Fermentation technology of the flavor lobster sauce

The samples from main links were analyzed in the production of Shaoyang flavor dried bean curd to discuss the change rule of physical and chemical indexes and microorganism indexes,aiming at determining the critical control points affecting product quality.

The present situation of Douchi,natto and tempeh;

On the conditions of liquid fermentation for producing douchi fibrinolytic enzyme;

Study on douchi production with multi-strain koji-making;

The production of fermented soybeans with aspergillums;

Research on the technical process of soft-tinned pork cooked in fermented soybeans;

Study on isolation of micrococcus from fermented soybean and characteristics of its producing protease;

Analysis of fatty acids in lobster sauce by GC/MS;

Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce;

Fermentation technology of the flavor lobster sauce

Study on the solid state fermentation of Dou-chi with response surface analysis;

The change of microorganisms in the later fermentation of Dou-chi;

Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;