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【求助】蟹肉黑变问题！！
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请教一下，为什么我做的蟹肉在经过高温杀菌后，储藏一段时间会变黑，蟹肉用塑料包装，蟹选用的是近海的当地螃蟹，我在想会不会是重金属的缘故。。 也请各位达人们帮忙看看是什么问题。。谢谢~~ |
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2楼2009-12-10 18:37:46
3楼2009-12-10 18:40:54
4楼2009-12-10 18:43:21
5楼2009-12-10 18:46:58
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MFM公司对于你提到的这个问题，解决方案是 ： Finally, the appearance of a cooked crab is important. They should have their legs tightly pulled up to the body, which indicates they were cooked when alive. Also, there should be no black discoloration where the leg joins the body, black discoloration at the joints means the crab was not cooked long enough, the meat will be mushy and soon become unpalatable. |
6楼2009-12-10 19:05:03
7楼2009-12-10 22:42:51
8楼2009-12-11 13:22:06
9楼2009-12-11 13:29:19
destiny2006
银虫 (小有名气)
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10楼2009-12-11 14:47:05