摘要
肉制品加工腌制是生产过程中最重要的工序之一。从腌制出发阐述腌制的目的、意义,相关材料的作用,以及肉腌制过程中的生化变化和腌制方法,从而能够更好的控制腌制过程。
Salting was one of the most important working procedures in the meat production process. The purpose and significant of salting, the function of the relative materials, biochemistry change during salting process and salting methods were introduced. Then the salting process was better controlled.
出处
《肉类工业》
2016年第3期8-10,13,共4页
Meat Industry
关键词
腌制
亚硝酸盐
保水剂
抗氧化剂
发色
salting
nitrite
water - retaining agent
antioxidants
color