摘要
研究了乳酸菌发酵鱼的制作工艺。通过研究表明,利用浸泡发酵方式在12℃的条件下发酵5d,经150℃烘烤20m in所得的产品风味良好。
The production of lactic acid bacteria fermented fish was studied in this paper. The results showed that fish which fermented at 12℃ for 5 clays and roasted at 150℃ for 20 minutes ,then fermentation products would gain pleasing quality.
出处
《肉类工业》
2008年第11期22-24,共3页
Meat Industry
关键词
乳酸菌
鱼
发酵
lactic acid bacteria
fish
fermentation
