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中文
Meat Research
2000
,
Vol. 14
Issue (1)
: 29-30
DOI
: 10.7506/rlyj1001-8123-200001011
Processing Technology
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A New Process for Spicy Shank
Qin xiaowei
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Abstract
A new western style process for Spicy Shank,with pig shanks as the raw material and applying brine injecting vacuum tumbling ,vacuum packaging and post pasteurization is introduced.
Key words
：
Spicy Shank
new process
:
TS251.6
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Qin xiaowei
Cite this article:
Qin xiaowei. A New Process for Spicy Shank[J]. Meat Research, 2000, 14(1): 29-30.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200001011
OR
https://www.rlyj.net.cn/EN/Y2000/V14/I1/29
[1]
LI Baozhen;BAI Tao.
The New Technology of the Lafeng Beef
[J]. Meat Research, 2010, 24(9): 13-16.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2000, Vol. 14 
