Processing technology of fish sauce fermented products

Fish sauce is a kind of amino acid seasoning liquid with delicious taste and high nutritional value, which is extracted from fish by pickling and fermentation. The amino acids it contains are much higher than the soy sauce juice. It has been determined that fish sauce contains various amino acids required by the human body, especially glutamic acid, which is the main ingredient of MSG. In addition, it also contains a variety of salt-free and phosphorus, magnesium, iron, calcium and iodized salt required by the human body.
The traditional fish sauce production mainly uses seawater fish as raw materials and is naturally fermented with high salt. The production cycle of this method is about 1 year. The modern production process has been improved in the traditional production methods. After the raw material is added to the enzyme and hydrolyzed, the fermentation bacteria is inoculated to heat and ferment, the fermentation cycle is shortened to 3 months, and the product can reach a level Fish sauce standard.
First, raw materials require any kind of fish can be processed into fish sauce. The general raw materials are marine low-value fish such as squid, blue ginseng, sardines and canned seafood. The size of the fish in the same tank (pool) should be uniform in order to complete the fermentation process at the same time.
Second, the process points (a) salted fish according to the fresh degree classification, the fresh fish with salt weight of 25% -30%, the next time the fresh fish salt 30% - 50%. The amount of salt can be appropriately increased or decreased according to the temperature change, and the salt amount increases when the temperature is high. The fish salt is poured into the pool or the cylinder after mixing, the upper layer is capped with salt, and the bamboo block is added to press down the rock to make the fish fully immersed in the liquid after salting fermentation. During the whole salting fermentation, it should be placed under sunlight, and the fermentation temperature can be artificially increased at 35--40°C under the conditions to promote fermentation. It takes 1 year to complete the fermentation under natural fermentation conditions.
(II) Extraction of fish sauces of different grades After different types of fish are fermented by pickling, different amounts of special fish sauce can be extracted. The fish can extract 30%--33% of the special fish sauce containing amino acid nitrogen above 1%.
(3) Cooking Fish Water Boil the salted fish water after salting the fish to remove impurities floating on the liquid surface, and adjust the Baume degree to 18-22.
(D) Preparation of fish after the extraction of special raw fish sauce, according to different proportions into the boiled fish water, daytime sun mixing, day and night exposed 15-30 days, filtered and formulated into all levels of fish sauce.
1、Premium fish sauce Add 5 times the amount of boiled fish water to the fish gizzard and stir in the sun for more than 1 month. The bag made of muslin is filtered for 24 hours, and 20% extra fish sauce is added during filtration. If you use cooked kipper water, you need to add 30% - 35% of fish gills, the sun filter method as above, then add 25% - 30% of the top fish sauce, filtered into amber and clear the liquid, the residue is used repeatedly.
2, a fish sauce with ham fish water station 5% - 50% fish, stirring in the cylinder, the sun exposure, so that dissolved nitrogen, 30 days after serving as a semi-finished product. The longer the drying time, the better. The filtered red transparent liquid is the finished product. Residue left in the bag, repeated use.
3, 2 fish sauce will be added to 42% - 25% of the fish into the fish, stir in the jar sun. If you use boiled water, you need to add 40% of the fish and stir it in the sun for 15 days. The filtrate is an orange-yellow transparent liquid. The fish bladder in the filter bag is used as boiled water, and the fishbone in the bottom of the cylinder is dried as feed.
4, third fish sauce boiled fish water by adding 10% - 15% fish urn, stir in the tank. If boiled water is used, add 20% fish carp. Or use a fish sauce that is made of two fish sauces, add appropriate amount of fish sauce with special fish sauce, and stir in the sun for more than 15 days. The filtrate is a yellow transparent liquid and the residue in the filter bag is used as feed. (5) Finished product inspection According to the quality standards, the content of amino acid nitrogen is adjusted. If the amino acid nitrogen content is too high, use a third grade fish sauce to adjust.
Third, the finished sensory index of a product fish exposed orange red to brown, transparent without suspended solids and sediments, with inherent aroma, no smell.
Fourth, fish sauce production quality control
1. The main reason for preventing the blackening of blackened fish sauce is the incorporation of shrimps into the raw materials. Due to the high tyrosine content of shrimp, during the fermentation process, tyrosine and tryptophan will oxidize and cause blackening of fish sauce. The key point in controlling the blackening of fish sauce is the sorting of raw materials. If they have been mixed into shrimps, they will be treated separately.
2, to prevent precipitation of finished fish sauce after storage for some time, sometimes floccular precipitation. The main reasons for this are the short fermentation time, incomplete protein hydrolysis, or improper fish acidity and salt content. The key point of control is to prolong the fermentation time and complete the hydrolysis of the protein; the fish sauce prepared with fish sauce should be cooled sufficiently until the condensable protein is precipitated and filtered; the pH of the fish sauce is adjusted to 5.2 and the finished product is eliminated.
For the quality inspection of filtered fish sauce juice products, the amino acid nitrogen content should be adjusted according to the standard. If the amino acid nitrogen content is too low, excess premium fish sauce may be added.
Exported fish sauce is packed in glass bottles and plastic buckets. Before bottling, it must be filtered with cotton muslin to remove fat.
Fifth, the fresh fish fish waste production of fish sauce new technology (a) process waste - cooking - cooling - add enzyme hydrolysis - enzyme - salt - cooling - inoculation - fermentation - filtration - - Canning - Sterilization - Cooling - Finished Products (2) Operational points 1 Prepare freshwater fish heads, skins, fish bones, and fish rinse water.
2 The above ingredients were cooked for 15 minutes and cooled to room temperature.
3 Add raw materials 0.15% (W/W) of complex protease and 18% -22% of salt, adjust the pH to 7 and hydrolyze for 1.5 hours.
4 access to fish dew fermentation strains, incubated at 37 °C for 3 months.
5 After filtration and packing, use 100°C for 15 minutes to sterilize and cool to room temperature.
Economic Benefit Analysis The processing factory that processes 1,000 tons of freshwater fish annually has a waste of 500 tons. It can produce 362 tons of freshwater fish sauce with an output value of 5.79 million yuan. The cost is 3.48 million yuan and the net profit is 2.31 million yuan.