Production technology: mixing fresh raw materials with salt (365,438+0 or 265,438+0) → pre-fermentation (autolysis) → middle fermentation → post-fermentation (keeping temperature at 40℃ ~ 50℃ for one week) → blending → filtering → inspection → sterilization → packaging → finished product. Naturally fermented fish sauce has a unique flavor and is very delicious, but its production cycle is long, usually several months or even more than a year. In order to get better flavor, some even reach two to three years.

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Low salt fermentation

In the process of natural fermentation, in order to prevent the propagation of spoilage microorganisms, the method of high salinity salinization is adopted. Although high salinity inhibits the reproduction of corrupt microorganisms, it also inhibits the role of protease. It is speculated that the best conditions for protease action can be created, and the reproduction of corrupt microorganisms can be inhibited at the same time, thus shortening the fermentation cycle. This method combines low salt and high temperature. Low salt can improve the function of protease, but low salt can also improve the degree of corruption of corrupt microorganisms. In order to inhibit the function of microorganisms, high temperature can be used. This can not only inhibit the reproduction of microorganisms, but also play the role of protease, and can also drive away the odor in the fermentation broth and improve the quality of fish sauce.

Visceral fermentation

In the fermentation process of fish sauce, a proper amount of enzyme live fish viscera is added, because it is rich in proteases, such as trypsin, chymotrypsin and cathepsin. , can accelerate the decomposition of protein, thus shortening the fermentation cycle.

Daqu fermentation

During the fermentation of fish sauce, Aspergillus oryzae used in soy sauce brewing or distiller's yeast brewing was added, and the protease, lipase and amylase secreted by Aspergillus oryzae were used to fully decompose protein, fat and carbohydrate in raw fish. After a series of biochemical reactions, the unique flavor of fish sauce was formed. Another method is to isolate and screen salt-tolerant and halophilic bacteria from the fermentation process of traditional fish sauce, and then expand and cultivate these bacteria under suitable conditions, and then add them to the pickled raw materials, which can accelerate the decomposition process of protein, etc., with high protein decomposition and good flavor of fish sauce.

Composite method

The rapid fermentation of fish sauce is mainly a compound method, that is, the combination of the above three methods. Such as reducing the combination of salt fermentation and koji fermentation, adding enzymes and koji, etc.