กรรมวิธีการผลิตกะปิ อาศัยหลักการเช่

The production process for making live the principles, as well as water fish are live enzymes from meat, fish, and the internal organs of the fish itself is a process that results in a change to the chemical and microbial fermentation process. By putting salt in enough quantities to inhibit spoilage due to microbial process therefore needed and, most importantly, digestion by enzymes to digest proteins and fats. As a result, causing compounds that cause the smell taste in products.

Production paste Principle as well as the fish is dependent enzyme from fish and internal organs of the fish itself. Was responsible for causing changes in the chemical and microbial fermentation. By putting salt in moderation to prevent microbial spoilage. Therefore, the process is a necessary and important. Degradation by enzymes, particularly protein and fats. As a result, compounds that cause bad taste in the product.

Production process of paste. Using the principle as well as the water fish is live enzymes from เนื้อปลาและ organs of the fish. As to cause chemical changes and microbes in the fermentation process.So the process necessary and important. The degradation by enzymes, especially digestion of protein and fat. The resulting in compounds that cause the flavor in the products.