该新工艺与原低盐固态工艺相比，不仅提高了酱油的产量，而且质量也有明显提高。

Comparing to low salt solid state technics, this new technics not only increases the soy yield, but also enhances its quality.

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为充分利用蚕蛹，以豆粕、麸皮、小麦和蚕蛹粉为主要原料，采用低盐固态工艺酿造制成一种新型调味佳品蚕蛹保健酱油。

Using bean cake, bran, wheat and powdered silkworm pupae as raw materials, by adopting low-salt solid-state fermentation, silk - worm pupae sauce is produced.

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研究了酱油固态无盐与低盐混合发酵工艺的各阶段微生物区系的变化规律。

The principle of microflora change at each stage of non-salt and low-salt mixed soy sauce fermentation technology was proved in this paper.

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技该文论述了将啤酒酵母泥用于酱油酿造中，采用高盐稀态发酵工艺优于低盐固态发酵工艺。

While brewing yeast mud was used for the brewage of soy sauce, liquid-state fermentation with high salt was superior to solid-state fermentation with low salt.

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技该文论述了将啤酒酵母泥用于酱油酿造中，采用高盐稀态发酵工艺优于低盐固态发酵工艺。

While brewing yeast mud was used for the brewage of soy sauce, liquid-state fermentation with high salt was superior to solid-state fermentation with low salt.

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