摘要
“掖醅”是家酿豆酱促熟的民间秘技,清末为闽南地区各酱园引用,做法是在豆酱制醪前先将成曲湿水、集聚、摊晾。过程如是反复一次后,再配水调盐下缸制醪。可以加速豆酱成熟,提升酿造豆酱品质。将掖醅应用于酱油、豆酱生产中收效大,豆酱生产周期缩短一半,氨基酸态氮生成率高,产品质量、风味好。
Fermented Soybean Paste', which was adopted by the all workshops of soybean paste in southern Fujian Province, has the folk secret recipe of accelerating mature of the soybean paste. The technique's key points are that soybean should be soaked in the water, centralized and lied open before soybean mash is made. The steps mentioned above repeated once, and then semi-procut blended with water and salt, finally put into jar. This method can accelerate the ripening and enhance the quality of soybean paste. The production cycle of soybean paste was reduced into half, the output rate of amino acid nitrogen was higher, and the product had nice flavor when the technique of Fermented Soybean Paste is applied in the production of soy sauce and soybean paste.
出处
《中国酿造》
CAS
北大核心
2004年第1期28-29,共2页
China Brewing
关键词
掖醅
酱醪
酿造豆酱
Fermented Soybean Paste
soybean mash
brewing soybean paste
