目前,我国年产仁用杏近800万公斤,其中果肉重约为700万公斤。因果肉味酸涩,不堪鲜食,长期以来果肉多被废弃。近年来,各地有利用其加工糖水罐头、杏脯等,但因风味、外观及质量等不符合有关质量标准,致使大量的仁用杏肉废弃,现已成为急需解决的问题。1986至1988年,我们对其进行制酱试验,效果甚佳,现报导如下。 At present, China’s annual output of apricot kernel nearly 8 million kg, of which about 7 million kg of pulp weight. Because of flesh taste sour, unsightly, flesh has long been abandoned. In recent years, various localities have used their processed canned sweet potatoes, dried apricots and so on. However, due to the lack of flavor, appearance and quality, they have not met the relevant quality standards. As a result, a large number of apricots have been discarded, which has become an urgent issue. From 1986 to 1988, we conducted a sauce making test that worked very well. We report the following.