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.
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。
Influences of parameters for oxidizing process, pre and post treatment procedures and material status of brass substrate on quality of chemical conversion film on brass were described.
介绍了氧化工艺参数，前、后处理工序，黄铜基体材质状况等因素对黄铜化学转化膜质量的影响。
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