摘要
该文对老抽王酱油生产中发酵环节进行了添加红曲试验和探讨,生产出的成品炒菜着色效果和红亮度明显得到提高,不再有发乌现象。
We test and quest the circumstance about joining Monascus products in long diluted state fermentation and drawing soy sauce's fermentation procedure in this paper, product was used to fry and menu had a good sallow,we didn't find blank colour and luster.
出处
《中国调味品》
CAS
北大核心
2005年第2期41-42,39,共3页
China Condiment
关键词
老抽王酱油
发酵
红曲
着色
long diluted state fermentation and drawing soy sauces
fermentation
monascus products
coloring
