CN114794442A - Method and device for brewing fish sauce by microbial fermentation - Google Patents

Method and device for brewing fish sauce by microbial fermentation Download PDF

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Publication number
CN114794442A
CN114794442A CN202210561714.4A CN202210561714A CN114794442A CN 114794442 A CN114794442 A CN 114794442A CN 202210561714 A CN202210561714 A CN 202210561714A CN 114794442 A CN114794442 A CN 114794442A
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fermentation
fish
parts
fermentation tank
water
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陈宗忠
陈晋
韩阿火
曹敬
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Fujian Shengmeixian Biotechnology Co ltd
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Fujian Shengmeixian Biotechnology Co ltd
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    • A—HUMAN NECESSITIES
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    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
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    • C12M27/00—Means for mixing, agitating or circulating fluids in the vessel
    • C12M27/02—Stirrer or mobile mixing elements
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M29/00—Means for introduction, extraction or recirculation of materials, e.g. pumps
    • C12M29/14—Pressurized fluid
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
    • C12M33/00—Means for introduction, transport, positioning, extraction, harvesting, peeling or sampling of biological material in or from the apparatus
    • C12M33/04—Means for introduction, transport, positioning, extraction, harvesting, peeling or sampling of biological material in or from the apparatus by injection or suction, e.g. using pipettes, syringes, needles
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    • C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
    • C12M41/12—Means for regulation, monitoring, measurement or control, e.g. flow regulation of temperature
    • C12M41/18—Heat exchange systems, e.g. heat jackets or outer envelopes
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    • C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
    • C12M41/26—Means for regulation, monitoring, measurement or control, e.g. flow regulation of pH
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/165—Paracasei

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Abstract

The invention provides a microbial fermentation fish sauce and a device thereof, which comprises the following raw materials by weight: 80-100 parts of fish meat, 100-150 parts of sea salt, 40-60 parts of live fish viscera, 70-90 parts of 24% DDGS vinasse, 30-50 parts of rice, 10-15 parts of fermentation strain and 15-20 parts of molasses; the fish sauce is prepared by taking fish and rice as raw materials, adding a fermentation strain and live fish viscera, and adopting a composite fermentation method, so that the fermentation period can be greatly shortened, and the fermentation strain can make the yeast secrete various enzyme systems, so that the fish sauce obtained after fermentation has better taste and flavor.

Description

Method and device for brewing fish sauce by microbial fermentation
Technical Field
The invention relates to the technical field of fish sauce preparation, in particular to a brewing method of microbial fermentation fish sauce.
Background
The fish sauce is also called shrimp sauce. Is a seasoning prepared by fermenting aquatic products in coastal areas of China. Fuzhou is one of the major producing and consuming areas of fish gravy. The traditional fish sauce production usually takes low-value fish and shrimp or aquatic product processing wastes (fish head, viscera, fish brine, anchovy cooking juice and the like) as raw materials, and is naturally fermented by utilizing self enzyme or microorganism, so that the fish sauce not only contains rich nutrient substances, but also has unique seafood flavor. The traditional fish gravy in Fuzhou area is naturally fermented, has lasting fragrance in the mouth and overflowing fragrance, and has the unique fragrance and delicious taste of fish, shrimp and other aquatic raw materials. But has a series of problems of long production period, high salt content, out-of-standard production technology, unstable quality and the like.
The flavor is the soul of the seasoning, and the value of the seasoning can be lost due to insufficient flavor. But strongly distinctive flavors can only be consumed in specific regions. The fish sauce serving as a traditional fermented seasoning has rich nutritional value, unique and delicious flavor characteristics, naturalness and functionality, and accords with the edible concept of consumers as well as the flavor of modern seasonings and the development trend of market consumption. However, the unique fishy smell of the fish sauce is strong, so that many inland consumers are not suitable for the fish sauce, and the fish sauce is limited to have a consumption market only in coastal areas.
In order to solve the bottleneck problem of the consumption market of the fish sauce industrial production, people explore the heat preservation fermentation technology, the rapid fermentation processes of adding enzyme, adding yeast and the like so as to shorten the production period and change the flavor of the traditional fish sauce, so that the fish sauce is suitable for being loved by consumers in other areas. But the effect is not obvious, optimization or more effective measures are still needed to improve the universality of flavor adaptation to consumers, and a corresponding innovative process technology and a scheme for developing new flavor fish sauce are formulated aiming at the reason of causing the flavor of the fish sauce. In view of the demand of China on the industrialized development of the traditional fish sauce and the development of aquatic product processing technology, the method has long-term significance on the deep research and industrialization of the development of the fish sauce with new flavor.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a method for brewing fish sauce by microbial fermentation.
The invention provides microbial fermentation fish sauce which is prepared from the following raw materials in parts by weight: 80-100 parts of fish meat, 100-150 parts of sea salt, 40-60 parts of live fish viscera, 70-90 parts of 24% DDGS vinasse, 30-50 parts of rice, 10-15 parts of fermentation strain and 15-20 parts of molasses.
Preferably, the fermentation strain is one or more of aspergillus oryzae, lactobacillus paracasei and clostridium.
The invention also relates to a brewing method of the fish gravy fermented by the microorganisms, which comprises the following steps:
s1, weighing rice according to the weight parts, adding water, mixing, using a steamer to pressurize and steam the material for 2-3 h, wherein the pressure is 0.2-0.5 MPa, and cooling to 37-45 ℃ for later use;
s2, mixing 24% of DDGS vinasse, molasses and water in parts by weight to obtain a culture solution, adding fermentation strains, uniformly stirring, keeping the temperature at 35-38 ℃, and fermenting for 24-48 hours to obtain finished yeast;
s3, adding the yeast into the S1 spare material, adding sea salt, uniformly stirring, and keeping the temperature at 36-38 ℃ for 39-48 hours to obtain a fermentation body;
s4, pulverizing fish and live fish viscera, adding water, mixing with the fermented product, filtering to remove residue, removing oil on the surface of fish sauce, and heating for sterilization.
Preferably, the proportion of the water in the S1 is 80-90, and the proportion of the water in the S2 is 65-75.
Preferably, the pH of the culture solution of S2 is 4.5-6.5.
Preferably, the proportion of the water in the S4 is 20-30, the sterilization temperature in the S4 is 85-95 ℃, and the time is 5-10 min.
The invention also comprises a device for microbial fermentation of fish sauce, which comprises a bracket and a fermentation tank arranged on the bracket, wherein an outer shell fixedly connected with the fermentation tank is sleeved outside the fermentation tank, and a semiconductor refrigeration sheet is fixed between the inner wall of the outer shell and the outer wall of the fermentation tank;
the fermentation tank is characterized in that a feeding pipe is arranged at the upper part of the fermentation tank, an opening is formed in the lower part of the fermentation tank, a sealing cover used for sealing the opening and driven by a driving device to move up and down is arranged at the opening, and a stirring cylinder driven by a motor to rotate is rotatably connected to one side, facing the fermentation tank, of the sealing cover.
Preferably, the mixing drum comprises a cylindrical body, holes are uniformly distributed on the surface of the cylindrical body, inner spiral blades are arranged in the inner cavity of the cylindrical body, and the bottom of the fermentation tank is in an inverted cone shape with an inner diameter being large at the top and small at the bottom.
Preferably, the motor is fixed with below the sealing cover, the output of motor is connected with the sealing cover through the bearing, the output of motor towards the tip and the churn bottom fixed connection of fermentation cylinder, the support bottom is fixed with the base, drive arrangement is for being fixed in the hydraulic cylinder on the base, and hydraulic cylinder's flexible end fixed connection is in sealing cover, sealing cover week side has the sealing washer.
Preferably, the feeding pipe comprises an air inlet pipe, a necking is formed in the middle of the air inlet pipe, the necking is communicated with a feeding pipe for introducing water-soluble materials, and the feeding pipe is provided with a plurality of feeding pipes which are uniformly distributed on the top of the fermentation tank; the fermentation tank is characterized in that a sampling port and a sampler are fixed on the tank body of the fermentation tank, and the fermentation tank is provided with a cooling water inlet penetrating through the shell.
According to the method for brewing the fish sauce by microbial fermentation, fish meat and rice are used as raw materials, the fermentation period can be greatly shortened by a compound fermentation method of adding microbes and live fish viscera, and the fish sauce obtained after fermentation has better taste and flavor because the fermentation strains can make the koji secrete various enzyme systems.
According to the invention, the stirring cylinder of the device for fermenting fish gravy by microorganisms adopts a non-blade structure, so that the stirring device does not use a large amount of fermentation residues after stirring is finished without using blades, and the lifting hydraulic cylinder drives the stirring cylinder to move up and down, so that the fermentation tank and the stirring cylinder can be conveniently cleaned, and the fermentation tank and the stirring cylinder can be cleaned more cleanly during further cleaning.
According to the invention, the feeding pipe comprises an air inlet pipe, a throat is arranged in the middle of the air inlet pipe to form a Venturi tube, the throat is communicated with a feeding pipe for introducing water-soluble materials, pressurized air flow is introduced into the air inlet pipe, the feeding pipe is used for introducing the water-soluble materials, and the water-soluble materials are sucked from the feeding pipe and are collided and mixed with the air flow at the throat by using the Bernoulli effect, so that the materials are mixed more uniformly.
According to the invention, the semiconductor refrigerating sheet is fixed between the inner wall of the outer shell and the outer wall of the fermentation tank, so that the accurate temperature control of the semiconductor refrigerating sheet can be realized only by controlling the current, and the semiconductor refrigerating sheet can be used for refrigerating and heating, thereby more accurately controlling the fermentation temperature to meet the fermentation requirement.
In addition, in the embodiment of the invention, the plurality of feeding ports are used for mixing different materials, so that the mixing is more complete, and the situation that the chemical reaction is caused by the pre-mixing of different materials to destroy the final fermentation can be prevented.
Drawings
FIG. 1 is a schematic view showing the structure of the apparatus for microbial fermentation of fish gravy of the present invention (the mixing drum is located outside the fermentation tank).
FIG. 2 is a schematic structural diagram of a mixing drum according to an embodiment of the present invention.
FIG. 3 is an embodiment of the present invention.
FIG. 4 is a schematic structural view of a closed operating state of the fermenter.
In the figure: 101-bracket, 10-fermentation tank, 110-feeding pipe, 111-air inlet pipe, 112-necking, 113-feeding pipe, 120-sealing cover, 130-sampling port, 131-sampler, 140-cooling water inlet, 150-monitoring meter, 20-outer shell, 30-semiconductor refrigeration piece, 40-stirring cylinder, 410-cylindrical body, 420-hole, 430-helical blade, 50-motor and 60-lifting hydraulic cylinder.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example one
The invention provides microbial fermentation fish sauce which is prepared from the following raw materials in parts by weight: 80 parts of fish meat, 150 parts of sea salt, 40 parts of live fish viscera, 80 parts of 24% DDGS vinasse, 30 parts of rice, 10 parts of fermentation strain and 15 parts of molasses.
The invention provides a method for brewing fish sauce by microbial fermentation, which comprises the following steps:
s1, weighing rice according to the weight parts, adding water, mixing, using a steamer to pressurize and steam the material for 2.5h, the pressure is 0.3MPa, and cooling to 40 ℃ for standby;
s2, mixing 24% of DDGS vinasse, molasses and water in parts by weight to obtain a culture solution, adding fermentation strains, uniformly stirring, keeping the temperature at 35 ℃, and fermenting for 46 hours to obtain finished yeast;
s3, adding the yeast into the S1 spare material, adding sea salt, uniformly stirring, and preserving heat at 36 ℃ for 40 hours to obtain a fermentation body;
s4, pulverizing fish and live fish viscera, adding water, mixing with the fermented product, filtering to remove residue, removing oil on the surface of fish sauce, and heating for sterilization.
Example two
The invention provides microbial fermentation fish sauce which is prepared from the following raw materials in parts by weight: 80 parts of fish meat, 150 parts of sea salt, 50 parts of live fish viscera, 80 parts of 24% DDGS vinasse, 30 parts of rice, 10 parts of fermentation strain and 15 parts of molasses.
The invention provides a method for brewing fish sauce by microbial fermentation, which comprises the following steps:
s1, weighing rice according to the weight parts, adding water, mixing, using a steamer to pressurize and steam the material for 2.5h, wherein the pressure is 0.3MPa, and cooling to 40 ℃ for standby;
s2, mixing 24% of DDGS vinasse, molasses and water in parts by weight to obtain a culture solution, adding fermentation strains, uniformly stirring, keeping the temperature at 35 ℃, and fermenting for 30 hours to obtain finished yeast;
s3, adding the yeast into the S1 spare material, adding sea salt, uniformly stirring, and keeping the temperature at 36 ℃ for 40h to obtain a fermentation body;
s4, pulverizing fish and live fish viscera, adding water, mixing with the fermented product, filtering to remove residue, removing oil on the surface of fish sauce, and heating for sterilization.
EXAMPLE III
The invention provides microbial fermentation fish sauce which is prepared from the following raw materials in parts by weight: 80 parts of fish meat, 150 parts of sea salt, 60 parts of live fish viscera, 80 parts of 24% DDGS vinasse, 30 parts of rice, 10 parts of fermentation strain and 15 parts of molasses.
The invention provides a method for brewing fish sauce by microbial fermentation, which comprises the following steps:
s1, weighing rice according to the weight parts, adding water, mixing, using a steamer to pressurize and steam the material for 2.5h, the pressure is 0.3MPa, and cooling to 40 ℃ for standby;
s2, mixing 24% of DDGS vinasse, molasses and water in parts by weight to obtain a culture solution, adding fermentation strains, uniformly stirring, keeping the temperature at 35 ℃, and fermenting for 27 hours to obtain finished yeast;
s3, adding the yeast into the S1 spare material, adding sea salt, uniformly stirring, and keeping the temperature at 36 ℃ for 40h to obtain a fermentation body;
s4, pulverizing fish and live fish viscera, adding water, mixing with the fermented product, filtering to remove residue, removing oil on the surface of fish sauce, and heating for sterilization.
In the first to third embodiments, the fermentation strain is one or more of aspergillus oryzae, lactobacillus paracasei and clostridium; in S1, the proportion of water is 80; in S2, the proportion of water is 70, and the PH value of the culture solution is 5.5; in S4, the proportion of water is 20-30, the sterilization temperature is 90 ℃, and the time is 10 min.
The fish sauce is prepared from fish and rice as raw materials by adding a fermentation strain and live fish viscera, so that the fermentation period can be greatly shortened, and the fermentation strain can enable the yeast to secrete various enzyme systems, so that the fish sauce obtained after fermentation has better taste and flavor; the fish sauce prepared by the method is brownish red, has transparent color, no flocculent precipitate or suspended matter, strong and mellow flavor, weak fishy smell and high acceptance.
In order to better ferment and manufacture the rain and dew, the invention also designs a device for fermenting the fish dew by microorganisms, which comprises a bracket 101 and a fermentation tank 10 arranged on the bracket, wherein an outer shell 20 fixedly connected with the fermentation tank is sleeved outside the fermentation tank, and a semiconductor refrigerating sheet 30 is fixed between the inner wall of the outer shell and the outer wall of the fermentation tank;
the upper part of the fermentation tank is provided with a feeding pipe 110, the lower part of the fermentation tank is provided with an opening, the opening is provided with a sealing cover 120 which is used for sealing the opening and driven by a driving device to move up and down, and one side of the sealing cover 120 facing the fermentation tank is rotatably connected with a stirring barrel 40 which is driven by a motor to rotate.
In this embodiment, the mixing drum includes a cylindrical body 410, holes 420 are uniformly distributed on the surface of the cylindrical body, an inner cavity of the cylindrical body is provided with inner spiral blades, and the bottom of the fermentation tank is in an inverted cone shape with an inner diameter of a large upper part and a small lower part.
In this embodiment, shell body 20 be fixed in fermentation cylinder 10 outside and leave the clearance between fermentation cylinder 10 and the shell body 20, shell body 20 can pass through connecting rod welded connection with fermentation cylinder 10, outside the even distribution of semiconductor refrigeration piece 30 is located the no coupling part of fermentation cylinder with shell body 20 on the inner wall of shell for the inside temperature of control fermentation cylinder, only need the control current size can realize the accurate accuse temperature of semiconductor refrigeration piece, not only can refrigerate also can heat, thereby more accurate control fermentation temperature is in order to satisfy the fermentation demand.
In addition, the bottom of the fermentation tank is in the shape of an inverted cone with the inner diameter being large at the top and small at the bottom, so that the materials in the fermentation tank can be discharged conveniently to be cleaned conveniently.
In this embodiment, the feeding pipes 110 are uniformly distributed on the top of the fermentation tank; the tank top of the fermentation tank is provided with a hatch for closing the tank body, and the hatch is designed with a feeding pipe 110.
Be fixed with sample connection 130 and with the sampler 131 of sample connection UNICOM, the fermentation cylinder is equipped with the cooling water import 140 that passes the shell, and the fermentation cylinder surface can be designed with the monitoring table 150 that shows temperature and PH, utilizes the sensor realization of UNICOM's fermentation cylinder to the measurement of thermometer PH. The fermentation is started when the temperature reaches the optimum temperature, taking into account the pH value in the fermenter.
During fermentation inside the fermentation tank, the stirring cylinder 40 starts to rotate and stir, and the semiconductor refrigerating sheet 30 inside the shell starts to work when the temperature changes by observing the temperature (PH) monitoring meter on the shell of the fermentation tank, the temperature inside the tank is continuously controlled through cold-heat transformation to keep the temperature inside the tank at the most suitable temperature all the time, or changes the pH value by introducing water through the cooling water inlet/outlet 140 when the pH value is changed, a sample is taken out through the sampler 131 of the take-out port 130 at a certain time of fermentation to determine the condition of the fermented product, can prevent the fermented product from being processed in time when the fermented product is not changed well in the fermentation process, after the fermentation is finished, the fish gravy after the fermentation is finished is lowered down from the mixing drum through the telescopic hydraulic press to be cleaned, because the bottom of the material is inclined, the cleaning matter can directly flow out, and the cleaning matter can be prevented from remaining in the fermentation tank to influence the next fermentation.
In this embodiment, utilize a plurality of dog-house to carry out the mixture of different materials, can make the mixture more complete, thereby can prevent that different materials premix from causing chemical reaction to destroy final fermentation. The mixing drum 40 has spiral threads for stirring, and the materials enter and exit through the holes 420 on the surface of the cylindrical body 410 to realize mixing. The stirring drum of the device for fermenting the fish gravy by the microorganisms for stirring materials adopts a non-blade structure, so that the stirring device does not use a blade and does not use a large amount of fermented materials left on the stirring device after stirring.
The helical blade 430 is arranged in the mixing drum, so that materials can be sucked in by the helical blade in the rotating process, sucked in from the hole 420 under the centrifugal effect and then thrown out upwards and outwards, and then fall into the mixing drum along with gravity to form blade-free mixing.
In one embodiment of the present invention, the feeding pipe 110 comprises an air inlet pipe 111, the air inlet pipe 111 has a reduced opening 112 in the middle to form a venturi tube, the reduced opening 112 is communicated with a feeding pipe 113 for feeding the water-soluble material, the air inlet pipe 111 is fed with a pressurized air flow, the feeding pipe 113 is used for feeding the water-soluble material, the water-soluble material is sucked from the feeding pipe 113 by the bernoulli effect and is collided and mixed with the air flow at the reduced opening, and then is diffused at the expansion part of the air inlet pipe, so that the materials are mixed more uniformly.
The mixing drum 40 is driven by the hydraulic lifting cylinder 60 to move up and down, and can be conveniently exposed out of the lower part of the fermentation tank for cleaning, so that the fermentation tank and the mixing drum are cleaner at the inner corners in the cleaning process.
In one embodiment of the invention, in order to realize the stirring and lifting of the stirring drum, the invention
The motor 50 is fixed below the sealing cover 120, the output end of the motor is connected with the sealing cover through a bearing, and the end part of the output end of the motor, facing the fermentation tank, is fixedly connected with the bottom of the mixing drum.
The bottom of the support 101 is fixed with a base 102, the driving device is a lifting hydraulic cylinder 60 fixed on the base, and the telescopic end of the lifting hydraulic cylinder is fixedly connected with a sealing cover 120. In this embodiment, the four hydraulic lifting cylinders 60 are fixed on the base 102 through brackets, the hydraulic lifting cylinders 60 are located in the middle of the base 102, and the motor is located in the middle of each hydraulic lifting cylinder 60 to avoid interference.
The sealing ring is arranged on the periphery of the sealing cover 120, so that the sealing of the sealing cover on the opening at the lower part of the fermentation tank 10 can be ensured in the process that the lifting hydraulic cylinder drives the stirring cylinder 40 to lift. The sealing cover 120 may be designed as a piston member so that the lifting end of the hydraulic telescopic press ensures the sealing of the sealing cover against the opening at the lower part of the fermentation tank 10 during the process of driving the mixing drum 40 to move up and down.
In addition, in this embodiment, the lower part of the fermentation tank can be provided with a discharge valve for discharging materials, and the materials can also be taken after the hatch cover on the upper part of the fermentation tank is opened.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered as the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.

Claims (10)

1. The microbial fermented fish sauce is characterized by being prepared from the following raw materials in parts by weight: 80-100 parts of fish meat, 100-150 parts of sea salt, 40-60 parts of live fish viscera, 70-90 parts of 24% DDGS vinasse, 30-50 parts of rice, 10-15 parts of fermentation strain and 15-20 parts of molasses.
2. The microbial fermented fish gravy according to claim 1, wherein the fermentation strain is one or more of aspergillus oryzae, lactobacillus paracasei and clostridium.
3. A brewing method of fish sauce fermented by microorganisms is characterized by comprising the following steps:
s1, weighing rice according to the weight parts, adding water, mixing, using a steamer to pressurize and steam the material for 2-3 h, wherein the pressure is 0.2-0.5 MPa, and cooling to 37-45 ℃ for later use;
s2, mixing 24% of DDGS vinasse, molasses and water in parts by weight to obtain a culture solution, adding fermentation strains, uniformly stirring, keeping the temperature at 35-38 ℃, and fermenting for 24-48 hours to obtain finished yeast;
s3, adding the yeast into the S1 spare material, adding sea salt, uniformly stirring, and keeping the temperature at 36-38 ℃ for 39-48 hours to obtain a fermentation body;
s4, pulverizing fish and live fish viscera, adding water, mixing with the fermented product, filtering to remove residue, removing oil on the surface of fish sauce, and heating for sterilization.
4. The method for brewing fish gravy through microbial fermentation according to claim 3, wherein the water ratio of S1 is 80-90, and the water ratio of S2 is 65-75.
5. The method for brewing fish gravy fermented by microorganisms according to claim 3, wherein the pH of the culture solution of S2 is 4.5 to 6.5.
6. The method for brewing fish gravy through microbial fermentation according to claim 3, wherein the proportion of water in S4 is 20-30, the temperature for sterilization in S4 is 85-95 ℃, and the time is 5-10 min.
7. A device for microbial fermentation of fish sauce is characterized by comprising a support and a fermentation tank arranged on the support, wherein an outer shell fixedly connected with the fermentation tank is sleeved outside the fermentation tank, and a semiconductor refrigeration sheet is fixed between the inner wall of the outer shell and the outer wall of the fermentation tank;
the fermentation tank is characterized in that a feeding pipe is arranged at the upper part of the fermentation tank, an opening is formed in the lower part of the fermentation tank, a sealing cover used for sealing the opening and driven by a driving device to move up and down is arranged at the opening, and a stirring cylinder driven by a motor to rotate is rotatably connected to one side, facing the fermentation tank, of the sealing cover.
8. The device of claim 7, wherein the mixing drum comprises a cylindrical body, the surface of the cylindrical body is uniformly provided with holes, the inner cavity of the cylindrical body is provided with inner spiral blades, and the bottom of the fermentation tank is in an inverted cone shape with an inner diameter being large at the top and small at the bottom.
9. The device for the microbial fermentation of fish gravy according to claim 7 or 8, wherein a motor is fixed below a sealing cover, the output end of the motor is connected with the sealing cover through a bearing, the end part, facing the fermentation tank, of the output end of the motor is fixedly connected with the bottom of the stirring cylinder, a base is fixed at the bottom of the support, the driving device is a lifting hydraulic cylinder fixed on the base, the telescopic end of the lifting hydraulic cylinder is fixedly connected with the sealing cover, and a sealing ring is arranged on the periphery side of the sealing cover.
10. The device for the microbial fermentation of fish sauce as claimed in claim 7, wherein the feeding pipe comprises an air inlet pipe, a throat is formed in the middle of the air inlet pipe, a feeding pipe for introducing water-soluble materials is communicated with the throat, and the feeding pipe is provided with a plurality of feeding pipes which are uniformly distributed on the top of the fermentation tank; the fermentation tank is characterized in that a sampling port and a sampler are fixed on the tank body of the fermentation tank, and the fermentation tank is provided with a cooling water inlet penetrating through the shell.
CN202210561714.4A 2022-05-23 2022-05-23 Method and device for brewing fish sauce by microbial fermentation Pending CN114794442A (en)

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Application publication date: 20220729