近年来,国内部分厂家为了提高产量,生产配制酱油,即用一半酿造酱油加一半盐酸水解蛋白调味液勾兑而成。这种酱油成本低,生产速度快,在市场份额中占有较大比重,但含有“氯丙醇”致癌物。该公司宁肯产量低,成本高,也不改变工艺,生产危害人体健康的酱油。他们坚持传统酿造工艺,选用脱脂大豆、小麦和新鲜芦笋等原料,从菌种选择到灌装,经历 In recent years, some domestic manufacturers in order to increase production, the production of soy sauce, that is, half the brewing soy sauce plus half hydrochloric acid hydrolyzed protein seasoning fluid blending. This soy sauce low cost, fast production, occupy a larger share of market share, but contain “chloropropanol ” carcinogen. The company prefers low-volume, high-cost, no-change processes and produces soy sauce that endangers human health. They adhere to the traditional brewing process, the selection of defatted soybeans, wheat and fresh asparagus and other raw materials, from species selection to filling, experience