淡水鱼下脚料速酿鱼露及脱腥技术初探  

PRIMARILY STUDY ON THE TECHNIQUE OF FISH SAUCE QUICK FERMENTATION AND DEODORIZATION

作　　者：邵伟[1] 王栋[1] 陈菽[1] 熊泽[1] 

机构地区：[1]三峡大学化学与生命科学学院,湖北宜昌443001

出　　处：《食品研究与开发》2006年第11期142-144,共3页Food Research and Development

摘　　要：以淡水鱼下脚料为原料,经过酶解与加曲速酿后,对鱼露进行脱腥处理,并以鱼露的游离氨基酸、澄清度和腥味值为指标,比较了各脱腥处理方式的效果。结果表明,低浓度脱腥剂复合处理效果较好。Using offal from fresh water fish as raw material, it was hydrolyzed by proteinase and the koji was added during quick brewed process, then the fishy smell was deodorized from fish sauce, and the effect of deodorization methods were compared with content of dissociative amino acid, diaphaneity and deodorization value, and the result shows that the low density complex deodorizationer have a better effect.

关 键 词：鱼露 速酿 脱腥 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]