摘要
介绍了虾酱发酵生产的基本情况,比较了传统发酵法、现代自然发酵法、加酶发酵法的优缺点,并从微生物、生物活性成分、安全性以及低盐快速发酵生产工艺四个方面说明发酵法生产虾酱的研究进展。
The basic situation of shrimp paste fermentation production is introduced, and the advanta- ges and disadvantages of the traditional fermentation method, modern natural fermentation method and enzyme fermentation method are compared. From the microorganism, bioactive components, safe- ty and low salt fermentation production technology, research progress of shrimp paste is reviewed.
出处
《中国调味品》
CAS
北大核心
2013年第1期60-62,共3页
China Condiment
关键词
虾酱
发酵
安全
工艺
shrimp paste
fermentation
safety
technology
