The traditional braised anise beef was processed by vaccum-packaging and high-pressure-steam sterilizing, and met with the requirement of commercial sterilization after the microbiological test.

• 对传统五香烧牛肉进行了真空包装、高压蒸汽灭菌,制成软包装食品,后对制品进行了微生物学检验,制品符合罐头食品商业无菌要求。