酸鱼的研究现状与研究进展

Research status and progress of Suanyu

酸鱼是一种少数民族家庭必备的发酵产品,尚未形成产业化。该文对酸鱼在发酵过程中的工艺、发酵微生物以及挥发性风味成分等研究现状进行综述,分析了酸鱼在产业化过程中所遇到的问题并提出解决思路,为工业化生产酸鱼提供新思路。

Suanyu(Chinese traditional fermented fish)is a necessary fermentation product in minority families,which has not been industrialized.In this paper,the research status of the technologies,fermentation microorganisms and volatile flavor components of Suanyu in the fermentation process was reviewed.The problems encountered in the Suanyu industrialization process were analyzed and the solutions were proposed,providing new ideas for the industrial production of Suanyu.