| 烤羊肉加工新工艺 |
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| 引用本文： | 马俪珍,蒋福虎,刘会平,刘润生.烤羊肉加工新工艺[J].肉类研究,1999,13(3):26-27. |
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| 作者姓名： | 马俪珍 蒋福虎 刘会平 刘润生 |
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| 作者单位： | 山西农业大学食品科学系,山西太谷030801 |
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| 摘 要： | 本文介绍了以后腿羊肉为原料,采用盐水注射、真空滚揉的西式工艺,辅以中草药成分,再经烧烤、真空包装和杀菌等工序,精心研制一种食用方便、营养丰富、可贮性佳的新型烤羊肉.
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| 关 键 词： | 考羊肉 新工艺 |
A New Technology for Roast Mutton |
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| Ma Lizhen,Jiang Fuhu,Liu Huiping,Liu Runsheng.A New Technology for Roast Mutton[J].Meat Research,1999,13(3):26-27. |
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| Authors: | Ma Lizhen Jiang Fuhu Liu Huiping Liu Runsheng |
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| Affiliation: | Ma Lizhen\ \ Jiang Fuhu\ \ Liu Huiping\ \ Liu Runsheng |
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| Abstract: | A western style processing technology for Roast Mutton is introduced.The raw material,hindleg meat from sheep,is injected with brine,vacuum tumbled,mixed with herbs,roasted,vacuum packed and postpasterized,to obtain a convenient and highly nutritious new product with a good preservability. |
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| Keywords: | Roast Mutton new technology |
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