摘要
番茄肉罐头是利用高酸性食品低温杀菌原理,采用低温杀菌技术,最大限度的保持了肉组织结构和天然营养成分,营养物质损失较少,具有营养丰富、口感润滑、适宜在常温下贮存、销售等特点,同时将动物肉类食品与植物蔬菜食品进行了有机结合,对人体营养具有互补作用。
The technology to prepare the tomato- meat can was developed according to the principle of low temperature sterilization combined with high acidity of raw materials. The can produced by the technology, which can keep the meat tissue structure and the natural alimentation components, has the characteristic of alimentation richness, mouth - felling lubricate, and can store and sell at room temperature. The can is good for health due to the organic unit of meat and vegetable, and the alimentation balance.
出处
《肉类工业》
2006年第9期23-25,共3页
Meat Industry
关键词
番茄
低温杀菌
肉罐头
tomato low temperature sterilization meat- can
