科学地挖掘传统酱缸工艺

Scientific exploitation of traditional techniques for condiment production in jar

传统酱缸工艺生产的产品有酱油、食醋、酱、腐乳等调味品。通过对传统酱缸产品状况的分析,指出了传统酱缸工艺存在的缺陷,提出了挖掘传统酱缸工艺的精髓,依靠科学技术改进传统酱缸工艺的重要意义。

The traditional condiments such as soy sauce, vinegar, paste and sufu are produced and aged in jar, The defects of processing techniques for traditional condiments were demonstrated by the analysis of current production. It was proposed to renovate the traditional techniques by modem scientific technology.