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Journal
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Biochemistry
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优质发酵鱼产品的制备
JoVE Journal
Biochemistry
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JoVE Journal
Biochemistry
Preparation of High-Quality Fermented Fish Product
Please note that all translations are automatically generated.
Click here for the English version.
优质发酵鱼产品的制备
DOI:
10.3791/60265-v
•
00:05 min
•
August 23, 2019
•
Fang Yang*
1
,
Lu-Lu Zhu*
1
,
Yu-Duan Diao
,
Pei Gao
,
Da-Wei Yu
,
Pei-Pei Yu
,
Qi-Xing Jiang
,
Yan-Shun Xu
,
Wen-Shui Xia
,
Xiao-Bei Zhan
1
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province
,
Jiangnan University
,
2
The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology
,
Jiangnan University
Chapters
00:05
Title
00:31
Sample Preparation
02:29
Results: Preparation of High-Quality Fermented Fish Product
04:22
Conclusion
Summary
Automatic Translation
English (Original)
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Automatic Translation
该协议的目标是提供基于
接种沙沙霉菌
的工业化鱼类发酵技术。
Tags
Fermented Fish Product
Sturgeon Meat
Salt Solution
Spice Liquid
Flavor Solution
Saccharomyces Cerevisiae
Vacuum Package
Sterilization
Article
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