摘要
肉嫩、肉香是肉制品加工过程中追求的目标,如何来嫩化、增香,本文主要介绍酶制剂在肉品加工中对肉类嫩化增味的几种方法。同时介绍了酶制剂的几种提取方法。
The tenderness and flavor is the pursuing aim in the processing of meat products.How to tenderize the meat and enhance flavor？This paper is to introduce several methods of tenderizing and enhancing flavor of enzyme preparation in the processing of meat products.At the same time several extraction methods of enzyme preparation are introduced too.
出处
《肉类研究》
2007年第5期30-32,35,共4页
Meat Research
关键词
酶制剂
嫩化
增味
提取方法
Enzyme preparation, Tenderizing, flavor enhancing,extraction method
