酱油酿造工艺分析  

Analysis of Soy Sauce Brewing Process

作　　者：梁小玲 张巧苑 李洁珠 LIANG Xiaoling;ZHANG Qiaoyuan;LI Jiezhu(Guangdong Meiweixian Seasoning Food Co.,Ltd.,Zhongshan 528411,China;Huangpu Customs Technology Center,Dongguan 523000,China;Guangdong Chubang Foods Co.,Ltd.,Yangjiang 529800,China)

机构地区：[1]广东美味鲜调味食品有限公司,广东中山528411 [2]黄埔海关技术中心,广东东莞523000 [3]广东厨邦食品有限公司,广东阳江529800

出　　处：《现代食品》2022年第8期65-67,共3页Modern Food

摘　　要：酱油的独特风味使其在酿造的过程中涉及到了较为复杂的工艺,通过强化酿造工艺控制,才能够保证酱油质量的提升,以满足人们对于酱油的食用需求。本文对酱油酿造工艺进行了详细分析,以期能够提升酿造工艺水平,促进整体酱油生产质量的提升,减少食用安全问题,从而更好地满足消费者的食用要求,促进我国食品行业的健康稳定发展。The unique flavor of soy sauce involves a more complex process in the brewing process.Strengthening the control of the brewing process can ensure the improvement of soy sauce quality and meet people’s edible needs for soy sauce.This paper analyzed the brewing process of soy sauce in order to improve the level of brewing technology,in order to promote the improvement of the overall production quality of soy sauce,reduce food safety problems,so as to better meet the consumption requirements of consumers,and also promote the healthy and stable development of China’s food industry.

关 键 词：酱油 酿造工艺 工艺分析 

分 类 号：TS264[轻工技术与工程—发酵工程]