摘要
比较了日本的“低温动态稀发酵”和我国的“先中后低温静态先固后稀发酵”两种酱油生产工艺的特点、优点和缺点。提出采用适合我国国情的 ,近二十年来形成的创新工艺 ,产品质量可与日本高档酱油相媲美 ,生产成本每吨可降低 1 0 0元以上。可以大力拓展优质酿造酱油的生产 ,增强产品在国际市场的竞争力。
Compares the characteristic advantage and shortage of two kinds soy sauce production technology in Japan and China.Puts forward adopting new technology suited to our country and became in the latest 20 years.The quality can compare favourably with Japanese high-ranking soy sauce.The production cost can reduce 100yuan per ton.Develops greatly the production of good quality brewing soy sauce,and strengthens the competitive ability of production in the international market.
出处
《中国调味品》
CAS
北大核心
2002年第7期3-5,30,共4页
China Condiment
