汀州烧大块软包装的制作工艺

Processing technology of soft package Ting-zhou sauce-boiled meat

通过对煮制时间、腌制时间及油炸时间等影响因素分析，得出汀州烧大块的最佳工艺参数：煮制时问30min，腌制时间2．5h，180～205℃油炸时间4min。为汀州烧大块的工厂化、规模化生产加工提供参考。

In order to provide a reference for industrially producing TingZhou sauce - boiled meat, the optimal technique parameters including 30 min cooking time, 2. 5 h pickling , 4 min frying at 180℃ -205℃, were achieved by analyzing cooking time, pickling time andfrying time etc.