也谈豆腐乳下脚料酿造酱油

研究探索了利用豆腐生产下脚料在酿造酱油中的新的处理工艺与利用方式。利用麸皮与豆腐渣拌和,代替豆粕与豆腐渣拌和蒸料的新方式以及探索利用多菌种制曲和使用酶制剂提高利用率的可行性。利用黄泔水直接淋油,毛花卤拌曲,解决黄泔水、毛花卤利用上的新方式。

This research explores new technology of treating and using leftover bits and pieces of tofu in the production of brewing sauce. It explores new ways of using mixed soybean meal and the bean dregs instead of mixed wheat bran, bean curd dregs and steamed material, also the feasibility of raising the efficiency by using koji-making with mixed strains and enzyme , as well as new method of soy whey to extract sauce directly,mix koji with maohualu to solve the problem of making use of soy whey and maohualu.