摘要
对以蚕蛹为主料酿制酱油的蒸料方法 ,生产菌株的选育 。
This paper mainly deals with the procedure of brewing soy sauce with silkworm pupae as the main material, including the methods for braising the material, choosing and raising the fungus of producer, and the conditions for starter propagation and fermentation.
出处
《江西农业大学学报》
CAS
CSCD
2001年第3期393-395,共3页
Acta Agriculturae Universitatis Jiangxiensis
基金
江西省科委科研项目
关键词
蚕蛹
酱油
酿造
蛋白质
silkworm pupae
soy sauce
brewing
protein
