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。
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.
出处
《肉类研究》
2000年第1期29-30,共2页
Meat Research
