摘要
羊肉烤制品的质量受到工艺条件的影响，其中腌制、上色、焙烤、杀菌等关键工艺的影响较大。大量试验表明，采用低盐腌制、趁热上色、分级焙烤、高温反压杀菌等工艺可以使产品外观金黄油润、肉质细嫩而富有弹性，咸淡适口，味道鲜美，风味浓厚。
The quality of roast mutton is affected by the technology conditions.The results showed that the product has golden surface, tender flesh, delicious taste and special flavour by low salt pickling,painting at high temperature, roasting at three steps, and sterilizing at high temperature and antipressure.
出处
《食品工业科技》
CAS
CSCD
北大核心
1998年第3期58-59,共2页
Science and Technology of Food Industry
关键词
羊肉烤制品
低盐腌制
分级焙烤
杀菌
软罐头
roasted mutton
salt pickle
roast in levels
high temperature and antipressure sterilizing
