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| 浅谈现代酿造酱油调配生产的体会 | |
| 引用本文： | 陈燕子. 浅谈现代酿造酱油调配生产的体会[J]. 中国调味品, 2004, 0(8): 8-12 |
| 作者姓名： | 陈燕子 |
| 作者单位： | 武汉华珍药业有限公司,湖北,武汉,430000 |
| 摘 要： | 以生产实践中所观察到的基本现象浅述了发酵酱汁存在的缺陷和原因，介绍了合理使用食品添加剂的体会及酱汁配兑简易计算公式、操作应注意的问题。同时提出了现代酿造酱油调配生产的工艺流程。 |
| 关 键 词： | 酿造酱油 发酵酱汁 配兑 食品添加剂 调配 |
| 文章编号： | 1000-9973(2004)08-0008-05 |
Experiences on preparing production of modern brewing soy sauce |
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| Chen Yanzi. Experiences on preparing production of modern brewing soy sauce[J]. China Condiment, 2004, 0(8): 8-12 | |
| Authors: | Chen Yanzi |
| Abstract: | The defects and reasons of fermented sauce are narrated according to basic phenomena observed in production.Introduced the experiences how to use food additives rationally.Simple calculation formula of sauce apportren and the problems showld be noticed in production are introduced.At the same time put forward the technology flow of today's browing sauce production. |
| Keywords: | brewing sauce fermentation sauce appertion food additive prepare |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |