The characteristic technology and the key processing principle of traditional dry-curing ham were reviewed in this paper.
综述了传统干腌火腿的加工工艺特征,分析了传统干腌火腿加工的原理及关键加工工艺。
This paper describes the processing technology of canned cow tail soup. It also presents the key processing parameters and quality requirements associated with canned cow tail soup.
该文阐述了牛尾汤罐头的工艺制作,确定了关键工艺条件及制程控制点。
This paper describes the processing technology of canned dried fish. It also presents the key processing parameters and quality requirements associated with canned dried fish production.
该文阐述了风干鱼罐头的工艺制作,确定了关键工艺条件及产品质量标准。
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