农产品加工·学刊(下)
農產品加工·學刊(下)
농산품가공·학간(하)
Academic Periodical of Farm Products Processing
2014年
2期
69-70
,共2页
豆豉%大蒜%无盐发酵
豆豉%大蒜%無鹽髮酵
두시%대산%무염발효
glycinemax%garlic%saltless fermentation
主要研究以大豆、大蒜、辣椒为原材料,采用新法无盐发酵法生产蒜蓉豆豉。采用此法发酵时间短,风味豆豉品质好,风味独特,工艺简单。
主要研究以大豆、大蒜、辣椒為原材料,採用新法無鹽髮酵法生產蒜蓉豆豉。採用此法髮酵時間短,風味豆豉品質好,風味獨特,工藝簡單。
주요연구이대두、대산、랄초위원재료,채용신법무염발효법생산산용두시。채용차법발효시간단,풍미두시품질호,풍미독특,공예간단。
Taking soybeans, garlic and hot pepper as raw materials, the new saltless fermentation method is mainly to produce garlic glycinemax. Using this method, the garlic glycinemax has short fermentation time, good quality, unique flavor, and simple process.