The post-ripening management of soysaucemash is one of the efficient ways to enhance soysauce flavor.
酱醅的后熟管理是提高酱油风味的有效途径之一。
2
Soysauce was prepared by fermentation without salt. The content of isoflavones in soybean, soysaucemash and soysauce was determined by RHPLC respectively.
The darkness and lack of brightness of dishes cooked by soysauce was mainly caused by the raw materials' proportion, soysaucemash fermentation, dark reddish brown of caramel during the production.