FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (6): 35-38.
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LI Wei-Qi, YANG Zhi-Jian
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Published:
Abstract: By combining the proteinase hydrolysis with aspergillus to ferment ,the culture medium mainly made of fish meal ，a kind of seafood nutritious soy sause with excellent taste and sufficient total nitrogen and amino acid nitrogen was produced.The relevant technological factors were studied.
Key words: Soy Total nitrogen Amino acid nitrogen
LI Wei-Qi, YANG Zhi-Jian. New Soy Sauce Processing technology on Combining Proteinase Hydrolysis with Aspergillus fermentation of Fish Meal[J]. FOOD SCIENCE, 2001, 22(6): 35-38.
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