摘要
以鲜香菇加工中的杀青水,加入蔗糖进行酒精发酵,用表面发酵法制醋,生产出具有营养丰富,味道鲜美的香菇汁醋。
The vinegar was made with the liquor of scalding mushroom in the process of mushroom by surface fermentation. After sugar was added into the liquor, ethanol fermentation was performed. The vinegar produced is rich in nutrient and good in flavor.
出处
《中国调味品》
CAS
北大核心
2005年第8期39-41,35,共4页
China Condiment
关键词
香菇杀青水
香菇汁醋
工艺
the liquor of scalding mushroom
mushroom vinegar
technology
