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試驗報告(1953~1991)
魚醬油速釀法試驗－Ⅲ利用魷魚內臟試製魚醬油之可行性
- 報告來源：台灣省水產試驗所試驗報告
- 作者：陳淑珍‧賴永順
- 出版年：1983
- 期別：35
- 頁碼：221-232
- 作者auther(英)：Shuw-Jen Chen and Yung-Shun Lai
- 標題title(英)：Rapid fermentation and Storage of Fish Sauce-Ⅲ Study on the processing feasibility of fish sauce from viscera of Ommastrephes bartrami (LESURUR)
摘要abstract(英) Fresh viscera of the sagittated calamary were used for fish sauce fermentation. The sauce in which three kinds of 5% Koji, 0.5% Protease and 12, 20% salt added that carried out at 45± 2℃, pH 4.5-4.85 for one week or 16 days. After filtration, the yield of sauce products were ranged from 24.32 (1-A group) to 40.30% (3 group).
- 相關檔案
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- 20041001-093023_twno35魚醬油速.pdf
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