CN104921051A - Greengage bittern fish sauce and preparation method thereof. - Google Patents
Greengage bittern fish sauce and preparation method thereof. Download PDFInfo
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- CN104921051A CN104921051A CN201510321195.4A CN201510321195A CN104921051A CN 104921051 A CN104921051 A CN 104921051A CN 201510321195 A CN201510321195 A CN 201510321195A CN 104921051 A CN104921051 A CN 104921051A
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Abstract
The present invention belongs to the technical field of biological fermentation of marine fish, and discloses a greengage bittern fish sauce and a preparation method thereof. The preparation method has the following steps: the greengage bittern is mixed evenly with raw material of marine fish; the above mixture is added with the soy sauce koji and put into a fermentation tank for fermentation; the mixture is stirred once every three days during the first 10 days of the fermentation, and stirred once every 5 days later; after 30-60 days of the fermentation, the sauce and the sauce residue are preliminary separated by a filter cloth, then the sauce is further filtered by a filter paper to obtain the clear fish sauce, and the filtered fish sauce is pasteurized to get the greengage bittern fish sauce. By taking advantage of the high salinity and high acidity property of the greengage bittern, the brine used during the traditional fermentation of the fish sauce is replaced with the greengage bittern and the greengage bittern is mixed with the marine fish for fermentation, and thus improves the mouthfeel, flavor and nutritional value of the fish sauce, and meets the requirement of the dietary habit of people in modern society. The greengage bittern fish sauce has simple and rapid processing, has high nutrition, is healthy and safe, tastes delicious, has the fruit acidity flavor of the greengage bittern, and at the same time is rich in a variety of nutrients of greengage and fish, and thus maintains nutritional balance and is suitable for the consumption of all types of people.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of plum halogen fish sauce and preparation method thereof.
Background technology
Fish sauce is the liquid seasonings that a class has peculiar flavour, sepia clarification, and be with in south east asia and China coast one, it is not only one of fermented type fish product the most popular to people, and is a part indispensable in most people's diet.The production of tradition fish sauce is made through long-term weather exposure under high salt condition, because its production cycle is long, and product fishlike smell weight, makes it be difficult to be accepted by crowd widely.In recent years, researcher is had to have developed the preparation technology of novel fish sauce, and declared Patents, the speed as a kind of preparation method (CN103876102A) of fish sauce, less salt fish sauce makes a kind of method (CN101564141) etc. of production method (CN102871095A), Novel saccharification-ferflavorion flavorion fish sauce and preparation method thereof (CN102793140A), three-stage type fast fermentation of fish gravy.And the employing plum halogen novel fish sauce and preparation method thereof that ferments be have not been reported.
Green plum is southern characteristic fruit resource, is a kind of fruit of medicine-food two-purpose, effects such as having dispelling fatigue, regulate stomach, promote the production of body fluid to quench thirst, because the acidity of its fresh fruit is high, main for processing preserved fruit, medicinal material and health food etc.In the curing process of preserved fruit, moisture in green plum under high osmotic pressure constantly oozes out, form the dark-plum juice of high salt peracid, containing abundant amino acid and various trace elements, simultaneously containing the nutriment such as organic acid, polyphenol, carbohydrate, alkaloid abundant in pulp, there is the physiological active functionses such as anti-oxidant, antibacterial, antitumor and immunological regulation.
Summary of the invention
In order to overcome the shortcoming and defect part existed in prior art, primary and foremost purpose of the present invention is the preparation method providing a kind of plum halogen fish sauce.
Another object of the present invention is to the plum halogen fish sauce providing a kind of above-mentioned preparation method to obtain.This plum halogen fish sauce is nutritious, unique flavor, can meet the taste of consuming public.
Object of the present invention is achieved through the following technical solutions:
A preparation method for plum halogen fish sauce, according to following operating procedure:
(1) plum halogen is mixed with the ratio of raw material ocean fish according to weight ratio 1:1, stir;
(2) according to raw material ocean fish weight 20 ~ 25% ratio add sauce daqu, jointly enter fermentation tank and ferment; Start ferment 10 days within, every 2 days stir once, carried out stirring once according to every 5 days afterwards;
(3) after fermenting 30 ~ 60 days, utilize 4 layer of 100 order filter cloth initial gross separation dip and residue of soya, recycling Filter paper filtering obtains the fish sauce clarified, and then carries out sterilizing by pasteurization technique to gained fish sauce, obtains plum halogen fish sauce.
Step (1) described raw material ocean fish carries out following pretreatment before the use: thawed by raw material ocean fish, wash, and fish status is cut into the bulk of surface for 10cm × 10cm.
The described raw material ocean fish of step (1) is little yellow croaker.
The described plum halogen of step (1) is that the water adding Normal juice weight 0.5 ~ 1 times in Normal juice dilutes; Described Normal juice be green plum in curing process, the juice gone out under the osmotic pressure of saturated common salt, Normal juice salinity scope at 25 DEG C is 26.30 ~ 26.73%, and Acidity Range is 5.0 ~ 7.0%.
Step (2) described sauce daqu is the Daqu utilizing dregs of beans to prepare for raw material, specifically according to following operating procedure: by dry dregs of beans boiling 12min under 125 DEG C and 0.15Mpa condition, the water of dry dregs of beans gross weight 80% is added after cooling, after making dregs of beans complete wetting, boiling 10min again at 125 DEG C, after taking out cooling, add the flour of dry dregs of beans gross weight 25%, and admix aspergillus oryzae shanghai brewing 3.042 conidia powder of dry dregs of beans and flour gross weight 0.5 ‰, go out song cultivate 48h at temperature 30 DEG C and humidity 95% condition after, obtain sauce daqu.
The condition of step (3) described pasteurization technique is sterilizing 30min under 80 DEG C of conditions.
A kind of plum halogen fish sauce that preparation method prepares according to any one of claim 1 ~ 6.
Principle of the present invention is: the present invention is according to the feature of plum halogen height salt peracid, plum halogen Normal juice is diluted according to a certain percentage, salt solution in replacing traditional fish sauce to ferment, mixed culture fermentation is carried out with ocean fish, thus improve mouthfeel, the local flavor of fish sauce, improve the nutritive value of fish sauce, reach the requirement of modern society people eating habit, Preserved produciton accessory substance can be fully utilized again.To be green plum depress the water-soluble components of oozing out at high salt penetration and obtain the present invention's plum halogen Normal juice used, regulates its acidity and salt content by dilution.According to the artificial fast fermentation in fixed of fish sauce, tank fermentation is entered successively by after ocean fish, dilution plum halogen, sauce daqu mixing, periodic agitation in sweat, carries out the process such as pasteurization, filtration, clarification according to production technology after having fermented, thus the fish sauce finished product of the local flavor that improves.
Hinge structure of the present invention, there is following advantage and beneficial effect: it is simple that plum halogen speed of the present invention makes fish sauce processing, fast, product nutrition, health, safety, flavour is delicious, has the tartaric acid taste of plum halogen, is rich in the multiple nutritional components of green plum and fish simultaneously, safeguard nutrient balance, be applicable to all kinds of crowd and use.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
Following examples sauce daqu used is the Daqu utilizing dregs of beans to prepare for raw material, specifically according to following operating procedure: by dry dregs of beans boiling 12min under 125 DEG C and 0.15Mpa condition, the water of dry dregs of beans gross weight 80% is added after cooling, after making dregs of beans complete wetting, boiling 10min again at 125 DEG C, after taking out cooling, add the flour of dry dregs of beans gross weight 25%, and admix aspergillus oryzae shanghai brewing 3.042 conidia powder of dry dregs of beans and flour gross weight 0.5 ‰, go out song cultivate 48h at temperature 30 DEG C and humidity 95% condition after, obtain sauce daqu.
Embodiment 1
(1) water adding Normal juice weight 0.5 times in Normal juice dilutes, and obtains plum halogen; Described Normal juice be green plum in curing process, the juice gone out under the osmotic pressure of saturated common salt, Normal juice salinity scope at 25 DEG C is 26.30 ~ 26.73%, and Acidity Range is 5.0 ~ 7.0%; Pretreatment after being carried out by raw material ocean fish: thaw, wash, is cut into the bulk of surface for 10cm × 10cm by fish status;
(2) plum halogen is mixed with the ratio of raw material ocean fish according to weight ratio 1:1, stir;
(3) according to raw material ocean fish weight 20% ratio add sauce daqu, jointly enter fermentation tank and ferment; Start ferment 10 days within, every 2 days stir once, carried out stirring once according to every 5 days afterwards;
(4) after fermenting 60 days, utilize 4 layer of 100 order filter cloth initial gross separation dip and residue of soya, recycling Filter paper filtering obtains the fish sauce clarified, and then carries out sterilizing by pasteurization technique (under 80 DEG C of conditions sterilizing 30min) to gained fish sauce, obtains plum halogen fish sauce.
The present embodiment gained plum halogen fish sauce color and luster is partially red, and cured fish is with rich flavor, and salty delicate flavour is given prominence to, and band has a fish like smell.Can for going with rice or bread or cooking.
Embodiment 2
(1) water adding Normal juice weight 1 times in Normal juice dilutes, and obtains plum halogen; Described Normal juice be green plum in curing process, the juice gone out under the osmotic pressure of saturated common salt, Normal juice salinity scope at 25 DEG C is 26.30 ~ 26.73%, and Acidity Range is 5.0 ~ 7.0%; Pretreatment after being carried out by raw material ocean fish: thaw, wash, is cut into the bulk of surface for 10cm × 10cm by fish status;
(2) plum halogen is mixed with the ratio of raw material ocean fish according to weight ratio 1:1, stir;
(3) according to raw material ocean fish weight 20% ratio add sauce daqu, jointly enter fermentation tank and ferment; Start ferment 10 days within, every 2 days stir once, carried out stirring once according to every 5 days afterwards;
(4) after fermenting 60 days, utilize 4 layer of 100 order filter cloth initial gross separation dip and residue of soya, recycling Filter paper filtering obtains the fish sauce clarified, and then carries out sterilizing by pasteurization technique (under 80 DEG C of conditions sterilizing 30min) to gained fish sauce, obtains plum halogen fish sauce.
The present embodiment gained plum halogen fish sauce color and luster is partially red, and with local flavor with sweet and sour flavor and faint fishlike smell, saline taste is given prominence to, slightly bitter taste.Can for going with rice or bread or cooking.
Embodiment 3
(1) water adding Normal juice weight 0.5 times in Normal juice dilutes, and obtains plum halogen; Described Normal juice be green plum in curing process, the juice gone out under the osmotic pressure of saturated common salt, Normal juice salinity scope at 25 DEG C is 26.30 ~ 26.73%, and Acidity Range is 5.0 ~ 7.0%; Pretreatment after being carried out by raw material ocean fish: thaw, wash, is cut into the bulk of surface for 10cm × 10cm by fish status;
(2) plum halogen is mixed with the ratio of raw material ocean fish according to weight ratio 1:1, stir;
(3) according to raw material ocean fish weight 25% ratio add sauce daqu, jointly enter fermentation tank and ferment; Start ferment 10 days within, every 2 days stir once, carried out stirring once according to every 5 days afterwards;
(4) after fermenting 30 days, utilize 4 layer of 100 order filter cloth initial gross separation dip and residue of soya, recycling Filter paper filtering obtains the fish sauce clarified, and then carries out sterilizing by pasteurization technique (under 80 DEG C of conditions sterilizing 30min) to gained fish sauce, obtains plum halogen fish sauce.
The present embodiment gained plum halogen fish sauce color and luster is partially black, has strong perfume (or spice) with sweet and sour flavor and fresh, and slightly beans are fragrant, and salty delicate flavour is given prominence to, and dense taste is stronger.Can for going with rice or bread or cooking.
Embodiment 4
(1) water adding Normal juice weight 1 times in Normal juice dilutes, and obtains plum halogen; Described Normal juice be green plum in curing process, the juice gone out under the osmotic pressure of saturated common salt, Normal juice salinity scope at 25 DEG C is 26.30 ~ 26.73%, and Acidity Range is 5.0 ~ 7.0%; Pretreatment after being carried out by raw material ocean fish: thaw, wash, is cut into the bulk of surface for 10cm × 10cm by fish status;
(2) plum halogen is mixed with the ratio of raw material ocean fish according to weight ratio 1:1, stir;
(3) according to raw material ocean fish weight 25% ratio add sauce daqu, jointly enter fermentation tank and ferment; Start ferment 10 days within, every 2 days stir once, carried out stirring once according to every 5 days afterwards;
(4) after fermenting 50 days, utilize 4 layer of 100 order filter cloth initial gross separation dip and residue of soya, recycling Filter paper filtering obtains the fish sauce clarified, and then carries out sterilizing by pasteurization technique (under 80 DEG C of conditions sterilizing 30min) to gained fish sauce, obtains plum halogen fish sauce.
The present embodiment gained plum halogen fish sauce color and luster is partially black, and taste with sweet and sour flavor is given prominence to, and slightly beans are fragrant, and flavour is dense, and salty delicate flavour is given prominence to, and has faint bitter taste.Can for going with rice or bread or cooking.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (7)
1. a preparation method for plum halogen fish sauce, is characterized in that according to following operating procedure:
(1) plum halogen is mixed with the ratio of raw material ocean fish according to weight ratio 1:1, stir;
(2) according to raw material ocean fish weight 20 ~ 25% ratio add sauce daqu, jointly enter fermentation tank and ferment; Start ferment 10 days within, every 2 days stir once, carried out stirring once according to every 5 days afterwards;
(3) after fermenting 30 ~ 60 days, utilize 4 layer of 100 order filter cloth initial gross separation dip and residue of soya, recycling Filter paper filtering obtains the fish sauce clarified, and then carries out sterilizing by pasteurization technique to gained fish sauce, obtains plum halogen fish sauce.
2. preparation method according to claim 1, is characterized in that: step (1) described raw material ocean fish carries out following pretreatment before the use: thawed by raw material ocean fish, wash, and fish status is cut into the bulk of surface for 10cm × 10cm.
3. preparation method according to claim 1, is characterized in that: the described raw material ocean fish of step (1) is little yellow croaker.
4. preparation method according to claim 1, is characterized in that: the described plum halogen of step (1) is that the water adding Normal juice weight 0.5 ~ 1 times in Normal juice dilutes; Described Normal juice be green plum in curing process, the juice gone out under the osmotic pressure of saturated common salt, Normal juice salinity scope at 25 DEG C is 26.30 ~ 26.73%, and Acidity Range is 5.0 ~ 7.0%.
5. preparation method according to claim 1, it is characterized in that: step (2) described sauce daqu is the Daqu utilizing dregs of beans to prepare for raw material, specifically according to following operating procedure: by dry dregs of beans boiling 12min under 125 DEG C and 0.15Mpa condition, the water of dry dregs of beans gross weight 80% is added after cooling, after making dregs of beans complete wetting, boiling 10min again at 125 DEG C, after taking out cooling, add the flour of dry dregs of beans gross weight 25%, and admix aspergillus oryzae shanghai brewing 3.042 conidia powder of dry dregs of beans and flour gross weight 0.5 ‰, song is gone out cultivate 48h at temperature 30 DEG C and humidity 95% condition after, obtain sauce daqu.
6. preparation method according to claim 1, is characterized in that: the condition of step (3) described pasteurization technique is sterilizing 30min under 80 DEG C of conditions.
7. the plum halogen fish sauce that preparation method prepares according to any one of claim 1 ~ 6.
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Cited By (2)
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| CN105595299A (en) * | 2015-11-30 | 2016-05-25 | 高枫 | Production process for cistanche fish sauce |
| CN109953312A (en) * | 2019-03-06 | 2019-07-02 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of plum halogen red acid soup and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109953312A (en) * | 2019-03-06 | 2019-07-02 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of plum halogen red acid soup and preparation method thereof |
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| CN104921051B (en) | 2017-12-12 |
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Inventor after: Chen Zhiyao Inventor after: Liu Xueming Inventor after: Chen Zhiyi Inventor after: Cheng Jingrong Inventor after: Lin Yaosheng Inventor after: Yang Chunying Inventor before: Chen Zhiyao |
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