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酱油是人们日常生活中不可缺少的调味品之一,其卫生质量越来越受到人们的重视,酱油的卫生质量与酱油厂的设施密切相关。由于酱油的酿制方法很多,其工艺各不相同,这里仅就目前采用的低盐固态保温发酵法生产酱油的设施卫生要求简述如下。酱油厂的选址。首先应考虑是否远离污染源(约30米)并且是在干燥、向阳、有充足的符合国家“生活饮用水卫生标准”水源及便于污水排放的地址。整个酱油生产工艺上应做到流水作业,减少污染。应设立原料仓库、原料处理间、发酵间、取油间、消毒灭菌室检验室等设施、其布局如图所示。
Soy sauce is one of indispensable condiments in people’s daily life. Its health quality is getting more and more attention. The health quality of soy sauce is closely related to the facilities of soy sauce factory. As the soy sauce brewing methods are many, their processes vary, here only on the current low-salt solid state fermentation method for the production of soy sauce health requirements outlined below. Soy sauce factory site. Should first consider whether to stay away from the source of pollution (about 30 meters) and is dry, sunny, there is sufficient to meet the national “drinking water health standards ” water and easy sewage address. The entire soy sauce production process should be running water to reduce pollution. Should be set up raw materials warehouse, raw material processing room, fermentation room, oil room, disinfection and sterilization room laboratory and other facilities, the layout shown.