Brewing Seasoning Production Technology: Vocational Skill Qualification Training Textbook

Author: Dong Shengli
Publisher:
Publish Date: 2003-10-01
Features: This book is organized and compiled by Beijing Wangzhihe Food Group Co., Ltd. according to the "Technical Skill Level Standards for Workers in the Commercial Industry" issued by the former Ministry of Domestic Trade and Ministry of Labor of the People's Republic of China in December 1993. The book is divided into four parts. Part 1: Basic Knowledge, including applied microbiology, food nutrition and hygiene, and food biochemistry; Part 2: Production Processes, including soy sauce production, vinegar production, fermented bean curd production, and composite seasoning production; Part 3: Brewing and Seasoning Production Equipment; Part 4: Quality Management. An appendix includes the "Technical Skill Level Standards for Workers in the People's Republic of China." During the compilation, attention was paid to linking theory with practice, making the content easy to understand and facilitate reader learning. This book is suitable for training and self-study for workers in four trades—soy sauce, vinegar, fermented bean curd, and composite seasonings—and four skill levels—primary, intermediate, advanced, and technician. It is also applicable for use by management personnel in related fields, as well as teachers and students in secondary vocational schools and technical schools.