“移位浸出法”和“原池淋浇浸出法”在低固酱油生产中的对比

Contrast of two technology in the production of low-salt,solid-state soy sauce

对比分析了移位浸出法和原池淋浇浸出法这两种方法在低盐固态酱油生产工艺中的应用。原池淋浇浸出法优于移位浸出法。

The present paper makes a comparative analysis of technics of low-salt solid-stat fermentation sauce through shift fermentation and fixure showering fermentation.