| 提高低盐固态发酵法酱油风味的实用技术(上) |
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| 引用本文： | 李大锦,王汝珍.提高低盐固态发酵法酱油风味的实用技术(上)[J].中国调味品,2006(7):35-37. |
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| 作者姓名： | 李大锦 王汝珍 |
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| 作者单位： | 上海大锦酿造技术研究所,上海,200331 |
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| 摘 要： | 对目前在低盐固态发酵酱油生产中提高风味质量新技术进行祥细论述，分析了新技术应用推广中存在问题，交流了实施新技术关键措施、操作方法和实用效果。
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| 关 键 词： | 低盐固态发酵 酱油 风味 措施 效果 |
| 文章编号： | 1000-9973（2006）07-0035-03 |
| 收稿时间： | 2006-04-17 |
| 修稿时间： | 2006-04-17 |
The applicable techniques of improving the flavor of :low-salt solid- state fermentation sauce |
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| LI Da-jin,WANG Ru-zhen.The applicable techniques of improving the flavor of :low-salt solid- state fermentation sauce[J].China Condiment,2006(7):35-37. |
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| Authors: | LI Da-jin WANG Ru-zhen |
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| Affiliation: | Shanghai Dajin Brewage Technological Reseach Institute , Shanghai 200331, China |
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| Abstract: | This article detaily demonstrate the new techniques to improve the flavor in the production of low--salt solid--state fermentation sauce. Also the essay analyzes the existing problemsin the application of this new techniques as well as the key measures and practical effects inimplementating this techniques. |
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| Keywords: | low-- salt solid-- state fermentation soy sauce flavor measures effects |
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