国内外发酵肉制品加工工艺的改进

Processing improvement of fermented meat products at home and abroad

综述了在生产过程中影响发酵肉制品产品质量的因素。从发酵肉制品生产的原料,加工条件,设备,发酵剂添加,酶制剂的添加等几个方面作了详细讨论,并对发酵肉制品产品质量的改进提出了建议。

Factors which affect the quality of fermented meat products during the processing at home and abroad were summarized in this paper. Specially, the effects of raw materials, processing, equipments, starters and enzyme preparations on the products were discussed in detail. Some advices to improve the qualities of fermented meat products were put forward.