该文探讨了把低盐固态酱油发酵设备改造成浇淋酱油发酵设备的具体方法。

This article introduces the concrete method that the equipment of spraying-extraction fermentation renovated from that of low-salt solid-state soy sauce fermentation.

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技该文论述了将啤酒酵母泥用于酱油酿造中，采用高盐稀态发酵工艺优于低盐固态发酵工艺。

While brewing yeast mud was used for the brewage of soy sauce, liquid-state fermentation with high salt was superior to solid-state fermentation with low salt.

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该新工艺与原低盐固态工艺相比，不仅提高了酱油的产量，而且质量也有明显提高。

Comparing to low salt solid state technics, this new technics not only increases the soy yield, but also enhances its quality.

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