Position: Home > Articles > The Problem and Strategy Existing in the Traditional Curing Meat Products
MEAT RESEARCH
2003
(1)
3-7+15
我国传统腌腊肉制品存在的问题及对策
作 者：
周光宏;赵改名;彭增起
单 位：
南京农业大学食品科技学院
关键词：
中式传统肉制品;腌腊肉制品;火腿;腊肠
摘 要：
本文针对我国传统腌腊肉制品及其传统加工工艺中存在的问题进行了较为系统的分析 ,提出了解决这些问题的对策和具体技术 ,并为我国传统肉制品加工工艺的现代化改造提出了建议
译 名：
The Problem and Strategy Existing in the Traditional Curing Meat Products
作 者：
Zhou Guanghong
关键词：
Chinese traditional meat products;curing meat products;ham;sausage
摘 要：
The Chinese traditional curing meat products as well as the problems existing in its traditional processing technology are systematically analyzed,the strategy and concrete techniques to solve these problems are printed out as well.The suggestions for modernizing the processing technology of Chinese traditional meat products are given in the article.
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