采用多菌种发酵生产多味豆豉的技术

Study on savory Douchi fermented by multi-strains

该文介绍了采用多菌种发酵生产多味豆豉的加工工艺:豆豉醅的制备,麻辣豆瓣肉酱的制备,多味豆豉的调配与生产;成品的理化检测结果及产品特点。指出多味豆豉是一种在传统工艺上进行加工的新型调味品。

The paper introduced the processing technology of savory Douchi by multi-strains fermentation: preparation of Douchi mash, preparation of peppery soybean paste with meat, blending and production of savory lobster sauce; physiochemical test and characteristics of product. It was indicated that savory Douchi was a new seasoning based on traditional process and will probably serve as a convenient travel condiment.