低盐酱油或寿司酱油或蒸鱼酱油。
Thereis no perfect dipping sauce; only perfect dipping sauces.
介绍日本系列低盐酱油，并介绍了几种低盐酱油的生产方法。
A series of low-salt soy sauce and its producing methods are discussed in this article.
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.
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.
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.
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.
经分析比较，对进一步丰富改善我国低盐固态制酱油的风味提出了建议。
A few Suggestions for improving flavor of Chinese RFS were made from the conclusion of the analysis.
该文论述了以百里香为配料，采用低盐固态发酵技术研制成一种风味独特的保健酱油。
The paper discussed the research of health soy sauce with peculiar flavor, using mother-of-thyme (Thymus serpyllum ) as a ingredient, and applying low-salt solid-state fermentation technology.
该文探讨了把低盐固态酱油发酵设备改造成浇淋酱油发酵设备的具体方法。
This article introduces the concrete method that the equipment of spraying-extraction fermentation renovated from that of low-salt solid-state soy sauce fermentation.
再利用酵母单细胞蛋白物料与成曲一起酿造低盐固态发酵酱油，产品质量符合GB18186-2000标准。
The soy sauce according with the quality standard of GB18186-2000 was then produced by using yeast single cell protein as raw material and fermented with koji by low-salt and solid-state fermentation.
再利用酵母单细胞蛋白物料与成曲一起酿造低盐固态发酵酱油，产品质量符合GB18186-2000标准。
The soy sauce according with the quality standard of GB18186-2000 was then produced by using yeast single cell protein as raw material and fermented with koji by low-salt and solid-state fermentation.
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