根据侗族民间制作腌鱼的传统工艺 ,结合真空软包装加工方法 ,生产出一种既保持了榕江腌鱼传统风味 ,又方便食用、保质期长的真空软包装食品。 According to the traditional process of making clam fish by Dong folk and vacuum soft package processing method, a vacuum flexible package food which not only retains the traditional flavor of Rongjiang salted fish, but also has convenient consumption and long shelf life is produced.