of less salt Rapid Fermentation petis according to claim 1 is characterized in that the proportioning of the song material in the step (1) is: wheat bran 40～50%, flour 1～5%, peptone 1～5%.
3. the production method of a kind of less salt Rapid Fermentation petis according to claim 1, after it is characterized in that in the step (2) adding sea salt 10～20% and song and stirring with ocean fish, 30～35 ℃ of fermentations 2～10 days.
4. the production method of a kind of less salt Rapid Fermentation petis according to claim 1 adds syrup and edible alcohol when it is characterized in that the middle fish body fluid of step (3).
5. the production method of a kind of less salt Rapid Fermentation petis according to claim 1 is characterized in that fermentation temperature is 25～30 ℃ of fermentations of elder generation 1～3 month in the step (3), the spontaneous fermentation 1～2 month of then not heating.
6. the production method of a kind of less salt Rapid Fermentation petis according to claim 1, it is characterized in that: the fish that is suitable for had both comprised that anchovy also comprised sardine, catfish, blue bricks fish.
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| CN103704666A (en) * | 2014-01-01 | 2014-04-09 | 宜昌土老憨风味食品有限公司 | Production method of fresh fish soybean sauce |
| CN103876102A (en) * | 2014-04-10 | 2014-06-25 | 福建新华东食品有限公司 | Preparation method of fish sauce |
| CN104172097A (en) * | 2014-07-09 | 2014-12-03 | 湖北工业大学 | Method for preparing low-salt lotus seed fish sauce |
| CN104172080A (en) * | 2014-08-05 | 2014-12-03 | 北海富安源生物科技有限公司 | Method for extracting amino acid from oyster meat |
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| CN103876102B (en) * | 2014-04-10 | 2015-05-20 | 福建新华东食品有限公司 | Preparation method of fish sauce |
| CN103876102A (en) * | 2014-04-10 | 2014-06-25 | 福建新华东食品有限公司 | Preparation method of fish sauce |
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| CN104172097B (en) * | 2014-07-09 | 2015-09-09 | 湖北工业大学 | A kind of preparation method of lotus seeds less salt fish sauce |
| CN104172080A (en) * | 2014-08-05 | 2014-12-03 | 北海富安源生物科技有限公司 | Method for extracting amino acid from oyster meat |
| CN104172080B (en) * | 2014-08-05 | 2015-11-18 | 北海富安源生物科技有限公司 | Amino acid whose method is extracted in oyster meat |
| CN104273505A (en) * | 2014-10-15 | 2015-01-14 | 福建省农业科学院农业工程技术研究所 | Preparation method of pleurotus eryngii fish sauce |
| CN104273505B (en) * | 2014-10-15 | 2016-07-06 | 福建省农业科学院农业工程技术研究所 | A kind of preparation method of Pleurotus eryngii fish juice |
| CN104543934A (en) * | 2014-12-05 | 2015-04-29 | 浙江省海洋水产研究所 | Preparation method of anchovy soy sauce |
| CN104921051A (en) * | 2015-06-11 | 2015-09-23 | 广东省农业科学院蚕业与农产品加工研究所 | Greengage bittern fish sauce and preparation method thereof. |
| CN105901651A (en) * | 2016-01-14 | 2016-08-31 | 江苏大学 | Method for fermentation production of fish sauce through Halobacteriaceae sp. mixed strain |
| CN108850999A (en) * | 2018-02-02 | 2018-11-23 | 浙江万里学院 | A kind of preparation method of seafood juice |
| CN112237278A (en) * | 2020-11-19 | 2021-01-19 | 南通途美机电设备有限公司 | Device and method for preparing seafood soy sauce by using fish juice squeezed from fresh marine fish |
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Application publication date: 20130410 |