摘要
本试验对五种食用发酵菌进行了筛选 ,以不同的配比制成发酵剂 ,用于发酵牛肉肠的加工。通过试验 ,确定合适的发酵参数 ,探索了牛肉发酵肠的生产工艺。
In the present study,five species of fermentation bacteria were selected and obtained.As the starter,different species ratio were prepared for the beef sausage fermentation.The appropriate fermentation parameters were determined and the fermented beef sausage processing was also researched.
出处
《肉类研究》
2000年第3期21-23,共3页
Meat Research
