目的了解卤制食品行业的卫生状况。
本文主要讨论了软包装卤制鸡腿的加工工艺。并着重介绍了着色工艺和脱水保质杀菌方法。
The processing technology for stewed drumstick in soft pack is discussed. The technology of coloring and the method of dehydration, sterilization, quality assurance are both introduced.
本文主要讨论了软包装卤制鸡腿的加工工艺。
The processing technology for stewed drumstick in soft pack is discussed.
腌制、卤制、糟制的菜肴，除了其原料的天然味道之外，还添加了人工风味。
Besides their natural taste, dishes salted, pot-stewed, and pickled with grains OR in wine are artificially flavORed.
便当的菜色之所以都以这几种为准是因为，卤制品及腌制品较不容易腐坏。
Lunch dishes are the reason why is because these types of subject, halogen products and pickled products are less perishable.
本发明公开了一种催化氢气还原卤代烃脱卤制备烃的方法。
The present invention discloses catalyzed hydrogen reduction process of alkyl halide to dehaloginate and produce hydrocarbon.
本发明公开了一种催化氢气还原卤代烃脱卤制备烃的方法。
The present invention discloses catalyzed hydrogen reduction process of alkyl halide to dehaloginate and produce hydrocarbon.
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