摘要
旨在通过探讨一种乳酸菌发酵香肠的制作工艺,为消费者提供一种卫生、营养、适合标准化生产的中式风味发酵香肠。
The processing technology of a kind of the fermented sausage of lactic acid bacteria was explored,and a kind of Chinese-style flavor fermented sausage was provided for consumers,and it was health and nutritional,and it was suitable for standardization production.
作者
张福
孟少华
刘贯勇
宋静茹
曹新桥
高稳
ZHANG Fu;MENG Shaohua;LIU Guanyong;SONG Jingru;CAO Xinqiao;GAO Wen
出处
《肉类工业》
2018年第6期5-9,13,共6页
Meat Industry
关键词
发酵
香肠
风味
fermentation
sausage
flavor
