| 五香酱牛肉的制作技术 |
| |
| 引用本文： | 冯祖荫,张建中. 五香酱牛肉的制作技术[J]. 肉类工业, 2006, 0(2): 9-12 |
| |
| 作者姓名： | 冯祖荫 张建中 |
| |
| 作者单位： | 浙江嘉兴肉类联合加工厂,314000;上海丁义兴食品有限公司,201501 |
| |
| 摘 要： | 详细介绍了五香酱牛肉的工艺流程及操作要点。并且指出了二次调味在调味、去膻方面的重要作用。
|
| 关 键 词： | 五香酱牛肉 加工工艺 二次调味 |
| 修稿时间： | 2005-10-14 |
Technology of processing spiced and sauced beef |
| |
| FENG Zu-yin,ZHANG Jian-zhong. Technology of processing spiced and sauced beef[J]. Meat Industry, 2006, 0(2): 9-12 |
| |
| Authors: | FENG Zu-yin ZHANG Jian-zhong |
| |
| Affiliation: | FENG Zu-yin ZHANG Jian-zhong |
| |
| Abstract: | Introducing technical process of spiced and sauced beef and point of operation in detail,and had pointed out the key role of two time seasoning in seasoning and throwing the mutton smell off. |
| |
| Keywords: | spiced and sauced beef processing craft two time seasoning |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
