酱油

Soy sauce is traditional Chinese food. Recent year saw increasing demand on chromaticity of soy sauce.

酱油是中国的传统食品，近年来人们对酱油的着色功能要求越来越高。

However, not long ago, our column receives report of incoming telegram of a consumer however, on their place market, with the plant raw material such as soja at all production does not come out have sauce of sauce of a kind of brew, is this how to return a responsibility after all?

然而，不久前，我们栏目却接到一位消费者来电反映，在他们当地市场上，有一种酿造酱油酱油根本就不是用大豆等植物原料生产出来的，这究竟是怎么回事呢？

The effect of soy sauce koji produced with the additive of daqu distiller's grain was studied.

通过对添加曲酒丢糟生产酱油大曲的效果研究，并对影响成曲质量和酱油品质的工艺条件进行了探讨。

Japan made the culture of Chinese soy sauce realize Japanization, modernization and globality step by step since Mingzhi Reform. The manufacture sciences and technologies of Chinese soy sauce have great changes and make great progress after the middle of 20 century.

明治维新以来，日本相继使中国酱油文化实现了日本化、现代化、全球化。20世纪中叶以后中国酱油生产的科学与技术发生了重大改变，取得了巨大发展。

But here is what you can do, if you order your food steamed, which many people do, and then you put the sauce on the side, you use the fork method, which is dipping your fork in the sauce and then spearing your food, this way you are eliminating all the extra oil and you're using the sauce sparingly.

但在这里，是你能做什么，如果你为了你的食物，蒸，其中很多人做，然后你把酱油在旁边，你用叉子方法这是动用你的岔路口酱油，然后spearing你的食物，这样，你是要消除各种额外的石油和你使用的酱油有节制。

Geometric mean iron absorption from unfortified Chinese Soy Sauce (Seagull brand, produced in Shanghai) with iron contents 15.8 mg Fe/dl was 6.95%.

其结果为：上海生产出口的海鸥牌瓶装酱油，原有铁(15.8mg铁/100ml)的吸收率几何均数为6.95％，酱油强化铁量为121mg铁/100ml时的铁吸收率为4.36％，该种铁强化酱油再强化维生素C(按铁：维生素C=1：2克分子量)则铁的吸收率为8.25％，几乎增加一倍。

Sauce powder was produced by spray drying with the addition of porous starch as theadsorption and protection medium. With the flavor, ammoniacal nitrogen and color as index,sauce powder was found, compared with the original product, to be able to reserve thecharacteristics of sample sauce when 15% of porous starch was added.

利用多孔淀粉的吸附性和对被吸附物质的保护作用，将多孔淀粉运用于粉末酱油的制造，以酱香、氨态氮、色率为指标，发现用15%多孔淀粉制备的粉末酱油经还原后可以很好地保留原酱油的性质。

A method has been developed for the determination of levulinic acid in soy sauce by liquid chromatography, and the formula calculating the content of fermented soy sauce in the blended soy sauce was given.

建立了高效液相色谱测定配制酱油中乙酰丙酸的方法，并提出了测定配制酱油中酿造酱油含量的公式。

Yeast J,isolated and screened from traditional soy sauce mashes by modern biotechnology,was utilized in the new technology by which considerable product quality and flavor were obtained compared to that of the traditional product,besides the mechanization,channelization and industrialization of the soy sauce produ...

利用现代生物技术从传统的母子酱油发酵酱醪中分离、筛选出的J酵母添加到绍兴母子酱油新工艺中，产品质量和风味与传统工艺基本相同，并实现了绍兴传统母子酱油机械化、管道化、产业化的生产。

In 1961 the company picked up many new customers by introducing teriyaki sauce—a mixture of soy sauce and other ingredients devised specifically for the American market as a barbecue glaze.

该公司在1961年推向市场的新产品红烧酱油（一种原始酱油和其他成分的混合品）吸引了更多消费者的抢购，这种酱油是为了增加美国市场上的烧烤调味品特别研制的。

Graf, without question, is the greatest women's player in history.

格拉芙，现在，毫无疑问是女子网坛历史上最伟大的选手。

If not, you will have to look around at all your important data.

如果没有，您将需要检查所有的重要数据。