In this paper, low-temperature spiced beef was manufactured with fresh beef as experimental materials through coating it with spices extrication, vacuum packaging, sterilizing.
以新鲜牛肉为原料,经过嫩化、煮制、用三种香辛料提取液浸渍、真空包装、二次灭菌生产出质量符合国家标准的低温五香牛肉。
Study on non-lead mixture of five spices preserved eggs fast;
快速无铅五香皮蛋的研制
Technology and Quality Control for Soft-packed Spiced Donkey Meat;
软包装五香驴肉生产工艺及质量控制
And the processing technology of spiced donkey meat,donkey meat jerky,sausage of donkey meat and Guangrao donkey meat were introduced.
主要介绍了驴肉的营养成分及其特点,并介绍了国内五香驴肉、驴肉干、驴肉火腿、广饶肴驴肉的生产工艺。
Technology of soft can of Chong-ren spiced Ma-chicken;
崇仁五香麻鸡软罐头的加工技术