摘要
本文对酶法水解文蛤肉的工艺进行了研究，并以此为原料制成含丰富氨基酸的复合调味酱。
The paper discLlsses the enzymatic hydrolysis technology used in processing clam meat and the production of a complex condiment of rich alnirlo acids with clam meat as its raw material.
出处
《福建轻纺》
1997年第5期4-7,共4页
The Light & Textile Industries of Fujian
关键词
文蛤肉
酶发水解工艺
海鲜调味酱
clam meat, enzymatic hydrolysis,complex condiment
