天然发酵酱新旧工艺的比较

Comparison of the old and new technologies for naturally fermented paste

介绍了太阳能温室生产天然发酵酱新工艺中太阳能温室的构造,与传统天然发酵酱生产相比,该工艺具有温度适宜、卫生条件好、发酵周期短、节约费用开支、节约能源、设备简易、构建方便及应用广泛等特点。太阳能温室产品质量指标为食盐12.3%、氨基酸态氮(以N计)0.8%、水分48%、总酸1.42%,接近传统天然发酵酱质量指标。

The new structure of solar energy green house determines that it can be used to ferment paste. Compared with traditional technology, new technology has many advantages, such as a suitable temperature, good sanitation conditions, a short fermenting cycle, low cost, energy - saving, simple equipment, easy production and a wide application etc. The following are productg quality norms： salt 12.3% , nitrogen in amino acid 0.8% , water 48% , total acid 1.42%. These quality norms nearly reach those of traditionally fermented paste.