驼掌加工技术研究

Research on processing technology of camel palm

驼掌是很珍贵的烹调原料,营养价值极高,具有浓烈的臊膻味和异味。研究的主要目的是提出符合工业化生产的驼掌加工技术和规范,包括配方、工艺流程、操作规范、检验标准和内容。产品设计定位为高档高温袋装方便食品。

The camel palm is a valuable cooking raw material, of high nutritional value, and has a very rich peculiar smell and smell of mutton taste. The main purpose of the study was made in line with industrial production of the camel palm processing technologies and standards, including the formulation, process, operational standards, testing standards and content. Product design was defined as high -temperature and high -grade packaged convenience food.