食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
6期
113-114,115
,共3页
酱油%传统工艺%生产许可
醬油%傳統工藝%生產許可
장유%전통공예%생산허가
soy sauce%traditional craft%production license
传统酿造酱油具有独特的酱香与风味，其工艺技术是我国文化艺术瑰宝，应该继承和发展。就酱油传统酿造工艺的特点，探讨食品生产许可制度对酱油生产企业生产资源、关键控制环节等方面的要求，提高酱油产品质量，确保食品安全。
傳統釀造醬油具有獨特的醬香與風味，其工藝技術是我國文化藝術瑰寶，應該繼承和髮展。就醬油傳統釀造工藝的特點，探討食品生產許可製度對醬油生產企業生產資源、關鍵控製環節等方麵的要求，提高醬油產品質量，確保食品安全。
전통양조장유구유독특적장향여풍미，기공예기술시아국문화예술괴보，응해계승화발전。취장유전통양조공예적특점，탐토식품생산허가제도대장유생산기업생산자원、관건공제배절등방면적요구，제고장유산품질량，학보식품안전。
The traditional soy sauce had a unique Sauce fragrant and flavor, and its technology is our cultural and artistic treasures, we should inherit and develop it. In this paper, according to the characteristics of soy sauce traditional brewing process and the modern food production license system , we discussed the requirements of the food production resources and the key control links in order to improve the quality and ensure the safety of soy sauce.
