摘要
综合了鲁西一带利用传统方法制作冬瓜豆豉的工艺,分析了传统工艺的弊端,在此基础上进行了改良。介绍了冬瓜豆豉的改良工艺技术。如原辅料配比、操作要点及产品质量指标等。
Traditional process of making Chinese watermelon Douchi in the west of Shandong province was summarized. The production process was introduced and the disadvantages of this traditional technique were also analyzed. The technical parameters were improved on the basis of traditional process, and the significance and characteristics of the improved technique, proportion of materials, appliance requirements, operation outlines and quality indexes of the product were introduced in detail.
出处
《中国酿造》
CAS
北大核心
2005年第12期36-38,共3页
China Brewing
关键词
冬瓜
豆豉
改良工艺
Chinese watermelon
Douchi
improved process
