摘要
回顾了传统酱油生产工艺近50年的发展概况,论述了我国传统风味酱油的工艺特点和风味特点。围绕冬季保温和阳光晒醪,提出了我国北方低温季节生产传统风味酱油需要解决的问题,同时概算了解决这些问题所需要的投资。
This paper reviewed the development of traditional soy sauce during the latest 50 years, and discussed its technical and flavor characteristics. Focusing on warm keeping and mash making under sun in winter, this paper put forward several problems in the production of traditional flavor soy sauce during cool seasons in the north, and roughly estimated the investment neeed to resolve these problems.
出处
《中国酿造》
CAS
北大核心
2005年第9期40-42,共3页
China Brewing
关键词
酱油
低温季节
传统发酵
保温
晒醪
soy sauce
cool seasons
traditional fermentation
warm keeping
mash making＇ under sun
