Unverified78% confidenceDecision RuleTime unknown
追求脆度选'低温卤制/短时卤制'工艺产品，鸭肠久卤会失去脆嫩变软烂；配料表若含'碳酸氢钠(小苏打)'通常是为增加脆度而添加的保脆剂，脆感更强但属工业处理
1
Sources
78%
Confidence
Long-term
Relevance
-
First Seen
Sources
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