摘要
详细介绍了一种提高酱卤猪头肉品质及出品率的生产技术,以及生产中可能出现的问题和解决办法。该技术具有很强实用性,对工厂化生产具有指导作用。
Producing technology of improving quality and product yield of sauced bath chap as well as possible problems and solution in production were introduced in detail. The technology was of highly practicality. And it had a guiding role for industrialized production.
出处
《肉类工业》
2015年第7期5-6,11,共3页
Meat Industry
关键词
猪头肉
品质
得率
bath chap
quality
product yield
