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| 白牦牛肉干味型调配试验研究 | |
| 引用本文： | 潘和平,阎萍,臧荣鑫,杨具田,何立霞,卢建雄,刘翊中.白牦牛肉干味型调配试验研究[J].食品工业科技,2005(7):153-154. |
| 作者姓名： | 潘和平 阎萍 臧荣鑫 杨具田 何立霞 卢建雄 刘翊中 |
| 作者单位： | 1. 西北民族大学生命科学与工程学院,甘肃,兰州,730030 2. 中国农科院兰州畜牧与兽药研究所,甘肃,兰州,730050 3. 金昌市疾控中心 |
| 基金项目： | 2003国家民委院校重点科研项目(2002-127) 西北民族大学校内资助项目 |
| 摘 要： | 以青藏高原的珍稀品种白牦牛肉为原料,采用肉干传统生产工艺,通过五种不同味型配料的肉干制作试验,获得了色泽差异明显,嫩度接近,但味型不同,风味有别的五种肉干制品。 |
| 关 键 词： | 白牦牛 肉干 味型 |
| 文章编号： | 1002-0306(2005)07-0153-02 |
| 修稿时间： | 2004年10月25 |
Flavoring of white yak meat jerky |
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| Pan Heping.Flavoring of white yak meat jerky[J].Science and Technology of Food Industry,2005(7):153-154. | |
| Authors: | Pan Heping |
| Affiliation: | Pan Heping et al |
| Abstract: | Based on the traditional production technology of jerky, using rare variety of white yak meat in Qinghai -Tibet Plateau os the raw material through those experiments of producing jerky of different flavors, five kinds of jerky obtained were which had obviously different color and luster, in addition, their softyness degree was close, but flavor types were different. |
| Keywords: | white yak jerky flavor |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |