摘要
腌腊肉制品是中国传统肉制品的典型代表,其主要特点是易于加工生产、风味独特、可贮性佳。主要分析了腌腊肉制品的主要化学成分、生产原料、加工工艺、运输与贮藏等对其腐败变质的影响,同时提出有效的控制措施,为稳定产品的质量提供参考。
Cured meat product is a typical representative of Chinese traditional meat products, with main features of easy to produce, special flavor and storage tolerance. The effects of key chemical components, production raw materials, processing technology and transportation and storage on spoilage of cured meat products were mainly analyzed in this paper. Meanwhile, some effective control measures were put forward, providing references for stabilizing product quality.
出处
《肉类工业》
2012年第2期26-29,共4页
Meat Industry
关键词
腌腊肉制品
腐败变质
控制措施
cured meat products
spoilage
control measures
