| 浅谈酱油酿造工艺的改革 |
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| 引用本文： | 赵德安. 浅谈酱油酿造工艺的改革[J]. 中国调味品, 2006, 0(1): 32-36 |
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| 作者姓名： | 赵德安 |
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| 摘 要： | 酱油酿造工艺的改革要以提高质量为目的，多菌（酶）混合发酵是传统工艺的核心，任何高新技术用于酱油改革，都必须与之相结合，以中日两国酱油工艺改革的历程，加以说明。
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| 关 键 词： | 工艺改革 传统工艺 多菌(酶)混合发酵 风味 质量 |
| 文章编号： | 1000-9973(2006)01-0032-05 |
| 收稿时间： | 2005-09-04 |
| 修稿时间： | 2005-09-04 |
The reformation of brewing technics of soy sauce |
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| Zhao De'an. The reformation of brewing technics of soy sauce[J]. China Condiment, 2006, 0(1): 32-36 |
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| Authors: | Zhao De'an |
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| Abstract: | The sauce make by fermentation the reform of the craft to take raising the quantity as the purpose. Mixed ferment is core of the traditional crafte. Any new technique used for the sauce craft reform, to combine with it. Take into the elucidation with the process of two country sauce craft reforms. |
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| Keywords: | technics reformtion traditional craft mixed ferment flavor quality |
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