low-salt solid fermentation 低盐固态发酵
low-salt solid-state fermentation 低盐固态发酵
Using yellow powder as corn protein material by solid and low salt content fermentation, flavor seasoning was obtained.
本研究用黄粉为玉米蛋白质原料,通过“低盐固态发酵法”酿造鲜味调味液。
Using peanut meal, maize yellow powder, and wheat gluten powder as protein material by low salt content and solid fermentation technology, flavor seasoning liquid was obtained.
以花生粕、玉米黄粉和谷朊粉为蛋白质原料,通过低盐固态发酵工艺生产酿造型鲜味剂基料。
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。
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