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Bulletin of TFRI (1953-1991)
Rapid fermentation and Storage of Fish Sauce-Ⅲ Study on the processing feasibility of fish sauce from viscera of Ommastrephes bartrami (LESURUR)
- Date：2004-10-01
- Year：1983
- No：35
- Page：221-232
- Auther：Shuw-Jen Chen and Yung-Shun Lai
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).
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- 20041001-093023_twno35魚醬油速.pdf
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