| 羊肉烤制品软罐头的研制 |
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| 引用本文： | 叶青,涂宗财,刘四平,皮钰珍. 羊肉烤制品软罐头的研制[J]. 食品与机械, 2001, 0(5): 24-25 |
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| 作者姓名： | 叶青 涂宗财 刘四平 皮钰珍 |
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| 作者单位： | 番禺理工学院,511483,广东番禺市 |
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| 摘 要： | 羊肉烤制品的质量受到工艺条件 影响，其中腌制，上色，焙烽，杀菌等关键工艺对其影响较大，通过大量试验结果表明采用低盐腌制，趁热上色，分段焙烤，高压杀菌等工艺可以使产品外观金黄油润，肉质细嫩而富有弹性，咸淡适口，味道鲜美，风味浓厚。
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| 关 键 词： | 软罐头 生产工艺 羊肉烤制品 低盐腌制 分级焙烤 |
| 修稿时间： | 2001-04-26 |
Preparation of soft canned products of roasted mutton |
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| Ye Qing Tu ZongcaiLiu SipingPi Yuzhen. Preparation of soft canned products of roasted mutton[J]. Food and Machinery, 2001, 0(5): 24-25 |
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| Authors: | Ye Qing Tu ZongcaiLiu SipingPi Yuzhen |
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| Affiliation: | Ye Qing Tu ZongcaiLiu SipingPi Yuzhen |
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| Abstract: | The quality of roasted mutton product was affected by the processing conditions,especially salting,coloring,roasting and sterilization.After a lot of experiments in laboratory,their results showed that the new process,i.e.,salting in low salty concentration,coloring the mutton while hot,roasting by stage and high-pressure sterilization,would be able to make it moer golden in appearance,more delicate in texture and more delicious in taste. |
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| Keywords: | Roasted mutton product Salting in low concentration Roasting by stage |
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