摘要
分别介绍了红曲和豆瓣曲的制作工艺及与香菇混合发酵制成酱香浓郁、色泽深红、香菇鲜味的传统酱品,以满足消费者的需求。
The technical flows, operational methods and fermented with Lentinus edodes were introduced in this of sauce flavour, dark red color, and a delicate flavour extremely pleasant sauce production meet the demands points of red koji and broad bean paste which paper. The traditional broad-bean paste is full from Lentinus edodes. To some extent, these of customer.
出处
《中国调味品》
CAS
北大核心
2012年第1期48-50,共3页
China Condiment
关键词
红曲
香菇
豆瓣酱
red koji
lentinus edodes
broad bean paste
