适合中国国情酱油发展方向的探讨

Inquire into the development direction of soy sauce which adapt to the situation of our country

对我国酱油的现状进行综述。探讨了酱油生产的管道连续蒸煮机,圆盘制曲机等的重要性,并提出以日式高盐稀醪发酵为调味品行业发展方向,以管道连续蒸煮、圆盘通风制曲、浇淋发酵工艺为重点逐步淘汰低盐固态发酵方式。

Sun up the prererot situation of our country's soy sauce.Inquire into the importance of pipeline continue steamiry machine,xound koji-maker machine.And put forvand taking high salt watery fermentation as the development diection of cordinent industry.And qradually eliminate the technology of law salt solid state fermentation way.