CN102919895A - Processing method of fish sauce - Google Patents
Processing method of fish sauce Download PDFInfo
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- CN102919895A CN102919895A CN2012104462301A CN201210446230A CN102919895A CN 102919895 A CN102919895 A CN 102919895A CN 2012104462301 A CN2012104462301 A CN 2012104462301A CN 201210446230 A CN201210446230 A CN 201210446230A CN 102919895 A CN102919895 A CN 102919895A
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- fish
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- flesh
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention provides a processing method of fish sauce and belongs to the field of aquatic product processing. Fish is used as raw materials, washed and selected, and the fish is minced and mixed with ingredients. A fermentation process includes that the fish is rinsed cleanly through flowing water and mixed with the ingredients, the fish is minced to be extruded out from small holes with 4mm diameter, and the fish is separated from skin and bones; the skin and the bones collected from the first time experience the process for 1-2 times, and the fish is collected to be raw fish minced fillet; the mixed ingredients is 10-20% by weight, the raw fish minced fillet is 50-60% by weight, and the balance is water; the ingredients, the raw fish minced fillet and the water are mixed and cooked for 10 minutes in dipping mode, and then the mixture is placed on a sieve to drain water; moderate salt is added then, and the mixture is taken out and stands for 30 minutes; then the mixture is poured into a vat, the vat is well sealed by a plastic film, and the mixture is fermented for 10 days to be taken out and is packed in sealing mode. The fish is used as the raw materials to be made into the sauce, and thereby facilitating long-time preservation and transportation.
Description
Technical field
The present invention relates to a kind of processing method of oppressing sauce, it belongs to field of processing of aquatic products.
Background technology
Along with the raising of resident living level, trip, tourism constantly increase, and food consumption idea and mode quietly change, and a lot of families attempt to free from the kitchen, reduce fume pollution, alleviate housework.Meat pulp food is just convenient, healthy with it, the characteristics of easy storage, has adapted to people's daily need, and is day by day welcomed by the people.In order to keep oppressing bright taste, making meat pulp food is important means.
Summary of the invention
For above-mentioned technical problem, the object of the present invention is to provide a kind of processing method of oppressing sauce, take the flesh of fish as raw material, be made into sauce, make things convenient for long preservation and transportation.
The technical solution adopted in the present invention is a kind of processing method of oppressing sauce, the flesh of fish is raw material, through cleaning, select, to oppress again to rub through batching and mix, zymotechnique, the flesh of fish totally mixes with batching with the circulating water rinsing, from 4 millimeters apertures of diameter, is extruded out after the flesh of fish rubs, and with skin, osteodiastasis; Skin, the bone for the first time taking to get off are taked 1-2 time again, and the flesh of fish is collected the fish gruel of making a living; The ingredients by weight percentage that mixes is 10-20%, and the percentage by weight of living fish gruel is 50-60%, and all the other are water; Digestion is 10 minutes after mixing, and drains away the water in the middle of then putting into sieve; Then add an amount of salt, left standstill after the taking-up 30 minutes; And then be poured in the vat, and use the plastic sheeting good seal, ferment and took out afterwards encapsulation in 10 days.Described batching is for adding sweet sauce, salt, Chinese prickly ash, monosodium glutamate, the water that then stirs.
The invention has the advantages that: take the flesh of fish as raw material, be made into sauce, make things convenient for long preservation and transportation.
The specific embodiment
The invention will be further described below in conjunction with embodiment:
A kind of processing method of oppressing sauce is oppressed and is raw material, through cleaning, select, will oppress again to rub through batching and mix zymotechnique, the flesh of fish mixes with batching so that the circulating water rinsing is clean, and flesh of fish rubbing is rear to be extruded out from 4 millimeters apertures of diameter, and with skin, osteodiastasis; Skin, the bone for the first time taking to get off are taked 1-2 time again, and the flesh of fish is collected the fish gruel of making a living; The ingredients by weight percentage that mixes is 10-20%, and the percentage by weight of living fish gruel is 50-60%, and all the other are water; Digestion is 10 minutes after mixing, and drains away the water in the middle of then putting into sieve; Then add an amount of salt, left standstill after the taking-up 30 minutes; And then be poured in the vat, and use the plastic sheeting good seal, ferment and took out afterwards encapsulation in 10 days.Described batching is for adding sweet sauce, salt, Chinese prickly ash, monosodium glutamate, the water that then stirs.
Flesh of fish sauce is made into sauce take the flesh of fish as raw material, owing to there is the existence of salt also not perishable, makes things convenient for long preservation and transportation.
Claims (2)
1. processing method of oppressing sauce is oppressed and is raw material, through cleaning, select, will oppress again to rub through batching and mix zymotechnique, it is characterized in that: the flesh of fish mixes with batching so that the circulating water rinsing is clean, and flesh of fish rubbing is rear to be extruded out from 4 millimeters apertures of diameter, and with skin, osteodiastasis; Skin, the bone for the first time taking to get off are taked 1-2 time again, and the flesh of fish is collected the fish gruel of making a living; The ingredients by weight percentage that mixes is 10-20%, and the percentage by weight of living fish gruel is 50-60%, and all the other are water; Digestion is 10 minutes after mixing, and drains away the water in the middle of then putting into sieve; Then add an amount of salt, left standstill after the taking-up 30 minutes; And then be poured in the vat, and use the plastic sheeting good seal, ferment and took out afterwards encapsulation in 10 days.
2. a kind of processing method of oppressing sauce according to claim 1 is characterized in that: described batching is for adding sweet sauce, salt, Chinese prickly ash, monosodium glutamate, the water that then stirs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104462301A CN102919895A (en) | 2012-11-09 | 2012-11-09 | Processing method of fish sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104462301A CN102919895A (en) | 2012-11-09 | 2012-11-09 | Processing method of fish sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102919895A true CN102919895A (en) | 2013-02-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104462301A Pending CN102919895A (en) | 2012-11-09 | 2012-11-09 | Processing method of fish sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN102919895A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689543A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Fish sauce and preparation method thereof |
| CN104286959A (en) * | 2014-09-22 | 2015-01-21 | 江苏中洋集团股份有限公司 | Preparation method of leisure grain-marinated sturgeons |
| CN105767939A (en) * | 2016-03-10 | 2016-07-20 | 舟山市普陀海汇水产有限公司 | Fermented anchovy surimi and preparation method thereof |
| CN106616891A (en) * | 2016-12-30 | 2017-05-10 | 广西大学 | Method for making faint scent type fermented fish sauce |
| CN107510029A (en) * | 2017-07-19 | 2017-12-26 | 安徽王家坝生态农业有限公司 | A kind of processing method of flavor grass carp sauce |
| CN109601965A (en) * | 2018-11-30 | 2019-04-12 | 江苏大学 | A method of utilizing Halophilic Bacterium hybrid bacterial strain fermentation fish meat paste |
| CN113115913A (en) * | 2021-05-31 | 2021-07-16 | 成都大学 | Method for making fish-flavored fermented meat |
-
2012
- 2012-11-09 CN CN2012104462301A patent/CN102919895A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689543A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Fish sauce and preparation method thereof |
| CN104286959A (en) * | 2014-09-22 | 2015-01-21 | 江苏中洋集团股份有限公司 | Preparation method of leisure grain-marinated sturgeons |
| CN105767939A (en) * | 2016-03-10 | 2016-07-20 | 舟山市普陀海汇水产有限公司 | Fermented anchovy surimi and preparation method thereof |
| CN106616891A (en) * | 2016-12-30 | 2017-05-10 | 广西大学 | Method for making faint scent type fermented fish sauce |
| CN107510029A (en) * | 2017-07-19 | 2017-12-26 | 安徽王家坝生态农业有限公司 | A kind of processing method of flavor grass carp sauce |
| CN109601965A (en) * | 2018-11-30 | 2019-04-12 | 江苏大学 | A method of utilizing Halophilic Bacterium hybrid bacterial strain fermentation fish meat paste |
| CN113115913A (en) * | 2021-05-31 | 2021-07-16 | 成都大学 | Method for making fish-flavored fermented meat |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130213 |