豆腐渣代替豆粕酿造酱油

Study on process of soy sauce fermented with bean curd residue

研究了用豆腐渣代替豆粕生产酱油的工艺,并对酿造酱油的性能指标测定方法的结果作了说明。

This paper research the technology using bean curd residue replace bean meal to produce soy sauce and reported the function index determine analysis result of the sauce which bean curd residue replace.