The introduction of compound fresh-preserving agent can prolong the quality guarantee period of the products.
引入复合保鲜剂可以延长产品的保质期，但卤煮过程中，其合理用量一直成为瓶颈问题。
The introduction of compound fresh-preserving agent can prolong the quality guarantee period of the products. But now the reasonable dosage in brine has long been where the key question lies.
引入复合保鲜剂可以延长产品的保质期，但卤煮过程中，其合理用量一直成为瓶颈问题。
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