摘要
该文以大量历史资料论证了中国豆豉的起源最晚应在公元前3世纪的战国时代,列举了历代用豆豉治病的良方,论述了豆豉的食药文化的发展,还介绍了其独特的酿造工艺,旨在推动豆豉行业的全面发展。
Based on the history datum, it proved that Chinese lobster sauce was originated the periods of the Warring States in BC 3 centuries. The effective prescription and the development of the meal medicine civilization of lobster sauce were listed and discussed. The unique brewing technology was also introduced, which aimed at pushing forward the completely development of lobster sauce industry.
出处
《中国酿造》
CAS
北大核心
2003年第4期36-40,共5页
China Brewing
关键词
豆豉
佐餐
豆豉酿造
米曲霉豆豉
细菌豆豉
Lobster sauce
Appetizer
Brewing of lobster sauce
Lobster sauce fermented by Aspergillus oryzae
Bacteria-fermented lobster sauce
