降低酿造酱油中铵盐含量的几点措施

酿造方法直接影响到酱油的成品质量的优劣 ,简述了酱油的生产过程 ,对如何降低铵盐的含量进行讨论。

The technics of brewage is the direct cause for qualiey of soy sauce.In this paper,the culture method of soy sauce was introduced.The method of reducing the ammonium salt was discussed.