酶解HAP在鱼露生产工艺改进中的应用

鱼露是一种传统的海鲜调味料,在我国以及亚洲各国已有长期的生产历史,它以低值鱼、虾为主要原料酿造而成。鱼露的营养丰富,呈味复杂,但长期以来以传统天然生产方式为主,生产周期长,存在许多问题需要改进。酶解HAP属于现代生物技术,主要应用于高档调味品和汤料生产,生产周期短,易于工业化、规模化生产。本文将简述鱼露及酶解HAP生产、研究的现状,并对酶解HAP应用于鱼露生产工艺改进的可行性进行探讨。

Application of enzymatic HAP to improvement of fish sauce processing

Fish sauce is a kind of seafood condiments which has a long history of production in China and other Asian countries,using low value fish and shrimp as raw material.Fish sauce is enriched with nutrition,it has a complex flavor,yet,the technique of fish sauce production remains the same as traditional way,the production cycle is too long,and still has many problems need be solved.Enzymatic HAP belongs to modern biotechnology,mainly used in top grade condiments;it has a shorter production cycle,easy to industrialization and mass production.This paper is focused on the status of fish sauce production and the research of Enzymatic HAP,discussing the feasibility of improving fish sauce process by using Enzymatic HAP.