Chinese name: fish dew English name: fish gravy; fish sauce Definition: low value fish or fish scraps by fermentation of the upper layer of brown clarified liquid seasoning. Disciplines: aquaculture (first-level disciplines); aquatic products preservation and processing (second-level disciplines)

Fish sauce knowledge introduction:

Fish sauce, also known as fish soy sauce, Fujian said that the fish oil, is a variety of small miscellaneous fish and shrimp with salt pickle plus protease and the use of the fish body of the relevant enzymes and a variety of salt-resistant bacterial fermentation, so that the fish body proteins hydrolyzed, after the sun refining solubilization, filtration, and then the sun refining, to remove the fishy taste, and then filtering, heating sterilization and become a fish. It is then filtered and sterilized by heating. It has a delicious flavor and can be used as a condiment for soy sauce, produced in Fujian, Guangdong and other places. In addition to local consumption, most of the products are exported to Southeast Asian countries.

Fish sauce can be used for soups, fish and shellfish, livestock, vegetables and other dishes such as seasoning, such as "fish sauce kale", "iron plate fish sauce shrimp", etc.; can also be used as barbecue, grilled fish kebabs, grilled chicken seasoning, such as "wine Roasted sea bass" dish, that is, fish sauce for dipping plate; for frying, stir-frying, steaming, stewing and other techniques, especially suitable for mixing, or for dipping, can also be blended with fresh soup and used as a soup stock to cook noodles; folk also commonly used in marinating chickens, ducks, meat.

Nutritional analysis of fish sauce:

1. Fish sauce is rich in amino acids, lysine, glutamic acid, aspartic acid, alanine, glycine, etc.;

2. Fish sauce is similar to the use of cooking and soy sauce, which can be used to enhance the freshness, aroma, and color.

Fish sauce additional information:

1. fish sauce should be placed in a cool place away from light, stored for a long time there will be crystalline precipitation, but still edible; the use of the process, after the opening of the low-temperature refrigeration should be;

2. If you find that the fish sauce mold white mold (the result of the bacterial reproduction activities), should be boiled again immediately and filtered before reuse, in order to maintain the hygiene of fish sauce;

3. fish sauce is a transparent, transparent and transparent, and it is a good choice for food. p>3. fish sauce to transparent and clear, strong gas flavor, not black, orange, brownish red or amber for the top grade, if it is milky and turbid, that is, inferior;

4. in the purchase of fish sauce should pay attention to the fish sauce, fish sauce first-class products for the orange-red to brownish-red, transparent, no suspensions and precipitates, with the intrinsic flavor, no odor; second-class products for the orange-yellow, more transparent, no suspensions and precipitates, with the intrinsic flavor, no peculiar odor. fragrance, no peculiar odor.

Fish sauce for the crowd:

General population can be eaten

Fish sauce practice guide:

Fish sauce production method is more complex, after five major processes:

1. salt curing: generally in the fishery on the spot with part of the salt, while the fresh curing;

2. Fermentation: usually based on the natural fermentation of the fish and shrimp cured with salt for 2 to 3 years. Salt curing for 2 to 3 years, during which time it should be tossed many times so that the fish gradually under the action of enzymes to break down the salty juice and residue;

3. maturation: after decomposition, moved into the vat for exposure to the sun, tossed 1 to 2 times a day, sunshine for about 1 month, and gradually produce aroma and tends to be ripe;

4. pumping and filtration: a long tube of bamboo inserted into the sunshine vat to draw out the clear liquid, that is, to obtain the crude oil. Dregs are generally soaked and filtered for two more times, fish dregs for feed or fertilizer;

5. Preparation: take different proportions of crude oil, oil, an oil mix, that is, all levels of fish sauce. Fish sauce *** divided into 6 levels, the higher the level, the better the quality