中国传统酱油的复兴之路  

The Revival Road of Chinese Traditional Soy Sauce

作　　者：周家达[1] 陆敏[1] 尚润玲[1] 杨立志[1] 

机构地区：[1]江阴职业技术学院化纺系,江苏江阴214405

出　　处：《中国调味品》2014年第2期139-140,共2页China Condiment

摘　　要：改革开放以来,中国传统酱油受到各方面的冲击,中国酱油在近半个世纪的发展过程中,徘徊在国内外低端市场。只有复苏中国传统酱油,才有可能带领中国酱油走向国内外高端市场。目前,需要正视和重塑具有中国传统特色的酱油文化,制定适应于传统酱油的相关标准。Since the reform and opening up,Chinese traditional soy sauce is subjected to impacts from all aspects.In the development process of nearly half a century,Chinese soy sauce has been wandering in the low-end markets at home and abroad.Only by reviving Chinese traditional soy sauce can steer Chinese traditional soy sauce into domestic and foreign high-end markets.What need to do now is to face up to and remodel soy sauce culture with Chinese traditional characteristics.It is necessary to build up relevant standards for Chinese traditional soy sauce.

关 键 词：酱油 传统 复兴 

分 类 号：TS264.21[轻工技术与工程—发酵工程]