soy sauce

1.This article introduces the production of soy sauce in semiworks,it is a guiding to production of soy sauce.

从理论到实践对小企业生产酱油进行了详细的介绍,对生产起到了一定的指导意。

2.The soy sauce containing urea will become red when heated together with diacetyldioxime and phosphoric acid.

掺有尿素的酱油在与丁二酮肟、磷酸混合后,加热煮沸会呈现红色。

3.The experiments show the tinge zymotechnics soy sauce improves the flavor and quality of grilled food remarkably.

通过研究表酱油能显改善焙烤食品风味,提高产品品质。

4.The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.

研究糖化增香曲在低盐浇林酱油中与米曲霉的协同发酵作用,确定了可应用于低盐浇淋酱油中的糖化增香曲的添加量。

5.On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.

基于可溶性固形物的折射原理,用折法测定酱油中可溶性无盐固形物的含量,取得了与重量法基本一致的结果。

6.In this paper, the methods about the production of low-sodium and high-potassium soy sauce were introduced. This production had a good refection in the hyperpiesia.

本文介绍了生产低钠高钾酱油的生产工艺方法,该产品在原发性高血压病人中试用得到满意的效果。