本文介绍了以猪肘子为原料，采用盐水注射、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.
结果，皮肤黏膜消毒剂的有效证件、外包装标签标识、说明书等检查和白色念珠菌的杀菌效果均达到100%。
Results: the eligible rates of valid documents, labels of external packings and descriptions of skin-mucous membrane disinfectants and their efficacy in killing Candida albicans attained 100%.
研究了真空包装甜玉米加工过程中预热和杀菌条件对产品质量和储藏期的影响。
The effect of conditions of pre heating and sterilizing on the quality and storability of vacuum packed sweet corn was studied.
制作工艺包括精选、切块片、绞味、配方组合、杀菌干燥、蜜炙、果仁碎末和包装。
The production process includes fine selection, dicing and slicing, flavor correcting, blending, sterilizing and drying, adding honey and pulverized nut, and packaging.
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。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.
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