摘要
本文通过改变和调整高盐稀发酵酱油工艺的发酵条件、管理方法、生产菌种以及拌曲盐水量、浓度等达到提高酱醪质量及生酱油出品率的目的 。
Improving the quality of moromi and the ratio of raw sauce output by the way of change the brew condition、the way of administration、strains of production,the quantity and the concentration of the koji making mixture salt water in the process of high salt diluted state fermentation to make high natural brew soy sauce.
出处
《中国调味品》
CAS
北大核心
2001年第4期10-13,共4页
China Condiment
