浅谈贵州独山虾酸的制作工艺  

Discussion on the Preparation Technology of Dushan Sour Shrimp Paste in Guizhou

作　　者：杨艳[1] 张骋 毛海立[1] 周健 李晨昕 YANG Yan;ZHANG Cheng;MAO Hai-li;ZHOU Jian;LI Chen-xin(Department of Chemistry and Chemical Engineering,Qiannan Normal University for Nationalities Duyun 558000,China;Qiannan Institute of Quality Technical Supervision and Testing,Duyun 558000,China)

机构地区：[1]黔南民族师范学院化学与化工系,贵州都匀558000 [2]黔南州质量技术监督检测所,贵州都匀558000

出　　处：《中国调味品》2018年第10期118-120,共3页China Condiment

基　　金：贵州省科技厅合作计划项目(黔科合LH字[2014]7429)

摘　　要：贵州的风味食品中,"独山虾酸"风味极其独特,深受消费者喜爱。"独山虾酸"作为一种烹饪食物的重要调味品,所烹饪的食物具有独特的风味。"独山虾酸"的制作比较传统,主要原料是小河虾、白酒、甜酒、辣椒、食盐等,历经2个阶段的发酵,即可得到虾酸的成品。该研究可为进一步工业化批量生产提供参考及依据。Among the flavor foods in Guizhou,the ＂Dushan sour shrimp paste＂ flavor is extremely unique and is very popular among consumers. ＂Dushan sour shrimp paste＂ is an important condiment for cooking foods,and the foods have a unique flavor.The production of ＂Dushan sour shrimp paste＂ is more traditional.The main raw materials are small river shrimp,white wine,liqueur,pepper,salt,etc.After two stages of fermentation,the finished product of sour shrimp paste can be obtained.This study can provide reference and basis for the further industrial mass production of ＂Dushan sour shrimp paste＂.

关 键 词：独山虾酸 发酵 小河虾 

分 类 号：TS201.5[轻工技术与工程—食品科学]