摘要
通过滚揉类产品腌制剂与自制调味对改善烟熏培根口味与口感品质的研究探讨,从而提升了培根类产品品质纯正性,并且简化了生产加工工艺,提高了产品出品率。
The effects of curing agent used in tumbling product and homemade sauce on flavor and taste of bacon were studied to improve the quality purity of bacon, simplify the production technique and improve the yield rate.
出处
《肉类工业》
2013年第1期15-16,共2页
Meat Industry
关键词
培根
配方
工艺
bacon
formula
technique
