摘要
为传承卤制品的传统工艺,介绍了北京酱猪头肉的生产工艺和操作要点,主要是原料选择、整理和配料,重点是酱制过程中酱前预制、酱中煮制、酱后出锅等3个环节。同时介绍了生产配方和质量标准。
In order to inherit the traditional technique of spiced products,Beijing spicee pig's head are developed.Its main producing technique and main processing points are introduced,which include the option of raw materials,its process and its ingredients compounding.The precooking production,boiling with spice and the final production with spice are key processes.Besides,the production ingredients and the quality standards are also introduced.
出处
《江苏调味副食品》
2007年第2期41-43,共3页
Jiangsu Condiment and Subsidiary Food
关键词
猪头
酱制
工艺技术
产品标准
pig head
production with spice
technique and technology
standard of products
