摘要
为了大力发展传统酱油生产工艺,从多菌种酿造酱油的优点和传统酱油生产工艺特点等方面论述了酱油生产工艺,并结合日本发展多菌种发酵原因和多菌种发酵现在存在的问题,认为业内科技工作者要充分认识到多菌种发酵的重要性,为振兴我国酱油工业作出贡献。
In order to develop traditional producing technology of soy sauce, the advantages of soy sauce production with multi - strain and the technical features of traditional soy sauce production are analyzed in detail. Based on the causes for Japanese multi - strain fermentation, together with the present problems of multi - strain fermentation, it points out that expert scientific workers should realize the importance of multi - strain fermentation and devote to the prosperity of soy sauce industry.
出处
《江苏调味副食品》
2007年第5期35-37,共3页
Jiangsu Condiment and Subsidiary Food
关键词
酱油
多菌种
酿造
工艺
soy sauce
multi - strain
fermentation
technique
作者简介
赵德安（1932-），男，四川新津市人。研究方向：酿造生产技术。
