甜酸酱的研制

Manufacture of sweet-sour paste

通过酸、甜口感,颜色、体态的调配,经品评确立出适合消费者口味的酸甜酱的产品配方。确定了生产工艺流程,制定了控制品质的产品质量标准。

The optimal recipe of the sweet-sour paste favored by consumers was determined through the sensory taste, adjustment of color and texture and consumer evaluation. The product quality standard was established to stabilize production and quality. According to the characteristics of American markets and the children＇s preference for sweet-sour taste, this product was developed to be eaten together with main staple, which has a tremendous market demand in America.