豆酱是中国特色传统调味品，有黄豆酱，豆瓣酱，豆面酱等类型。豆酱是用各种豆类食品炒熟磨碎后发酵而制成，产地有山东、河南、四川、重庆、河北、江苏、山西、陕西、安徽、浙江等地，味道既有类似又有不同之处。
老北京豆酱 Traditional Beijing Bean Paste ; trditionl beijing ben pste ; Beijing Pork Aspic with Beans ; Traditional Peking Bean Paste
豆酱焗鸡 Baked chicken with bean sauce
甜豆酱 sweet bean sauce
鹰嘴豆酱 hummus
黄豆酱 soybean paste ; salted and fermented soya paste
辣豆酱 SSAM JANG ; Hot Bean Sauce
韩国豆酱 TWENG JANG
血色纳豆酱 long time no say
Microorganism play veryimportant role in the processing of soybean paste.
在制作黄豆酱的过程中微生物的作用显得尤为的突出，并已经在种曲培养阶段就发现并鉴定的微生物为米曲霉等霉菌。
参考来源 - 工业生产黄豆酱乳酸菌和酵母菌的研究Soy-bean paste is mainly produced in traditional method, in which a variety of microorganisms play an active role in the enzyme family in the process of preparation of koji and fermentation.
豆酱多由传统方法生产。
参考来源 - 传统豆酱自然发酵的动态分析及人工接种多菌种发酵研究Some materials also have the function of hairdressing, health care, treating an illness and so on. On soybean and flour as the main materials, the bean sauce ferments through the microorganism into a one-and-a-half flow seasoning which is easily digested.
豆酱是以大豆和面粉为主要原料,通过微生物发酵酿制而成的易被人体消化吸收的一种半流动状态的调味品。
参考来源 - 茶树菇味复合发酵调味品的研究26 compounds were identified from volatile compounds from soybean paste flavor and HEMF, esters, 2,3-butanediol，acetic acid, Benzaldehyde, Benzene acetaldehyde and 2,6-dimethyl-pyrazine were found to be main composition.
实验确定出26中挥发性物质跟气味的对应关系，其中HEMF、酯类、2,3-丁二醇、乙酸、苯甲醛、苯乙醛、2,6-二甲基吡嗪对豆酱的气味贡献较大。
参考来源 - 气相·2,447,543篇论文数据，部分数据来源于NoteExpress
一餐匙的去钠大豆酱油有600毫克。
涂上一些大豆酱来减肥。
它含有搅碎的牛肉或猪肉加洋葱、月桂叶、大豆酱、乌斯特沙司，通常搭配酥脆的油炸土豆丁。
It consists of ground beef or pork sautéed with onions, bay leaf, soy sauce, and Worcestershire sauce and usually paired with crispy potatoes.
应用推荐