稀甜酱生产工艺的改进

Improvement for the production of th in sweet sauce

介绍了稀甜酱2种生产工艺的差异,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,保持扬州酱菜特色。

The article introduces difference o f two making process about thin sweet sauce,choses the new process of polyenzymatic thin sweet sauce that adapt modern productive d emand and raises methods of im-provement to achieve traditional pr oductive flavour.It keeps Yang zhou pickled vegetable's flavour.