看三项技术交流应用和发展——回忆全国第一次酱油技术座谈会

回顾第一次全国酱油技术座谈会三项技术的交流 ,以酶技术的研究替代减曲法 ;管道蒸料走向“高”、“短”法 ;全面推广、应用浸出法生产酱油。

This article reviews the exchange of three technology in the first soy sauce conference.①To research the enzyme technology instead of to reduce koji method;②To produce sauce in “high-short method”instead of to steam materiel in pipeline;③All-around popularze and apply the soak out method.Conclusion:Soak out method is used for produce high-class soy sauce.