风味羊肉丸加工工艺及其质量标准研究

Studies of the Quality Standard about Flavor Mutton Quenelle and Its Process

以天然无污染的高原藏系绵羊肉为原料,利用嫩化、除膻、调味及调色等综合技术,研究加工风味独特、食用方便的羊肉丸的工艺,用正交试验法确定出产品配方,为羊肉的深加工、精加工、提高附加值,开发新产品探索新的途径.

Using the natural and uncontaminated mutton from Tibetan plateau sheep, with synthesized techniques like tendering, deodorizing, seasoning and proper- coloring, we developed a process of making special flavoring and easily- eaten mutton quenelle. This recipe is further determined and refined by normal experimental methods, which give new ways for deep and delicate process of mutton, increasing add - on values and developing new products.