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鱼露是一种营养丰富、味道鲜美的调味品,我省汕头、湛江、惠阳等地区产销量较大,是该地居民喜欢食用的主要调味品之一。目前,鱼露还没有国家卫生标准,为此,拟通过对鱼露卫生质量调查,了解我省生产鱼露的卫生质量,为制订鱼露卫生标准提供科学依据。生产工艺:鱼露是利用鱼体中组织旦白酶和耐盐、好盐性微生物的酶类在较高气温和25～35%食盐存在的条件下,使鱼体旦白质进行自然发酵分解所制成的一种氨基酸调味液。
Fish sauce is a nutrient-rich, delicious condiment, the province of Shantou, Zhanjiang, Huiyang and other areas larger production and sales, is the residents like to eat one of the main condiments. At present, there is no national hygiene standards for fish sauce. Therefore, it is proposed that the hygiene quality of fish sauce should be investigated to understand the hygiene quality of fish sauce in our province so as to provide a scientific basis for the development of fish sauce hygiene standards. Production process: Fish sauce is the use of fish tissue proteinase and salt tolerance, salt-tolerant microorganisms enzymes in the higher temperatures and 25 ~ 35% salt in the presence of conditions, so that the fish protein denaturation by natural fermentation Made of an amino acid seasoning solution.