First, the production method of fish sauce: the production season of fish sauce is mainly concentrated between spring and summer every year. At this time, there are abundant fish and shrimp in the sea, so the raw materials for making fish sauce are very rich. The method of making fish sauce generally goes through five processes:
1. Pickling: Generally, some salt is added locally in the fishing ground and pickled while fresh. 2. Fermentation: Natural fermentation is usually the main method. Salted fish and salted shrimp are all salted, and they should be stirred several times during the period, so that the fish can be gradually decomposed into salty juice under the action of enzymes. In the early stage of fermentation, if the fish becomes soft, the meat becomes red or reddish, and the flesh and blood are easily separated and become fragrant fish embryo mash, it can be transferred to the middle stage of fermentation. 3. Maturation: After the mature fish embryo mash is decomposed, it is moved to an open-air pottery pot or a fermentation pool, where it is exposed to the sun at night and frequently stirred to promote fermentation. When coming out of the jar, the old and new fish embryo mash and different varieties should be mixed and fermented to stabilize the quality and coordinate the flavor. 4. Suction filtration: pumping out from the drying tank to obtain crude oil. 5. Blending: Like blending wine, clear liquids from different years are mixed and blended in proportion.
Second, the nutritional value of fish sauce: Although the raw materials for making fish sauce are mainly low-value fish and shrimp leftovers or aquatic products, its nutritional value is not low. It is reported that fish sauce contains more than 18 kinds of amino acids, including 8 kinds of essential amino acids needed by human body, and also contains more taurine, which plays an important role in human growth and health maintenance. In addition, fish sauce also contains a variety of organic acids, including pyruvate, fumaric acid, succinic acid and so on. And trace elements such as calcium, iron, zinc and selenium.
Third, the use of fish sauce: fish sauce can be used for seasoning soup, fish and shellfish, livestock meat, vegetables and other dishes, such as "fish sauce kale" and "iron plate fish sauce shrimp"; It can also be used as seasoning for barbecue, grilled fish skewers, roast chicken, etc. , such as "wine roasted bass", use fish sauce as a dipping dish; Suitable for frying, frying, steaming and stewing, especially for mixing, dipping, mixing fresh soup and cooking noodle soup; Folk also often use it to pickle chicken, duck, meat and so on. It can be seen that fish sauce can be used as seasoning for many dishes, with good taste and taste.
Fish sauce can continue to this day, because it has a unique taste and is highly respected, and because it has this taste, it can last for a long time after eating. Fish sauce contains salty taste and a little umami taste. These two flavors can be added to vegetables, which can not only flavor vegetables, but also help them keep fresh.
4. Who shouldn't eat fish sauce? Fish sauce, as a condiment, can keep fresh when eaten and can be eaten by most people. But we should pay attention to one degree in everything, and it is not good to eat fish sauce for a long time. Generally, the dosage of fish sauce at one time should be 5~ 10 g, which basically will not affect people's health. In addition, studies have proved that fish sauce contains some nitrosamines, and people with bad stomach should try not to eat fish sauce.