摘要
牛肉是一种高蛋白的畜肉食品。简述牛肉的分类、营养成分及其食疗保健功效,介绍牛肉的排酸工艺与速冻工艺的具体操作过程、技术参数及注意事项,以期为牛肉及其制品的生产提供参考。
Beef is one kind of high protein livestock meat produce. This article deals with the classification of beef, the nutrient content and its nutritional therapy and health care effect. The author presents the specific operation process of acid discharge and quick-freeze techniques, as well as the technical parameters and the practical considerations so as to provide reference for the beef production.
出处
《农业科技与装备》
2010年第7期34-36,共3页
Agricultural Science & Technology and Equipment
关键词
牛肉
营养价值
排酸
速冻
加工
beef
nutrient value
acid discharge
quick-freeze
process
