摘要
本文探讨了以蚕豆为原料,生料制曲制酱的工艺,并与熟料制曲制酱进行了比较,其结果为:该产品酱香、酯香浓郁,风味独特。
The producing leaven using cooking and no cooking bean were discussed. The flavor of soysauce from no cooking was special.
出处
《四川食品与发酵》
2004年第3期22-24,共3页
Sichuan Food and Fermentation
关键词
发酵
蚕豆酱
蚕豆
生料制曲
熟料制曲
风味酱
producing leaven using no cooking bean,producing leaven using cooking bean,special soy-sauce
