The effects of soy sauce, water, salt, sugar, sousing time and steaming time on the texture characteristics of steamed pork bacon with rice powder were investigated. 研究了酱油、水、食盐、白糖、腌制时间、蒸煮时间对粉蒸肉质构特性的影响。
There's fairly small impact on the springing of lean meat when soy sauce, sousing time and steaming time changed. 酱油、腌制时间、蒸煮时间对瘦肉的弹性影响较小,加水量对瘦肉的回复性影响较小。
Study of the Quality Variation of China Toona in the Process of Sousing and Storing 香椿腌制及储藏过程中品质变化的研究