摘要
主要介绍了冻干叉烧肉生产的制作工艺过程、工艺特点及产品质量的主要影响因素。以新鲜肉为原料,采用冻干技术精心加工制备的叉烧肉新品,具有营养丰富、风味独特、品质优良、方便快捷、货架期长、运输贮藏方便等特点。
The preparing processes, features, and the major factors influencing quality of barbecued meat were studied in this paper. The new barbecued meat products display characteristic properties, such as high nutrient, good taste, high quality, easy-to-carry and packing, were obtained by a modern freeze-drying technology using fresh pork as starting materials.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第11期89-91,共3页
Science and Technology of Food Industry
关键词
冻干
又烧肉
研制工艺
freeze drying
barbecued meat
preparing process
