鱼露的春天

Prosperity of Fish Syrup

该文介绍了世界各国鱼露的主要产地、原料,对其进行了成分和呈味物质特点的分析,说明了各呈味物质之间的关系和各成分所具有的功能性。目的在于重新评价鱼露,展示其不可替代性。

This paper introduced the worldwide main producing area and raw material of fish syrup. The relationship between the flavor substances and the functionalities of each ingredient were also explained in terms of the analysis of composition and the properties of the flavor substances. The paper was aimed to reevaluate fish syrup and to display that it cannot be substituted.