摘要
主要介绍注射滚揉腌制猪排，此生产工艺可以使整体出品率达到155％～160％。通过食品配料对改善猪排口味与口感品质的研究探讨，从而提升了猪排产品品质，并且简化了生产加工工艺，提高了产品出品率。
The cured pork chop produced by injection, rolling and kneading. The processing tech- nology could make the overall yield ratio get 155% to 160%. Through the research and discussion of food ingredient improving the taste and quality of pork chop, the products quality of pork chop was promoted, and the producing and processing technology were simplified, and the product yield ratio was increased.
出处
《肉类工业》
2015年第11期3-4,共2页
Meat Industry
关键词
注射
滚揉
腌制
猪排
工艺
injection
rolling and kneading
cure
pork chop
technology
