摘要
本文讨论了蒸煮方法对豆豉风味的影响；加压蒸煮时间对粘性物质、硬度的影响；蒸煮程度与感官评定关系。
This paper discusses the influence of cooking method to the flavour of fermented soya beans,the influence of cooking time to stickness materials and hardness,therelation of cooking degree and sense organ evaluation.
出处
《中国调味品》
CAS
北大核心
1997年第3期12-14,共3页
China Condiment
