腌酸鱼是广西三江侗族自治县传统而著名的食品，其主要以鲤鱼为原料，以糯米等为辅料经加工发酵而成，集酸、甜、辣、麻、咸、鲜为一体，口感细嫩，味道鲜美，香气四溢。但传统的腌制方法时间太长，盐浓度过高，腌制过程缺少现代食品理论指导。本文采用正交试验设计，通过对蛋白质的分解速率及氨基态氮含量的分析，确定20d为最合理的快速熟成期。并研究了姜蒜、酒糟、食盐和葡萄糖对快速腌制酸鱼的影响，结果表明：姜蒜、酒糟、食盐和葡萄糖的用量为鱼体用量的2%，150%，4%，2%是制作腌酸鱼的最快组合。%Pickle sour fish is the traditional and well-known food in the county of Guangxi Sanjiang Dong Autonomous. The main raw material of it is carp. It is made of the fermentation of glutinous rice and other materials. The tastes of set acid, sweet, hot, rough, salty and fresh as a whole are all in it. The taste of it is delicate, delicious and fragrant. But the time of traditional method is too long and the salt concentration of it is too high, the curing process is lack of the guidance of modern food theory. In this paper, by using orthogonal experimental design, through the analysis of the protein decomposition rate and amino nitrogen content, it is determined that 20d is the most reasonable fast aging period. And study the influence of lees, ginger and garlic, salt and glucose on fast pickle fish. The results show that:the ginger and garlic, lees, salt and glucose dosage of 2%, 150%, 4%, 2%to cure the fish is the fastest combination.
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