The experiments show that the most important factors influencing the quality and the ratio of rabbit meat cooked ham are the quantities of saltwater . starch additives and the boiling temperature.
试验表明，影响兔肉挤压火腿品质和出品率的主要因素是盐水注射量、淀粉添加量和煮制温度。
The experiments show that the most important factors influencing the quality and the ratio of rabbit meat cooked ham are the quantities of saltwater . starch additives and the boiling temperature.
试验表明，影响兔肉挤压火腿品质和出品率的主要因素是盐水注射量、淀粉添加量和煮制温度。
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