阅读说明：本技术 一种富肽鱼露的制备方法 (Preparation method of peptide-rich fish sauce ) 是由 孙纪录 卢海强 桑亚新 亢春雨 于宏伟 于 2019-10-31 设计创作，主要内容包括：本发明公开了一种富肽鱼露的制备方法。该方法以葵花饼、大米为原料,蒸熟后接入复合菌种,制成曲,然后将鱼类加工后的下脚料搅拌粉碎后与成曲混合,再加入食盐,保温发酵,发酵成熟后的鱼露过滤去渣,去除鱼露表面的油脂,加热灭菌,制成成品鱼露。本发明采用葵花饼作为鱼露发酵的制曲原料,采用复合菌种发酵,相对于单一菌种发酵,发酵产物中多肽的含量高,氨基酸态氮含量低,复合菌种发酵还原糖含量高,还促进美拉德反应的发生,进一步改善鱼露的品质。(The invention discloses a preparation method of peptide-rich fish sauce. The method comprises the steps of taking sunflower cakes and rice as raw materials, steaming, inoculating composite strains to prepare yeast, stirring and crushing leftovers after fish processing, mixing the leftovers with the yeast, adding salt, carrying out heat preservation fermentation, filtering fermented fish sauce to remove residues, removing grease on the surface of the fish sauce, heating and sterilizing to prepare the finished fish sauce. The invention adopts sunflower cake as starter propagation raw material for fish sauce fermentation, adopts composite strain fermentation, and has high polypeptide content, low amino acid nitrogen content and high reducing sugar content in the fermentation product compared with single strain fermentation, promotes Maillard reaction, and further improves the quality of fish sauce.)

1. The preparation method of the peptide-rich fish sauce is characterized by comprising the following steps:

(1) taking 10-15 parts of sunflower cakes and 5-10 parts of rice according to parts by weight, adding 8-15 parts of water, mixing, and using a steamer to pressurize and steam the materials for 1-3 hours under the pressure of 0.2-0.5 MPa;

(2) cooling the material prepared in the step (1) to 35-42 ℃, inoculating a composite strain, uniformly stirring, maintaining the temperature of the material at 35-39 ℃, and fermenting for 24-48h to obtain finished yeast;

(3) stirring and crushing leftovers after fish processing, and mixing with yeast and water according to the weight ratio of 1 (0.2-0.5): (3-6), adding salt accounting for 3-8% of the total weight, and performing heat preservation fermentation at 36-38 ℃ for 3-5 days to prepare the fish gravy;

(4) filtering the fermented fish sauce, removing residue, removing oil on the surface of the fish sauce, heating, and sterilizing.

2. The method for preparing the peptide-rich fish gravy of claim 1, wherein the composite bacterial strain is aspergillus oryzae and clostridium sp.

3. The method for preparing the peptide-rich fish gravy of claim 1, wherein the composite bacterial strain is Aspergillus oryzae and Pseudomonas sp.

4. The method for preparing the peptide-rich fish gravy of claim 1, wherein the fermentation temperature in the step (2) is 38 ℃.

5. The method for preparing the peptide-rich fish gravy of claim 1, wherein the fermentation temperature in the step (3) is 37 ℃.

6. The method for preparing the peptide-rich fish gravy of claim 1, wherein the sterilization temperature in the step (4) is 85-95 ℃ and the time is 5-10 min.

Technical Field

The invention belongs to the technical field of preparation of nutritional seasonings, and particularly relates to a preparation method of peptide-rich fish sauce.

Background

The fish sauce fermented product is an amino acid seasoning liquid which is prepared by pickling, fermenting and refining fish as a raw material and has delicious taste and high nutritional value. According to the traditional fish sauce production, anchovy is used as a production raw material, salt is added, and the anchovy is fully mixed and fermented. Under the condition of not adding any additional enzyme, the enzymes contained in the fish body and natural microorganisms carry out degradation together, and the protein, fat and polysaccharide substances of the fish body are degraded into easily absorbed micromolecular substances through the action of various enzymes existing in a fermentation system. Although this process does not add any additional substances, it is economically very inefficient in terms of overall benefit: the natural fermentation process needs a long period, generally lasts for two to three years, the yield is low, the nutrition is not comprehensive enough, and as no enzyme is added in the whole fermentation process, the fermentation process is not directional, and the nutrition of the final product is not comprehensive enough.

The main production strain for fermenting the fish sauce is aspergillus oryzae, soybean or soybean meal is generally adopted as a protein raw material for producing the fish sauce, and through the action of protease, protein in the protein raw material such as the soybean or the soybean meal and the like is subjected to enzymolysis to form amino acid, and the fish sauce has unique taste, color and fragrance, so that the characteristics of the fish sauce product are formed. The main nutrients of fish gravy fermentation are amino acids, however, the final product is amino acids, so that the total loss of the nutrients is large, the amino acids are not optimal nutrients, short chain polypeptides (active peptides) are more useful nutrients which need to be supplemented by human bodies, and how to increase the content of the active peptides in fish gravy fermentation is a problem to be solved urgently.

Disclosure of Invention

The invention aims to provide a preparation method of peptide-rich fish sauce.

A preparation method of peptide-rich fish sauce comprises the following steps:

(1) taking 10-15 parts of sunflower cakes and 5-10 parts of rice according to parts by weight, adding 8-15 parts of water, mixing, and using a steamer to pressurize and steam the materials for 1-3 hours under the pressure of 0.2-0.5 MPa;

(2) cooling the material prepared in the step (1) to 35-42 ℃, inoculating a composite strain, uniformly stirring, maintaining the temperature of the material at 35-39 ℃, and fermenting for 24-48h to obtain finished yeast;

(3) stirring and crushing leftovers after fish processing, and mixing with yeast and water according to the weight ratio of 1 (0.2-0.5): (3-6), adding salt accounting for 3-8% of the total weight, and performing heat preservation fermentation at 36-38 ℃ for 3-5 days to prepare the fish gravy;

(4) filtering the fermented fish sauce, removing residue, removing oil on the surface of the fish sauce, heating, and sterilizing.

Preferably, the composite strain is aspergillus oryzae and clostridium.

Preferably, the composite strain is aspergillus oryzae and pseudomonas.

Preferably, the fermentation temperature in step (2) is 38 ℃.

Preferably, the fermentation temperature in step (3) is 37 ℃.

Preferably, the temperature for sterilization in the step (4) is 85-95 ℃ and the time is 5-10 min.

The invention has the beneficial effects that: the invention adopts sunflower cake as starter propagation raw material for fish sauce fermentation, adopts composite strain fermentation, and has high polypeptide content, low amino acid nitrogen content and high reducing sugar content in the fermentation product compared with single strain fermentation, promotes Maillard reaction, and further improves the quality of fish sauce.

Detailed Description

The present invention is further illustrated by the following specific examples.