近几年来,我们对部队农场生产的酱油进行调查,发现不少单位的酱油出现“生白”或发霉,使产品质量受到不同程度的影响。调查某部10个农场生产的酱油中,发霉变质的3份,氨基酸态氮低于国标的4份(<0.40％),含盐量最高者达28％。本文主要针对存在的问题进行了讨论。认为提高产品质量是做好酱油防腐工作的前提;生酱油加热灭菌,防止再 In recent years, we conducted a survey on soy sauce produced at military farms and found that many units of soy sauce had “raw white” or mildew, which affected product quality to varying degrees. Three soybeans produced by 10 farms in a certain department were mildewed and deteriorated. Amino acid nitrogen was lower than 4 (<0.40%) of the national standard and the highest salt content reached 28%. This article mainly discusses the existing problems. That improve product quality is the premise of doing a good job of preservative soy sauce; raw soy sauce heat sterilization to prevent