摘要
介绍了调理蔬菜牛肉串的加工工艺,重点讨论生产过程中的一些关键参数,以及这些参数对产品质量的影响。
The processing technology of frozen prepared beef shashlik with vegetable was introduced. The critical parameters and their effects on product quality were discussed.
出处
《肉类工业》
2011年第11期6-7,共2页
Meat Industry
关键词
冷冻调理
土豆牛肉串
加工工艺
freezing precooked
beef shashlik with potato
processing technique
