Fish paste is a special high-grade amino acid condiment made from sardines, eels, and other seafood such as silver carp and tilapia through biological fermentation. Natural fermentation of fish sauce has drawbacks such as a long production cycle; inconsistent endogenous enzyme activity in raw materials leads to large batch-to-batch fluctuations in flavor and amino acid nitrogen content; and the dense tissue of small fish and shrimp results in incomplete protein hydrolysis and low raw material utilization.
Solution Details
Adding exogenous enzymes accelerates the enzymatic hydrolysis of fish proteins, shortens the fermentation cycle, increases amino acid nitrogen content, and stabilizes product grade; fully hydrolyzing proteins improves raw material utilization and reduces raw material loss; it controllably generates various flavor peptides and amino acids, enhancing freshness, weakening fishy odors, and resulting in a more balanced and consistent flavor; it reduces fermentation differences caused by seasonal temperatures, ensuring consistent quality across different batches;
