| 对我国传统肉制品的探讨 |
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| 引用本文： | 翁航萍,宋翠英,王盼盼.对我国传统肉制品的探讨[J].肉类研究,2007(12):3-5. |
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| 作者姓名： | 翁航萍 宋翠英 王盼盼 |
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| 作者单位： | 西南大学食品科学学院,重庆北碚,400715 |
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| 摘 要： | 我国传统腌腊肉制品深受广大消费者的喜爱。本文针对我国传统腌腊肉制品及其传统加工工艺中存在的问题进行了较为系统的分析,提出了解决这些问题的对策和具体技术,并为我国传统肉制品加工工艺的现代化改造提出了建议。
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| 关 键 词： | 传统腌腊肉制品 工业化 现代化 |
| 文章编号： | 1001-8123(2007)12-0003-03 |
The Discussion on Chinese Traditional Meat Products |
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| WENG Hang-ping.The Discussion on Chinese Traditional Meat Products[J].Meat Research,2007(12):3-5. |
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| Authors: | WENG Hang-ping |
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| Abstract: | Traditional Chinese salt-cured meat is the wide-spread consumer favorite.This paper analyses the traditional salt-cured meat processing and tradi-tional existingp roblems systematically,findso ut the solutions to these problems and the specific techniques,and proposes the modernization pro-cessing of our traditional meat-products |
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| Keywords: | traditional Chinese salt-cured meat industrialization modernization |
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