CN111329029A

CN111329029A - Method for producing seasoning by using fish processing by-products

Info

Publication number: CN111329029A
Application number: CN202010162180.9A
Authority: CN
Inventors: 曹敏杰; 肖盼盼; 章骞; 李钰金; 张凌晶; 孙乐常
Original assignee: Jimei University
Current assignee: Jimei University
Priority date: 2020-03-10
Filing date: 2020-03-10
Publication date: 2020-06-26

Abstract

The invention relates to a method for producing a seasoning by using fish processing byproducts. The method comprises the following steps: (1) taking soy sauce residues, fish processing byproducts and shrimp heads, stirring and adding salt to obtain a fermentation material; (2) stirring regularly during fermentation, sun drying night dew, and naturally fermenting; (3) after fermentation is finished, separating the fermentation liquor from the residues to obtain fermentation liquor; (4) sterilizing the fermentation liquor at high temperature, and bottling to obtain the fish sauce seasoning. The invention can fully utilize soy sauce residues and low-value fish and shrimp processing byproducts, increase the economic value of soy sauce bean dregs and low-value fish and shrimp processing byproducts, shorten the production period, reduce the enterprise cost and improve the economic benefit.

Description

Method for producing seasoning by using fish processing by-products

Technical Field

The invention relates to the technical field of seasoning processing, in particular to a quick brewing process for preparing a novel seasoning by utilizing soy sauce residues and byproducts of fish and shrimp processing.

Background

The traditional fish sauce is a high-salt liquid seasoning obtained by adding raw materials of aquatic products such as whole fish and the like, naturally fermenting under high salt concentration (20-30%), and degrading protein, fat and polysaccharide in the raw materials by using salt-tolerant and halophilic microorganisms and protease per se, but the traditional fish sauce has the problems of heavy fishy smell, high cost, long fermentation period and the like.

China is rich in ocean resources and plays an important role in fishery. With the development of the fish processing industry, millions of tons of fish processing byproducts including fish heads, fish bones, fish tails, fish viscera and the like can be generated in China every year, and the weight of the fish processing byproducts accounts for about 50 percent of the total weight of the whole fish. However, most of the by-products are directly discarded as waste, and development and utilization of low-value fish are greatly restricted.

China is a large shrimp breeding country, the annual yield of the shrimps cultured in China in 2017 is about 351.27 ten thousand tons, wherein the yield of the penaeus vannamei boone is 167.23 ten thousand tons, and accounts for 47.61 percent of the annual yield of the cultured shrimps. In the prawn processing process, in order to ensure the freshness of the edible part and avoid blackening, processing enterprises usually carry out head removal treatment on the prawns. The shrimp heads as the processing by-products account for about 30 percent of the weight of the shrimps, and most of the shrimp heads are discarded as wastes except a small amount of the shrimp heads are used for preparing feed and chitin, so that not only is a large amount of protein resources wasted, but also the environmental pollution is easily caused. In fact, the shrimp heads contain rich protease, and if the protease can be reasonably utilized, the effect of changing waste into valuables can be achieved.

Therefore, the novel seasoning is prepared by utilizing the soy sauce residues and the fish and shrimp byproducts, so that the high-value utilization of the raw materials can be improved, the fermentation period can be shortened, the economic burden of enterprises is reduced, and the method has important practical significance for realizing the high-efficiency utilization of the processing byproduct resources.

Disclosure of Invention

The invention aims to provide a method for producing a seasoning by using a fish processing byproduct.

In order to realize the purpose, the following specific technical scheme is provided:

the invention provides a method for producing a seasoning by using fish processing byproducts, and particularly relates to a seasoning prepared by adding salt into soy sauce residues, fish processing byproducts and shrimp heads as raw materials.

Wherein the fish processing by-products are selected from the group consisting of low value fish processing by-products.

Wherein, further comprising the following steps: (1) stirring the soy sauce residue, fish processing by-products and shrimp heads, and adding salt to obtain a fermentation material; (2) stirring regularly during fermentation, sun drying night dew, and naturally fermenting; (3) after fermentation is finished, separating the fermentation liquor from the residues to obtain fermentation liquor; (4) sterilizing the fermentation liquor at high temperature, and bottling to obtain the flavoring agent.

Wherein the fish processing by-products in the step (1) at least comprise fish heads, fish tails, fish viscera and fish bones.

Wherein, the proportion of the soy sauce residue, the fish processing by-products and the shrimp heads in the step (1) is that the ratio of the fish processing by-products to the soy sauce bean residue is 10: 1 (W: W), and 1% of shrimp heads are added.

Wherein the salt content of the mixture in the step (1) is 17.5-22.5% by mass.

Wherein, the timing stirring in the step (2) is performed once in the morning and at night.

Wherein, the method for separating the fermentation liquor from the residues in the step (3) is centrifugal separation, the centrifugal condition is 5000-.

Wherein the sterilization temperature in the step (4) is 121 ℃, and the sterilization time is 20 minutes.

Wherein the fermentation period is 60 days.

The invention has the following advantages:

1. the invention makes full use of the soy sauce residue protein which is leftovers from soy sauce brewing processing, can reduce the environmental pollution caused by the leftovers from the soy sauce brewing process, can improve the additional value of the soy sauce residue and reduce the production cost.

2. The invention makes full use of fish processing leftovers, such as fish head, fish tail, fish viscera, fish bone and the like, can reduce the environmental pollution caused by the leftovers generated in the prawn processing process, can improve the additional value of prawns and reduce the production cost.

3. The invention makes full use of digestive glands in the leftovers of the prawn processing, can reduce the environmental pollution caused by the leftovers generated in the prawn processing process, can improve the additional value of the prawn and reduces the production cost.

4. The fermentation time of the invention is 60 days, while the traditional fermentation method needs more than 1 year, thereby greatly shortening the fermentation period.

5. Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Detailed Description

The following detailed description of embodiments of the invention is intended to be illustrative of the invention and is not to be construed as limiting the invention. The examples do not specify particular techniques or conditions, and are performed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or apparatus used are not indicated by the manufacturer, and are all conventional products commercially available, and the procedures not specifically indicated in the following examples can be carried out by the procedures conventional to those skilled in the art.

The following examples:

example 1

1. Thawing 2000g of low-value fish processing by-products (such as fish head, fish tail, fish viscera and fish bone) in running water, adding 200g of soy sauce residue and 22g of shrimp head, mincing, and adding 1100g of water;

2. then 400g of salt (the final mass concentration of the salt is 20%) is added;

3. stirring for 2 times every morning and evening, sun drying night dew, and naturally fermenting for 60 days.

4. Centrifuging (5000r/min, 15min) after fermentation to separate the fermentation liquid from the residue to obtain the fermentation liquid.

5. Sterilizing the fermentation liquor at 121 deg.C for 20min, and bottling to obtain the novel flavoring agent (fish sauce).

Example 2

1. Thawing 5000g of fish processing by-products (such as fish head, fish tail, fish viscera and fish bone) in running water, adding 500g of soy sauce residue and 55g of shrimp head, mincing, and adding 5500g of water;

2. 2000g of table salt (the final mass concentration of the table salt is 20%) is added;

5. Sterilizing the fermentation liquor at 121 deg.C for 20min, and bottling to obtain the novel flavoring agent.

In other embodiments, the addition amount of salt can be adjusted to control the mass concentration within the range of 17.5% -22.5%.

The main indexes of the novel seasoning produced by the invention are as follows:

the results obtained by the sensory evaluation, the physical and chemical indexes and the sanitary indexes of the product produced by the invention are as follows:

sensory evaluation results: the red brown color is presented, and the color is bright; the seasoning has inherent flavor, and contains rich ester flavor and sauce flavor; the body state is clear and no precipitate exists; delicious taste and no putrefaction.

Physical and chemical indexes: amino acid nitrogen is more than or equal to 0.67g/100mL, soluble total nitrogen is more than or equal to 1.33g/100mL, volatile basic nitrogen is less than or equal to 160mg/100mL, soluble solid is more than or equal to 33.5g/100mL, and soluble salt-free solid is more than or equal to 13.21g/100 mL.

The free amino acid components and contents are as follows:

the sanitation index is as follows: 1) mycotoxin: aflatoxin B1 was not detected; 2) microorganisms: the detection of the microorganisms in the product shows that the total number of colonies is less than or equal to 8000cfu/mL, the coliform group is less than or equal to 30MPN/100mL, and no related pathogenic bacteria are detected; 3) heavy metal pollutants: lead is less than 0.06mg/kg, cadmium is less than 0.005mg/kg, and arsenic is 0.16mg/kg, which all meet the national standard.

The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.

It should be noted that the various features described in the above embodiments may be combined in any suitable manner without departing from the scope of the invention. The invention is not described in detail in order to avoid unnecessary repetition.

In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.

Claims

1. A method for producing a seasoning by using a fish processing byproduct is characterized in that soy sauce residue, the fish processing byproduct and shrimp heads are used as raw materials, and salt is added to prepare the seasoning.

2. The method according to claim 1, characterized by comprising the steps of: the fish processing by-products are selected from the group consisting of low value fish processing by-products.

3. The method according to claim 1, characterized by comprising the steps of: (1) stirring the soy sauce residue, fish processing by-products and shrimp heads, and adding salt to obtain a fermentation material; (2) stirring regularly during fermentation, sun drying night dew, and naturally fermenting; (3) after fermentation is finished, separating the fermentation liquor from the residues to obtain fermentation liquor; (4) sterilizing the fermentation liquor at high temperature, and bottling to obtain the flavoring agent.

4. The method of claim 2, wherein the fish processing by-products of step (1) comprise at least the head, tail, viscera and bones of the fish.

5. The method according to claim 2, wherein the ratio of soy sauce residue, fish processing by-products and shrimp heads in step (1) is 10: 1 (W: W), and 1% of shrimp heads are added.

6. The method of claim 2, wherein: the salt content of the mixture in the step (1) is 17.5-22.5% by mass.

7. The method of claim 2, wherein the timed agitation in step (2) is one each of early and late agitation.

8. The method as claimed in claim 2, wherein the step (3) of separating the fermentation liquid from the residue is centrifugation under the conditions of 5000-6000r/min for 10-15min, and the seasoning sample is obtained after filtration.

9. The method according to claim 2, wherein the sterilization temperature in the step (4) is 121 ℃ and the sterilization time period is 20 minutes.

10. The method of claim 2, wherein the fermentation period is 60 days.