提出了制定酿造酱油食醋和配制酱油食醋统一完善的标准的必要性。
Points out the necessity of establishing perfect criterion of fermented soy sauce, vinegar and blended soy sauce, vinegar.
分析了配制酱油的生产现状，研究了提高配制酱油质量风味的工艺和方法，确定了最佳生产工艺参数。
The article determines the best production index by analyzing the current production of soy sauce and carrying out researches on the techniques and methods to improve the quality of flavor soy sauce.
用酱色、食盐等配制的劣质酱油可用测定氨基酸态氮和酱色含量的方法进行鉴别。
The soy sauce mixing with pigment and salt may be identified by determining the content of nitrogen formed in amino acid and the content of pigment.
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