摘要
介绍了一种优质卤水的配方、工艺及家庭自制卤菜的方法。阐述了优质卤水是经熬制、过滤、沉淀、灭菌和灌装等多道工序精制而成的,可用作卤菜制作及作饭菜浇头。
This article introduces the ingredients and technology of good bittern. It also discusses how to make domestic pot- stewed food. Only after a whole process of boiling, filtration, precipitation, sterilization and canning can high - quality bittern be produced, which can be used to make pot - stewed food, It can also be served as cooking condiment,
出处
《江苏调味副食品》
2005年第6期26-26,34,共2页
Jiangsu Condiment and Subsidiary Food
关键词
卤水
卤菜
bittern
pot - stewed food
