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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
144
ssf for foods and beverages
5.4.2.2 Fermented Fish Fermented fish is a traditional fish product in
China, and it has a great market demand both in China and Japan.
Local citizens living in the Yangtze valley always produced cured fish
in winter. ere are many types fermented fish products with various
flavors, for instance, smoked fish in the Sichuan and Hunan prov-
inces, and “drunk fish” in the Jiangxi and Fujian provinces. Drunk
fish is a traditional vinasse fermented food in Jiangxi Province with a
unique feature. It is a product of two- stage fermentation of salty fish
with a mixed full- bodied flavor of wine and rice. e quality of tra-
ditional fermented fish products based on natural fermentation may
vary between different batches of raw materia ...
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Publisher Resources

ISBN: 9781439844960