The comparison of deodourization of yeast fermentetion, black tea salt system, complex purple perilla salt system and smoking fluid salt system for freshwater chub and younger sea fish were researched.
The comparison of deodourization of yeast fermentetion, black tea salt system, complex purple perilla salt system and smoking fluid salt system for freshwater chub and younger sea fish were researched.
分别采用了液体烟薰料腌制脱腥法、紫苏混合液腌制脱腥法、粉末活性碳脱腥法、有机红茶脱腥法和酵母发酵脱腥法分别对淡水鲢鱼和干海鱼仔进行脱腥试验。