| 摘要 |
(1) soaking washed snoil meat (I) in 0.1-0.5 % sulfite solution for 1-5 min to prevent browning; (2) cutting (I) into 2-3 mm width and 5-7 cm length; (3) treating glycogens with 0.1-0.3 % protease A and 10 % salt and (4) fermenting at 4 deg.C. The final product has some solid ingredients and the instinct cynthiol flavor. |
