[{"title":"( 33 个子文件 530KB ) 食品加工技术配方资料 33种美食技术.zip","children":[{"title":"食品加工技术配方资料 33种美食技术","children":[{"title":"「原创技术」煮鲐鲅鱼加工工艺.docx <span style='color:#111;'> 16.71KB </span>","children":null,"spread":false},{"title":"蜜制烤鸡翅的制作技术.docx <span style='color:#111;'> 16.52KB </span>","children":null,"spread":false},{"title":"【干货】以专业的感官技术方法来检验蜂蜜.docx <span style='color:#111;'> 19.76KB </span>","children":null,"spread":false},{"title":"八种辣椒红油的制作.docx <span style='color:#111;'> 19.50KB </span>","children":null,"spread":false},{"title":"被誉为“川味和声重叠的交响乐”,怪味食品有何特殊?分享6种加工工艺.docx <span style='color:#111;'> 21.60KB </span>","children":null,"spread":false},{"title":"食用菌食品干制、盐制和罐藏加工技术探析.docx <span style='color:#111;'> 21.75KB </span>","children":null,"spread":false},{"title":"团餐工业化生产配送流程(附宫保鸡丁标准化操作工艺)丨食品研发.docx <span style='color:#111;'> 18.40KB </span>","children":null,"spread":false},{"title":"【原创工艺】冷冻鱿鱼头和筒加工工艺.docx <span style='color:#111;'> 17.69KB </span>","children":null,"spread":false},{"title":"2种休闲鱼豆腐的加工工艺介绍.docx <span style='color:#111;'> 17.96KB </span>","children":null,"spread":false},{"title":"传统烧鸡、新型烧鸡加工技术.docx <span style='color:#111;'> 19.74KB </span>","children":null,"spread":false},{"title":"油炸技术大揭密丨为啥我炸的油条口感很硬、回软快?.docx <span style='color:#111;'> 18.79KB </span>","children":null,"spread":false},{"title":"担担面技术配方.docx <span style='color:#111;'> 20.18KB </span>","children":null,"spread":false},{"title":"常用甜味剂的比较和几种高倍甜味剂复配比例的应用.docx <span style='color:#111;'> 20.03KB </span>","children":null,"spread":false},{"title":"食品研发丨食品防腐七大误区!.docx <span style='color:#111;'> 17.90KB </span>","children":null,"spread":false},{"title":"手持便携式荧光检测仪使用指导.docx <span style='color:#111;'> 21.72KB </span>","children":null,"spread":false},{"title":"土豆烧肉的工业化生产技术,满满的干货.docx <span style='color:#111;'> 18.40KB </span>","children":null,"spread":false},{"title":"【原创技术】虹鳟寿司片加工工艺.docx <span style='color:#111;'> 17.28KB </span>","children":null,"spread":false},{"title":"食品干燥技术之普通干燥.docx <span style='color:#111;'> 18.52KB </span>","children":null,"spread":false},{"title":"凉拌牛肉制作技术大全.docx <span style='color:#111;'> 22.29KB </span>","children":null,"spread":false},{"title":"猪头肉方肘的加工技术.docx <span style='color:#111;'> 19.42KB </span>","children":null,"spread":false},{"title":"【原创技术】红螺串的生产工艺.docx <span style='color:#111;'> 17.09KB </span>","children":null,"spread":false},{"title":"魏氏熏鸡的加工技术.docx <span style='color:#111;'> 17.01KB </span>","children":null,"spread":false},{"title":"原创 - 煮星鳗加工工艺.docx <span style='color:#111;'> 17.50KB </span>","children":null,"spread":false},{"title":"详解卤昧的制作及保存方法,再送2种卤味制品的加工工艺.docx <span style='color:#111;'> 22.62KB </span>","children":null,"spread":false},{"title":"一篇读懂辣椒红油的制作方法和质量影响因素.docx <span style='color:#111;'> 23.68KB </span>","children":null,"spread":false},{"title":"牛排生产加工及烹饪技术.docx <span style='color:#111;'> 20.62KB </span>","children":null,"spread":false},{"title":"8种酱卤制品的做法及工艺优化,个人用或企业用别错过啊.docx <span style='color:#111;'> 21.61KB </span>","children":null,"spread":false},{"title":"食品研发丨【原创技术】秘鲁鱿鱼条加工工艺.docx <span style='color:#111;'> 18.52KB </span>","children":null,"spread":false},{"title":"几种独特香肠制品的制作技术汇总.docx <span style='color:#111;'> 17.89KB </span>","children":null,"spread":false},{"title":"【技术分享】原创:工业化裹粉鱿鱼圈加工工艺.docx <span style='color:#111;'> 17.95KB </span>","children":null,"spread":false},{"title":"米粉正宗,卤水是核心!分享桂林米粉卤水的传统和创新配方.docx <span style='color:#111;'> 17.86KB </span>","children":null,"spread":false},{"title":"必备知识丨一文把喷雾干燥技术说全乎,你一定要点开看看!.docx <span style='color:#111;'> 25.17KB </span>","children":null,"spread":false},{"title":"研发知否丨脆皮烤鸭、脆皮鸡怎样做才好吃?今天解密脆皮水.docx <span style='color:#111;'> 19.89KB </span>","children":null,"spread":false}],"spread":false}],"spread":true}]