酱制工艺不断改进完善酱肉形色味更有市场竞争力厚德福酱肉,无论是猪鸡鸭牛兔熏制酱制系列、鸭脖鸭腿鸭翅麻辣系列、香肠腊肠系列、荤素炝拌菜系列、烧烤系列、油炸系列、豆制系列、霸王排骨和烤羊腿及百味猪蹄等特色系列,之所以口感好、色泽佳、做型漂亮,在同行竞争中首屈一指,是因为酱制工艺不断改进:如制作配比根据季节做了调整,即春夏秋冬根据温度变化而变化。温度高时,调味 Sauce-making process to improve and improve the taste of sauce-shaped sauce more market competitiveness Houdefu sauce, whether it is pigs and ducks, beef and rabbit smoked sauce series, ducks duck duckling spicy series, sausage sausage series, meat and vegetarian 炝Appetizer series, barbecue series, fried series, bean series, king ribs and roast leg of lamb and yam and so on taste, good color, beautiful appearance, leading in the peer competition, because the sauce System of continuous improvement: If the production ratio adjusted according to the season, that is, changes in temperature in spring, summer, autumn and winter. When the temperature is high, seasoning