摘要
本文介绍了快速发酵法生产豆豉的工艺及关键技术,并且就生产中容易出现的质量问题进行了探讨,也介绍了该法所生产豆豉的质量标准。
This key technologies and the quality problems of quickly fermented douchi were discussed. And the quality standards of Douchi were also briefly introduced.
出处
《现代食品科技》
EI
CAS
2008年第8期819-821,共3页
Modern Food Science and Technology
关键词
豆豉
发酵
关键技术
douchi
femaentation
key technology
