摘要
采用发酵工艺对鲜鱼进行发酵处理,可以获得风味独特、储藏时间较长的鱼肉制品。文章研究了红曲霉发酵半干罗非鱼技术及其工艺技术,分析了影响发酵鱼肉色价的多种因素。
Unique flavor and long storage fish products can be obtained by fermenting fresh fish. In this paper, the technology and processing of semi-dried Tilapia fermented by Monascus was studied, and various factors which affect the color price of fermented fish were analyzed.
作者
孙浩洋
周萍
林美金
Sun Haoyang;Zhou Ping;Lin Meijin(Guangdong Province Vocational of Oceanographic Engineering,Guangzhou 510320,China)
出处
《现代食品》
2019年第1期173-175,共3页
Modern Food
基金
2016年渔港建设和渔业产业发展专项(海洋渔业科技推广方向-科技攻关与研发项目)(编号:A201600C05)
关键词
红曲霉
发酵技术
半干罗非鱼
Monascus
Fermentation technology
Semi-dried Tilapia
