新建酱油厂的思考点滴

新建酱油厂应根据市场需要采用分步进行的方法达到生产规模。认为采用“低盐低温固稀发酵”加上后期半成品油“晒制增香”的生产工艺较为理想。并对相关的设备、车间卫生。

New built sauce factory should adopt method of carryingout stage by stage to get production scale.Thought it ideal that adopting the technology of low salt low temperature solid liquid ferment and semi-finished products to be exposed to the sun.And discussed the related equipment、workshop hygiene、antiseptic design.