1. Using the natural and uncontaminated mutton from Tibetan plateau sheep, with synthesized techniques like tendering, deodorizing, seasoning and proper-coloring, we developed a process of making special flavor ing and easily-eaten mutton quenelle.
以天然无污染的高原藏系绵羊肉为原料，利用嫩化、除膻、调味及调色等综合技术，研究加工风味独特、食用方便的羊肉丸的工艺，用正交试验法确定出产品配方，为羊肉的深加工、精加工、提高附加值，开发新产品探索新的途径
2. Quenelle de brochet sauce nantua 8.50?
nantua酱汁串鱼肠
3. Studies of the Quality Standard about Flavor Mutton Quenelle and Its Process
风味羊肉丸加工工艺及其质量标准研究