Method for removing fishy smell through interface fermentation

The invention discloses a method for removing fishy smell through interface fermentation, and belongs to the field of microbial fermentation. According to the method, fresh or refrigerated meat servesas a raw material, the temperature of the meat is kept consistent with the environment temperature a...

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Bibliographische Detailangaben
Hauptverfasser:	LIU DAYU, GUO TIANRONG, JI LILI, KE HUAN, LI YUNCHENG, WU WANXIA, ZHANG YIN, MEI RUHUAI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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