摘要
采用真空软包装形式,对经过调味的牛筋煲进行真空包装、高温灭菌,达到长期贮存的目的。即食方便牛筋煲产品,加工成本比较低,产品货真价实,营养物质损失较少,具有口感润滑、适宜在常温下贮存、销售、易开易拆,安全卫生之特点。
In this essay, using vacuum package and sterilization technique to preserve instant stewed beef tendon for a long time was introduced. The instant stewed beef tendon possessed the following advantages： lower processing cost, genuine products with reasonable prices, less loss of nutrients, slippery taste, suitable for room temperature storage, easy to open and dismantle, healthy and safe to eat etc..
出处
《肉类工业》
2010年第8期14-16,共3页
Meat Industry
关键词
牛筋煲
软包装
杀菌工艺
stewed beef tendon
vacuum package
sterilization technique
