摘要
羊肉烤制品的质量受到工艺条件的影响 ,其中腌制、上色、焙烤、杀菌等关键工艺对其影响较大 ,通过大量试验结果表明采用低盐腌制、趁热上色、分段焙烤、,高压杀菌等工艺可以使产品外观金黄油润 ,肉质细嫩而富有弹性 ,咸淡适口 ,味道鲜美 ,风味浓厚。
The quality of roasted mutton product was affected by the processing conditions,especially salting,coloring,roasting and sterilization.After a lot of experiments in laboratory,their results showed that the new process,i.e.,salting in low salty concentration,coloring the mutton while hot,roasting by stage and high-pressure sterilization,would be able to make it moer golden in appearance,more delicate in texture and more delicious in taste.
出处
《食品与机械》
CSCD
2001年第5期24-25,共2页
Food and Machinery