摘要
本文介绍了以后腿羊肉为原料， 采用盐水注射、真空滚揉的西式工艺， 辅以中草药成分， 再经烧烤、真空包装和杀菌等工序， 精心研制一种食用方便、营养丰富、可贮性佳的新型烤羊肉。
A western style processing technology for Roast Mutton is introduced.The raw material,hindleg meat from sheep,is injected with brine,vacuum tumbled,mixed with herbs,roasted,vacuum packed and postpasterized,to obtain a convenient and highly nutritious new product with a good preservability.
出处
《肉类研究》
1999年第3期26-27,共2页
Meat Research
