| 水晶羊糕加工工艺 |
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| 引用本文： | 史奎春,林苏荣,严小宾.水晶羊糕加工工艺[J].肉类工业,2011(1). |
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| 作者姓名： | 史奎春 林苏荣 严小宾 |
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| 作者单位： | 南京汇荣食品有限公司,江苏南京,211803 |
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| 摘 要： | 介绍了水晶羊糕的加工工艺.用猪皮辅以调味料熬制料液,与经调味卤制好的羊肉一起入模冷冻而成.该产品色泽红润,其余胶质部分晶莹剔透,所以取名为"水晶羊糕".
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| 关 键 词： | 水晶羊糕 加工 工艺 |
Processing techniques of crystal mutton cake |
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| SHI Kui-chun,LIN Su-rong,YAN Xiao-bin.Processing techniques of crystal mutton cake[J].Meat Industry,2011(1). |
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| Authors: | SHI Kui-chun LIN Su-rong YAN Xiao-bin |
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| Affiliation: | SHI Kui-chun LIN Su-rong YAN Xiao-bin |
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| Abstract: | The processing techniques of crystal meat cake by seasoning mutton were briefly introduced in this paper. It was made by freezing the seasoning pigskin liquid and seasoning mutton in a special mold. The color of the meat part was pink and the remaining part of gel seemed crystal and clear, so it was called crystal mutton cake. |
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| Keywords: | crystal mutton cake processing technique |
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