CN103027276A - Method for producing low-salt fast fermented fish sauce - Google Patents

Abstract

The invention provides a method for producing low-salt fast fermented fish sauce. The method comprises the steps of inoculating aspergillus oryzae to bran, flour and peptone serving as fermentation materials to prepare yeast; unfreezing frozen anchovy at low temperature, mixing the anchovy, 5 to 20 percent of yeast and 10 to 20 percent of sea salt uniformly, and preserving the heat for 2 to 10 days at the temperature between 30 and 35 DEG C to liquefy the anchovy fast; and after the anchovy is liquefied, adding 1 to 5 percent of syrup and 1 to 8 percent of edible alcohol, preserving the heat for 1 to 3 months at the temperature between 20 and 30 DEG C, performing natural fermentation for 1 to 2 months, sterilizing, filtering, packing, and thus obtaining the fermented fish sauce with good flavor and low salt. Compared with the conventional fish sauce fermentation, the method has the advantages that the fermentation time is shortened from more than 1 year to 4-6 months, the salt is reduced from more than 25 percent to 15-18 percent, and the flavor and the color are nearly close.

Description

A kind of production method of low-salt rapid fermentation fish soy sauce

technical field

The invention relates to a rapid fermentation method for producing low-salt fish soy sauce seasoning products by using frozen anchovies, in particular to a production method for producing low-salt fish soy sauce by using koji, syrup and alcohol.

Background technique

Fish soy sauce is a condiment with unique flavor. It is also called fish sauce and shrimp oil in my country. It is an aquatic fermented condiment made from fish and shrimp in coastal areas of my country and Southeast Asia. Traditional fish soy sauce is mainly made of chilled low-value marine fish, adding more than 25% of salt, using the endogenous enzymes of the fish and the action of microorganisms, decomposing the protein and fat in the fish meat, and producing it through fermentation for more than one year become.

According to statistics, the annual growth rate of my country's traditional soy sauce, vinegar, sweetener, monosodium glutamate, sauces, pickled vegetables, etc. has reached 10%, and the growth rate of new compound condiments is even faster, reaching about 20%. Fish sauce and fish soy sauce produced by fermenting low-value fish have always followed the traditional natural fermentation method. Although they have a good taste, they have a strong fishy smell and high salt content, which restricts the consumer groups of the products; The raw material is fermented by the endogenous enzymes of the fish itself, and there are still the disadvantages of strong seasonality and long production cycle, so that fish sauce and fish soy sauce products have not been able to form scale benefits, and the development speed is far behind that of soy sauce, vinegar and other fermentation industries. Therefore, on the basis of the traditional fermentation process, the development of a fish soy sauce fermentation process that uses frozen fish as a raw material can shorten the fermentation cycle and achieve industrial production, which will promote the healthy development of my country's fish soy sauce production and use.

Anchovy is a low-value fish widely distributed in the East China Sea, the Yellow Sea and the Bohai Sea in my country. The amount of exploitable resources is between 3 million tons and 4 million tons. It is the fish species with the largest biomass of a single fish resource in the East Yellow Sea. . The protein content of anchovy is as high as 18-20%, and it contains a large amount of endogenous protease and its zymogen in the body, commonly known as Lishuilan and rotten boat nails, which are very suitable as raw materials for fermentation products.

At home and abroad, a lot of research has been done on the rapid fermentation of fish sauce. At present, domestically applied technical solutions for fish sauce fermentation are as follows:

Chinese invention patent application (publication number CN1179277A) "Bioengineering enzymatic method produces condiments, fresh monosodium glutamate, oil consumption, shrimp sauce, fish sauce, soy sauce", the production method of its fish sauce is mainly " small miscellaneous fish or fish meal, add appropriate amount Water, ground, sterilized, hydrolyzed with 1-2% protease at 50-55°C for 5-6 hours, and then blended with emulsifier, stabilizer, starch, hydrolyzed protein, monosodium glutamate, flavoring agent, etc. .”

Chinese invention patent application (publication number CN101564141A) "A three-stage rapid fermentation method for fish sauce", the process is mainly "fermentation by low-salt heat preservation (40-60°C) for 1-3 days in the early stage, and natural fermentation with salt in the middle After 6-18 months, fish sauce is produced in three stages of high-salt (fish-salt weight ratio of 3:1-2:1) and heat preservation (40-60°C) fermentation in the later stage."

Chinese invention patent application (publication number CN101601459A) "A preparation method and application method of fish sauce quick brewing koji", the process is mainly "mixing ground fish or leftovers with soybean meal and bran as fermentation raw materials, adding rice Aspergillus solid aerobic fermentation to make fish sauce quick-brewed koji, then use fresh fish or leftovers as raw materials, add fish sauce quick-brewed koji, water and salt, ferment at 45-50°C for 10-15 days, filter the fermented liquid, After sterilization, it is the finished fish sauce.”

Chinese invention patent application (publication number CN101933602A) " the production method of low-salt fish soy sauce ", its technique mainly is " the shrimp head (8～12%) that will stir up is added to the low-value fish salt solution (17～27%) that stirs up. %), enzymolysis and fermentation at low temperature of 20°C, and then heating up to 40°C for enzymolysis and fermentation, after fermentation and maturation (3 to 6 months), sterilization and filtration to obtain the fish soy sauce product.”

The above patents show that the current fish sauce rapid fermentation process mainly adopts heat preservation fermentation, koji fermentation and external enzyme or visceral fermentation. Compared with natural fermentation, the protein degradation speed is accelerated, and the physical and chemical indicators can reach the national fish sauce standard. , is still at the laboratory level and is not suitable for large-scale industrial production. The main reason is that the flavor of quick-fermented fish sauce is very different from traditional fish sauce fermentation, and lacks the unique fragrance of fish sauce.

Contents of the invention

The purpose of the invention is to overcome the deficiencies in the prior art and provide a low-salt method for rapidly fermenting fish soy sauce. The invention uses frozen anchovies as raw materials, heat preservation and koji fermentation to promote the rapid degradation of fish protein, and adding syrup and edible alcohol when the fish body is basically liquefied can make the flavor of the rapidly fermented fish sauce fresh, rich and mellow.

In order to achieve the above object, the present invention adopts the following technical solutions.

A production method of low-salt quick fermented fish sauce, comprising the steps of:

(1) Preparation of koji: koji material (40-50% of bran, 1-5% of flour, 1-5% of peptone, 40-50% of water) is sterilized and then inserted into Aspergillus oryzae koji essence 1-4‰, 28 Cultivate at ~35°C for 24-36 hours, when the koji is covered with yellow-green spores, turn on the cold wind to cool it, and make koji;

(2) Use frozen anchovies as raw materials, thaw naturally, add 10-20% sea salt and 5-20% koji, stir evenly, and ferment at 30-35°C for 2-10 days;

(3) Add 1-5% syrup and 1-8% edible alcohol after liquefying the fish body, ferment for 1-3 months at 25-30°C, then ferment naturally for 1-2 months, and get the flavor after sterilization, filtration and packaging Good, low-salt fermented fish sauce.

In the step (1), the koji material bran, peptone and water are first mixed and then sterilized, and the flour is sterilized by dry heat. When inoculating, the koji essence is firstly mixed with the flour, and then mixed with other koji materials.

When the frozen anchovies are thawed naturally in step (2), it is necessary to thaw the frozen anchovies in a pre-cooling room with a temperature lower than 10°C.

In step (2), when the anchovy is stirred evenly and starts to ferment, a small amount of salt needs to be sprinkled on the surface to seal it with salt.

In the step (3), the edible alcohol concentration is 95%. The edible alcohol and the syrup are first diluted with a small amount of sterilized water in a ratio of 1:1 and then added to the fermentation broth. After the addition, the mixture needs to be stirred evenly.

The invention uses frozen anchovies as raw materials to add koji and low-salt quick-fermented fish soy sauce. Low salt and low temperature are conducive to the growth of Aspergillus oryzae, and secrete more proteases to accelerate the decomposition of fish protein; the starch components and syrup in the koji are conducive to the growth of microorganisms, especially yeast, and accelerate the production of flavor substances, thus solving the problem The problem of insufficient flavor of fish soy sauce during rapid fermentation; and a small amount of alcohol can effectively inhibit the growth of harmful microorganisms in the initial stage. When the protein continues to produce beneficial amino acids and the pH of the fermentation broth gradually decreases, the alcohol is gradually volatilized and will not affect the product. final quality.

The present invention has the following advantages:

1. The present invention uses frozen anchovies as raw materials, so the production of fish soy sauce will realize year-round production without being affected by the fishing season, so that the output of the factory will be greatly increased, and the single fish species will be more efficient than the traditional miscellaneous fish fermentation. The difference in quality and taste of each batch of products is small, and the products are more stable.

2. This process uses commercial Aspergillus oryzae koji essence as the koji species, and bran, flour and peptone as the koji materials. Compared with other technologies, the quality of the koji species is guaranteed because the factory does not need to expand the cultivation of Aspergillus oryzae by itself. The koji material is mainly bran, and bran not only has nutrients such as starch and protein suitable for the growth of Aspergillus oryzae, but also because the bran is light in weight and loose in texture, the surface area for Aspergillus oryzae to reproduce is large, and the enzyme activity is also enhanced. Therefore, the preparation process of the koji species of the present invention is simple, the koji making process is not easy to burn koji and sterilize overproduction, the factory is easy to operate, and the enzyme activity for making koji is high.

3. After the anchovy is inoculated into koji, it is fermented under low-salt conditions at 30-35°C for 2-10 days to rapidly liquefy the fish body. The advantage of this process is that under the fermentation conditions, the spores of Aspergillus oryzae can germinate and continue to grow, and the protease in the fish body can quickly decompose the fish body into liquid, which is conducive to the uniform distribution of microorganisms and protease, and makes the fermentation speed efficient. When fermented for 2-3 months, the total nitrogen and amino acid nitrogen of the fermentation liquid can reach 1.4-1.8g/100ml and 1.2g/100ml respectively, reaching the level of first-grade fish sauce; the fermentation maturation time is 3-5 months, The traditional fermentation method needs more than 1 year, so the fermentation cycle of fish soy sauce is greatly shortened.

4. The present invention uses alcohol for the fermentation of fish soy sauce for the first time. In the early stage of fermentation, because the pH of the fish body is close to neutral, there are many harmful microorganisms, and it is easy to spoil under low-salt conditions. Alcohol can assist the salt to inhibit the growth of harmful bacteria; Flavor substance, and this moment, protein is decomposed into free amino acid, and the pH of fermented liquid reduces, and beneficial bacterium has become dominant microorganism, and fish soy sauce can not go bad when salinity 13～18%. The use of alcohol enables traditional fish sauce processing plants to achieve low-salt fermentation without workshop modification.

5. Since the temperature of the fermentation process is always lower than 35°C, this process maximizes the use of the original microorganisms and proteases in the fish to maintain the nutrients of the fish and the unique flavor of the fish sauce. During the fermentation, starch and a small amount of alcohol are added. , Compared with traditional fermented fish sauce, the sugar content is increased by 4-10%, and the salt content is reduced to 15-18%, so the taste is softer, healthier, and has almost no fishy smell.

Detailed ways

In order to better understand the present invention, the present invention will be further described below in conjunction with specific implementation examples. The scope of protection of the present invention is not limited to frozen anchovies, and various seawater fish can also be used. Which seawater fish to use specifically can be based on actual production needs. And the sea area is determined, mostly anchovies, sardines, horse-faced fish, and blue brick fish.

The implementation process of the present invention should note the following:

(1) The most worrying thing about the preparation of koji is the contamination of bacteria, especially in the inoculation stage. Therefore, the tools and utensils used to prepare koji need to be disinfected with alcohol before and after use. The cultivation room and inoculation room also need to be disinfected in advance, and they must be thoroughly cleaned after use. . Operators need to wear masks and gloves, and their hands must be disinfected with alcohol every 15 minutes.

(2) The fish soy sauce fermentation room is full of various microorganisms required for fermentation. During continuous fermentation production, it only needs to be ventilated for a few hours at the end of a batch, and no special disinfection is required, unless the fermentation room has not been used for a long time and needs to be cleaned before use. Disinfect thoroughly.

Example 1

1. Preparation of koji

(1) Add 100kg of bran, 4kg of peptone, and 92kg of water into a horizontal mixer, stir at a medium speed for 15 minutes, pour into a 250kg stainless steel bucket, cover and rest for 30 minutes, push into a steam sterilizer, and keep warm at 105 degrees for 40 minutes After that, move the koji material to the inoculation room.

(2) Spread 4kg of flour on a stainless steel tray into a 1cm-thick layer, put it in an infrared oven at 120 degrees, and keep it warm for 20 minutes. After the oven is turned off, do not open it. After the temperature drops for 1 hour, put the flour in a sealed container. Move into the inoculation room.

(3) After the scales, stainless steel basins, bamboo plaques and other utensils are sterilized, first take out 49kg of koji materials, crush the agglomerated koji materials by hand, and spread them out; accurately weigh 100g of koji essence and mix them with 1kg of flour. When the temperature of the material drops to 28-34°C, mix it with the koji material, put the inoculated koji material into the bamboo plaque, the filling thickness is about 5cm, and cover the surface with gauze moistened with sterile water. All the koji materials were inoculated four times, moved into the culture room, and kept at room temperature 28-30°C.

(4) Cultivate for about 16 hours, white hyphae will appear on the koji material, and a scent of koji will be produced at the same time, and the koji can be turned at this time. First change the air in the koji chamber once, then crush the koji material with water, and then use a sprayer to replenish 35kg of warm water with a water temperature of about 40°C. After turning over, the temperature in the music chamber is controlled at 26-28°C to keep the gauze moist. If the temperature is too high, open the doors and windows to cool down, and if the temperature is too low, use steam to keep warm. After about 14 hours, the koji material is all light yellow-green, and the room temperature is maintained to about 36 hours, and the spores proliferate in large numbers, and the appearance becomes lumpy. At this time, it can be fermented into koji (about 160kg).

2. Fermentation

(1) Take 2 tons of frozen anchovies from the cold storage, and thaw them in a 5-10°C thawing room for about 10 hours until they can be gently dispersed. Rinse down the fish body with water, then move the fish body to the ingredients room.

(2) Throw 400kg of anchovies and 40kg of sea salt into a horizontal mixer and stir for 3 minutes, pour 32kg of water into 32kg of koji, then put the wet koji into the mixer, stir for another 5 minutes, pour into the bottom with a filter In the fermenter, when the fermenter is about 800kg full, sprinkle 2kg of sea salt on the surface, move it into the fermentation room at 33-35°C, and keep it warm for 4 days.

(3) When the fish body becomes liquid basically, add 16kg of syrup and 16kg of 95% edible alcohol dilution (about 30kg of water) to each fermenter, then slowly stir evenly with a shovel, and then cover and seal. The temperature is controlled at 25-30°C to ferment for 3 months, and then fermented for another 2 months under natural temperature conditions.

(4) The fermented fish soy sauce is released from the outlet at the bottom of the fermenter, delivered to the sterilization tank at 85°C for 40 minutes, and then delivered to the settling tank. After natural sedimentation and clarification, heat it in a sterilizing pot at 85°C for 30 minutes, and then fill it aseptically.

The soluble total nitrogen, amino acid nitrogen, free amino acid content and salt content in the fermented fish soy sauce were 1.82g/100ml, 1.48g/100ml, 6924mg/100m and 13% respectively. Because koji making adopts thin-layer natural cultivation, the required time is longer and the labor intensity is higher. There is basically no agitation during the fermentation period. The early stage of fermentation is aerobic fermentation and the latter stage is anaerobic fermentation. Therefore, although the fermentation time is long, the flavor of traditional fish soy sauce is well maintained.

Example 2

1. Preparation of koji

(1) Dissolve 5kg of peptone into 96kg of water, then use a screw conveyor to evenly add the water to 100kg of bran, pour the moistened koji into a 250kg stainless steel bucket, cover it and let it rest for 30 minutes, then move the koji into the rotary Type cooking pot, the pressure is about 1 kg/ ^cm2 , after 15 minutes of heat preservation, the material is crushed by the lifting machine after discharge, sealed and moved into the inoculation room.

(2) Spread 2kg of flour on a stainless steel tray into a 1cm-thick layer, put it in an infrared oven at 120 degrees, and keep it warm for 20 minutes. After the oven is turned off, do not open it. After the temperature drops for 1 hour, put the flour in a sealed container. Move into the inoculation room.

(3) After the utensils are sterilized, accurately weigh 600g of koji essence and mix them with 2kg of flour, then fully mix them with about 200kg of koji material in a mixer, and move the inoculated koji material into the bamboo curtain of the koji box, and the filling thickness is About 30cm, the accumulation should be loose and smooth. Insert a thermometer on the top, middle and bottom of the koji. Turn on the ventilator to adjust the initial temperature to about 32°C, incubate for about 6 hours, and when the temperature rises to about 37°C, ventilate and cool down, so that the temperature of the koji material is about 35°C. After 11 to 12 hours of inoculation, the koji material begins to agglomerate, and the first anti-turning is carried out, and then the koji is turned every 4 to 5 hours. After 18 hours of cultivation, spores begin to be produced, and the koji can be produced after about 26 hours of cultivation.

2. Fermentation

(1) Take 2 tons of frozen anchovies from the cold storage, and thaw them in a 5-10°C thawing room for about 10 hours until they can be gently dispersed. Rinse down the fish body with water, then move the fish body to the ingredients room.

(2) Throw 400kg of anchovies into a horizontal mixer, 70kg of sea salt and stir for 3 minutes, pour 16kg of syrup and 32kg of water into 32kg of koji, then put the wet koji into the mixer, stir for another 5 minutes, and pour into the fermentation tank Sprinkle 2kg of sea salt on the surface, keep the indoor temperature at 25°C on the first day, then increase it by 5°C every day, and continue to keep warm for 2 days when it reaches 35°C.

(3) When the fish body becomes liquid substantially, add 2% of 50% edible alcohol to each fermentation tank, then slowly stir evenly with a shovel, add a cover and seal. The temperature is controlled at 25-30°C to ferment for 3 months, and then fermented for 1 month under natural temperature conditions.

(4) The fermented fish soy sauce is released from the outlet at the bottom of the fermenter, delivered to the sterilization tank at 85°C for 40 minutes, and then delivered to the settling tank. After natural sedimentation and clarification, heat it in a sterilizing pot at 85°C for 30 minutes, and then fill it aseptically.

The soluble total nitrogen, amino acid nitrogen, free amino acid content and salt content in the fermented fish soy sauce were 1.93g/100ml, 1.42g/100ml, 6524mg/100m and 18% respectively. Since koji making basically adopts mechanized production, the time required for cultivation is short, the labor intensity is low, and the quality of koji is more stable, so this process is more suitable for large-scale production. The incubation time at 35°C is longer in the early stage, so the fermentation speed is faster, and it can be fermented and matured in 4 months, while the basic conditions of fermentation have not changed significantly, and the flavor of traditional fish soy sauce is also well maintained.

Claims (6)

1. the production method of a less salt Rapid Fermentation petis, its feature comprises the steps:

(1) is prepared into song: bent material (wheat bran 40～50%, flour 1～5%, peptone 1～5%, water 40～50%) the bent essence 1～4 ‰ of access aspergillus oryzae after the sterilization is cultivated 24～36h for 28～35 ℃, when Qu Changman yellow green spore, open the cold wind cold of drying in the air, make into bent;

(2) prior fermentation: take freezing anchovy as raw material, naturally thaw, add sea salt 10～20% and bent 5～20% and stir, 30～35 ℃ fermented 2～10 days;

(3) fermentation: add 1～8%, 25～30 ℃ of fermentations of syrup 1～5% and edible alcohol 1～3 month during fish body fluid, then spontaneous fermentation is 1～2 month, namely gets raciness through sterilization, filtration, packing, the garos that salinity is low.

2. the production method of a kind of less salt Rapid Fermentation petis according to claim 1 is characterized in that the proportioning of the song material in the step (1) is: wheat bran 40～50%, flour 1～5%, peptone 1～5%.

3. the production method of a kind of less salt Rapid Fermentation petis according to claim 1, after it is characterized in that in the step (2) adding sea salt 10～20% and song and stirring with ocean fish, 30～35 ℃ of fermentations 2～10 days.

4. the production method of a kind of less salt Rapid Fermentation petis according to claim 1 adds syrup and edible alcohol when it is characterized in that the middle fish body fluid of step (3).

5. the production method of a kind of less salt Rapid Fermentation petis according to claim 1 is characterized in that fermentation temperature is 25～30 ℃ of fermentations of elder generation 1～3 month in the step (3), the spontaneous fermentation 1～2 month of then not heating.

6. the production method of a kind of less salt Rapid Fermentation petis according to claim 1, it is characterized in that: the fish that is suitable for had both comprised that anchovy also comprised sardine, catfish, blue bricks fish.