| 传统酱卤肉制品工业化生产中香辛料的调味调香 |
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| 引用本文： | 高晓平,黄现青,赵改名. 传统酱卤肉制品工业化生产中香辛料的调味调香[J]. 肉类研究, 2010, 0(2): 35-36 |
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| 作者姓名： | 高晓平 黄现青 赵改名 |
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| 作者单位： | 河南农业大学食品科学技术学院,河南,郑州,450002 |
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| 摘 要： | 针对传统酱卤肉制品在调味调香研究现状和存在的问题,探讨了香辛料在其中的应用及老汤的煮制,并为今后传统酱卤肉制品工业化发展方向提出建议。
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| 关 键 词： | 传统酱卤肉制品 工业化生产 调味调香 |
Flavor and Perfumery of Spice in the Industrial Production of Traditional Sauced Pork |
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| GAO Xiaoping,HUANG Xianqing,ZHAO Gaiming. Flavor and Perfumery of Spice in the Industrial Production of Traditional Sauced Pork[J]. Meat Research, 2010, 0(2): 35-36 |
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| Authors: | GAO Xiaoping HUANG Xianqing ZHAO Gaiming |
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| Affiliation: | (College of Food Science and Technology, Henan Agricultural university, Zhengzhou 450002, China) |
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| Abstract: | Aiming at research status and existing problems of flavor and perfumery of traditional sauced pork, application and cooking in soup stock on spice were discussed in the paper. And suggestions of future development of industrial production on traditional sauced pork were also brought forward. |
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| Keywords: | traditional sauced pork industrial production flavor and perfumery |
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