1) 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。
2) Yak meati ntestinalp roduct
牦牛肉肠
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：葱爆肉条
Image:11766402338116903.jpg
葱爆肉条
原料：
五花肉225克、葱3根、辣椒1个、大蒜2瓣
辅料：
酱油1大匙、酱油膏1茶匙、糖少许
做法：
1.五花肉洗净，放入锅中并加水没过，将肉完全煮熟(约需50分钟)后，取出切成筷子般粗细备用。
2.葱、辣椒切段，大蒜切片备用。
3.将五花肉条放入锅中，炒至略呈金黄色，且香味逸出时，加入蒜片、辣椒、葱段，继续拌炒20秒，最后放入调味料，炒至上色即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。