摘要
据新疆的气温、光照条件,经试验完成了低温、低盐(11—12°β′e)晒露发酵制酱工艺技术的研究。突破了传统工艺必须高盐制醪发酵的酿造技术,为生产色、香、味、体俱全的低盐豆酱开创一条新路。
Based on the temperature and sunshine in Xinjiang, the authors achieved the project Reseach of Ferment Technology of making Soya Paste under low temperature low salt in nature. This technology breaks through the traditional ferment technology in which the soy sauce mash must be in high salt and initiate a new technology to produce low salt paste which the color. smell. flavour and state are all good.
出处
《石河子大学学报（自然科学版）》
CAS
1992年第2期68-72,共5页
Journal of Shihezi University(Natural Science)
关键词
晒露发酵
光辐射
酸败
ferment in nature
ray radiation
sour decay
