摘要
本文介绍了用国内外闻名的南阳优质黄牛肉与猪肉为主要原料,借助于一般香肠的生产工艺,参考国外同类产品的技术资料,增加了乳酸菌发酵工序,研制出了风味独特、便于人体吸收、营养丰富的新型发酵香肠——萨拉米香肠。
With world-famous pork and meet made in Nanyang as major raw material,according to general-technology of sausage and technical data of similar products of other countries,this paper provides method to produce a new style of fermented sausage-salami which has special flavvour and rich umes tion by adding to a process of lactic acid bateria fermentation.
出处
《郑州轻工业学院学报》
1991年第4期78-80,共3页
Journal of Zhengzhou Institute of Light Industry（Natural Science）
关键词
萨拉米香肠
乳酸菌
发酵
香肠
salami,lactic acid bacteria,fermentation
