摘要
低温乳化型肉制品主要由动物蛋白,水,和脂肪乳化而成。对于这类产品的配方,乳化斩拌,和烟熏蒸煮等步骤都会对最终产品产生影响。而在这些步骤中各种反应,机理和提议的加工条件对于解决产品加工中遇到的问题会有帮助。
Pasteurized emulsified products mainly consist of animal protein,water and fat and comminute with these materials. The telated factors including recipe, emulsification,chopping,cooking and smoking are significantly influence the end products. However, the reaction,mechanism,and recommended processing conditions are helpful for trouble shooting during the processing.
出处
《肉类研究》
2007年第9期21-24,共4页
Meat Research
关键词
低温肉制品
乳化
斩拌
烟熏
蒸煮
pasteurized meat products
emulsification chopping
smoking
cooking
