1) Yak meati ntestinalp roduct
牦牛肉肠
2) instant yak beef stick
牦牛肉条
1.
In this paper, the yak beef as raw material, through tendering, braising and cooking, cutting, drying processing, the instant yak beef stick was researched.
以牦牛肉为原料,经嫩化、蒸煮入味、切条、干燥等工序和调味料包配方选择及杀菌条件确定,研制出方便牦牛肉条。
3) yak meat
牦牛肉
1.
Research on improving processing quality of yak meat by curing;
腌制提高牦牛肉加工制品品质的研究
2.
Study the keeping fresh effect of calcium pnpionabe on Yak meat;
丙酸钙对牦牛肉保鲜效果的研究
3.
The freeze drying process of yak meat was studied.
研究了牦牛肉的冻干过程 ,得到了牦牛肉的共熔点、冻干曲线及其传热传质特性。
4) slice dried yak meat
牦牛肉脯
1.
Later period increases in the slice dried yak meat processing duplicate matches antiseptic, uses the transparent compound membrane vacuum packs , enables the product to achieve the normal temperature guarantees the nature time 9 months.
在牦牛肉脯加工后期添加复配防腐剂,采用透明复合膜真空包装,使制品达到常温保质期9个月以上。
5) keeping fresh
牦牛肉保鲜
1.
Study the keeping fresh effect of calcium pnpionabe on Yak meat;
丙酸钙对牦牛肉保鲜效果的研究
6) Fine-quality yak meat
优质牦牛肉
补充资料：麒麟青蔬肉肠
材料：
肉肠75克，云南小瓜100克，菜心100克，火腿50克
方法：
1、将肉肠切成厚片；
2、云南小瓜切成肉肠的形状，稍为厚一些；
3、火腿切薄片，造型上碟蒸熟后将炒好的菜心拼边，以精盐、味粉勾芡淋在上面即可
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条