扬州酱菜稀甜酱生产方法的选择与改进

Production method's choice and improvment of Yangzhou pickles and thin sweet sauce

本文介绍了稀甜酱两种生产方法的差异 ,为适应现代生产要求 ,采用酶法稀甜酱新工艺 ,并提出了改进措施 ,以达到老法工艺生产的风味 。

The article introduces difference of two making process about thin sweet sauce,choses the new process of polyenzymatic thin sweet sauce that adapt modern productive demand and raises methods of improvement to achieve traditional productive flavour It keeps Yangzhou pickled vegetable's flavour