| 两种风味酱的加工工艺 |
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| 引用本文： | 王敏. 两种风味酱的加工工艺[J]. 江苏调味副食品, 2007, 24(1): 31-33 |
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| 作者姓名： | 王敏 |
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| 作者单位： | 辽宁省辽中县辽河化工厂,辽宁,辽中,110200 |
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| 摘 要： | 为了增加大豆酱的品种,该文介绍了2种不同风味的大豆酱.风味蘑菇酱是将鲜蘑菇加入炒制的大豆酱中,再加入调料后煮沸、灌装和杀菌制成.产品呈棕褐色,酱香浓郁.辣豆瓣酱是将大豆和辣椒分别制成大豆酱和辣椒酱后,混合调制而成.产品呈红褐色,口感醇美.
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| 关 键 词： | 大豆 鲜蘑 辣椒 加工工艺 |
| 文章编号： | 1006-8481(2007)01-0031-03 |
| 修稿时间： | 2006-09-19 |
The processing technique of two special sauces |
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| WANG Min. The processing technique of two special sauces[J]. Jiangsu Condiment and Subsidiary Food, 2007, 24(1): 31-33 |
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| Authors: | WANG Min |
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| Abstract: | In order to widen the variety of soybean sauce,two special soybean sauces are introduced.Fresh mushrooms are grinded and mixed with quickly fried soybean sauce and then boiled together with suitable condiments.After being canned and sterilized,special mushroom sauce is made.With a dark brown color,it has a strong sauce flavor.Soybean sauce is compounded with chili sauce and hot soybean sauce is made.It gives off a red-and-brown color and tastes good. |
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| Keywords: | soybean mushroom chili processing technique |
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