CN109645434A

CN109645434A - A kind of soy sauce and its production method using fish scrap production

Info

Publication number: CN109645434A
Application number: CN201711418740.7A
Authority: CN
Inventors: 李国坚
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-12-25
Filing date: 2017-12-25
Publication date: 2019-04-19

Abstract

The invention discloses a kind of soy sauce and its production method using fish scrap production.Its production method the following steps are included: (1) koji production: wheat bran and water 1:1 are mixed into the fermentation raw material as koji, then sterilized, accesses aspergillus oryzae, temperature control aerobic fermentation after cooling down；(2) production of Cheng Qu: fresh fish scrap is rubbed, and the flesh of fish, dregs of beans, wheat bran and water after rubbing are mixed as at bent fermentation raw material, are then sterilized, and accesses aspergillus oryzae koji, temperature control aerobic fermentation after cooling；(3) solid state low-salt fermentation: will admix salt water at bent coarse crushing, sauce unstrained spirits be made, 45 DEG C of fermentation 7d, then 50 DEG C of fermentation 7d, then access saccharomycete and 38 DEG C of lactic acid bacteria are continued fermentation 7d and terminate entire fermentation process；(4) finished product makes: filtering after the sauce unstrained spirits after fermentation is added water, finished product soy sauce is made in sterilizing.Flavor of soy sauce produced by the invention is good, nutritive value is high, there is good market prospects.

Description

A kind of soy sauce and its production method using fish scrap production

Technical field

The present invention relates to a kind of soy sauce and its production method using fish scrap production, belong to the neck of brewing industry Domain.

Background technique

China waters is vast, stock of fish very abundant, and in recent years, market adds the diversified increase in demand of fishery -ies product The development of the China Su Liao fish processing industry.But fish processing can generate a large amount of fish processing fent, including fish head, fish-bone, fish Squama and internal organ etc. account for about the 40%~65% of raw material fish.Such as in the process of Tilapia Fillet, a large amount of fish can be generated Leftover bits and pieces mainly includes minced fish, fish-skin, fish scale, fish-bone, internal organ and fish head etc., accounts for about the 65% of raw material fish.These are got a foothold In addition to containing a large amount of protein in material, also contain various bioactivators.At present, typically just these leftover bits and pieces are processed At feed fish meal.There are also many enterprises using leftover bits and pieces as waste processing.In this way, it does not make full use of not only wherein very valuable Ingredient, result in waste of resources, and environmental pollution can be brought.How the utilization ways of deep development fish pomace, it is not only right It is comprehensively utilized in processing of aquatic products and protects environment significant, and can support and promote aquatic product fishery and breeding production Development.

Fish scrap is processed into the flavouring country and has carried out a large amount of research.Chen Yuzhu (modern food science and technology, 2008 Year the 5th phase) etc. 35% sea salt (m/m) be added ferment leftovers of tilapia 180d, nuoc-nhut can be obtained.(China adjusts Xue Jia Taste product, the 4th phase in 2011) etc. be combined using enzyme process and microbe fermentation method, less salt fermentation is carried out to leftovers of tilapia, significantly While shortening fish sauce fermentation period, the flavor of fish sauce is improved.Although fish scrap through above method be processed into flavor compared with Good fish sauce, but fish sauce is due to the fishlike smell of itself, so that its market potential is limited, in China only coastal some areas Using fish sauce as flavouring.Li Yongcheng (China brewing, the 4th phase in 2011) etc. provide it is a kind of with Tilapia mossambica processing waste with Wheat bran is primary raw material, using the method for low-salt solid-state fermentation production fish soy sauce.But the protein raw material of above-mentioned fish soy sauce Only fish scrap, therefore the flavor of above-mentioned fish soy sauce connects very much with fish sauce product, market potential is still limited.

Summary of the invention

In view of fish scrap to be mainly processed into fish sauce or petis these flavouring now, but due to by people's diet The influence of habit, the above product contain biggish fishlike smell again, so that its market potential is limited.The object of the present invention is to provide one Kind utilizes the soy sauce and its production method of fish scrap production.

It is provided by the invention it is a kind of using fish scrap production soy sauce be using fish scrap, dregs of beans and wheat bran as Raw material is made through low-salt solid-state fermentation method.Its processing step includes: the production of (1) koji: wheat bran and water 1:1 are mixed It as the fermentation raw material of koji, is then sterilized, accesses aspergillus oryzae, 30 DEG C of fermentation 48h after cooling；(2) production of Cheng Qu: will Fresh fish scrap is removed internal organs, is rubbed after fish-skin and fish scale, and the flesh of fish, dregs of beans and wheat bran after rubbing are as at bent hair Ferment raw material, is then sterilized, the aspergillus oryzae koji of access 0.5%~0.8% after cooling, and 28 DEG C~30 DEG C fermentation 30h~ 40h；(3) low-salt solid-state fermentation: the salt water of 13 Baume degrees of Qu Zhiliang 60%~65% at bent coarse crushing, will be admixed into, will be made Sauce unstrained spirits, 45 DEG C of fermentation 7d, then 50 DEG C of fermentation 7d, then access Lu Shi yeast with 37 DEG C of Pediococcus pentosaceus and continue the 7d knot that ferments The entire fermentation process of beam；(4) finished product makes: filtering after the sauce unstrained spirits after fermentation is added water, finished product soy sauce is made in sterilizing.

It is as follows that the fermentation raw material of above-mentioned Cheng Qu forms every double centner:

Compared with existing product, it is provided by the invention it is a kind of using fish scrap production soy sauce have the advantage that

(1) compared with the fish sauce for being processed into fish scrap, a kind of utilization fish scrap production provided by the invention Soy sauce, due to its raciness and no fishlike smell, market potential will far be more than fish sauce product.

(2) it and using fish scrap and wheat bran as primary raw material, is compared using low-salt solid-state fermentation production fish soy sauce, this Invent production soy sauce protein raw material be in terms of butt based on dregs of beans, supplemented by fish scrap, therefore the present invention produce Flavor of soy sauce on it is very close with the soy sauce that is produced in the market using dregs of beans and wheat bran as raw material, market potential will far surpass In the fish soy sauce very close with fish sauce product special flavour.

(3) it and using dregs of beans and wheat bran as raw material, is compared using traditional soy sauce that low-salt solid-state fermentation produces, the present invention The soy sauce of production is due to introducing fish protein raw material, and not only its nutritive value is improved, and (lysine etc. must amino Acid content increases), and also improve the flavor of traditional soy sauce.

In short, a kind of soy sauce using fish scrap production provided by the invention eliminates existing fish sauce or petis Fishlike smell, while enhancing again using dregs of beans and wheat bran as raw material, using the nutrition of traditional soy sauce of low-salt solid-state fermentation production Value and flavor, there is good market prospects.

Detailed description of the invention

Fig. 1 is process flow chart of the invention

Specific embodiment:

For a better understanding of the present invention, the selection below with regard to fermentation raw material, fermentation parameter is in conjunction with the embodiments right

The present invention is further described, and but the scope of the present invention is not limited thereto.

Embodiment 1: using leftovers of tilapia as raw material, the production technology of soy sauce are as follows:

(1) production of koji: wheat bran and water 1:1 are mixed into the fermentation raw material as koji, then sterilized, after cooling Access aspergillus oryzae, 30 DEG C of fermentation 48h；(2) production of Cheng Qu: by fresh leftovers of tilapia gutting, fish-skin and fish scale After rub, the flesh of fish, dregs of beans, wheat bran after rubbing and water mix after as the fermentation raw material at song, the every double centner packet of fermentation raw material Containing 45 kilograms of flesh of fish, 25 kilograms of dregs of beans, 20 kilograms of wheat brans and 10 kilograms of water, then sterilized, it is cooling after access 0.5%~ 0.8% aspergillus oryzae koji, 28 DEG C of fermentation 40h；(3) low-salt solid-state fermentation: it will admix into Qu Zhiliang's 60% at bent coarse crushing Sauce unstrained spirits is made in the salt water of 13 Baume degrees, and 45 DEG C of fermentation 7d, then 50 DEG C of fermentation 7d, then access Lu Shi yeast and pentose piece ball 37 DEG C of bacterium are continued fermentation 7d and terminate entire fermentation process；(4) finished product makes: filtering after the sauce unstrained spirits after fermentation is added water, sterilizing is made At finished product soy sauce.

Embodiment 2: using silver carp leftover bits and pieces as raw material, the production technology of soy sauce are as follows:

(1) production of koji: wheat bran and water 1:1 are mixed into the fermentation raw material as koji, then sterilized, after cooling Access aspergillus oryzae, 30 DEG C of fermentation 48h；(2) production of Cheng Qu: fresh silver carp leftover bits and pieces is removed internal organs, after fish-skin and fish scale It rubs, as the fermentation raw material at song after the flesh of fish, dregs of beans, wheat bran and water mixing after rubbing, the every double centner of fermentation raw material includes 40 kilograms of flesh of fish, 23 kilograms of dregs of beans, 22 kilograms of wheat brans and 15 kilograms of water, are then sterilized, it is cooling after access 0.5%~ 0.8% aspergillus oryzae koji, 30 DEG C of fermentation 30h；(3) low-salt solid-state fermentation: it will admix into Qu Zhiliang's 65% at bent coarse crushing Sauce unstrained spirits is made in the salt water of 13 Baume degrees, and 45 DEG C of fermentation 7d, then 50 DEG C of fermentation 7d, then access Lu Shi yeast and pentose piece ball 37 DEG C of bacterium are continued fermentation 7d and terminate entire fermentation process；(4) finished product makes: filtering after the sauce unstrained spirits after fermentation is added water, sterilizing is made At finished product soy sauce.

Embodiment 3: using Harengula zunasi leftover bits and pieces as raw material, the production technology of soy sauce are as follows:

(1) production of koji: wheat bran and water 1:1 are mixed into the fermentation raw material as koji, then sterilized, after cooling Access aspergillus oryzae, 30 DEG C of fermentation 48h；(2) production of Cheng Qu: by the fresh gutting of Harengula zunasi leftover bits and pieces, fish-skin and fish scale After rub, the flesh of fish, dregs of beans, wheat bran after rubbing and water mix after as the fermentation raw material at song, the every double centner packet of fermentation raw material Containing 45 kilograms of flesh of fish, 20 kilograms of dregs of beans, 20 kilograms of wheat brans and 15 kilograms of water, then sterilized, it is cooling after access 0.5%~ 0.8% aspergillus oryzae koji, 30 DEG C of fermentation 36h；(3) low-salt solid-state fermentation: it will admix into Qu Zhiliang's 65% at bent coarse crushing Sauce unstrained spirits is made in the salt water of 13 Baume degrees, and 45 DEG C of fermentation 7d, then 50 DEG C of fermentation 7d, then access Lu Shi yeast and pentose piece ball 37 DEG C of bacterium are continued fermentation 7d and terminate entire fermentation process；(4) finished product makes: filtering after the sauce unstrained spirits after fermentation is added water, sterilizing is made At finished product soy sauce.

Claims

1. a kind of soy sauce and its production method using fish scrap production, it is characterised in that be with fish scrap and dregs of beans As the protein raw material of koji-making, made through low-salt solid-state fermentation method.

2. according to a kind of soy sauce and its production method using fish scrap production described in claim 1, it is characterised in that its Processing step includes: the production of (1) koji: wheat bran and water 1:1 mixed into the fermentation raw material as koji, then sterilized, Aspergillus oryzae, 30 DEG C of fermentation 48h are accessed after cooling；(2) production of Cheng Qu: fresh fish scrap is removed internal organs, fish-skin and It is rubbed after fish scale, then the flesh of fish, dregs of beans, wheat bran and water after rubbing are sterilized as at bent fermentation raw material, cooling is followed by Enter 0.5%~0.8% aspergillus oryzae koji, 28 DEG C~30 DEG C fermentation 30h~40h；(3) low-salt solid-state fermentation: will be at bent coarse powder It is broken, the salt water of 13 Baume degrees of Qu Zhiliang 60%~65% is admixed into, is made sauce unstrained spirits, 45 DEG C of fermentation 7d, then 50 DEG C of fermentation 7d, Then access Lu Shi yeast, which continues fermentation 7d with 37 DEG C of Pediococcus pentosaceus, terminates entire fermentation process；(4) finished product makes: will ferment Sauce unstrained spirits afterwards filters after adding water, finished product soy sauce is made in sterilizing.

3. according to a kind of soy sauce and its production method using fish scrap production as claimed in claim 2, it is characterised in that at It is as follows that bent fermentation raw material forms every double centner:

。