重组法和传统法加工肉干制品的比较

Comparing Reorganized Method with Traditional Method Applied in Dried Meat Processig

采用重组法和传统法加工肉干制品 ,探讨重组技术用于改善传统肉干制品的可能性。产品特性分析表明 ,传统配料与重组工艺的结合 ,可使肉干在尽可能保持传统风味的前提下 ,外观色泽和质地口感大为改善。

Reorganized method and traditional method used in dried meat processing were used.The possibility of improving the quality of traditional dried meat products through reorganized method was discussed.From our analysis on specific property of the product,via combining traditional additives with reorganized process;we can get an improved product with a better appearance,color,texture and mouth-feel while keeping the traditional flavor.