摘要
在传统制作工艺基础上,以银鱼替代野生鱼,并对工艺进行改进,制作出银鱼鱼酱酸。对传统鱼酱酸和银鱼鱼酱酸进行风味和营养品质比较。银鱼鱼酱酸在色泽、质地、滋气味和营养等方面等同或优于传统鱼酱酸。
Whitebait was used instead of wild fish and traditional manufacturing process of fish sauce-acid was reformed to produce the new whitebait fish sauce-acid.The qualities of flavor and nutrient substance of whitebait fish sauce-acid were evaluated.The flavor and nourishment of whitebait fish sauce-acid was the same as the traditional fish sauce-acid.
出处
《安徽农业科学》
CAS
北大核心
2010年第36期20720-20721,20742,共3页
Journal of Anhui Agricultural Sciences
基金
贵州省教育厅自然科学类重点项目(2008076)
凯里学院科研基金项目(2007YS07
Z0703)
关键词
苗族传统食品
银鱼
鱼酱酸
加工
品质
Miao nationality traditional food
Whitebait
Fish sauce-acid
Processing
Quality
