猪肘
- 网络Pig elbow;Pork Knuckle;Schweinshaxe;Stelze;Pork elbow
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食品主要特色为德式香肠和德国烤猪肘。
Food specialties are home made sausages and crispy pork knuckle .
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碗形包装酱汁猪肘方便菜的辐射保藏
Effect of radiation on preservation of convenient dish bowl-shape packed pig elbow
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她的猪肘酱宽面听起来也很好。
Also glorious-sounding is her Pork Shoulder Ragu With Pappardelle .
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黄酮具有抗氧化作用,能有效延缓酱猪肘表面颜色变化。
Flavonoids with antioxidant effect , can effectively relieve sauce pig cubits surface color changes .
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使酱猪肘生产过程规范化,保证了产品的质量。
By standardizing the producing process of sauced pig-foreleg , the quality of the products can be therefore assured .
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在销售过程中,由于氧化作用,酱猪肘表面颜色变黑,影响酱猪肘品质。
In the sales process , because oxidation , sauce pig cubits surface color black , influence sauce pig cubits quality .
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得出结论:销售环境的温度为4℃时,熟肉制品剪切力是人们可以接受的。(4)研究在室温条件下光照对酱猪肘颜色变化的影响。
Concluded that : the sales environment temperature of4 ℃, the shear force of cooked meat products is that people can accept . ( 4 ) Study light the sauce elbow color change at room temperature .
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介绍了酱猪肘加工生产的全部过程,包括原料的选择、解冻、去毛、剔骨、冲洗、腌制、调制料汤、煮制、出锅及产品的质量控制等。
This article introduces the whole process of producing sauced pig-foreleg , including the selection of material , defrosting , moulting , boning , washing , salting , brewing the soup , cooking , out of the pan and the quality control of product .