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豆瓣酱:(Soybean Paste)一种发酵的红褐色调味料。
1、称豆酱。用大豆或蚕豆发酵而成的一种传统调味品。呈红褐色,有光泽糊状粒。鲜味、有独特的酱香。含盐量在10%~15%。旧法酿制是将豆类清洗、浸渍、蒸煮、冷却后拌入面粉,装盒入室自然发酵4~7d,再入缸加盐水,经4~6个月日晒而成。新工艺用纯粹米曲霉接种,制曲1~2d,保温发酵5~12d而成。每100g约含蛋白质14g、脂类7g、钠6000mg。 2、主要原料:蚕豆、食盐、辣椒、香油、黄豆。 3、食用功效:补中健气、开胃益脾。
Weigh fabaceous sauce. A kind of traditional dressing that use soya bean or becomes. Show rufous, luster is mushy grain. Little taste, have distinctive sauce sweet. The quantity that contain salt is in 15 % of 10 % ~ . Old law wine is made is clean legume, macerate, evaporate is boiled, mix after refrigeration flour, outfit box ferments into room nature 4 ~ 7d, reentry crock adds salt solution, via 4 ~ 6 months insolation and into. New technology uses have an inoculation of dinkum rice aspergillus, make a 1 ~ 2d, heat preservation ferments 5 ~ 12d and into. Every 100g contains protein 14g, fat about kind 6000mg of 7g, natrium.
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