The key control points in the production are raw materials, choosing koji, marinating, braising, fermentation, appending functionality materials and blending, bottle filling and airproofing, s...

• 关键控制点有:原料、选曲、浸泡、蒸煮、发酵、添加功能性材料与调配、灌装与封罐、杀菌与冷却、包装和成品贮存[1];