| 厦门"翖仔法"酱油酿造工艺解析 |
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| 引用本文： | 陈苍林. 厦门"翖仔法"酱油酿造工艺解析[J]. 中国酿造, 2004, 0(4) |
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| 作者姓名： | 陈苍林 |
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| 作者单位： | 漳州酱油厂,福建,漳州,363000 |
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| 摘 要： | 该文介绍了厦门“仔法”酱油酿造技术,其工艺内容涵盖“仔法”酿造豆酱和开清2部分,工艺特点在于采用老曲、高盐浓醪酿制,套色稀醪发酵,多次浸出提取。产品体态清亮秀气,色泽红褐艳丽,酱香醇厚兼具肉香风味,品质优良。
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| 关 键 词： | 酱油 仔法 仔清 开清 |
Explanation on Brewing Technology of Xiamen Soy Sauce with ″XiZi Method″ |
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| CHEN Chang-lin. Explanation on Brewing Technology of Xiamen Soy Sauce with ″XiZi Method″[J]. China Brewing, 2004, 0(4) |
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| Authors: | CHEN Chang-lin |
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| Abstract: | Brewing technology of Xiamen soy sauce with "XiZi method" is introduced in this paper. The technology has two steps of brewing soy paste and brewing "KaiQing ", which uses old koji, brews with high-salt and high-gravity must, ferments with low-gravity must, and extracts sauce a few times. The product has the high quality with transparent bronzing color and with typical soy sauce flavor. |
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| Keywords: | soy sauce XiZi method XiZi whey KaiQing |
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