摘要
简要介绍了特色水晶皮蛋肠的加工工艺;用猪皮辅以调味料制作料液,与去壳完整松花蛋一起灌装、杀菌、冷却而成。
The processing techniques of crystal sausage with preserved egg were briefly introduced in this paper;the basic flow is as follows： taking seasoning pigskin as feed liquid,and integrating with preserved egg removed the shell,after filling,sterilization and cooling,the finished product is obtained.
出处
《肉类工业》
2010年第12期9-10,共2页
Meat Industry
关键词
水晶皮蛋肠
松花蛋
加工工艺
crystal sausage with preserved egg
preserved egg
processing technique
