Study on non-lead mixture of five spices preserved eggs fast;
快速无铅五香皮蛋的研制
Technology and Quality Control for Soft-packed Spiced Donkey Meat;
软包装五香驴肉生产工艺及质量控制
And the processing technology of spiced donkey meat,donkey meat jerky,sausage of donkey meat and Guangrao donkey meat were introduced.
主要介绍了驴肉的营养成分及其特点,并介绍了国内五香驴肉、驴肉干、驴肉火腿、广饶肴驴肉的生产工艺。
Technology of soft can of Chong-ren spiced Ma-chicken;
崇仁五香麻鸡软罐头的加工技术
[Method] By using orthogonal design method,the cellulose extracts from Houttuynia cordata,Enphorbia lunulata and Herba moslae were combined to compare the antibacterial and bactericidal effects of each combined drug.
[方法]采用正交设计法,将鱼腥草、猫眼草和五香菜的纤维素酶提取物进行组合,比较各组合药物的抑菌、杀菌作用。
The effect of package material,steriling method on the shelf life of five-spice rabbit meat were evaluated.
本文以獭兔肉为原料,通过腌制、卤煮后制得的五香兔肉,在不添加任何防腐剂的前提下,通过对包装材料和不同杀菌方式的选择,对软包装后五香兔肉的保存效果进行比较,从而得出一种比较理想的五香兔肉产品软包装方法。