| 新疆烤全羊的加工工艺 |
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| 引用本文： | 陈志刚,巴吐尔. 新疆烤全羊的加工工艺[J]. 肉类工业, 2007, 0(12): 9-10 |
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| 作者姓名： | 陈志刚 巴吐尔 |
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| 作者单位： | 新疆农业大学食品科学学院,新疆乌鲁木齐,830052 |
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| 摘 要： | 介绍了以新鲜羊肉为主要原料,添加适量辅料,研制出口感优良、风味独特、质量上乘的新疆烤全羊的制作工艺、操作要点、产品特点。
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| 关 键 词： | 羊肉 烤全羊 加工工艺 |
| 收稿时间： | 2007-09-25 |
| 修稿时间： | 2007-09-25 |
Studies on processing technique of Xin-jiang roasted whole sheep |
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| CHEN Zhi-gang,BA Tu-er. Studies on processing technique of Xin-jiang roasted whole sheep[J]. Meat Industry, 2007, 0(12): 9-10 |
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| Authors: | CHEN Zhi-gang BA Tu-er |
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| Affiliation: | CHEN Zhi-gang BA Tu-er |
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| Abstract: | High grade Xin-jiang whole roasted sheep with delicious taste and special flavor was made of fresh mutton with appropriate amount of auxiliary material.The processing technique,operation points and characteristics of it were introduced in this article. |
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| Keywords: | mutton roasted whole sheep processing technique |
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