鱼露外加酶工艺的探讨

Inquiries about External Enzyme Technique of Fish-Sauce

通过对鱼露外加酸发酵及自然发酵过程中氨基态氮、挥发性盐基氨的分析，可比较出鱼露在外加酶发酵及自然发酵过程中的成分变化．以市售优质天然鱼露作对照，检测外加酶鱼露产品的氨基酸及多肽的组成，得出了外加酶发酵的意义．

Through the analysis of amino nitrogen and volatile saline nitrogen about external enzyme fermentation and internal enzyme fermentation, fish-sauce's content changes during external and internal fermentation can be obtained. Compared with excellent fish-sauce for sale, the amino acid and peptide of fish-sauce by external enzyme fermentation are determined, and the significance about external enzyme fermentation is got. Meanwhile, the research on fish-sauce's later stage mature and reducing it's harmful content is very important.