摘要
介绍了西式工艺与传统工艺相结合生产五香肘子的新方法,这种工艺生产的肘子既保持了传统肘子的特色又提高了出品率和口感,适合大规模生产,市场前景广阔。
This article introduces new method to produce spiced pig - foreleg with western and Chinese traditional craft together, this craft not only hold the characteristic of traditional pig - foreleg, but also enhance the elasticity and taste, adapt to cosmically production and the great foreground.
出处
《肉类工业》
2006年第6期14-15,共2页
Meat Industry
关键词
五香肘子
工艺流程
操作要点
spiced pig- foreleg process the key operational points
