| 灯影兔肉的加工技术 |
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| 引用本文： | 王卫,郭晓强. 灯影兔肉的加工技术[J]. 肉类研究, 1999, 13(3): 23-25. DOI: 10.7506/rlyj1001-8123-199903010 |
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| 作者姓名： | 王卫 郭晓强 |
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| 作者单位： | 成都大学轻化工系,610081 |
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| 摘 要： | 在非重组型肉脯加工中,根据兔肉特性,对四川传统名产"灯影牛肉"加工方法进行改进,开发出片薄透影、香脆可口、清香味美、独具风格的"灯影兔肉".通过对其加工技术的研究,提出了保证产品质量的加工关键控制点(CCPs)
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| 关 键 词： | 兔肉脯 工艺 产品特性 CCPs |
A Study on the Technology for Dengying Dried Rabbit Meat |
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| Wang Wei,Guo Xiaoqiang. A Study on the Technology for Dengying Dried Rabbit Meat[J]. Meat Research, 1999, 13(3): 23-25. DOI: 10.7506/rlyj1001-8123-199903010 |
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| Authors: | Wang Wei Guo Xiaoqiang |
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| Affiliation: | Wang Wei Guo Xiaoqiang |
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| Abstract: | In processing of dried sweet rabbit meat slices (Dengying Dried Rabbit Meat), considering the specific properties of rabbit meat, the processing method for the famous traditional product on Sichuan province Dengying Dried Beef was modified, and a transparently thin, crispy and tasty product,with a unique flavor, Dengying Dried Rabbit Meat was developed .Based on the research on the processing technology, the authors proposed some processing critical control points (CCPs) for guaranteeing the quality of the product. |
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| Keywords: | CCPs |
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