CN109699994A - A method of utilizing fish sauce - Google Patents
A method of utilizing fish sauce Download PDFInfo
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- CN109699994A CN109699994A CN201910170282.2A CN201910170282A CN109699994A CN 109699994 A CN109699994 A CN 109699994A CN 201910170282 A CN201910170282 A CN 201910170282A CN 109699994 A CN109699994 A CN 109699994A
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- fish sauce
- nanofiltration
- trapped fluid
- feed liquid
- fish
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Abstract
The present invention relates to a kind of methods using fish sauce, belong to biotechnology applications and food technology field, this method includes following procedure: fish sauce being diluted with water 3-10 times and obtains feed liquid, feed liquid carries out nanofiltration, film permeate is continuously connect away, through feed liquid, that is, trapped fluid of film back to carrying out continuous nanofiltration in head tank until the volume of trapped fluid is the 10%-25% of initial feed liquid；The salt content of gained permeate is high, and amino acid content is high, delicious and without fishlike smell and bitter taste, can be used for deploying various sea food seasonings.Gained trapped fluid can be used for separation and Extraction active peptide rich in oligopeptide；This method technical process is simple, is easy industrialization production.
Description
Technical field
The present invention relates to a kind of methods using fish sauce, belong to biotechnology applications and food technology field.
Background technique
Fish sauce also has area to be called petis, is a kind of clear, in golden yellow or amber natural aquatic product
Seasoning.Fish sauce rises in the Fujian Province of China and the Chao-Shan Area in Guangdong Province, is the indispensable flavouring of every household culinary art.It passes
Its raw material of the fish sauce of system is the lower small fish and shrimp of economic value, and there are also produce fish by raw material of the offal of aquatic products processing
Dew, using protease contained by fish body and other enzymes, and in the case where multiple-microorganism participates in jointly, to the albumen in raw material fish
Matter, the ingredients such as fat carry out fermentation decomposition, brew.Its taste is salty, and there are many amino acid and flavor peptides, and nitrogen content is high, has
Delicate flavour and dense deliciousness, also containing several mineral materials and vitamins such as calcium, iodine.By taking Chinese fish sauce and Vietnam's fish sauce as an example, in
State's fish sauce production formula is the 30%-40% that the weight of salt is the weight of fish, and Vietnam's fish sauce then adds fish weight 25%-30%'s
Salt.Contain a large amount of salinity in the fish sauce made as a result, Chinese fish sauce salt content is about 27g/100mL, and Vietnam's fish sauce contains
Salt amount is about 20g/100mL.Due to high salt, fishlike smell etc., sale and the application of fish sauce are restricted.Patent is " a kind of
The production method (CN201711045326) of fish sauce baste " proposes a kind of production method of fish sauce baste, and objective is
Solve the problems, such as that bad smell existing for traditional fish sauce is big.Main is that (deposit number is silent for CGMCC No.9510 Austria by yeast
The saccharomyces cerevisiae that Kodak yeast Kodomaea ohmeri and deposit number are C C T C C M 2 01 1021
Saccharomyces cerevisiae) it is inoculated into simultaneously or successively and is heated to 40-45 degrees Celsius of fish sauce, it is taken the photograph in 40-45
It ferments 10-18 hours under family name's degree, then fermenting mixture is inactivated to 30 minutes under 80-90 degrees Celsius again through 0.25 micron of filter
Paper obtains.Its essence is that the fish sauce that yeast prepares not bad smell to the secondary fermentation of fish sauce seasons liquid product.Patent of invention
201510447438.9, a kind of anchovy fish sauce and its application, it to be anchovy that the invention provides a kind of anchovy fish sauce and its applications
Albumen is digested with protease, and wheat bran is added in enzymolysis liquid, then is accessed made from aspergillus oryzae fermentation.Fish sauce color of the invention is red
It is brown, it is bright-coloured glossy, there is the distinctive fresh fragrance of ocean fish, without undesirable smell；Salty, sweet tea, delicate flavour are agreeable to the taste, meet public mouth
Taste；Clear, no suspended substance and flocculent deposit, and contain the battalion abundant such as Functional Polypeptides, vitamin A, minerals, microelement
Support substance.Moreover, adding flavouring made from prune enzymolysis liquid not only ammonia taste, putrefactive odor, turn sour taste and bitter taste in anchovy fish sauce
It is further reduced etc. bad flavor, while fishiness also decreases, is more suitable for the consumer sensitive to fishiness.It this method and answers
With being the effective method that anchovy fish sauce is processed and applied.Solve some mouthfeels of fish sauce itself.The application provides
A kind of new method that fish sauce utilizes is to carry out classification separation to fish sauce by nanofiltration, obtain it is delicious it is dense, without fishlike smell and bitter
Taste and fishy smell are dense, there is two parts product of bitter taste, can be respectively used to the allotment of flavouring and extract active peptide, it is intended to be fish sauce
Using provide new way.
Summary of the invention
The object of the present invention is to provide a kind of methods using fish sauce.
A kind of method using fish sauce provided by the invention, which refers to, to be separated into trapped fluid for fish sauce using nanofiltration membrane and penetrates
Liquid two parts, trapped fluid are dark reddish brown, and salt content is lower low, are rich in oligopeptide, fishlike smell is dense, there is bitter taste；Permeate be it is faint yellow,
Salt content is high, is rich in amino acid, delicious dense, no fishlike smell and bitter taste.Trapped fluid and permeate are respectively used to flavouring, health care again
The method of product and other food processing product.
In order to achieve the above object, the technical solution adopted by the present invention is that:
Fish sauce is diluted with water 3-10 times, then carries out nanofiltration, film permeate is continuously connect away, is not through the feed liquid of film
Trapped fluid, which returns to, carries out nanofiltration repeatedly until the volume of trapped fluid is the 10%-25% of initial feed liquid in head tank；
Film used in above-mentioned nanofiltration is the nanofiltration membrane that molecular cut off is 200Da-600Da.
The invention has the advantages that (1) present invention provides a kind of simple using the method and process process of fish sauce, easy industry metaplasia
It produces；(2) a kind of method using fish sauce provided by the invention, obtained permeate salt content is high, is rich in amino acid, delicious no fish
Fishy smell bitter taste can be used for deploying various sea food seasonings；(3) a kind of method using fish sauce provided by the invention, what is obtained cuts
It stays liquid rich in oligopeptide, separation and Extraction active peptide can be used.
Detailed description of the invention
Fig. 1 is retention powder；
Fig. 2 is through powder.
Specific embodiment
With reference to the accompanying drawing and embodiment the present invention is described further, these embodiments are only used to illustrate this hair
It is bright, it is not intended to limit protection scope of the present invention.
Embodiment 1
The nanofiltration membrane that molecular cut off is 400-600Da is selected to carry out nanofiltration, (1:5 is dilute by the fish sauce dilution of 6000mL
Release) nanofiltration processing is carried out, until trapped fluid volume is 600mL.Treated trapped fluid and permeate, are concentrated in vacuo and are sprayed
Mist is dry, and corresponding retention powder (Fig. 1) is made and penetrates powder (Fig. 2).
Embodiment 2
The nanofiltration membrane that molecular cut off is 400-600Da is selected to carry out nanofiltration, by the fish sauce dilution (1:10 of 11000mL
Dilution) nanofiltration processing is carried out, until trapped fluid volume is 2200mL.Treated trapped fluid and permeate, are concentrated in vacuo
And spray drying, corresponding retention powder (Fig. 1) is made and penetrates powder (Fig. 2).
Embodiment 3
The nanofiltration membrane that molecular cut off is 400-600Da is selected to carry out nanofiltration, (1:3 is dilute by the fish sauce dilution of 4000mL
Release) nanofiltration processing is carried out, until trapped fluid volume is 1000mL.Treated trapped fluid and permeate, carry out vacuum concentration and
Spray drying is made corresponding retention powder (Fig. 1) and penetrates powder (Fig. 2), and the general ingredient of two kinds of powder is shown in Table 1；Amino acid composition
2 are shown in Table with content.
It is faint yellow to retain powder, has bitter taste and fishy smell, through powder milky, without bitter taste and fishy smell, seafood taste is dense.Retain powder
Be respectively 35.38% and 19.28% with the protein content (butt meter) through powder, ash content be respectively 77.32% and
58.96%, fat content is respectively 0.52% and 0.51%；Retaining hydrolysising amino acid content in powder is 27%, free amino acid
Be 23.5%, in the form of peptide existing for amino acid account for 13.0%；It is 12.6% through hydrolysising amino acid content in powder, free amine group
Acid be 11.6%, in the form of peptide existing for amino acid account for 7.9%.Further analysis shows that the rejection of hydrolysis amino acid is
68.2%, the rejection of free amino acid is 67.0%, in the form of peptide existing for amino acid rejection be 77.8%.Total comes
It says, either hydrolysis amino acid or free amino acid or peptide, in this test, their rejection is not much different, peptide
Rejection is more slightly higher.It is some in addition to free amino acid and salt can penetrate nanofiltration membrane since film retention is limited to 400-600Da
Dipeptides can also pass through nanofiltration membrane.Different processing requirements can be met using the nanofiltration membrane of smaller retention limit.
1 general constituent analysis (%) of table
Table note: bracket is contents on dry basis.
2 amino acid of table composition and content (g/100g)
Claims (5)
1. a kind of method using fish sauce, it is characterised in that: this method comprises the following steps:
Fish sauce is diluted with water, nanofiltration is then carried out, film permeate is continuously connect away, is not returned through the feed liquid of film, that is, trapped fluid
Nanofiltration repeatedly is carried out into head tank until the volume of trapped fluid is the 10%-25% of initial feed liquid.
2. a kind of method using fish sauce according to claim 1, it is characterised in that: the dilution is to dilute fish sauce
3-10 times.
3. a kind of method using fish sauce according to claim 1, it is characterised in that: retention molecule is selected in the nanofiltration
Amount is the nanofiltration membrane of 400-600Da.
4. a kind of method using fish sauce according to claim 1, it is characterised in that: the salt content of the film permeate
Height, amino acid content are high, delicious and without fishlike smell, can be used for deploying various sea food seasonings.
5. a kind of method using fish sauce according to claim 1, it is characterised in that: the trapped fluid is rich in oligomeric
Peptide can use separation and Extraction active peptide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910170282.2A CN109699994A (en) | 2019-03-07 | 2019-03-07 | A method of utilizing fish sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910170282.2A CN109699994A (en) | 2019-03-07 | 2019-03-07 | A method of utilizing fish sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109699994A true CN109699994A (en) | 2019-05-03 |
Family
ID=66266539
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910170282.2A Pending CN109699994A (en) | 2019-03-07 | 2019-03-07 | A method of utilizing fish sauce |
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| Country | Link |
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| CN (1) | CN109699994A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114766654A (en) * | 2022-04-22 | 2022-07-22 | 华南农业大学 | Fish sauce delicious peptide, preparation method thereof, delicious strength evaluation method and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006212023A (en) * | 2005-01-05 | 2006-08-17 | Kikkoman Corp | Method for producing light-colored, thick and low-salt soy sauce |
| CN101352228A (en) * | 2007-07-27 | 2009-01-28 | 中国科学院过程工程研究所 | Method for producing low-sodium sauce and light soy sauce using nano-filtering technique |
| CN105285312A (en) * | 2014-06-12 | 2016-02-03 | 上海中科国嘉技术转移有限公司 | Preparation method of seafood flavor peptide |
-
2019
- 2019-03-07 CN CN201910170282.2A patent/CN109699994A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006212023A (en) * | 2005-01-05 | 2006-08-17 | Kikkoman Corp | Method for producing light-colored, thick and low-salt soy sauce |
| CN101352228A (en) * | 2007-07-27 | 2009-01-28 | 中国科学院过程工程研究所 | Method for producing low-sodium sauce and light soy sauce using nano-filtering technique |
| CN105285312A (en) * | 2014-06-12 | 2016-02-03 | 上海中科国嘉技术转移有限公司 | Preparation method of seafood flavor peptide |
Non-Patent Citations (1)
| Title |
|---|
| 王熊等: "膜分离技术在食品工业中的应用", 《食品科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114766654A (en) * | 2022-04-22 | 2022-07-22 | 华南农业大学 | Fish sauce delicious peptide, preparation method thereof, delicious strength evaluation method and application thereof |
| CN114766654B (en) * | 2022-04-22 | 2023-06-16 | 华南农业大学 | Fish sauce flavor peptide, preparation method thereof, flavor intensity evaluation method and application |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190503 |
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| RJ01 | Rejection of invention patent application after publication |