| 酱油中铵盐的形成途径及防止办法 |
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| 引用本文： | 李卫东. 酱油中铵盐的形成途径及防止办法[J]. 中国调味品, 2001, 0(8): 25-27 |
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| 作者姓名： | 李卫东 |
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| 作者单位： | 淄博商业学校, |
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| 摘 要： | 铵盐是酱油中的有害成分，本文通过对酱油中铵盐形成途径的分析，提出了防止铵盐含量过高的方法，实践证明，加强对各生产环节即扩大种曲生产，通风制曲等的管理并严把酱色质量关，可有效降低酱油中铵盐的含量。
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| 关 键 词： | 酱油 铵盐 形成途径 防止办法 |
| 文章编号： | 1000-9973(2001)08-0025-03 |
| 修稿时间： | 2001-04-16 |
Forming ways and preventive measures of ammonia in sauce |
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| LI Wei - dong. Forming ways and preventive measures of ammonia in sauce[J]. China Condiment, 2001, 0(8): 25-27 |
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| Authors: | LI Wei - dong |
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| Abstract: | Ammonia in sauce is hazardous to the health.The paper here analyses the various ways in which the ammonia is formed (furthermore suggesting effective methods to prevent high - intensity ammonia. Practice has shown the amount of amonia in sauce can be greatly decreased by enforcing the management in the production procedure and improving the quality of the sauce colour. |
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| Keywords: | sauce ammonia forming ways preventive measures |
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