【摘要】 据新疆的气温、光照条件,经试验完成了低温、低盐(11—12°β′e)晒露发酵制酱工艺技术的研究。突破了传统工艺必须高盐制醪发酵的酿造技术,为生产色、香、味、体俱全的低盐豆酱开创一条新路。更多还原

【Abstract】 Based on the temperature and sunshine in Xinjiang, the authors achieved the project Reseach of Ferment Technology of making Soya Paste under low temperature low salt in nature. This technology breaks through the traditional ferment technology in which the soy sauce mash must be in high salt and initiate a new technology to produce low salt paste which the color. smell. flavour and state are all good.更多还原