摘要
以蜢子虾为原料,用碱性蛋白酶水解保温制备虾酱,杀菌包装得到产品。由于采用酶解工艺,大大缩短发酵时间,其食盐含量只有18%,明显低于传统产品,成品虾酱经过杀菌,保质期相应延长。
The Acetes Chiensis was hydrolyzed by alkalic protease, and shrimp sauce was produced with disinfecting and packing. This new kind of shrimp sauce was produced with short time of fermentation and low salinity by protease and disinfecting, and has a long shelf life, more nutrition and good quality.
出处
《食品工业》
北大核心
2007年第4期19-20,共2页
The Food Industry
关键词
虾酱
酶法制备
应用
shrimp sauce
protease hydrolysis
application
