天然发酵酱新旧工艺的比较

介绍了太阳能温室生产天然发酵酱新工艺中太阳能温室的构造，与传统天然发酵酱生产相比，该工艺具有温度适宜、卫生条件好、发酵周期短、节约费用开支、节约能源、设备简易、构建方便及应用广泛等特点.太阳能温室产品质量指标为食盐12.3%、氨基酸态氮（以N计）0.8%、水分48%、总酸1.42%，接近传统天然发酵酱质量指标。

Comparison of the old and new technologies for naturally fermented paste

The new structure of solar energy green house determines that it can be used to ferment paste.Compared with traditional technology,new technology has many advantages,such as a suitable temperature,good sanitation conditions,a short fermenting cycle,low cost,energy-saving,simple equipment,easy production and a wide application etc.The following are product's quality norms: salt 12.3%,nitrogen in amino acid 0.8%,water 48%,total acid 1.42%.These quality norms nearly reach those of traditionally fermented paste.