摘要
为了增加大豆酱的品种,该文介绍了2种不同风味的大豆酱。风味蘑菇酱是将鲜蘑菇加入炒制的大豆酱中,再加入调料后煮沸、灌装和杀菌制成。产品呈棕褐色,酱香浓郁。辣豆瓣酱是将大豆和辣椒分别制成大豆酱和辣椒酱后,混合调制而成。产品呈红褐色,口感醇美。
In order to widen the variety of soybean sauce,two special soybean sauces are introduced.Fresh mushrooms are grinded and mixed with quickly fried soybean sauce and then boiled together with suitable condiments.After being canned and sterilized,special mushroom sauce is made.With a dark brown color,it has a strong sauce flavor.Soybean sauce is compounded with chili sauce and hot soybean sauce is made.It gives off a red-and-brown color and tastes good.
出处
《江苏调味副食品》
2007年第1期31-33,共3页
Jiangsu Condiment and Subsidiary Food
关键词
大豆
鲜蘑
辣椒
加工工艺
soybean
mushroom
chili
processing technique
