对我国高产低质酱油的思索

Consideration about Chinese High-Yield and Low-Quality Soy Sauce

论述天然晒露发酵是实践经验的结晶,符合自然和思维的客观规律。具有满足酿造优质酱油的工艺条件,产品质量优于液态发酵酱油。应继承传统工艺,弘扬我国对世界科学文化发展做出的巨大成就,树立自尊心和自信心,将现代科学技术与传统工艺融合,发展传统工艺。

Natural sun-brewed fermentation is the crystal of practice, which is in accordance with the objective law of nature and thinking. It possesses the technological conditions for brewing high-quality soy sauce, and the quality of products is superior to that of liquid-state fermented soy sauce. Promote the great achievements our country contributed to the development of international science and cul- ture, build self-esteem and self-confidence, and integrate the modern science and technology with the traditional process in order to improve the quality of Chinese soy sauce.