| 五种豆瓣酱汁的生产工艺 |
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| 引用本文： | 牛国平.五种豆瓣酱汁的生产工艺[J].江苏调味副食品,2007,24(4):27-29. |
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| 作者姓名： | 牛国平 |
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| 作者单位： | 壶关高级职业学校,山西,壶关,047303 |
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| 摘 要： | 为增加川菜体调味料的品种,丰富川菜的口味,以豆瓣酱为主要原料,添加其它调味料复制成乳香豆瓣汁、醪糟豆瓣酱、海鲜红烧酱、麻辣香鼓酱和五味豆瓣汁等五种风味各异的豆瓣酱(汁),并详细介绍了各自生产操作要点和生产配方.
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| 关 键 词： | 豆瓣酱 复合制作 生产工艺 |
| 文章编号： | 1006-8481(2007)04-0027-03 |
| 修稿时间： | 2007年2月28日 |
The producing technology of five broad bean pastes |
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| NIU Guo-ping.The producing technology of five broad bean pastes[J].Jiangsu Condiment and Subsidiary Food,2007,24(4):27-29. |
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| Authors: | NIU Guo-ping |
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| Abstract: | In order to widen the variety of condiments of Sichuan cuisine,richen the flavors of Sichuan cuisine dishes,different ingredients can be added into broad bean pastes,and hence very special broad bean pastes will be produced,such as broad bean paste with frankincense,broad bean paste with glutinous rice wine,sea food brown sauce,spicy hot broad bean paste and broad bean paste with five flavors etc.Their respective operation points and producing ingredients are introduced in detail. |
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| Keywords: | broad bean paste compound production producing technology |
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