| 腌牛肉条软罐头生产技术研究 |
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| 引用本文： | 刘成国 樊志坚. 腌牛肉条软罐头生产技术研究[J]. 肉类研究, 1999, 0(4): 22-24 |
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| 作者姓名： | 刘成国 樊志坚 |
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| 作者单位： | 湖南农业大学食科院!长沙410128(刘成国，马美湖，王欢)，湖南省畜牧研究所!长沙410125(樊志坚，肖炳，缪志军) |
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| 摘 要： | 本试验主要采用腌制、蒸煮、包装杀菌等处理， 通过多次试验确定了腌牛肉条软罐头生产的最佳工艺参数， 较好地解决了产品的入味及保质问题。
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| 关 键 词： | 牛肉 腌牛肉 软罐头 |
A Study on the Technology for Soft Can Corned Beef |
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| Liu Chengguo. A Study on the Technology for Soft Can Corned Beef[J]. Meat Research, 1999, 0(4): 22-24 |
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| Authors: | Liu Chengguo |
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| Affiliation: | Liu Chengguo |
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| Abstract: | In the present study ,curing ,pre - cooking ,packaging and sterilization were applied , and through many experiments the optimal technological parameters were obtained for producing soft can Corned Beef.In addition ,the flavor and shelf -life of the product were improved . |
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| Keywords: | beef corned beef soft can |
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