摘要
牛筋经解冻、油发、卤制、干燥、拌料、包装、杀菌等工艺制成一种即食食品,通过实验确定卤水配方与拌料配方及最佳工艺条件,并进行破坏性保藏实验,制定该食品的质量标准。
Cattle tendon was processed into a cooked food by thaw, oil soakage, cooking, drying, mixing, packaging and sterilizing. Batch formula in cooking and mixing, and the best processing conditions were studied, finally the quality standard for this production was advanced according to the results of preserving experiments.
出处
《食品科技》
CAS
北大核心
2008年第4期74-77,共4页
Food Science and Technology
关键词
牛筋
加工工艺
配方
质量标准
cattle tendon
processing technology
batch formula
quality standard
