| 五香肘子加工新工艺 |
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| 引用本文： | 秦晓蔚.五香肘子加工新工艺[J].肉类研究,2000,14(1):29-30. |
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| 作者姓名： | 秦晓蔚 |
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| 作者单位： | 石家庄双鸽食品厂技术部,050021 |
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| 摘 要： | 本文介绍了以猪肘子为原料,采用盐水注射、真空滚揉的西式工艺,经真空包装和杀菌等工序,加工五香肘子的新技术.
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| 关 键 词： | 五香肘子 新工艺 |
A New Process for Spicy Shank |
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| Qin xiaowei.A New Process for Spicy Shank[J].Meat Research,2000,14(1):29-30. |
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| Authors: | Qin xiaowei |
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| Affiliation: | Qin xiaowei |
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| Abstract: | A new western style process for Spicy Shank,with pig shanks as the raw material and applying brine injecting vacuum tumbling ,vacuum packaging and post pasteurization is introduced. |
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| Keywords: | Spicy Shank new process |
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