摘要
探讨了以传统叉烧肉工艺为基础,以鲜瘦肉为原料,经过多道工序生产的一种口味多样的即食产品的配方、工艺、包装,并探讨了生产工艺的几个关键问题。产品的特点是滋味鲜美、口感细腻,不油腻,肉香浓郁,风味独特,开袋即食。
Based on the traditional techniques for producing barbecued pork and using fresh lean meat as the source material. This article explored the prescription, processing techniques and packaging for the production of an instant food with diverse tastes after many procedures. The key technological problems were also discussed. The new product has the feature of delicious taste, strong fragrance and ready to enjoy when opened.
出处
《食品科技》
CAS
北大核心
2003年第9期45-46,51,共3页
Food Science and Technology
关键词
叉烧肉
腌制
油炸
软包装
barbecued pork
pickling and salting
deep-frying
soft package
