摘要
腊肉类与咸肉类、酱肉类、风干肉类并属于中式肉制品中的腌腊制品,是我国传统肉制品的典型代表,有着悠久的历史。有着独特的风味物质,深得消费者的喜爱。本文概述了传统与工业的腊肉加工方式,探讨了肉制品的风味物质的形成。
Chinese bacon with a type of meat, Jiangru categories, dried meat and meat products which are China’s typical of the traditional meat have a long history. The material has a unique flavor and win the consumer. This paper provides an overview of the traditional and industrial processing of Chinese bacon and the formation of flavor substances
出处
《肉类研究》
2008年第8期22-25,共4页
Meat Research
关键词
腊肉制品
加工
风味形成
Chinese bacon products
Processing technology
Flavor formation
