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将豆腐渣和麸皮按2:1比例拌匀,在笼屉中蒸三小时,待其温度降至37℃时,再拌上0.3的酱曲,按2厘米厚度摊在草帘上,然后放入室温为30℃的屋内发酵,几天后长出白毛,这时要翻动,待白毛长匀后装入缸内,并加入适量冷开水搅成糊状,上面撒上1厘米厚的食盐,加盖保温,再发酵三天。第一天缸内温度保持在36℃;第二天温度保持在70℃,上下翻缸一次后,再撒上1cm厚的食盐;第三天温度保持在80℃。三天后把事先煮好的调料水(包括花椒、大料、姜、陈皮、肉
The rubbish and bran by 2: 1 ratio of mixing, steamed in the cage for three hours until the temperature dropped to 37 ℃, then mix with 0.3 sauce, spread 2 cm thick straw curtain, and then Into the room temperature 30 ℃ fermentation, a few days after the growth of white hair, then to be turned until the white hair into the cylinder after the uniform, and add appropriate amount of cold boiled water into a paste, sprinkled with 1 cm thick salt, Stamped insulation, and then fermented for three days. The first day the cylinder temperature was maintained at 36 ℃; the next day the temperature was kept at 70 ℃, up and down the cylinder once, then sprinkle with 1cm thick salt; the third day the temperature was maintained at 80 ℃. Three days after the pre-cooked seasoning water (including pepper, aniseed, ginger, dried tangerine peel, meat