| 低温调理中式鲜肉糜制品的研制 |
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| 引用本文： | 刘忠义,徐晓飞.低温调理中式鲜肉糜制品的研制[J].肉类研究,2002(3):15-17. |
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| 作者姓名： | 刘忠义 徐晓飞 |
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| 作者单位： | 湘潭大学化工学院食工系,湖南,湘潭,411105 |
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| 摘 要： | 本文介绍并讨论了低温调理中式鲜肉糜制品如肉丸、肉糕等的制作工艺和配方,以肥瘦比2∶8～3∶7的鲜猪肉为原料,经肉糜腌制等工艺制得的低温调理中式肉糜制品味道鲜美,细嫩,有弹性,色香味、营养俱佳。
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| 关 键 词： | 调理食品 肉糜制品 |
Research of the Chinese Style Fresh Meat Paste with Low Temperature Adjustmaent |
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| Liu Zhongyi.Research of the Chinese Style Fresh Meat Paste with Low Temperature Adjustmaent[J].Meat Research,2002(3):15-17. |
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| Authors: | Liu Zhongyi |
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| Affiliation: | Liu Zhongyi |
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| Abstract: | The processing technology and formula of the Chinese fresh meat paste with low temperature adjustment,such as meatball,meat loaf,are discussed;with low temperature adjustment and raw meat ratio(fat meat:lean meat=2.8∶3.7),this Chinese fresh meat paste tastes good,elastic,and nutrient. |
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| Keywords: | adjusted food meat paste product |
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