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      <title>原味、川味、广式三种腊肉精确配方（附炒盐、晾晒要点）</title>
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      <description><![CDATA[原味、川味、广式三种腊肉精确配方（附炒盐、晾晒要点）原料：鲜猪肉5000克（五花肉为佳，主料，建议切成3-5厘米厚的肉条）、食盐125-150克（定味、使肉质紧实）、高度白酒100-150克（50度以上，杀菌防霉，增加风味 ... ...]]></description>
      <category>腌肉</category>
      <author>admin</author>
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      <pubDate>Wed, 03 Jun 2026 13:44:57 +0000</pubDate>
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