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 results show that EETP has obvious antiseptic effect in the most of food and can prolong the quality guarantee period of food.
结果表明：在多数食品中荸荠皮提取物都有明显的抗菌效果，能有效延长食品的保质期。
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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