永川豆豉

永川豆豉中高产蛋白酶菌株的筛选鉴定及液体培养条件的研究

Yongchuan Fermented in High-yield Strains of Protease Screening and Identification of Liquid Culture Studies

永川豆豉中大豆异黄酮的提取工艺研究及成分分析

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

本产品选用优质鲜椒和正宗永川豆豉为原料，以其独特的传统工艺精制而成。

The Product , which utilizes quality fresh chili and the famous Yongchuan fermented soya , is made with unique traditional techniques .

开展毛霉永川豆豉的食俗特色研究，对构建豆豉产品的文化营销模式、发展旅游业意义十分重大。

The study on eating customs of Mucor-fermented Yongchuan Douchi is quite significant for the construction of cultural marketing model and the development of tourism based on Douchi .

重中之重是要深化和发展品牌与顾客之间的关系。（7）永川豆豉企业应具有忧患意识，把危机预防作为日常工作的组成部分。

And the priority is to deepen and develop the relationship between brand and customers . ( 7 ) Enterprise should have a awareness of unexpected development , and take crisis prevention for an integral part of daily work .

目前，永川毛霉豆豉的研究，主要集中在其生产工艺和功能成分上，对其颜色主要物质黑色素的研究少有报道。

At present , research on Yongchuan Mucor fermented soybeans , mainly in the production process and functional components , research on its main color material melanin rarely reported .