摘要
为传承传统工艺,该文介绍了鱼露的生产工艺及操作要点,主要是原料的选择、腌制、发酵酶解、过滤、浸提和调配等,并提出了鱼露的质量标准。
This article introduces the producing technology and operation principles for fish gravy, including the choice of raw materials, pickling, fermentation, zymolysing, filtering, soaking and mixing etc. Fish gravy＇s quality standards are also mentioned in this article.
出处
《江苏调味副食品》
2006年第5期32-33,共2页
Jiangsu Condiment and Subsidiary Food
关键词
鱼露
工艺
标准
fish gravy
technology
standard
