我国扇贝海鲜调味品的研究现状  

The Current Research Status of Scallop Seafood Condiment in Our Country

作　　者：郑丹妮[1] 胡珊珊[1] 

机构地区：[1]河北农业大学渤海校区理工学院,河北沧州061100

出　　处：《江苏调味副食品》2017年第1期13-16,共4页Jiangsu Condiment and Subsidiary Food

摘　　要：扇贝海鲜调味品主要以扇贝及其副产物为基本原料,经生物酶解技术或曲霉发酵后,再对其进行色、香、味、形调配制得而成,营养丰富、风味独特,深受广大消费者喜爱。通过对我国扇贝海鲜调味品加工工艺的现状以及营养成分研究进行综述,分析当前存在的问题,进而提出解决方法,旨在充分利用扇贝资源,生产适合广大消费者需要的扇贝海鲜调味品。The scallop and its byproduct are used as the main raw materials of scallop seafood condiment, which are prepared by the biological enzyme hydrolysis technique or the aspergillus fermentation the color, and blending on color, aroma, taste and shape. Because of its rich nutrition, unique flavor, it wins the majority of consumers＇ love. This article reviews the present situation of the processing technology of scallop seafood condiment in China and the research of its nutritional composition, analyzes the existing problems and puts forward solutions, with a view to making full use of scallop resource and producing the scallop seafood condiment for the needs of consumers.

关 键 词：扇贝 海鲜调味品 加工工艺 营养成分 

分 类 号：TS264.9[轻工技术与工程—发酵工程]