| 新型肉脯的研制 |
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| 引用本文： | 吴菊清,余小领,李增利.新型肉脯的研制[J].肉类研究,2000(3):24-25. |
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| 作者姓名： | 吴菊清 余小领 李增利 |
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| 作者单位： | 1. 南京农业大学食品科技学院,南京210095
2. 华东船舶工业学院食品教研室,镇江212005 |
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| 摘 要： | 本文通过添加大豆粉、肥肉、红曲色素 ,并采用绞碎工艺 ,对传统肉脯的生产进行了改进 ,确定了新型肉脯的最佳工艺及配方 ,提高了原料肉的利用率 ,降低了生产成本。
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| 关 键 词： | 肉脯 豆粉 肥瘦肉比 红曲色素 |
R&D of Novel Meat Slice |
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| Abstract: | The traditional processing method for meat slice was improved by adding soy-bean power,pork and monascus pigment and using grinding,the optimal processing technology and formula was obtained.Utilization ratio of material was raised and the production cost was reduced. |
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| Keywords: | meat slice soy-bean power ratio of pork fat and lean monascus pigment |
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