腊牦牛肉的加工工艺探讨

Investigation on the processing skills of preserved yak ham

通过对腊牦牛肉加工工艺的探索试验,初步掌握“绿色食品”腊牦牛肉加工的基本过程,为规模化、标准化、工业化牦牛肉地方特色食品开发奠定基础。

A primary technology to produce a ＂Green Food＂ preserved yak ham has been developed by investigating the processing skills of the yak ham. A theory basis was established for largely producing, standardizing and industrializing local special foods of the yak ham.