Fish sauce, also known as fish sauce, is very popular in Southeast Asia, and it is no exaggeration to say that it is the soul dip of Southeast Asia. Fish sauce t is mainly made of fish, shrimp and other raw materials and salted. It is a nutritious and delicious condiment brewed under the joint action of microbial fermentation and enzymes.
However, even though fish sauce has extremely high nutritional value, it is difficult to see fish sauce in many places in China except the southeast coastal areas. First of all, the pungent fishy smell of fish sauce itself and the bad smell during pickling make most people avoid it. In addition, a large amount of salt (25%-30%) is added to the traditional fish sauce fermentation process. Therefore, how to reduce the unpleasant smell of fish sauce such as bitter, salty and fishy is the key to improving the overall flavor quality of fish sauce.
In order to solve the fly in the ointment of fish sauce and let food with high nutritional value enter the public table, various food flavor enhancers are continuously added to fish sauce to bring a better taste bud experience. The protagonist of this introduction: alanine is a kind of green food flavor enhancer without sodium ions. AHB is the first company in the world to achieve large-scale production of L-alanine by anaerobic fermentation, and its market share ranks first in the world.
Astringent and other pungent taste. If you want to choose a green food flavor enhancer that can stimulate the natural deliciousness of the ingredients and enhance the taste and freshness, alanine is the best choice.
The combination of alanine and fish sauce can be described as “a match made in heaven”. First of all, as an amino acid flavor enhancer, the addition of alanine can significantly increase the amino acid nitrogen content of fish sauce, and the level of amino acid nitrogen content is the standard for judging the grade and quality of fish sauce. Secondly, in terms of flavor blending, research and test results show that adding alanine to fish sauce can effectively alleviate the impact of salty taste, and can effectively reduce fishy smell stimulation and fermentation odor (such as: bitterness, astringency) etc.), which makes the overall taste level of fish sauce smooth and soft, and the various flavors are more harmonious and natural.
In addition, alanine has a unique fresh and sweet taste. Adding alanine to fish sauce can enhance the continuity of its taste, enhance the bottom taste of fish sauce, and enrich the mellow feeling of fish sauce.reducing the fishy smell of fish sauce makes it easier for people to accept
It is believed that with the continuous improvement of people’s quality of life, alanine flavor enhancers will become more and more popular in the market, allowing more delicious and healthy foods to enter people’s tables.
