MY141938A - Process for preparing a fish sauce and a seasoning based on fermented fish - Google Patents

Process for preparing a fish sauce and a seasoning based on fermented fish

Info

Publication number
MY141938A
MY141938A MYPI20034429A MYPI20034429A MY141938A MY 141938 A MY141938 A MY 141938A MY PI20034429 A MYPI20034429 A MY PI20034429A MY PI20034429 A MYPI20034429 A MY PI20034429A MY 141938 A MY141938 A MY 141938A
Authority
MY
Malaysia
Prior art keywords
fish
fermented
sauce
preparing
seasoning based
Prior art date
Application number
MYPI20034429A
Inventor
Mary Astuti
Sri Kanoni
Ning Rahayu
Laniwati Witarsa
Original Assignee
Unilever Plc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever Plc filed Critical Unilever Plc
Publication of MY141938A publication Critical patent/MY141938A/en

Links

Classifications

    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/20—Fish extracts
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • 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
    • A23L27/88—Taste or flavour enhancing agents

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Seasonings (AREA)

Abstract

A FERMENTED FISH SAUCE HAVING A REDUCED FISHY SMELL IS PREPARED BY REMOVING THE GASTRO-INTESTINAL TRACT FROM FISH AND WASH, SIZE REDUCE AND ADD SALT, MIX TAMARIND AND GINGER, FERMENT FOR 15-100 DAYS AT 20-80°C, PASTEURISE AND PACK. SAID FISH SAUCE, BUT ALSO OTHER FERMENTED FISH SOURCE, MAY BE SUBJECTED TO A MAILLARD REACTION TO PROVIDE A GENERAL PURPOSE SEASONING, WHICH HAS REDUCED OR SUBSTANTIALLY NO FISH FLAVOUR.
MYPI20034429A 2002-11-21 2003-11-19 Process for preparing a fish sauce and a seasoning based on fermented fish MY141938A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP02079828 2002-11-21

Publications (1)

Publication Number Publication Date
MY141938A true MY141938A (en) 2010-07-30

Family

ID=32319631

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI20034429A MY141938A (en) 2002-11-21 2003-11-19 Process for preparing a fish sauce and a seasoning based on fermented fish

Country Status (3)

Country Link
AU (1) AU2003276204A1 (en)
MY (1) MY141938A (en)
WO (1) WO2004045310A1 (en)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009076996A1 (en) * 2007-12-14 2009-06-25 Nestec S.A. A process for the preparation of a hydrolysate
CN101940342A (en) * 2010-06-13 2011-01-12 昆山市周庄绿尔康食品有限公司 Method for making fermented surimi by utilizing lactic acid bacteria starter
TWI442928B (en) * 2010-11-03 2014-07-01 Food Industry Res & Dev Inst Preparation and use of fish skin fermentation product
CN103549383B (en) * 2013-11-10 2015-03-25 殷允接 Instant fish paste product and preparation method thereof
CN105394700A (en) * 2015-11-28 2016-03-16 成都德善能科技有限公司 Method for preparing fish-flavor compound delicious seasoning by adopting Maillard reaction
CN106107882A (en) * 2016-08-21 2016-11-16 敖芸皎 A kind of Cyprinus carpio Seasoning gravy and preparation method thereof
CN107744129A (en) * 2017-10-27 2018-03-02 云南农业大学 A kind of high soup condiment of Yunnan ham and its preparation technology
CN107997115B (en) * 2018-01-16 2021-06-04 江门市江户泉食品有限公司 Eel soy sauce and preparation method thereof
CN112592834B (en) * 2020-11-26 2022-09-13 河北农业大学 Complex enzyme preparation and application thereof in fish sauce processing
CN113273680B (en) * 2021-06-16 2022-04-15 北京工商大学 Fish-flavor essence and preparation method thereof and food

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1042828A (en) * 1996-07-31 1998-02-17 Mitsubishi Gas Chem Co Inc Production of fermented fish sauce
JPH114664A (en) * 1997-06-16 1999-01-12 Asahi Chem Ind Co Ltd Fish soy sauce and production of fish soy sauce
JPH11318383A (en) * 1998-05-19 1999-11-24 Nichiro Corp Production of fish sauce

Also Published As

Publication number Publication date
WO2004045310A1 (en) 2004-06-03
AU2003276204A1 (en) 2004-06-15

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