淋浇酿造酱油新工艺

The new technology of pour ferment soy sauce

目的:提高酱油的质量产量,减少固定资产资金投入,降低生产成本。阐述了淋浇酿造酱油新工艺,着重介绍了配料加糠、原料处理、双菌制曲、成曲加盐水补酶接种天然豆酱淋浇发酵、浸淋油等工艺的操作要点及经验体会。

In order to improve the quality and the output of soy sauce, reduce fixed assets investment, cut down the cost of production,The expound new technology of pour ferment soy sauce, The key give an account of raw materrals put in rice chaff ; dispose of raw materrals; make leaven of two mould;the ripe leaven put in salt solution and enzymes, inoculate natural soybean paste, pour ferment, soak and leaching and so on process＇s gist of operation and experience.