高盐固稀发酵酱油工艺及设备的改进  

Technology and Equipment Improvement of Soy Sauce with High-salt and Solid-state Fermentation

作　　者：缪建刚 高惠明 谢韩 

机构地区：[1]苏州市海王调味食品有限公司,江苏苏州215000

出　　处：《中国酿造》2004年第3期33-33,35,共2页China Brewing

摘　　要：该文从生产的各个环节对高盐固稀发酵酱油生产工艺及设备进行了改进,既降低投资成本,又能提高酱油风味。为筹建小型酱油厂提供了参考。The method introduced in the article, which decrease the invest cost and improve the flavor of soy sauce, can improve the technology and equipment of soy sauce high-salt and solid-state fermented. In addition, the available reference could be applied in establishing some small-scale soy sauce factories.

关 键 词：酱油 高盐稀发酵 固稀发酵 压榨 

分 类 号：TS264.2[轻工技术与工程—发酵工程]