| 豆酱制曲操作的管理 |
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| 引用本文： | 孙威,孙翼龙,张里. 豆酱制曲操作的管理[J]. 中国调味品, 2003, 0(8): 31-32,38 |
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| 作者姓名： | 孙威 孙翼龙 张里 |
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| 作者单位： | 齐齐哈尔市金龙酿造有限责任公司,黑龙江,齐齐哈尔,161006 |
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| 摘 要： | 揭示了在多年生产过程中从低盐固态发酵法没有详尽阐述的几个方面，只有解决了实践中发现的问题，加强管理使其更能贴近我们的工艺使制曲酶活更能提高。
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| 关 键 词： | 豆酱 制曲 操作管理 酶活 调味品 |
| 文章编号： | 1000-9973(2003)08-0031-02 |
Operating managemeat of yeast - making of thick broad - bean sauce |
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| SUN Wei,SUN Yi long,ZHANG Li. Operating managemeat of yeast - making of thick broad - bean sauce[J]. China Condiment, 2003, 0(8): 31-32,38 |
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| Authors: | SUN Wei SUN Yi long ZHANG Li |
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| Abstract: | Exposed several aspects which had been elaborated on leavening method of low salt solid during the production of process in last many years.We must solve the problem that we have found in practice,we must enhance management in order to make it keep close to our technology and improve the vitality of ferment of yeast making |
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| Keywords: | thick broad bean sauce yeast making administration |
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