1. 结果表明，将糯米饭于28℃发酵5d制成酒糟，添加到草鱼制成的腊鱼中，按腊鱼∶酒糟=1∶2的比例于20℃糟腌30d，制成的酒糟鱼真空包装后于110℃杀菌20min，制品的理化和感官品质最好。
Result indicated that quality of drunk fish was the best when cured fish was lees pickled at 20℃ for 30 days in rice wine lees fermented for 5 days at 28℃(1︰2, w/w), and then the drunk fish was sterilized at 110℃ for 20 minutes with vacuum packing.