Original document(4 pages)  中文版
    The processing method of retort pouch bone-in mutton includes the procedures of tenderizing, preboiling, cooking and cooling, etc., it does not use the chemical additives of bone-crisping agent and preservative, and reasonably uses flavouring material in which the calcium element content is increased, so it retains the original taste of bone-in mutton.
Application Number
申请号		 99101656 Application Date
申请日		 1999.02.10
Title 名称 Processing method of retort pouch bone-in mutton
Publication Number
公开号		 1262895 Publication Date
公开日		 2000.08.16
Approval Pub. Date Granted Pub. Date
International Classification 分类号 A23B4/00,A23L1/31
Applicant(s) Name
申请人		 Xingyue Muslims' Food Co., Ltd., Hui Autonomous Prefecture of Linxia, Gansu Prov
Address 地址 731100
Inventor(s) Name 发明人
Attorney & Agent 代理人 tao tao

  
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