在传统工艺基础上，通过对复煮、烘干等主要工序的改进，制得的产品质地柔软、口感脆嫩、风味独特。
The soft jerky with soft quality, crisp and tender taste, unique flavor is made, on the basis of traditional craft, through improving the main process of reboiling, stoving etc.
本文详细介绍了传统中式风味牛肉干生产过程中原料预处理、初煮、切丁、复煮脱水等工艺环节的操作要点及注意事项。
Key points including meat pretreatment, cooking, dicing, second cooking and drying in processing of traditional chinese dried beef are introduced.
研究了蒽醌、水溶性醌类助剂CT - 1以及蒽醌与十二烷基苯磺酸钠复配使用在两种置换蒸煮工艺中的应用效果。
The effects of some cooking additives such as anthraquinone, sodium dodecyl benzene sulfonate and the water-soluble quinone additive CT-1 in two kinds of displacement cooking processes were studied.
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