摘要
虾酱是以虾为主要原料,经过研磨、发酵等工艺生产而成的一种传统调味品。该文综述了虾酱的传统生产工艺及现代生产工艺的研究进展,并介绍了虾酱的功能性成分及安全性成分的基本情况及相关研究进展,为虾酱的生产工艺改进以及开展进一步的安全性研究提供理论依据。
Shrimp pastes, as a kind of the traditional condiments, were made from shrimp through the production process of grinding and fermentation. The basic situation and research progress of production process of shrimp paste, functional nutrient of shrimp paste and harmful ingredients of shrimp paste were dissertated in this article. The theoretical basis for the improvement of production process of shrimp paste and the further research of shrimp paste security could be provided.
出处
《中国酿造》
CAS
2013年第9期21-23,共3页
China Brewing
关键词
虾酱
生产工艺
安全性
研究进展
shrimp paste
production process
security
research progress
