浅谈现代酿造酱油调配生产的体会

Experiences on preparing production of modern brewing soy sauce

以生产实践中所观察到的基本现象浅述了发酵酱汁存在的缺陷和原因,介绍了合理使用食品添加剂的体会及酱汁配兑简易计算公式、操作应注意的问题。同时提出了现代酿造酱油调配生产的工艺流程。

The defects and reasons of fermented sauce are narrated according to basic phenomena observed in production.Introduced the experiences how to use food additives rationally.Simple calculation formula of sauce apportren and the problems showld be noticed in production are introduced.At the same time put forward the technology flow of today's browing sauce production.