摘要
本文阐述了加工肉制品调香调味设计基本原则、基本步骤、基本技巧,并详细介绍了肉味香精的特点及正确鉴别、选择和使用的方法。
The basic principle and skill of flavor and savory creation in processed meat product were summarized and introduced the characteristics of savory flavor and the method of identification, choice and application of savory flavor in details.
出处
《肉类研究》
2006年第6期31-32,共2页
Meat Research
关键词
肉制品
调香调味
基本原则
Processed meat product
flavor creation
basic principle
