Traditional Culture Encyclopedia - Traditional culture - Raw and auxiliary materials of cumin kebab
Raw and auxiliary materials of cumin kebab
Pork 100 kg, salt 2.5 kg, sugar 1 kg, glucose 0.8 kg, nitrite 8 g, Meitian or Dali brand curing agent 1.6 kg, pepper 0.2 1 kg, cardamom powder 0.05 kg, spiced juice 0.0/kl. 0.0 1 kg of ethyl malt powder, 2.5 kg of protein isolate, 0.05 kg of potato starch 1.2 kg of tobacco liquid, 4 g of monascus red and 5 1 kg of ice water.
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