摘要
介绍了豆豉风味干香肠加工工艺,产品赋予中国人喜爱的特色风味。
It introduced the processing technology of flavor dry fermented sausage, which was en- dowed with a popular flavor characteristics for Chinese.
出处
《肉类工业》
2009年第7期17-18,共2页
Meat Industry
关键词
发酵香精
腌制
斩拌
冷熏
fermentation flavor
pickled
mix chopped
cold smoked
