摘要
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.
出处
《肉类研究》
1999年第1期33-34,共2页
Meat Research
关键词
传统中式风味
牛肉干
Traditional Chinese flavor
Dried Beef.
