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。
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