| 天然红面酱酿制技术 |
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| 引用本文： | 李炳江,李琴. 天然红面酱酿制技术[J]. 中国酿造, 2003, 0(5): 28-29 |
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| 作者姓名： | 李炳江 李琴 |
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| 作者单位： | 济南试金集团德馨斋酿造公司技术部,山东,250100 |
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| 摘 要： | 该文论述了天然红面酱的工艺，特别是加入红曲发酵，对比传统面酱从色泽、口味、防腐等方面均有进步，红面酱是一种高档的调味品。
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| 关 键 词： | 天然 红面酱 工艺改革 |
| 文章编号： | 0254-5071(2003)05-0028-02 |
| 修稿时间： | 2003-03-12 |
Brewing Technology of Natural Red Flour Paste |
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| LI Bing-jiang,LI Qing. Brewing Technology of Natural Red Flour Paste[J]. China Brewing, 2003, 0(5): 28-29 |
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| Authors: | LI Bing-jiang LI Qing |
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| Abstract: | The brewing technology of natural red flour paste is discussed in this paper. Compared with traditional flour paste, the red flour paste brewed with Monascus fermentation is a slap-up seasoning with many improvements, such as colour and luster, taste and antisepis. |
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| Keywords: | naturel red flour paste technology innovation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
