| 东北大曲酱生产工艺的探讨 |
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| 引用本文： | 单会君. 东北大曲酱生产工艺的探讨[J]. 中国调味品, 2012, 37(3): 76-77,81 |
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| 作者姓名： | 单会君 |
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| 作者单位： | 吉林市酿业集团有限公司,吉林吉林,132011 |
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| 摘 要： | 详细介绍了东北大曲酱工艺操作要点,分析影响大曲酱质量的因素,提出了提高大曲酱质量的方法.
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| 关 键 词： | 大曲酱 原料 制曲 酶活力 质量 |
Discussion on the production process of northeastern okuma sauce |
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| SHAN Hui-jun. Discussion on the production process of northeastern okuma sauce[J]. China Condiment, 2012, 37(3): 76-77,81 |
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| Authors: | SHAN Hui-jun |
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| Affiliation: | SHAN Hui-jun(Jilin Brewing Group Limited Company,Jilin 132011,China) |
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| Abstract: | The critical operations in the process of northeast okuma sauce production are presented here in detail.We analyze the factors influenced the okuma quality and propose a method to improve the quality of it. |
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| Keywords: | okuma sauce raw material making koji enzyme activity quality |
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