| 银鱼鱼酱酸制作及品质分析 |
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| 引用本文： | 张文华,袁玮,蒋天智,王绍云,徐明亮.银鱼鱼酱酸制作及品质分析[J].安徽农业科学,2010,38(36). |
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| 作者姓名： | 张文华 袁玮 蒋天智 王绍云 徐明亮 |
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| 作者单位： | 1. 贵州原生态民族文化研究中心,贵州凯里,556011;凯里学院环境与生命科学学院,贵州凯里,556011
2. 凯里学院环境与生命科学学院,贵州凯里,556011 |
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| 基金项目： | 贵州省教育厅自然科学类重点项目，凯里学院科研基金项目 |
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| 摘 要： | 在传统制作工艺基础上,以银鱼替代野生鱼,并对工艺进行改进,制作出银鱼鱼酱酸。对传统鱼酱酸和银鱼鱼酱酸进行风味和营养品质比较。银鱼鱼酱酸在色泽、质地、滋气味和营养等方面等同或优于传统鱼酱酸。
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| 关 键 词： | 苗族传统食品 银鱼 鱼酱酸 加工 品质 |
Manufacturing Process and Quality Evaluation of Whitebait Fish Sauce-acid |
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| Institution: | ZHANG Wen-hua et al (Pro-ecology National Culture Research Center of Guizhou Province; Kaili; Guizhou 556011); |
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| Abstract: | Whitebait was used instead of wild fish and traditional manufacturing process of fish sauce-acid was reformed to produce the new whitebait fish sauce-acid.The qualities of flavor and nutrient substance of whitebait fish sauce-acid were evaluated.The flavor and nourishment of whitebait fish sauce-acid was the same as the traditional fish sauce-acid. |
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| Keywords: | Miao nationality traditional food Whitebait Fish sauce-acid Processing Quality |
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