Position: Home > Articles > Research and Development of Dong's Traditional Shrimp Sauce in Southeast Region of Guizhou Province
FOOD SCIENCE
2008,29
(8)
718-720
贵州黔东南地区侗族传统食品——虾酱的研究与开发
作 者：
石敏;袁玮
单 位：
凯里学院生物科学技术系
关键词：
侗族传统食品;虾酱;微生物多样性及化学成分;贮藏特性及开发利用
摘 要：
虾酱是贵州省黔东南自治州侗民族传统腌制食品,集甜、酸、辣、香、咸为一体,味道鲜美。通过对虾酱的微生物种类及化学成分测定分析,阐述了风味物质的形成机理及营养成分特点,探讨了虾酱的贮藏特性及开发利用价值。
译 名：
Research and Development of Dong's Traditional Shrimp Sauce in Southeast Region of Guizhou Province
作 者：
SHI Min,YUAN Wei(Department of Biology Science,Kaili College,Guizhou 556000,China)
关键词：
Dong's traditional food;shrimp sauce;microbial diversity;chemical constituents;storage characteristic;development and utilization
摘 要：
Shrimp sauce is a kind of traditional salted food in Southeast Region of Guizhou. It tastes very delicious,which sets sweet,sour,spicy and incense for a one. In this paper,the formation mechanism of flavors and characteristics of nutritional components were described,by analyzing the microbial diversity and chemical constituents of the shrimp sauce. In addition,the storage characteristic and utilization value were also discussed.
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