复合酶制剂在鱼露生产应用的初探

Application of combined enzyme in the process of fish soy sauce

在传统鱼露发酵工艺的基础上,对采用原料加酶酶解后,接种发酵菌种,保温发酵工艺进行了探讨。现代工艺条件下缩短发酵周期提高品质是可行性,并对鱼露的质量标准进行了介绍。

This paper introduced the improvement of the processing technique of fish soy sauce, the feasibility of shortening fermentation period and enhancing quality through modem technology, and the quality standard of fish sauce.