鱼露加工工艺研究进展

鱼露是一种以鱼肉为原料经过发酵制备的调味品,不仅具有良好的调味效果,而且还富含牛磺酸等功能性因子,是广受消费者喜爱的特色调味品。为了更好地促进鱼露加工新工艺的研究,文章对目前市售鱼露产品进行了调查分析,并对鱼露加工工艺及其应用研究进行了总结归纳。通过比较传统发酵法和快速发酵法两种鱼露制作工艺的研究进展,指出了这两种方法的优缺点,以期为进一步促进鱼露制品的制作工艺研发提供借鉴。

Research Progress of Processing Technology of Fish Sauce

Fish sauce is a kind of condiment which is fermented with fish as the raw material.It not only has good seasoning effect,but also is rich in functional factors such as taurine.It is a special condiment that is widely loved by consumers.In order to better promote the development of new technologies of fish sauce processing,the fish sauce products on the market at present are investigated and analyzed,the processing technologies of fish sauce and their application research are summarized.By comparing the research progress of two kinds of fish sauce processing technologies such as traditional fermentation method and rapid fermentation method,the advantages and disadvantages of these two methods are pointed out,which may provide reference for further promoting the research and development of production process of fish sauce products.