| 日本利用食品生产废料制调味料 |
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| 引用本文： | 周秀琴.日本利用食品生产废料制调味料[J].江苏调味副食品,2006,23(4):38-40. |
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| 作者姓名： | 周秀琴 |
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| 作者单位： | 杭州味精厂,浙江,杭州,310009 |
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| 摘 要： | 为充分利用食品生产中的废料，该文介绍了日本利用酿酒废液和酒糟制作调味料、米渣蛋白制作发酵调味液、禽畜血制作复合调味粉和海鲜调味废液生产浓缩调味液等方法。
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| 关 键 词： | 食品废料 调味料 生产 |
| 文章编号： | 1006-8481（2006）04-0038-03 |
| 收稿时间： | 2006-02-27 |
| 修稿时间： | 2006-02-27 |
Japanese condiments' production with waste food materials |
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| ZHOU Xiu-qin.Japanese condiments'''' production with waste food materials[J].Jiangsu Condiment and Subsidiary Food,2006,23(4):38-40. |
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| Authors: | ZHOU Xiu-qin |
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| Affiliation: | Hangzhou gourmet Powder Plant, Hangzhou, Zhejiang, 310009 |
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| Abstract: | In order to make full use of the waste materials of food production,this article introduces some measures of Japanese government.Such as the waste liquid and distiller's yeast in wine brewage can be used to make condiment; wine sauce protein can be used to make liquid condiment;the blood of domestic animals can be used to make com- pound powdered condiment;and the waste liquid of Taizi fish with mustard can be used to make concentrated liquid condiment. |
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| Keywords: | waste food materials condiment production |
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