香菇保健酱油的生产工艺  

The technological development of Mushroom health soy sauce

作　　者：李盛旻[1] 王广耀[1] 

机构地区：[1]吉林农业科技学院,吉林吉林132101

出　　处：《中国调味品》2006年第9期34-36,共3页China Condiment

摘　　要：介绍了香菇的营养成分及利用香菇为原料制作营养丰富、具有独特风味的保健酱油的工艺研究。This thesis mainly introduces the various nutrients of mushroom and the handicraft by which the mushroom, as a raw material, has been manufactured into a nutrious health-care soy sauce with particular flavor.

关 键 词：香菇 酱油 工艺 

分 类 号：TS264.2[轻工技术与工程—发酵工程]