Duration: 01/07/2015 - 31/12/2017
Contact: DSc. Bui Thi Thu Hien; btthien@rimf.org.vn
Content
Objective: To perfect the technology of producing specialty fish sauce flavored with microbial products Product: - Technological process, equipment model for producing microbial products to create fish sauce flavor. - Technological process, equipment model for producing 02 types of fish sauce with characteristic natural aroma, meeting quality standards TCVN 5107: 2003. - The set of standards for fish sauce products certified by competent authorities in accordance with regulations on food safety. - Report on market identification, brand building and product consumption organization. - Evaluation of the quality of Cat Hai fish sauce produced by traditional technology (sensory criteria, total protein, amino nitrogen, ammonia nitrogen, salt content and microbiological criteria). - Completing the technological process of producing microbial products to create flavor Cat Hai fish sauce. - Completing Cat Hai specialty fish sauce products. - Producing 50,000 liters of products at the enterprise. - Design equipment system model suitable for production scale (500,000 liters/year). - Evaluation of socio-economic efficiency.
Output