| 关于提高酱油风味的方法和途径的探讨 |
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| 引用本文： | 缪杰.关于提高酱油风味的方法和途径的探讨[J].中国调味品,2001(6):9-11. |
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| 作者姓名： | 缪杰 |
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| 作者单位： | 南江酿造有限公司, |
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| 摘 要： | 对提高酱油风味的方法和途径进行了论述，将传统的酱油生产工艺与现代科学相结合，采用传统晒露发酵工工艺加酵母，多菌种混合制曲或晒露酱油多菌种发酵等工艺，可提高优质酱油的产量。
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| 关 键 词： | 酱油 风味 酿造 产量 |
| 文章编号： | 1000-9973(2001)06-0009-03 |
Discuss the means and path that improve the soy flavor |
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| Liao Jie.Discuss the means and path that improve the soy flavor[J].China Condiment,2001(6):9-11. |
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| Authors: | Liao Jie |
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| Abstract: | Summarizing the method and way of proving sauce flavour.Connecting traditional sauce production technology with modern science.It can prove the production quantities of good sauce to adopting traditional outdoor fermentation technology with yeast,poly-strain making koji or outdoor sauce poly-strain fermenation. |
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| Keywords: | sauce flavour brew |
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