| 西式火腿切面渗水及其关键控制点的研究 |
| |
| 引用本文： | 邹同品,李志远,马宗欣,王云龙.西式火腿切面渗水及其关键控制点的研究[J].肉类工业,2009(6). |
| |
| 作者姓名： | 邹同品 李志远 马宗欣 王云龙 |
| |
| 作者单位： | 哈尔滨大众肉联集团有限公司,黑龙江哈尔滨,150080 |
| |
| 摘 要： | 随着人民物质生活水平的不断提升,中国肉类消费发生了明显的结构变化.特别是西式火腿,日益受到人们的青睐.而西式火腿切面渗水问题,严重影响着产品质量.根据多年西式火腿的生产加工经验,结合肉制品基础理论知识,分析了西式火腿切面渗水的影响因素并设定关键控制点.
|
| 关 键 词： | 西式火腿 切面渗水 关键控制点 |
Research on seeping of western-style ham section and critical control point |
| |
| ZOU Tong-pin LI Zhi-yuan MA Zong-xin etc.Research on seeping of western-style ham section and critical control point[J].Meat Industry,2009(6). |
| |
| Authors: | ZOU Tong-pin LI Zhi-yuan MA Zong-xin etc |
| |
| Abstract: | Along with the people life level rising,meats consumption in China has had obvious structural change.Especially the western-style ham,has received people's favor increasingly.But the question on seeping of western-style ham section has seriously influenced its quality.By many years of production experience and the basic theoretical knowledge of meat,the author has analyzed the influencing factors of western-style ham section seeping and establishes the essential control point to improve its quality. |
| |
| Keywords: | western-style ham seeping of section critical control point |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
