广式高盐稀态酱油发酵过程中添加风味菌工艺的研究
엄식고염희태장유발효과정중첨가풍미균공예적연구
Study on Adding Flavor Strains to The Fermentation of High-salt and Diluted-state Soy Sauce in Guangdong
  • 万方数据
    安徽农学通报 안휘농학통보
    AUHUI AGRICULTURAL SCIENCE BULLETIN
    2014年 3期 129-130 ,共2页

    陈仕伟%梁亮%王红涛

    진사위%량량%왕홍도

    高盐稀态酱油发酵%酵母菌%乳酸菌 高鹽稀態醬油髮酵%酵母菌%乳痠菌
    고염희태장유발효%효모균%유산균
    High-salt and diluted-state soy sauce fermentation%Yeast%Lactobacillus
    该文介绍了添加风味菌工艺在广式高盐稀态酱油发酵中的具体操作流程，阐述了应用该工艺的优势之处。
    해문개소료첨가풍미균공예재엄식고염희태장유발효중적구체조작류정，천술료응용해공예적우세지처。
    This paper introduces the process of adding flavor strains to high-salt and diluted-state soy sauce fermentation,and expounds the advantages of this technology.
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