摘要
以大豆、文蛤和面粉为原料,与富含蛋白酶和淀粉酶的米曲霉共同制曲发酵,酿制天然动植物蛋白风味的复合调味酱。进行了原料配比试验及调香试验,得出最佳的配料比为大豆:文蛤=200:60,原酱35g,蒜蓉辣酱10g,香辛液2g。
The compound flavor sauce, which had the natural protein flavor of animals or plants, were made from soybean, clam and flour, by way of combined koji-making and fermentation with Aspergillus oryzae rich in proteinase and amylase. According to the ingredient ratio test and the flavor-adjusting test, the optimum ingredient ratios were:soybean to clam was 200 to 60, 35 g of original sauce, 10 g of chili sauce with garlic, and 2 g of spice extract.
出处
《中国酿造》
CAS
北大核心
2005年第1期45-47,共3页
China Brewing
关键词
文蛤
酱曲
固态无盐发酵
复合调味酱
clam
sauce koji
solid-state non-salt fermentation
compound flavor sauce
