摘要
从四川的地域、气侯、生态环境和微生物资源的特征出发,重点论述了四川固态辅料类豆腐乳、毛霉型豆豉、豆瓣辣酱在中国特色发酵豆制品酿制工艺中的唯一性与独特性。强调只有工业化才是四川名特优发酵豆制品健康发展的必由之路。
From the region, climate, ecological environment and microbial resources of Sichuan province, the uniqueness and the specificity of sufu made from solid-state auxiliary materials, mucor-fermented Douchi and chili bean paste in Sichuan province were introduced based on the Chinese brewing techniques in this paper. It was emphasized that the industrialization is the key way for Sichuan to develop its famous and special fermented soybean food.
出处
《中国酿造》
CAS
北大核心
2010年第4期12-16,共5页
China Brewing
关键词
发酵豆制品
固态辅料类豆腐乳
毛霉型豆豉
豆瓣辣酱
fermented soybean food
sufu made from solid-state auxiliary materials
mucor-fermented Douchi
chili bean paste
