| 酱猪蹄加工工艺的研究 |
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| 作者单位： | 沈阳农业大学食品学院 沈阳110161辽宁医学院食品科学与工程学院锦州121001(郭雪松)，沈阳农业大学食品学院 沈阳110161(孟宪军)，辽宁医学院食品科学与工程学院 锦州121001(吴汉东) |
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| 摘 要： | 主要介绍了酱猪蹄生产中的腌制、煮制、调味等几道工序及其影响因素,通过试验提出了酱猪蹄加工工艺的改进方法。
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| 关 键 词： | 酱猪蹄 加工 工艺 |
The Research on Processing Technology of Sauced Pettitoes |
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| Guo Xue-song.,Meng Xian-jun,Wu Han-dong.College of Food Science,Shenyang Agriculture University. The Research on Processing Technology of Sauced Pettitoes[J]. The Food Industry, 2007, 0(3) |
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| Authors: | Guo Xue-song. Meng Xian-jun Wu Han-dong.College of Food Science Shenyang Agriculture University |
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| Affiliation: | Guo Xue-song1.2,Meng Xian-jun1,Wu Han-dong21.College of Food Science,Shenyang Agriculture University |
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| Abstract: | This article introduced several procedures of producting sauced pettitoes, including pickling, cooking, flavor treating and their influence factors. Finally, the improved processing method of sauced pettitoes was advanced by the test. |
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| Keywords: | sauced pettitoes processing technology |
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