| 酿三精品酱油的生产技术 |
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| 引用本文： | 孙连贵. 酿三精品酱油的生产技术[J]. 中国酿造, 2003, 0(5): 23-24 |
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| 作者姓名： | 孙连贵 |
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| 作者单位： | 天津科技大学,天津,300222 |
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| 摘 要： | 该文介绍了酿三精品酱油的生产工艺。其生产工艺是由优质黄豆、脱脂豆粕、破碎小麦、优质小麦面粉等为主要原料分别进行制曲、酿造、压榨、品控而成。为酱油中的精品，深受各个层次消费者的欢迎。
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| 关 键 词： | 酿三酱油 混合 压榨 |
| 文章编号： | 0254-5071(2003)05-0023-02 |
| 修稿时间： | 2003-04-10 |
Production of First-class SanNang Soy Sauce |
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| SUN Lian-gui. Production of First-class SanNang Soy Sauce[J]. China Brewing, 2003, 0(5): 23-24 |
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| Authors: | SUN Lian-gui |
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| Abstract: | The production technology of SanNang soy sauce is introduced in this paper. The product is produced using high quality soybean, degrease dreg, fragmentized wheat, high quality flour etc. with the technology processes that include koji making, brewing, pressing, and quality control. It is one of the best soy sauce, which is favored by consumers in all classes. |
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| Keywords: | SanNang soy sauce mixing pressing |
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