摘要
主要对猪血豆腐的配方和加工工艺进行了研究,从原料的挑选到制作都要有非常严格的工艺控制,结合实际情况介绍了猪血豆腐的制作工艺流程及操作要点。
The formulation and processing technique of the pig＇s blood and bean curd was studied, and the manufacture of pig＇s blood and bean curd was strictly controlled from selecting raw material to processing. The processing technique and key points were particularly described according to the actual situation in this paper.
出处
《肉类工业》
2009年第4期14-15,共2页
Meat Industry
关键词
猪血
制作
工艺流程
pig＇s blood
processing
process flow
