Soft can processing technique of water bamboo with pickled potherb mustard was optimized.
对雪菜茭白软罐头的加工工艺进行了探讨和优化。
The chub mackerel filets were degreased by skinning, bleaching with complex salt solution, pressing and bleaching with potherb mustard juice successively.
根据鲐鱼加工特性，采用去皮，复合盐液漂洗、压榨、雪菜汁浸渍等工序连续脱脂。
The chub mackerel filets were degreased by skinning, bleaching with complex salt solution, pressing and bleaching with potherb mustard juice successively.
根据鲐鱼加工特性，采用去皮，复合盐液漂洗、压榨、雪菜汁浸渍等工序连续脱脂。
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