摘要
本论文针对鳝鱼废弃物蛋白酶解制备调味品的难题——腥味问题进行研究，确定了除腥的方法。包括：浸泡、料酒反应、绿茶粉末吸附与反应、活性炭吸附、减压蒸馏、香辛料掩盖等，可得到完全无腥味的调味品。
In this paper, we studied the problem-Fishy flavor result from preparing seasoning by eel fish by-product, and determined the methods of remosving fishy flavor, induding, sinking treating with rice wine. absorpting by green tea poweler and actinecarbon, vacaum distillation and marking by spice and so on.
基金
本项目为江西省自然科学基金资助.
关键词
鳝鱼废弃物
调味品
腥味
Eel fish by-product
Seasoning
Fishy flavor
