| 摘要 |
Roast meat is crusted over and then about 10 to 20% of its weight is introduced in the form of pickling agents, spice solutions, pastes etc. with or without fat and distributed thus throughout the meat. The meat is then packed in foil together with vegetables, binders etc. and closed tight at 70-80 degrees C heated for two or more hours, and cooled if not required for immediate consumption. |
