千味800g傳統豬肉鮮蔥手工大包單個重:80g
產(chan)品特色:特制鎖汁(zhi)工藝,還原現做(zuo)口感,多汁(zhi)不膩
特殊鎖鮮工序,鎖定(ding)鮮香美味,肉香四溢(yi)
口味:豬肉
規(gui)格:1*800g*10袋(dai)
加工方(fang)法:蒸(zheng)(zheng)鍋:勿(wu)需解(jie)凍,除去外(wai)(wai)包(bao)裝(zhuang),待蒸(zheng)(zheng)鍋內水燒開后,將(jiang)包(bao)子(zi)(zi)擺放于(yu)(yu)墊(dian)有(you)(you)籠布的蒸(zheng)(zheng)架(jia)上(shang),中(zhong)火蒸(zheng)(zheng)制(zhi)13-15分(fen)鐘,關火1分(fen)鐘左右(you)后開鍋,即(ji)(ji)可(ke)食(shi)用。 蒸(zheng)(zheng)柜:勿(wu)需解(jie)凍,除去外(wai)(wai)包(bao)裝(zhuang),待蒸(zheng)(zheng)柜預熱(re)至約80℃后,將(jiang)包(bao)子(zi)(zi)擺放于(yu)(yu)墊(dian)有(you)(you)籠布的蒸(zheng)(zheng)架(jia)上(shang),中(zhong)火蒸(zheng)(zheng)制(zhi)13-15分(fen)鐘,即(ji)(ji)可(ke)食(shi)用。 蒸(zheng)(zheng)包(bao)機:勿(wu)需解(jie)凍,除去外(wai)(wai)包(bao)裝(zhuang),待蒸(zheng)(zheng)包(bao)機預熱(re)至大于(yu)(yu)70℃后,將(jiang)包(bao)子(zi)(zi)擺放于(yu)(yu)墊(dian)有(you)(you)籠布的蒸(zheng)(zheng)架(jia)上(shang),蒸(zheng)(zheng)制(zhi)40-50分(fen)鐘,即(ji)(ji)可(ke)食(shi)用。