| 摘要 |
PURPOSE:To produce soy sauce of dark color, having well balanced color and fragrance without using an additive at all by heating reseparated heated dregs of soy sauce further separated from heated dregs of soy sauce, cooling and then filtering. CONSTITUTION:Heated dregs if soy sauce precipitated during heating of raw soy sauce is further purified and separated to give heated dregs of soy sauce having high turbidity. The heated dregs of soy sauce and a mixture thereof with raw soy sauce is heated, then quenched, heated at 140-150 deg.C for 2.5 minutes and chilled to 30-40 deg.C in 1-2 minutes and then filtered. |
