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研究了酶法水解龙头鱼的工艺及其水解液脱苦的适宜条件。通过正交试验确定了以水解龙头鱼蛋白为基料制备复合调味料的较优配方 ,获得口感丰富、具有浓郁海鲜风味的产品。
The process of enzymatic hydrolysis of faucet fish and the suitable conditions for dehydration of hydrolyzate were studied. Orthogonal test to determine the hydrolysis of faucet protein as the base material to prepare composite seasoning better formula to obtain rich taste, with rich seafood flavor products.