| 驴肉火腿的试制与质量控制 |
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| 引用本文： | 李开雄,王秀华,杨文侠,王旭东,瞿永昌.驴肉火腿的试制与质量控制[J].肉类研究,2000,14(3):28-30,7. |
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| 作者姓名： | 李开雄 王秀华 杨文侠 王旭东 瞿永昌 |
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| 作者单位： | 新疆石河子大学食品科学系,石河子832003%新疆中基华隆食品有限公司 |
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| 摘 要： | 本文主要论述了在驴肉火腿的试制过程中,添加猪脂肪、β-环状糊精可以改善和提高制品的风味和质地,添加红曲米色素、淀粉和亚硝盐可以改善制品的色泽,结果都比较令人满意.
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| 关 键 词： | 驴肉火腿 改善 风味 色泽 质量 |
Trial-production and Quality Control of Donkey Meat Ham |
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| Li Kaixong.Trial-production and Quality Control of Donkey Meat Ham[J].Meat Research,2000,14(3):28-30,7. |
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| Authors: | Li Kaixong |
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| Abstract: | This article discussed the research and production of the ham made by donkey meat.Through many experiments,it is indicated that the lard and the β-CD applied to the production can improve the texture and flavor,and the monascus pigment,starch and sodium nitrite can improve the color of the product. |
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| Keywords: | Donkey Meat Ham improve flavor color quality |
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