随着国家有关标准的制定和发布实施,酱油和食醋在出售前也都必须标明制法了。到底是酸造的还是配制的,都一目了然,消费者购买时若发现问题能及时准确投拆。酿制酱油、酿造食醋两个国家标准和配制酱油、配制食醋、酸水解植物蛋白调味液三项条文作为强制性行业标准,已于2000年9月1日发布。前两项国家标准将于2001年9月 With the formulation and issuance of the relevant national standards, soy sauce and vinegar must also be clearly marked before the sale. In the end it is made of acid or formulated, all at a glance, if consumers find the problem at the time of purchase, they can promptly and accurately dispose of the problem. The two provisions of soy sauce, brewing vinegar and the preparation of soy sauce, preparation of vinegar, acid hydrolysis of vegetable protein seasoning liquid as a mandatory industry standard, was released on September 1, 2000. The first two national standards will be September 2001