摘要
为了提高我国酱油的生产技术,对我国酱油酿造工艺中的原料及其处理方法、制曲、发酵、浸提和消毒等进行了介绍,并对生产中存在的酱油不浓稠、不挂壁、氨态氮不足、胀袋变质和酱油发黑等问题进行分析,提出了发展我国酱油工业的观点。
In order to improve the production technology of soy sauce, the materials and relative brewing technology was introduced. The processes of koji - making, fermentation, extraction and disinfection were also mentioned. Some problems,such as the thinness of soy sauce, the lack of ammoniacal nitrogen, sack expansion, metamorphism and blackening of soy sauce,were analyzed. The new suggestions and countermeasures were put forward for the development of soy sauce industry as well.
出处
《江苏调味副食品》
2009年第2期1-4,共4页
Jiangsu Condiment and Subsidiary Food
关键词
酱油
酿造工艺
对策
soy sauce
brewing technology
countermeasures
