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低温调理中式鲜肉糜制品的研制

作  者:
刘忠义;徐晓飞
单  位:
湘潭大学化工学院食工系
关键词:
调理食品;肉糜制品
摘  要:
本文介绍并讨论了低温调理中式鲜肉糜制品如肉丸、肉糕等的制作工艺和配方,以肥瘦比2∶8~3∶7的鲜猪肉为原料,经肉糜腌制等工艺制得的低温调理中式肉糜制品味道鲜美,细嫩,有弹性,色香味、营养俱佳。
译  名:
Research of the Chinese Style Fresh Meat Paste with Low Temperature Adjustment
作  者:
Liu Zhongyi
关键词:
adjusted food;meat paste product
摘  要:
The processing technology and formula of the Chinese fresh meat paste with low temperature adjustment,such as meatball,meat loaf,are discussed;with low temperature adjustment and raw meat ratio(fat meat:lean meat=2.8∶3.7),this Chinese fresh meat paste tastes good,elastic,and nutrient.

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