摘要
详细介绍了五香酱牛肉的工艺流程及操作要点,并且指出了二次调味在调味、去膻方面的重要作用。
Introducing technical process of spiced and sauced beef and point of operation in detail, and had pointed out the key role of two time seasoning in seasoning and throwing the mutton smell off.
出处
《肉类工业》
2006年第2期9-12,共4页
Meat Industry
关键词
五香酱牛肉
加工工艺
二次调味
spiced and sauced beef processing craft two time seasoning
