固稀发酵酱油的生产工艺浅析

Technology of the solid-and-liquid fermented soy sauce

先固后稀发酵酱油比高盐稀态酱油生产周期短 ,风味比低盐固态酱油好 ,是当前中小企业提高酱油风味 ,投资小、见效快的途径之一。固稀发酵生产工艺可以利用低盐固态发酵设备 ,采取低温制曲 ,低温发酵 ,生产接近广式淡色味鲜的生抽类酱油 ,收效较好。

Compared with high salt liquid-state fermented soy sauce, solid-and-liquid state fermented soy sauce has a shorter producing period; compared with low salt solid-state fermented soy sauce, it has a better flavor. Therefore, it is one of the widely used methods in many fermentation factories. With the equipment of low salt solid state fermentation, by using the low-temperature koji-production and low temperature fermentation, super power soy sauce is made which is similar to Guangdong style soy sauce in both color and flavor.