猪蹄研发五种特色工艺霸王排骨多环节处处有创新猪蹄是酱肉中传统项目,按理说其工艺早已程序化,似无潜力再挖。但厚德福发现几大缺陷:有的煮过火而开花露骨,造型难看;有的火候不够而皮硬肉柴,难以咀嚼;有的虽然形色味都说得过去,但现代消费观念让人发现其含有较 Pig trotter research and development of five characteristics of the process More than one section of spare ribs ribs innovative pig trotters are traditional items in sauce, it stands to reason that the process has long been programmed, it seems no potential to dig. However, Telford found several major flaws: some boiled and bloomed, unsightly shape; some not enough heat and skin hard wood Chai, difficult to chew; and although the taste of color are justified, but the concept of modern consumption makes its discovery Contains more