文章摘要
黄志斌,徐轩成,杨允庄.鱼露快速发酵工艺的研究——低盐保温发酵的效果[J].水产学报,1980,4(2):141~146
鱼露快速发酵工艺的研究——低盐保温发酵的效果
STUDIES ON QUICK FERMENTATION OF FISH SAUCE AND ON EFFECT OF THE FERMENTATION IN LOWER SALT AND HIGHER TEMPERATURE PROCESSING
  
DOI:
中文关键词: 
英文关键词: 
基金项目:
作者单位
黄志斌 上海水产学院 
徐轩成 上海水产学院 
杨允庄 上海水产学院 
摘要点击次数: 1457
全文下载次数: 1200
中文摘要:
      本文介绍了鱼露快速发酵工艺的研究结果。针对我国生产鱼露的原料,大多是在海上已经加盐30%以上的盐渍小杂鱼这个特点出发,试验采用了低盐保温加速发酵的方法,即将盐渍的原料用淡水冲淡到20-24°Be'的盐度范围内进行发酵,同时提高温度到50-55℃,以抑制腐败微生物的分解作用。试验证明,低盐保温的发酵方法是可行的;而且原料盐渍时间越长,保温发酵的时间越短,蛋白质分解率越高,低盐保温发酵制品的香味可以达到商品的要求,但不及高盐发酵的浓郁。
英文摘要:
      In China, fish sauces are usually prepared from small marine fish of low marketvalue. In general, the raw materials are salted in the fishing boat, more than 30% ofsalt (by weight) being used. Therefore the period for fermentation in traditional proces-sing is very long. In this experiment we have tried to use low salt and high temperature processing.The salt was diluted with water to reach a concentration about 20.22 and 24°Be'. Thetemperatures of fermentation were set at 40--45℃ and 50--55℃. The results are indicated as follows: 1. The low salt and high temperature processing not only promotes the speed offermentation, but also increases the yield of the amino acids. 2. When the fermentating temperature is at 40--45℃, the samples deteriorated atthe 5th day, but at 50--55℃, they gave higher yield of amino acids and good flavor. 3. The flavor of the products depends on the degree of salting of the raw materials.Higher salt content and longer salting gives the fish sauce a better flavor
HTML   查看全文   下载PDF阅读器
关闭

手机扫一扫看