| 一种配餐用牛肉糕的研制 |
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| 引用本文： | 任琳,韩凯,王宇,乔晓玲.一种配餐用牛肉糕的研制[J].肉类研究,2010(12):31-33. |
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| 作者姓名： | 任琳 韩凯 王宇 乔晓玲 |
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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： | 对西式经典肉糕的原辅料和加工过程进行改进,可以设计并制作出一种可作配餐用的牛肉糕。本文对此种配餐用牛肉糕的特点、加工工艺以及市场前景等做了详细介绍,以期为该类产品的研究开发奠定基础。
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| 关 键 词： | 牛肉糕 加工工艺 |
The Development of Beef Meat Loaf |
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| REN Lin,HAN Kai,WANG Yu,QIAO Xiaoling.The Development of Beef Meat Loaf[J].Meat Research,2010(12):31-33. |
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| Authors: | REN Lin HAN Kai WANG Yu QIAO Xiaoling |
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| Affiliation: | (China Meat Research Center, Beijing 100068, China) |
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| Abstract: | By improving the materials and machining process of the typical western meat loaf products, we can design and make a new type of meat loaf which is made of beef. This paper introduces the characteristics, processing technology and the market prospects of the beef meat loaf in detail as the foundation of the product development. |
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| Keywords: | beef meat loaf processing technology |
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