酱香味糖醋大蒜的加工配方与工艺

Technology and formula of sauce flavor sweet-and-sour garlic

以新鲜大蒜为主要原料,采用优质食醋、酱油、白砂糖等为辅料,利用原料本身的杀菌防腐作用,结合真空包装研制出了一种色香味俱全、脆嫩可口、经久耐保藏的新型大蒜腌制品,依据多年来的研究实验,确定了最佳配方与工艺参数。

Fresh garlic were used as main materials to develop a novel crisp tender sugar vinegar bloated garlic products with the characters of coloury,flavor-well and long shelf-time companying with the auxiliary components such as high-quality sauce,sugar and vinegar;the property of antiseptic of garlic and vacuumize technology were applied to whole process.The optimum parameters were predicated by the experimental design according to long-term experience.