摘要
日本酱油最初的酿造工艺是从古代中国传入,在日本发展出很多独特的工艺,酿造出最常见的浓味酱油、淡味酱油、溜酱油、二次酿造酱油和白酱油5种日本式酱油。在酿造过程中的制曲、装料、发酵管理、压榨、沉淀等工艺过程跟国内的多数酱油酿造工艺相似。因原料和工艺的差别,酿造出如二次酿造酱油及白酱油等独特的产品。
Brewing technique of Japanese soy sauce was originated from China and developed multiple specific techniques afterwards. Strong flavoured soy sauce, light flavoured soy sauce, percolation soy sauce two-step fermentation soy sauce and ＂white＂ sauce are common five varieties. Procedures of Koji making, charging, fermentation management, press methods and precipitation of Japanese soy sauce and Chinese soy sauce are similar. Some New varieties of soy sauce, such as two-step sauce and white sauce, are obtained with application of differences of raw material and techniques.
出处
《中国酿造》
CAS
北大核心
2011年第3期13-16,共4页
China Brewing
关键词
日本酱油
酱油历史
酱油种类
酿造工艺
Japanese soy sauce
history of soy sauce
varieties of soy sauce
brewing technique
