摘要
本文主要介绍了中国传统肉制品临洺关驴肉香肠的加工过程,包括选料、配料、制馅、拌馅、灌制、煮制、烟熏到成品等过程。
In this paper, the processing technique of Linmingguan donkey meat sausage is introduced; it includes selecting material, formula, chopping meat, mixing up ingredient, making sausage, boiling, and smoking sausage, until to finish the product.
出处
《肉类研究》
2006年第8期40-41,共2页
Meat Research
关键词
驴肉香肠
加工工艺
灌制
烟熏
donkey meat sausage
processing technique
canned
sootiness
