摘要
为提高酱油的品质,对不同的发酵方法进行分析。论述了天然晒露法、低盐固态发酵和高盐稀态发酵等不同发酵方法的优缺点,提出了采用高盐、低温、稀醪及长周期的发酵工艺,可进一步提高酱油的质量。
In order to improve soy sauce＇s quality,this article analyses several different fermenting methods, including natural sunning in the open air, solid fermentation with low - salt,liquid fermentation with high salt etc. Their respective advantages and disadvantages are compared in detail. As a result, this article points out a new liquid fermentation with high salt and low temperature,which,in spite of its long fermenting cycle, can improve soy sauces quality.
出处
《江苏调味副食品》
2006年第3期20-21,共2页
Jiangsu Condiment and Subsidiary Food
关键词
酱油
发酵方法
品质
影响程度
soy sauce
fermenting method
quality
level of influence
