| 一种新型的酱油酿造工艺 |
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| 引用本文： | 涂俊铭,江涓. 一种新型的酱油酿造工艺[J]. 湖北师范学院学报(哲学社会科学版), 1996, 0(3) |
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| 作者姓名： | 涂俊铭 江涓 |
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| 摘 要： | 本文报道了一种新型的酱油酿造工艺,该工艺生产周期短,酱油酱香明显,接近于传统酱油。
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| 关 键 词： | 低盐固态发酵 低盐固液发酵 固定化酵母 |
A NEW TECHNOLOGY OF BREWING SOY SAUCE |
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| Tu junming Jiang juan. A NEW TECHNOLOGY OF BREWING SOY SAUCE[J]. Journal of Hubei Normal University(Philosophy and Social Science), 1996, 0(3) |
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| Authors: | Tu junming Jiang juan |
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| Affiliation: | Hubei Normal University |
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| Abstract: | In this paper, a new technology of brewing soy sauce is put forth. This technology has a short productive period;and the soy sauce brewed with this technology has rich fragrance and is similar to the traditional one. |
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| Keywords: | law-concentration salt solid-state fermentation law-Concentration salt Solid-liquid state fermentation fixed yeast |
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