内蒙古锡盟地区传统肉制品的工艺调查

Investigation on processing technique of traditional meat products in Xi-meng regions of Inner Mongolia

对锡盟不同地区不同类型的传统肉制品的工艺进行了调查研究,并检测了理化指标和微生物指标,研究结果表明锡盟传统肉制品包括汽蒸类、烧烤类、油炸类、人工风干类、自然风干类、烘干类六大类,为实现传统肉制品生产的标准化、机械化、规模化和工业化,开发小包装产品、开发适合不同人群消费的多功能传统肉制品提供依据。

Different types of traditional meat products in different areas in Xi - meng regions have been investigated. The physicochemieal and microbiological analysis indicated that the traditional meat products in Xi - meng regions contained six kinds, such as steamed, roasted, fried, toasted, artificial dried and natural dried meats. This investigation will provide basis to standardization, mechanization, scale, industrialization production with small packed meat products, to meet the requirements of various consumers.