摘要
为解决传统豆豉生产方法中存在的问题,该文介绍了利用米曲霉发酵法生产豆豉,它可突破季节性限制,减轻劳动强度,使生产周期大大缩短。其主要操作要点是:大豆筛选、蒸煮、拌粉、制曲及发酵。同时,介绍了产品标准。成品豆豉颗粒松散,清香鲜美,有较高的实用价值,值得推广应用。
In order to make up for the shortcomings of traditional production of fermented soybeans, this article introduces the production of fermented soybeans with aspergillums. This technology can overcome season＇s limits, lessen labor strength and condense the producing cycle. Its main operating points are the followings;the screening of beans, boiling, yeast making and fermentation. Its quality standards are also discussed in this article.
出处
《江苏调味副食品》
2006年第4期19-20,共2页
Jiangsu Condiment and Subsidiary Food
关键词
豆豉
工艺
米曲霉
fermented soybean
technology
aspergillums
