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一生从事食品研究的高级工程师李汉涛老师利用退休后的时间,自行研发了水晶无铅皮蛋系列、玉米水晶粉条粉丝和五谷杂粮粉皮粉糕三项制作技术。自2004年以来,他已精心培训了来自全国各地的600余名学生,且成功率非常高,并且纷纷自主经营走上了致富路。质检认证新型皮蛋无毒害粉丝粉糕味更佳人们经常吃到的皮蛋中大多含有对人体有害的氧化铅(黑色),再加上用石灰、泥巴、谷糠等将皮蛋包装固定就更是雪上加霜了。而且市面上的皮蛋多是利用
Li Hantao, a senior engineer engaged in food research all his life, developed the three production techniques of crystal lead-free preserved egg series, corn crystal vermicelli vermicelli and whole-grain vermicelli cake with his retirement time. Since 2004, he has carefully trained more than 600 students from all over the country and has a very high success rate, and has autonomously embarked on the road to prosperity. Quality certification New non-toxic preserved egg powder cake flavor better People often eat the preserved eggs mostly contain harmful lead oxide (black), together with lime, mud, bran and so on the preserved egg packaging is even more Worse. And the market is the use of preserved eggs