浅析酱油发酵工艺及改善酱油风味的方法

A Brief Analysis of the Fermentation Process of Soy Sauce and the Methods for Improving the Flavor of Soy Sauce

酱油作为一种调味品,其主要是由豆粕和麸皮经过微生物发酵而成,不仅色泽红润,而且具有浓郁的酱香味,味道鲜美。通常在烹调过程中加入适量的酱油可以改善菜肴的色泽,促进人们的食欲。作为调味品,酱油的风味也非常重要。文章分析了酱油的发酵工艺,并进一步对改善酱油风味的方法进行了具体的阐述。

As a kind of condiment, soy sauce is mainly made from soybean meal and bran, which are fermented by microorganisms, it not only has reddish bright color, but also has strong sauce flavor and delicious taste. Usually, adding the moderate amount of soy sauce in the cooking process can improve the color of the dishes and stimulate people＇s appetite. As a condiment, the flavor of soy sauce is also very important. This paper analyzes the fermentation process of soy sauce and further elaborates the methods for improving the flavor of soy sauce.