低值鱼调味品的研究进展  

Reseach progress of low-value fish seasoning

作　　者：孔繁东[1] 任雪娇[1] 祖国仁[1] 孙浩[1] 

机构地区：[1]大连工业大学生物与食品工程学院,辽宁大连116034

出　　处：《中国酿造》2010年第2期1-3,共3页China Brewing

摘　　要：鱼调味品具有鲜美的风味和口感,因此逐渐成为一种适用于烹饪的流行调味品。以低值鱼为原料开发生产海鲜调味品,不仅可充分利用资源,而且可以丰富海鲜调味品的种类,满足人们的需求,具有极大的开发价值,其发展前景非常广阔。Fish seasoning is a popular condiment for cooking due to its delicious flavor and taste, Developing low-value raw materials and the production of fish for the seafood seasoning, not only can make full use of resources, but also rich flavor of seafood seasoning to satisfy the people＇ s requirement. The development and prospects are very broad.

关 键 词：低值鱼 调味品 研究进展 

分 类 号：TS264[轻工技术与工程—发酵工程]