| 番茄汁羊肉糕的研究开发 |
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| 引用本文： | 韩凯,任琳,王宇.番茄汁羊肉糕的研究开发[J].肉类研究,2011,25(1):24-26. |
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| 作者姓名： | 韩凯 任琳 王宇 |
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| 作者单位： | 中国肉类食品综合研究中心,北京,100068 |
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| 摘 要： | 介绍针对西式肉糕的原辅料和加工过程进行改进后的一种番茄汁羊肉糕的制作工艺流程.对羊肉的搅拌、番茄汁的制作以及番茄汁羊肉糕的烤制等工艺进行研究,开发并制作出一种具有美观外形和独特风味的新型西式番茄汁羊肉糕.
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| 关 键 词： | 羊肉糕 番茄汁 加工工艺 |
The Development of Tomato Juice Mutton Meat Loaf |
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| HAN Kai,REN Lin,WANG Yu.The Development of Tomato Juice Mutton Meat Loaf[J].Meat Research,2011,25(1):24-26. |
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| Authors: | HAN Kai REN Lin WANG Yu |
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| Affiliation: | HAN Kai,REN Lin,WANG Yu(China Meat Research Center,Beijing 100068,China) |
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| Abstract: | By improving the materials and machining process of the western meat loaf products,we can design and make a new type of meat loaf which is made of mutton and makes with tomatoes juice.This paper introduces the stirring of mutton,the making of tomato juice,the processing technology and the market prospects of the tomato juice mutton meat loaf in detail as the foundation of the product development. |
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| Keywords: | mutton meat loaf tomatoes juice processing technology |
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