thin boiling starch 稀糊淀粉 ; [食品] 低粘度变性淀粉
thick-boiling starch 稠糊淀粉
boiling starch 部分水解淀粉 ; 煮熬淀粉
The experiments show that the most important factors influencing the quality and the ratio of rabbit meat cooked ham are the quantities of saltwater . starch additives and the boiling temperature.
试验表明，影响兔肉挤压火腿品质和出品率的主要因素是盐水注射量、淀粉添加量和煮制温度。
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