川味泡椒牛肉色泽红亮诱人,风味独特,深受各地的消费者喜爱。产品市场看好。1.选料。选择肉色鲜红、富有弹性、无肉汁析出、无冰晶体、气味正常、后腿肌肉中心pH值约6.2-6.6的冷贮原料。解冻后去皮去骨,去尽淋巴,颈部刀口肉、奶脯部位泡肉, Sichuan flavor pickled beef red color attractive, unique flavor, loved by consumers everywhere. Optimistic about the product market. Choose material Choose bright red meat, flexible, no meat juice precipitation, no ice crystals, normal smell, hind leg muscle center pH value of about 6.2-6.6 cold storage of raw materials. After thawing peeled bones, to do lymphatic, neck knife meat, milk parts of the foam,