摘要
本文设计了豆浆液态无盐发酵制取酱油的新工艺。在实验室的条件下采用摇床和通气的方法进行培养 ,对培养温度。
New technology of liquid fermentation without salt to make sauce was designed Temperature,time and speed of rocking bed were studied by rocking bed and ventilation cultivation on the actual condition of the laboratory
出处
《中国调味品》
CAS
北大核心
2002年第4期16-17,20,共3页
China Condiment
关键词
豆浆液态无盐发酵
酱油
新工艺
sauce
liquid fermentation without salt
technology
