广式高盐稀态酱油发酵过程中添加风味菌工艺的研究

Study on Adding Flavor Strains to The Fermentation of High-salt and Diluted-state Soy Sauce in Guangdong

该文介绍了添加风味菌工艺在广式高盐稀态酱油发酵中的具体操作流程,阐述了应用该工艺的优势之处。

This paper introduces the process of adding flavor strains to high-salt and diluted-state soy sauce fermentation, and expounds the advantages of this technology.