FERMENTED SEAFOOD AND AQUATIC PRODUCTS OF VIETNAM

I. Overview.

I.1 What is fermentation technology?

- Fermentation technology
- Seafood and aquatic fermentation technology
I.2 Classification
- Based on culture techniques
- Based on main product
I.3 Fermentation products
- Introducing shrimp paste products
- Introducing fish sauce products
II. Processing technology of fish products - fish sauce
II.1 Materials (explanation)
II.1.1 Main materials
II.1.2 Secondary materials

II.2 Production process

II.2.1 Draw the process
II.2.2 Explanation

II.3 Equipments

II.4 Compare methods

II.5 Quality indicators

II.6 Compare with other countries

III. Processing technology of fish products - shrimp paste

III.1 Materials (explanation)
III.1.1 Main materials
III.1.2 Secondary materials

III.2 Production process

III.2.1 Draw the process
III.2.2 Explanation

III.3 Equipments

III.4 Compare methods

III.5 Quality indicators

III.6 Compare with other countries

IV. Some other products

V. Product development
V.1Introducing an overview of the new product

V.2Product development process

V.3 New product development strategy

VI. References