摘要
通过改变传统迷你肠加工方式,研究在低温干燥加工工艺的基础上添加抹茶粉,开发出一种携带方便、常温保存、开袋即食,且具独特抹茶香风味的功能保健食品茶香迷你肠。
Adding maccha powder on the basis of low temperature drying processing method was studied by changing the processing method of traditional mini sausage. The developed mini sausage was convenient to carry and eat, and could be kept in room temperature. The maccha flavor mini sausage with unique maccha flavor was a kind of functional health food.
出处
《肉类工业》
2015年第9期17-19,共3页
Meat Industry
关键词
抹茶粉
迷你肠
加工
maccha powder
mini sausage
processing
