摘要
蔬菜汁/粉营养丰富,亚硝酸盐含量极低,硝酸盐含量较高。添加蔬菜汁/粉可使肉制品获得腌肉特有品质,提高肉制品营养价值,有助于功能性肉制品的研发。本文主要概述了蔬菜汁/粉在肉制品加工中的应用及使用中应注意的问题。
Vegetable juice/powder is rich in nutritional ingredients, and its nitrite content is very low but high nitrate content. Meat products added vegetable juice/powder can exhibit all typical sensory properties of nitrite-cured meat products. Adding vegetable juice/powder can increase nutritive value of meat products, and is helpful to development of functional meat products. This paper summarized application and problems of vegetable juice/powder in processing of meat products.
出处
《肉类研究》
2010年第8期33-35,共3页
Meat Research
基金
公益性行业(农业)科研专项经费项目(200903012)
关键词
肉制品
蔬菜汁/粉
亚硝酸盐
天然替代物
meat products, vegetable juice/powder, nitrite, natural substitute
