• 烹调时间 - 引用次数：10

  The key factors affecting chuck shabu-shabu were cooking time＞chuck size＞postmortem ageing＞maturity.

  影响涮牛脖肉食用品质的关键因素重要性为:烹调时间＞脖肉大小＞宰后成熟时间＞生理成熟度。

  参考来源 - PACCP技术在我国牛肉烹调上的应用研究
  蒸煮时间 - 引用次数：5

  Based on the best fermentation process,we obtain the optimal parameters of fermentation as follows:soaking time is 8h,soaking temperature is 75℃,cooking time is 70min,fermentation temperature is 28℃,inoculating pure starter is 0.5%,fermented capacity is 70%,and fermented time is six days.

  用最佳发酵工艺酿制咂酒,验证得到咂酒的最佳工艺条件为高粱浸泡时间8h,浸泡温度75℃,蒸煮时间70min,发酵温度28℃,纯种酒曲添加量0.5%,发酵罐装料量70%,发酵时间6d。

  参考来源 - 传统咂酒生产工艺的研究
• 蒸煮时间
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