Several methods of fish dew fermentation

As a big food country, China is also the first to discover and master fermentation technology, fermented food is naturally endlessThe following small series introduces several methods of fish dew fermentationnatural fermentationproduction process: fresh raw materials and salt mixed (31 or 21) - pre-fermentation (self-soluble) , medium fermentation , post-fermentation (one week, insulation 40 degrees C to 50 degrees C) , dispensing , filtration , inspection , sterilization , packaging , finished productsNaturally fermented fish dew flavor is unique, very delicious, but its production cycle is long, generally months or even more than a yearIn order to get a better flavor, some even reach two to three years or solow-salt fermentationnatural fermentation process, in order to prevent the reproduction of corrupt microorganisms, the use of high salinity salinization method, although high salt inhibits the reproduction of corrupt microorganisms, but also inhibits the role of proteaseIt is envisaged that the most suitable conditions for protease action can be created, while inhibiting the reproduction of corrupt microorganisms, with a view to shortening the fermentation cycleMethod is to use a combination of low salt and high temperature applicationLow salt can improve the role of protease, but low salt can also improve the corrupt role of corrupt microorganisms, in order to inhibit the role of microorganisms, high temperature can be usedThis can not only inhibit the reproduction of microorganisms, but also the role of protease, but also can remove the odor in the fermentation liquid, improve the quality of fish dewvisceral fermentationin the fermentation process of fish dew, the addition of the appropriate amount of enzyme live fish visceral, because it is rich in proteases, such as trypsin, trytrycolate lactinase, tissue protease, can accelerate the decomposition of proteins, thereby shortening the fermentation cycle-clacing fermentationin the fish dew fermentation process, add some of the rice cider used in brewing soy sauce or the use of the curfy, etc.,use their secretion of protease, lipase, amylase, etc., the raw fish protein, fat, carbon hydration compound, such as full decomposition, after a series of biochemical reactions, the formation of fish dew unique flavor Another method is to be able to separate from the traditional fish and dew fermentation process to screen out salt-resistant, salt-loving bacteria, these bacteria in the right conditions to expand culture, and then added to the salted raw materials, can speed up the decomposition process of protein, and its protein decomposition is high, fish dew flavor is better compounding method the rapid fermentation method of fish dew is mainly based on the composite method, that is, the combination of the above three methods Such as reducing the combination of salt insulation fermentation and clacite fermentation, the combination of enzymes and citrastonos, etc fish dew contains more than 18 kinds of amino acids, including 8 kinds of amino acids necessary for the human body, as an important part of the function of aquatic products, taurine is also an important component of fish dew, in addition, fish dew is rich in a variety of organic acids such as fumaacid, succinic acid and human metabolism necessary trace elements, such as Cu, Zn, Cr, I, Se and so on