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.
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。
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。
This article introduces the concrete method that the equipment of spraying-extraction fermentation renovated from that of low-salt solid-state soy sauce fermentation.
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。
On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.
基于可溶性固形物的折射原理，用折光计法测定酱油中可溶性无盐固形物的含量，取得了与重量法基本一致的结果。
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。
Ressearch of making soy sauce by using soybean as main raw material and fermenting with the solid-liquid fermentation has been carried out.
介绍了以黄豆为主要原料，用前固后稀晒露发酵法酱造酱油的工艺。
Comparing to low salt solid state technics, this new technics not only increases the soy yield, but also enhances its quality.
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。
The article studied the solid and liquid technology of the soy. The best technological process and Conditions were established. And it was compared with the general technology of the soy.
本文就天然酱油固稀工艺进行了研究，确定了固稀工艺的最佳生产工艺流程、生产条件，并与普通工艺进行了比较。
The article studied the solid and liquid technology of the soy. The best technological process and Conditions were established. And it was compared with the general technology of the soy.
本文就天然酱油固稀工艺进行了研究，确定了固稀工艺的最佳生产工艺流程、生产条件，并与普通工艺进行了比较。
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