摘要
本文简要介绍了大蒜的脱臭方法，研究了蒜酱的食用特点，涂抹性及生产工艺和配方，并制定了蒜酱的感官指标。
The deodorant method of garlic is introduced.The edible and coating property,formulation and production technology of the garlic sauce are studied in this paper.The organoleptic indices of the garlic sauce is made.
