摘要
介绍了以白酒生产的废弃物酒糟为主要原料生产酿造酱油的生产技术。利用本文介绍的低盐固态酿造技术生产的酱油能够达到国家标准的要求。
Processing technology using fresh distillers' grain as raw material to produce soy sauce was introduced The procedure not only utilizes the waste residue,but acquires high-quality brewing soy sauce which has sweet smell and dilicious taste
出处
《长沙理工大学学报(自然科学版)》
CAS
2002年第1期8-10,共3页
Journal of Changsha University of Science and Technology:Natural Science
关键词
酒糟
酿造
酱油
distiller′s
grains brewing
soy sauce