| 延长酱渣保存期的探讨 |
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| 引用本文： | 马净丽. 延长酱渣保存期的探讨[J]. 中国酿造, 2006, 0(12): 49-50 |
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| 作者姓名： | 马净丽 |
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| 作者单位： | 石家庄珍极酿造集团公司,河北,石家庄,051530 |
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| 摘 要： | 酱油生产过程中会产生大量酱渣，酱渣容易变质，通过试验研究导致酱渣变质的原因，找出了延长酱渣保存期的方法，对酱渣的再利用提供了有利的条件。
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| 关 键 词： | 酱渣 变质 保存 |
| 文章编号： | 0254-5071(2006)12-0049-02 |
| 修稿时间： | 2006-04-10 |
Experimental report for the preservation of soy sauce residue |
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| MA Jing-li. Experimental report for the preservation of soy sauce residue[J]. China Brewing, 2006, 0(12): 49-50 |
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| Authors: | MA Jing-li |
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| Abstract: | A great deal of soy sauce residue was produced in soy sauce production. But the sauce residue was easy to deteriorate. The factors caused sauce residue deterioration were studied to find out ways to extend shelf life. It was very useful for the recycle of sauce residue. |
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| Keywords: | sauce residue deterioration preservation |
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