Natural fermentation

Production process: fresh raw materials and salt mixed (31 or 21) → early fermentation (autolysis) → mid-term fermentation → late fermentation (one week, keeping at 40℃~ 50℃)→Preparation→Filtration→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 obtain better flavor, some even wait for about two to three years.

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Low-salt fermentation

During the natural fermentation process, in order to prevent the reproduction of spoilage microorganisms, a high-salinity salting method is used. It inhibits the reproduction of spoilage microorganisms, but also inhibits the action of proteases. It is envisaged that the optimal conditions for protease action can be created while inhibiting the reproduction of spoilage microorganisms, in order to achieve the purpose of shortening the fermentation cycle. The method is to use a combination of low salt and high temperature. Low salt can improve the effect of protease, but low salt can also increase the putrefactive effect of spoilage microorganisms. In order to inhibit the effect of microorganisms, high temperature can be used. This not only inhibits the reproduction of microorganisms, but also inhibits the action of protease, and can also eliminate the odor in the fermentation broth and improve the quality of fish sauce.

Offal fermentation

In the fermentation process of fish sauce, add an appropriate amount of enzymatic fish offal, which is rich in proteases, such as trypsin, chymotrypsin, and cathepsin. etc., can speed up the decomposition of protein, thereby shortening the fermentation cycle.

Added koji fermentation

In the process of fish sauce fermentation, some Aspergillus oryzae used for brewing soy sauce or koji species used for brewing sake are added to utilize the protease and lipase secreted by them. , amylase, etc., fully decompose the protein, fat, carbohydrates, etc. in the raw fish, and form the unique flavor of fish sauce through a series of biochemical reactions. Another method is to isolate and screen salt-tolerant and halophilic bacteria from the fermentation process of traditional fish sauce, expand and culture these bacteria under appropriate conditions, and then add them to the salted raw materials, which can accelerate the synthesis of proteins, etc. Decomposition process, and its protein decomposition degree is high, and the fish sauce has a better flavor.

Compound method

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