摘要
叙述了以猪肉、牛肉和猪背膘生产萨拉米干发酵香肠的工艺,将其分为设备的准备、原料肉的预处理以及发酵、干燥成熟等阶段,并描述了各阶段的具体要求。
The article described the manufacturing technology of a kind of pork, beef and pig back fat salami dry fermented sausage production, which was divided into a series of steps like the preparation of equipments, the pretreatment of the raw materials of meat and the fermentation, the drying and maturing etc. And the specific requirements for various stages were described.
出处
《肉类工业》
2009年第1期8-9,共2页
Meat Industry
关键词
萨拉米干发酵香肠
加工工艺
控制点
salami dry fermented sausage
processing technique
control point
