According to the ingredient ratio test and the flavor-adjusting test, the optimum ingredient ratios were:soybean to clam was 200 to 60, 35 g of original sauce, 10 g of chili sauce with garlic, and 2 g of spice extract.

• 进行了原料配比试验及调香试验,得出最佳的配料比为大豆:文蛤=200:60,原酱35g,蒜蓉辣酱10g,香辛液2g。