摘要
主要从原材料的选择、预处理、配方设计、乳化过程、熟制等方面,分析生产乳化型肉制品应该注意的问题。
This paper illustrated some crucial questions related to the production of emulsified meat products from aspects of raw material selection and pretreatment, the ingredients composition, emulsification procedure and cooking techniques etc.
出处
《肉类工业》
2006年第4期12-13,共2页
Meat Industry
关键词
乳化型
复合磷酸盐
熟制
the emulsification type poly- phosphate complex cooking
