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绞肉机内蛟龙挤压肉块,由绞板孔挤出,再由刀片切断。绞肉时,因挤压和摩擦产生热,使肉温升高,升温过离会影响肉的颜色和质量。所以原料肉的温度要低,也不应带有结缔组织和骨路等。肉馅颗粒大小取决于孔板。[2]
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