CN104012935A - Processing method of fish sauce - Google Patents
Processing method of fish sauce Download PDFInfo
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- CN104012935A CN104012935A CN201410274105.6A CN201410274105A CN104012935A CN 104012935 A CN104012935 A CN 104012935A CN 201410274105 A CN201410274105 A CN 201410274105A CN 104012935 A CN104012935 A CN 104012935A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 83
- 235000015067 sauces Nutrition 0.000 title claims abstract description 50
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004321 preservation Methods 0.000 claims abstract description 6
- 238000005238 degreasing Methods 0.000 claims abstract description 5
- 239000004519 grease Substances 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 210000000952 spleen Anatomy 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 230000003750 conditioning effect Effects 0.000 claims description 6
- 238000004090 dissolution Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 3
- 239000013505 freshwater Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 210000004761 scalp Anatomy 0.000 claims description 3
- 239000001632 sodium acetate Substances 0.000 claims description 3
- 235000017281 sodium acetate Nutrition 0.000 claims description 3
- 239000001540 sodium lactate Substances 0.000 claims description 3
- 229940005581 sodium lactate Drugs 0.000 claims description 3
- 235000011088 sodium lactate Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 235000021190 leftovers Nutrition 0.000 abstract 3
- 108090000145 Bacillolysin Proteins 0.000 abstract 1
- 102000035092 Neutral proteases Human genes 0.000 abstract 1
- 108091005507 Neutral proteases Proteins 0.000 abstract 1
- 239000012460 protein solution Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 15
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 108091005804 Peptidases Proteins 0.000 description 4
- 239000004365 Protease Substances 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 235000019419 proteases Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 230000009278 visceral effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of a fish sauce. The processing method comprises the following steps: with leftovers obtained after fishes are processed as a raw material, adding finished koji for fermenting, adding a protein solution prepared from spleens of the marine fishes, fermenting for a period of time with heat preservation, removing grease on the surface of a fish sauce which is matured after the fermentation, sterilizing, and removing impurities, thereby obtaining the fish sauce. According to the processing method, by using the leftovers obtained after the fishes are processed as the raw material, the cost can be reduced. By adding the koji and neutral protease, the fermentation time of the fish sauce can be shortened. According to the processing method, the leftovers are fermented in the presence of the finished koji at a low temperature, so that rotten materials can be prevented in a fermentation process, and the flavor of the product is improved; through degreasing treatment after fermentation, the quality of the fish sauce is improved.
Description
Technical field
The present invention relates to food processing field, specifically, relate to a kind of processing method of fish sauce.
Background technology
Fish sauce contains abundant amino acid, biologically active peptide, is rich in the nutritional labelings such as calcium, iodine, magnesium, iron, phosphorus, in food cooking, be widely used, especially in China's Coastal Areas and the country in Southeast Asia such as Korea S, Thailand, Vietnam well received.But the traditional zymotic method of fish sauce mainly suppresses putrefactive microorganisms growth and breeding during the fermentation by adding a large amount of salt, but has also suppressed the activity of protease simultaneously, cause the production cycle of fish sauce long, capital turnover is slow, product cost is high.And the fish sauce salt content of produced in conventional processes is generally up to 30g/100ml left and right, cannot meet the demand of consumer to less salt healthy food.In addition, traditional fish sauce all has certain stench taste, has limited the popularization of product in market, inland.On the other hand, the raw material of fish sauce is all small fish or the aquatic products processing leftover bits and pieces of low value, does not generally focus on fresh-keepingly in transportation, and before causing fermenting, in raw material, putrefactive microorganisms quantity is more, if reduce salt addition, just easily occur during the fermentation putrid and deteriorated.This is also to make in most of less salt speed of laboratory research invention the main cause that fish sauce production technology cannot be applied in production reality.The fermentation of tradition fish sauce is generally fermentation 1 ~ 3 year, so shorten fish sauce fermentation period, is research urgent problem always.
Show according to China Fisheries yearbook data information, the fish total output of China in 2010 has reached 2,600 ten thousand tons.In the production of fish process especially frozen fillet and the rotten process of fish, generally can produce leftover bits and pieces such as comprising in a large number fish-skin, fish-bone, minced fish and fish guts, its weight accounts for the 40-55% of raw material fish.In these leftover bits and pieces, contain abundant protein resource, but mainly utilize at present it to produce the products such as fish meal, fishbone dust both at home and abroad, even also have part to be used as discarded object and directly abandon, not only waste resource, and cause severe contamination to environment.The today of being therefore becoming tight in fish sauce raw material resources day, utilize abundant fish processing byproduct to produce less salt fish sauce, not only can produce impetus to the technological innovation of fish sauce manufacturing enterprise, also can develop aquatic products comprehensive utilization of resources industrial chain to China and play a positive role.
Summary of the invention
The object of the invention is to overcome the deficiency of traditional zymotic, a kind of processing method of fish sauce is provided, utilize the speed of the less salt fish sauce of protease in fish processing fent and protein resource to make production method, there is fermentation period short, less salt, the advantages such as raciness.
For achieving the above object, the present invention adopts following technical scheme:
A processing method for fish sauce, comprises the following steps:
Step 1: will fish leftover bits and pieces after processing stir after pulverizing and mix than 1:0.2-0.3 according to quantity with Cheng Qu, then add gross weight 15%-20% salt, prepare zymotic fluid;
Step 2: taking ocean fish spleen as raw material, stir pulverize after, add the edible salt of gross weight 15-25% to it, and add PH conditioning agent regulate pH value be 7.5-8.5, prepare protein dissolution liquid;
Step 3: zymotic fluid is mixed with the ratio of 1:4-1:5 with protein dissolution liquid, add neutral proteinase, heat-preservation fermentation is prepared fish sauce, fermentation temperature is 35-40 DEG C, the time is 2-3 days;
Step 4: the fish sauce filter and remove residue after fermenting-ripening, after after-ripening, remove the grease on fish sauce surface;
Step 5: by the fish sauce heating-up temperature 85-95 DEG C of after-ripening degreasing, time 5-10 minute sterilizing;
Step 6: the fish sauce after sterilizing is filtered and removes impurity, obtain product.
Further, the preparation method of described Cheng Qu is: Onion scalp is mixed to (profit water) by the 70-75% proportioning of wheat weight, add the soy sauce koji essence of gross weight 1%-2% through thermophilic digestion, after cooling again, cultivate and within 2-3 days, be prepared into song.
Further, the fermentation condition of described zymotic fluid is: 21-25 DEG C, the time is 8-10 days.
Further, described PH conditioning agent is alkaline conditioner, is NaOH, sodium acetate, natrium citricum or the sodium lactate of food stage.
Further, the leftover bits and pieces after described fish processing is fresh-water fishes processing fent or fish processing fent.
The present invention is directed to traditional zymotic fish sauce salt content high, fermentation period is long, the fishlike smell problem such as heavily, abundant according to protease in fish processing fent, the high features such as enzymatic hydrolysis and fermentation that are not easy of collagen content, first fish offal material is made to bent mixing with oneself and carry out at low temperatures enzymolysis, heat-preservation fermentation a period of time, utilize Heat preservation method that raw material is fully dissolved, and then add a small amount of protease and ferment, so not only can improve fermenting speed, and the effectively generation of corrupt substance in controlled fermentation process, remove the fishy smell in sweat, shorten fermentation time, then by after-ripening means, fish sauce is carried out to degreasing, reduce the fat content in fish processing byproduct garos, further improve product quality.The present invention adopts by adding bent and neutral proteinase shortening fermentation enzymolysis time, fish guts is carried out to cold fermentation, take full advantage of ocean fish visceral protein enzyme, can prevent from again utilizing the fermentation of ocean fish internal organ to cause product special flavour poor, and later-stage utilization higher temperature carries out after-ripening ungrease treatment to fish sauce, can further improve the quality of product, expand the consumption area of product.
Beneficial effect:
The present invention utilizes fish processing fent as fish sauce fermentation raw material, can reduce costs; The present invention, by adding song and neutral proteinase, can shorten fish sauce fermentation time; The present invention adopts and adds bent cold fermentation the processing fent of fish, can prevent the generation of corrupt substance during the fermentation, improved products local flavor; Ungrease treatment after fermentation, has improved product quality; Fish sauce product pH5.8 prepared by the present invention, solid content 19.43%, Free amino acid nitrogen content 0.7g/100ml--0.8g/100ml, TVB-N content 19mg/100ml-25mg/100ml; Product is transparent, no suspended substance and sediment; The intrinsic fragrance of tool, is as good as stink; Mouthfeel is salty fresh, and entrance is smooth.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further detailed explanation.
Embodiment
A processing method for fish sauce, comprises the following steps:
Step 1: will fish leftover bits and pieces after processing stir after pulverizing and mix than 1:0.2-0.3 according to quantity with Cheng Qu, then add gross weight 15%-20% salt, prepare zymotic fluid;
Step 2: taking ocean fish spleen as raw material, stir pulverize after, add the edible salt of gross weight 15-25% to it, and add PH conditioning agent regulate pH value be 7.5-8.5, prepare protein dissolution liquid;
Step 3: zymotic fluid is mixed with the ratio of 1:4-1:5 with protein dissolution liquid, add neutral proteinase, heat-preservation fermentation is prepared fish sauce, fermentation temperature is 35-40 DEG C, the time is 2-3 days;
Step 4: the fish sauce filter and remove residue after fermenting-ripening, after after-ripening, remove the grease on fish sauce surface;
Step 5: by the fish sauce heating-up temperature 85-95 DEG C of after-ripening degreasing, time 5-10 minute sterilizing;
Step 6: the fish sauce after sterilizing is filtered and removes impurity, obtain product.
Further, the preparation method of described Cheng Qu is: Onion scalp is mixed to (profit water) by the 70-75% proportioning of wheat weight, add the soy sauce koji essence of gross weight 1%-2% through thermophilic digestion, after cooling again, cultivate and within 2-3 days, be prepared into song.
Further, the fermentation condition of described zymotic fluid is: 21-25 DEG C, the time is 8-10 days.
Further, described PH conditioning agent is alkaline conditioner, is NaOH, sodium acetate, natrium citricum or the sodium lactate of food stage.
Further, the leftover bits and pieces after described fish processing is fresh-water fishes processing fent or fish processing fent.
Claims (5)
1. a processing method for fish sauce, is characterized in that: comprise the following steps:
Step 1: will fish leftover bits and pieces after processing stir after pulverizing and mix than 1:0.2-0.3 according to quantity with Cheng Qu, then add gross weight 15%-20% salt, prepare zymotic fluid;
Step 2: taking ocean fish spleen as raw material, stir pulverize after, add the edible salt of gross weight 15-25% to it, and add PH conditioning agent regulate pH value be 7.5-8.5, prepare protein dissolution liquid;
Step 3: zymotic fluid is mixed with the ratio of 1:4-1:5 with protein dissolution liquid, add neutral proteinase, heat-preservation fermentation is prepared fish sauce, fermentation temperature is 35-40 DEG C, the time is 2-3 days;
Step 4: the fish sauce filter and remove residue after fermenting-ripening, after after-ripening, remove the grease on fish sauce surface;
Step 5: by the fish sauce heating-up temperature 85-95 DEG C of after-ripening degreasing, time 5-10 minute sterilizing;
Step 6: the fish sauce after sterilizing is filtered and removes impurity, obtain product.
2. the processing method of a kind of fish sauce as claimed in claim 1, it is characterized in that: the preparation method of described Cheng Qu is: Onion scalp is mixed to (profit water) by the 70-75% proportioning of wheat weight, add again the soy sauce koji essence of gross weight 1%-2% through thermophilic digestion, after cooling, cultivate and within 2-3 days, be prepared into song.
3. the processing method of a kind of fish sauce as claimed in claim 1, is characterized in that: the fermentation condition of described zymotic fluid is: 21-25 DEG C, the time is 8-10 days.
4. the processing method of a kind of fish sauce as claimed in claim 1, is characterized in that: described PH conditioning agent is alkaline conditioner, is NaOH, sodium acetate, natrium citricum or the sodium lactate of food stage.
5. the processing method of a kind of fish sauce as claimed in claim 1, is characterized in that: the leftover bits and pieces after described fish processing is fresh-water fishes processing fent or fish processing fent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410274105.6A CN104012935B (en) | 2014-06-19 | 2014-06-19 | Processing method of fish sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410274105.6A CN104012935B (en) | 2014-06-19 | 2014-06-19 | Processing method of fish sauce |
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| CN104012935A true CN104012935A (en) | 2014-09-03 |
| CN104012935B CN104012935B (en) | 2017-02-08 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105559011A (en) * | 2015-12-09 | 2016-05-11 | 安徽华恒生物科技股份有限公司 | Fish sauce rich in alanine and preparation method thereof |
| CN105595299A (en) * | 2015-11-30 | 2016-05-25 | 高枫 | Production process for cistanche fish sauce |
| CN107960639A (en) * | 2017-12-19 | 2018-04-27 | 福建曼玲食品有限公司 | A kind of straw mushroom flavor fish sauce production method |
| CN109123337A (en) * | 2018-07-10 | 2019-01-04 | 华南农业大学 | A method of with protease fast fermentation of fish gravy |
| CN109820182A (en) * | 2019-03-19 | 2019-05-31 | 湖南文理学院 | A kind of preparation process of low fishy smell fish sauce |
| CN110604283A (en) * | 2019-10-31 | 2019-12-24 | 河北农业大学 | Preparation method of peptide-rich fish sauce |
| CN115039868A (en) * | 2022-06-28 | 2022-09-13 | 江苏恒顺醋业股份有限公司 | Stinky fish sauce and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616858A (en) * | 2016-12-19 | 2017-05-10 | 黄腾庆 | Preparation method of fish sauce |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595299A (en) * | 2015-11-30 | 2016-05-25 | 高枫 | Production process for cistanche fish sauce |
| CN105559011A (en) * | 2015-12-09 | 2016-05-11 | 安徽华恒生物科技股份有限公司 | Fish sauce rich in alanine and preparation method thereof |
| CN105559011B (en) * | 2015-12-09 | 2018-10-02 | 安徽华恒生物科技股份有限公司 | A kind of fish sauce and preparation method thereof rich in alanine |
| CN107960639A (en) * | 2017-12-19 | 2018-04-27 | 福建曼玲食品有限公司 | A kind of straw mushroom flavor fish sauce production method |
| CN109123337A (en) * | 2018-07-10 | 2019-01-04 | 华南农业大学 | A method of with protease fast fermentation of fish gravy |
| CN109820182A (en) * | 2019-03-19 | 2019-05-31 | 湖南文理学院 | A kind of preparation process of low fishy smell fish sauce |
| CN110604283A (en) * | 2019-10-31 | 2019-12-24 | 河北农业大学 | Preparation method of peptide-rich fish sauce |
| CN115039868A (en) * | 2022-06-28 | 2022-09-13 | 江苏恒顺醋业股份有限公司 | Stinky fish sauce and preparation method thereof |
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