soy sauce

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介绍,对生产起到了一导意义。

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

掺有尿素酱油在与丁二酮肟、磷酸混合后,加热煮沸会呈现红色。

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浇林酱油中与米曲霉协同发酵作用,确了可应用于低浇淋酱油中糖化增香曲添加。

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

研究表明酱油能明显改善焙烤食品风味,提高产品品质。

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

基于可溶性固形物折射原理,用折光计法测酱油中可溶性无固形物含,取得了与重法基本一致结果。

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效果。