日本传统发酵食品味噌与中国豆豉的比较

摘要

通过比较我国豆豉与日本传统发酵食品味噌的发展现状、生产工艺、食用价值、营养价值和生理功能，同时借鉴其研究和发展经验，分析了我国豆豉今后发展的方向。%The developing conditions,processing technology,edible values,nutrition components and physiological functions of Japanese miso and Chinese Douchi are summarized in order to draw lessons from its development experience,meanwhile,analyze the future development direction of Chinese Douchi.