| 泡椒牛肉软罐头加工工艺研究 |
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| 引用本文： | 孟令军,李洪军,邹忠义,周芳,吕俊,刘树立.泡椒牛肉软罐头加工工艺研究[J].四川食品与发酵,2007,43(1):46-49. |
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| 作者姓名： | 孟令军 李洪军 邹忠义 周芳 吕俊 刘树立 |
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| 作者单位： | 西南大学食品科学学院,重庆,400716 |
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| 摘 要： | 本文以川味泡椒牛肉为例，对其软罐头的加工方法和质量指标进行了研究，确定出泡椒牛肉工业化生产基本的工艺参教，从而对川菜技术化、工业化生产进行了初探，并为同类中式肉类菜肴的工业化生产提供了技术参考。
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| 关 键 词： | 泡椒牛肉 加工工艺 软罐头 |
| 文章编号： | 1671-6892(2006)05-0046-0004 |
| 修稿时间： | 2006年12月28 |
Study on the Processing Technology of Soft-packing Pickle Beef with Capsicum |
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| MENG Ling-jun,LI Hong-jun,ZOU Zhong-yi,ZHOU Fang,LV-jun,LIU Shu-li.Study on the Processing Technology of Soft-packing Pickle Beef with Capsicum[J].Sichuan Food and Fermentation,2007,43(1):46-49. |
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| Authors: | MENG Ling-jun LI Hong-jun ZOU Zhong-yi ZHOU Fang LV-jun LIU Shu-li |
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| Abstract: | Based on pickle beef with capsicum of Sichuan flavor,The test studied the processing technology and quality indicator of Soft-packing,and ensured the fundamental parameters of industrial production of pickle beef.Consequently, the technicalization and industrialization for pickle beef with capsicum of Sichuan flavor were preliminarily studied.It also can be a technical reference for the industrialized process of the similar Chinese cooked meats. |
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| Keywords: | pickle beef with capsicum Processing Soft-packing |
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