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| 牛蛙软罐头加工工艺 | |
| 引用本文： | 郑小乐,候晓梅,陈力巨. 牛蛙软罐头加工工艺[J]. 食品与机械, 2003, 0(2): 40-40 |
| 作者姓名： | 郑小乐 候晓梅 陈力巨 |
| 作者单位： | 浙江温州市食品研究所,325028,温州市 |
| 摘 要： | 采用腊肉与卤制品生产工艺相结合的方法，制成具有浓郁香味，肉质致密的牛蛙软罐头。介绍了其制作的加工工艺及配方。 |
| 关 键 词： | 牛蛙 软罐头 加工工艺 配方 产品质量标淮 |
| 修稿时间： | 2003-01-07 |
Processing technology of bloody noun retort pouch |
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| Zheng XiaoleHou XaiomeiChen Liju. Processing technology of bloody noun retort pouch[J]. Food and Machinery, 2003, 0(2): 40-40 | |
| Authors: | Zheng XiaoleHou XaiomeiChen Liju |
| Affiliation: | Zheng XiaoleHou XaiomeiChen Liju |
| Abstract: | Vtilizing bloody noun as raw material,combining with processing technique of becon and stewed products,the technology of bloody noun pouch with strong fragrance,close texture and good taste was studied. |
| Keywords: | Bloody noun Retort pouch Processing technique |
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