摘要
“腌肉”是贵州省黔东南自治州的民族传统腌制食品,它是以猪肉为原料、糯米等为辅料加工而成.为精确掌握“腌肉”的利用价值,特对其做营养成分的常规分析,为今后开发这一食品提供理论与实践依据.
The＂pickled meat＂ is the traditional pickled food in Qiandongnan prefecture;Guizhou province.It is made from pork as the raw material as well as sticky rice etc as the assistant materials.For precisely controlling the value in use, this paper focuses on its nourishment composition analysis in order to develop this food in the future providing the theories and the basis of the fulfillment.
出处
《黔东南民族师范高等专科学校学报》
2006年第6期53-54,共2页
Journal of Southeast Guizhou National Teachers College
基金
凯里学院2003年科研规划课题(Z0307)
关键词
侗族食品
“腌肉”
营养成分分析
Dong Nationality＇s food
＂pickled food＂
nourishment composition analysis
