今天的酱油酿造主要有两种方法：传统的酿造法- - -发酵法，非酿造方法- - -酸水解法。
Today soy sauce is made by two methods: the traditional brewing method, or fermentation, and the non-brewed method, or chemical-hydrolyzation.
本文对该法的生产条件，即人发的水解时间、人发加入量及酸浓度对产率影响进行了探索。
At present work, the influence of production condition, hydrolysis time of hair and the amount of hair adding to as well as the concentration of acid etc upon the production rate were investigated.
采用正交试验研究了羽毛酸法水解制备复合氨基酸的工艺条件。
The hydrolytic conditions of preparation of compound amino-acids from feather proteins were studied by orthogonal test.
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