| 烤羊肉加工新工艺 |
| |
| 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. DOI: 10.7506/rlyj1001-8123-199903011 |
| |
| 作者姓名： | 马俪珍 蒋福虎 刘会平 刘润生 |
| |
| 作者单位： | 山西农业大学食品科学系,山西太谷030801 |
| |
| 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.
|
| 关 键 词： | 考羊肉 新工艺 |
A New Technology for Roast Mutton |
| |
| Ma Lizhen,Jiang Fuhu,Liu Huiping,Liu Runsheng. A New Technology for Roast Mutton[J]. Meat Research, 1999, 13(3): 26-27. DOI: 10.7506/rlyj1001-8123-199903011 |
| |
| Authors: | Ma Lizhen Jiang Fuhu Liu Huiping Liu Runsheng |
| |
| Affiliation: | Ma Lizhen Jiang Fuhu Liu Huiping Liu Runsheng |
| |
| 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. |
| |
| Keywords: | Roast Mutton new technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《肉类研究》浏览原始摘要信息 |
|
点击此处可从《肉类研究》下载全文 |
|
