摘要
本文详细阐述了移醅和原池发酵浸出法的作用与功能 ,并通过生产实践对比出其效果及经济效益。强调原池发酵浸出法是当前和今后提高酿造酱油品质、风味、蛋白质利用率、扩大生产。
Elaborating the affect and function of moving and original-pool fermentation infusion method.Emphasizing that original-pool fermentation infusion method is the developing direction at present or in future that proving brew sauce quality,flavour,protein utilization ratio,enlarge production and increasing ecenomic benefits.
出处
《中国调味品》
CAS
北大核心
2001年第11期9-14,共6页
China Condiment
