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浅谈侗族传统食品"腌鱼"的开发价值
引用本文:石敏,张文学.浅谈侗族传统食品"腌鱼"的开发价值[J].水产科学,2005,24(11):29-30.
作者姓名:石敏  张文学
作者单位:1. 黔东南师范专科学校,贵州,凯里,556000
2. 四川大学,食品系,四川,成都,610065
摘    要:腌鱼是贵州省黔东南自治州民族传统腌制食品,以鲤鱼为原料,糯米等辅料加工而成,集甜、酸、辣、麻、咸为一体,口感软嫩,味道鲜美,富含人体所必需的营养物质。为了探讨腌鱼的利用价值,特对其营养成分进行分析,为今后开发这一食品提供理论与实践的依据。

关 键 词:传统食品  腌鱼  营养物质
文章编号:1003-1111(2005)11-0029-02
收稿时间:2005-03-24
修稿时间:2005-04-25

The Exploitation of Pickled Fish , a Traditional Bloat Food of Dong Nationality
SHI Min,ZHANG Wen-xue.The Exploitation of Pickled Fish , a Traditional Bloat Food of Dong Nationality[J].Fisheries Science,2005,24(11):29-30.
Authors:SHI Min  ZHANG Wen-xue
Institution:1. Southeast Guizhou Normal College, Kaili 556000, China; 2. Food Technique Department, Sichuan University, Chengdu 610065, China
Abstract:The pickled fish,a traditional food of Miao and Dong nationality in Qiandongnan Prefecture,Guizhou province,is processed with carp,sticky rice and others as ingredients.It is sweet,sour,hot and salty,and delicious,and contains many essential nutrients for human body.The composition was analysed to provide the theoretic and practical basis for development of this food.
Keywords:traditional food  pickled fish  nourishing materials  
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