将成曲拌入少量的盐水，使其成不流动的状态的混合物。
酱醅的后熟管理是提高酱油风味的有效途径之一。
The post-ripening management of soy sauce mash is one of the efficient ways to enhance soy sauce flavor.
高压法酱醅色的多项技术指标都高于常压法酱醅色。
Furthermore, the technique indexes were higher than when the soy paste was produced by atmospheric-pressure method.
当酱醅颜色为红黄色或棕红色时，也正是酱醅的最佳成熟状态。
It was the optimal maturity state when the color of soy sauce paste is red yellow or red brown.
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