The processing technique, operating key points and quality specification of canned fried slices of pork, bamboo shoots and shiitake fungi with Taiwan and Fujian flavor were introduced in this paper.
以猪冷鲜肉肉丝、笋丝、 香菇丝为主要原料阐述了炒三丝罐头的生产工艺、操作要点和产品质量标准。
2
After canned stewed pork with brown sauce was cleaned, basketed, sterilized and incubated, we succeed in producing good quality stewed pork with brown sauce.