| 发酵牛肉肠的研究 |
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| 引用本文： | 罗红霞,胡铁军,武运,余朋. 发酵牛肉肠的研究[J]. 肉类研究, 2000, 14(3): 21-23. DOI: 10.7506/rlyj1001-8123-200003007 |
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| 作者姓名： | 罗红霞 胡铁军 武运 余朋 |
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| 作者单位： | 新疆农业大学食品科学系,乌鲁木齐830052%解放军军需大学,130062%新疆轻工职工大学,乌鲁木齐800021 |
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| 摘 要： | 本试验对五种食用发酵菌进行了筛选,以不同的配比制成发酵剂,用于发酵牛肉肠的加工.通过试验,确定合适的发酵参数,探索了牛肉发酵肠的生产工艺.
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| 关 键 词： | 牛肉肠 发酵 工艺 |
A Study on the Fermented Beef Sausage |
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| Luo Hongsia. A Study on the Fermented Beef Sausage[J]. Meat Research, 2000, 14(3): 21-23. DOI: 10.7506/rlyj1001-8123-200003007 |
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| Authors: | Luo Hongsia |
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| Affiliation: | Luo Hongsia |
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| Abstract: | In the present study,five species of fermentation bacteria were selected and obtained.As the starter,different species ratio were prepared for the beef sausage fermentation.The appropriate fermentation parameters were determined and the fermented beef sausage processing was also researched. |
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| Keywords: | beef sausage fermentation processing |
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