贻贝肉快速发酵制取复合氨基酸调味液的试验

Experiment on Producing Amino Acid Liquid Seasoning by Fast Fermenting Sea-mussel

本试验参考虾油和鱼露生产的快速发酵工艺路线，用新鲜贻贝肉发酵制取复合氨基酸调味液。经试验摸索出了适合新鲜贻贝肉快速发酵的工艺条件是原料的加盐量14％，发酵温度49℃～50℃，发酵周期16天，制得了风味独特的复合氨基酸调味液，成品质量达到优质虾油或鱼露的质量标准。

The sea- mussel was used to produce amino acid liquid seasoning by fast fermenting basing on the fast fermenting production technique of shrimp sauce and fishgary . The optinum conditions of fast fermenting sea - mussel were as follows salt addition was 14% , ferment temperature was 49℃ - 50℃ and ferment period was 16 days. The flavor of amino acid liquid sea- soning was special which reached the standard of high quality of shrimp sauce and fishgarary.