太仓肉松呈金黄色,带有光泽,絮状,纤维松软,味鲜美,无杂质,无异味,无焦斑。基本技术特点:严格执行工艺生产操作规程原料采用猪前后腿全部精肉,膘油修净,切肉要顺丝切块,肉块大小均匀。烧肉要根据质地老嫩而决定烧煮时间,并要注意 Taicang Rouge was golden yellow, with a shiny, flocculent, soft fiber, delicious taste, no impurities, no smell, no focal spots. Basic technical features: Strict implementation of the production process rules Raw materials used pigs before and after all the fine meat, soy sauce repair net, cut meat to Shun wire cut pieces, pieces of uniform size. According to the texture of tender and decided to burn cooking time, and pay attention