| 酱油与水解蛋白质调味液的关系 |
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| 引用本文： | 赵德安.酱油与水解蛋白质调味液的关系[J].江苏调味副食品,2006,23(1):22-24. |
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| 作者姓名： | 赵德安 |
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| 作者单位： | 新疆库尔勒孔雀食品厂,新疆,库尔勒,841023 |
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| 摘 要： | 为阐明酱油与水解蛋白质调味液的关系，介绍了传统酱油的工艺、产品特点、水解蛋白质调味液的起源和发展，以及对酱油质量的认识。指出必须正确区分酱油和水解蛋白质调味液的不同之处，树立酱油安全性、卫生性、营养性和享受性的整体质量观念。只有将现代科技与传统酿造工艺相结合，才能提高酱油质量，重振酱油行业。
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| 关 键 词： | 酱油 水解蛋白质调味液 质量 |
| 文章编号： | 1006-8481（2006）01-0022-03 |
| 收稿时间： | 2005-10-08 |
| 修稿时间： | 2005-10-08 |
Connection between soy sauce and hydrolyze proteins condiment |
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| ZHAO De'an.Connection between soy sauce and hydrolyze proteins condiment[J].Jiangsu Condiment and Subsidiary Food,2006,23(1):22-24. |
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| Authors: | ZHAO De'an |
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| Affiliation: | Kuerle Peacock Food Products Factory, Kuerle, Xinjiang, 840213 |
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| Abstract: | In order to explain the connection between soy sauce and hydrolyze proteins condiment,this article introduces soy sauce features, its traditional making technologies,the origin and development of hydrolyze proteins condiment and the knowledge about soy sauce's quality.The article points out the difference between soy sauce and hydrolyze proteins condiment.The necessary standards for soy sauce's quality are discussed in the article.They are safety,sanitation,nutrition and taste.In the whole process,modern technique must be used together with traditional making technology. |
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| Keywords: | soy sauce hydrolyze proteins condiment quality |
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