酱猪蹄

中国传统烹饪食品酱猪蹄改良工艺研究

Improved research techniques of sauce pork hoof about Chinese traditional cooking

真空包装对低温杀菌酱猪蹄的保鲜效果研究

Study on preservative technology of low-temperature sterilized sauced pettitoes by vacuum packing

五香酱猪蹄软包装的简便制作工艺

Simple Processing Technology of the Soft Packaging for the Five Spices Stewed Pig Hoof

本文介绍一种酱、卤猪蹄的简便工艺，适用于猪蹄、头、肘、耳、尾，鸡爪、翅、腿等各种产品。

A simple technology for a type of stewed pig hoof is introduced ,( adapted for pig hoof , head , trotter , ear , hail ; chicken paw , wing , leg etc )