大豆和豆粕混合发酵酱油工艺的研究

Study on Mixed Fermentation of Sauce with Soy and Soybean Residue

摘要:

本文研究了大豆、豆粕混合料进行酿造酱油的工艺。研究表明用混合料发酵，酱油的产率高、质量好和生产成本合理。

Abstract:

The mixed fermentation of sauce with soy and soybean residue was studied. The results showed that high yield, good quality and reasonable cost of the production of the sauce were achieved using this method.