摘要
本文对现阶段国内粉蒸肉的标准化、工业化工艺制作方法以及质构特性等方面的研究成果进行了综述,同时对未来该产业的研究方向进行了展望。
In this paper, the research results of domestic standardization of powdered pork, industrial production process and texture characteristics were reviewed. At the same time, the future research direction of this industry was prospected.
作者
何彬
秦丹
HeBin;QinDan(Hunan Agricultural University,Changsha410128,China;Hunan Commercial Technician Institute,Zhuzhou412001,China)
出处
《现代食品》
2018年第16期13-16,共4页
Modern Food
关键词
粉蒸肉
加工工艺
特性
Steamed pork
Processing technology
Characteristics
