海鲜风味酱油的研制——福寿螺的开发利用研究之二

本研究利用福寿螺水解液与固态无盐发酵酱醪浸出，再采用香辛味液去腥，增香，酿制海鲜风味酱油的全过程，通过不同原料配比和用量试验，选出最佳工艺和配料量。

A whole processing of seafood flavouring soy sauce was researched.Hydrolysate of Fushou conch was added to salt free solid state koji.The mixture was extracted.The extraction was deordorization and flavoured with flavouring agent.The seafood flavouring soy suce was obtained.The optimal processing and parameters were obtained.