蚕豆酱蒸煮工艺的研讨  

Study on steaming and boiling technology of soybean paste

作　　者：崔太平[1] 

机构地区：[1]安庆市胡玉美酿造食品有限责任公司,安庆246002

出　　处：《江苏调味副食品》2003年第5期9-11,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：高压干蒸工艺是蚕豆辣酱制造过程中蒸煮原料的最新工艺 ,它综合考虑了原来常压蒸煮工艺中存在的环保、能源浪费、出品率低、不利于大规模连续生产等各种因素 。The technology of steaming unsoaked broadbeans at high steam pressure” is the latest development of the production process of chilli broadbean sauce.Having taken into consideration some negative factors of the old technology,such as environmental pollution,waste of energy resoruces,low output rate and unfitness for continuous mass production,this technology has made a step forward in some respects.

关 键 词：高压干蒸工艺 蚕豆辣酱 蒸煮工艺 产品品质 出品率 

分 类 号：TS264.24[轻工技术与工程—发酵工程]