摘要
传统酿造酱油具有独特的酱香与风味,其工艺技术是我国文化艺术瑰宝,应该继承和发展。就酱油传统酿造工艺的特点,探讨食品生产许可制度对酱油生产企业生产资源、关键控制环节等方面的要求,提高酱油产品质量,确保食品安全。
The traditional soy sauce had a unique Sauce fragrant and flavor, and its technology is our cultural and artistic treasures, we should inherit and develop it. In this paper, according to the characteristics of soy sauce traditional brewing process and the modem food production license system, we discussed the requirements of the food production resources and the key control links in order to improve the quality and ensure the safety of soy sauce.
出处
《食品研究与开发》
CAS
北大核心
2014年第6期113-115,共3页
Food Research and Development
关键词
酱油
传统工艺
生产许可
soy sauce
traditional craft
production license
