摘要
主要论述了在驴肉火腿的试制过程中，通过多次试验表明，在驴肉中添加猪脂肪、β环状糊精可以改善和提高制品的风味和质地，添加红曲米色素、淀粉和亚硝酸盐可以改善制品的色泽。
This articlc discusscd the reseach and produce of the ham made by donkey's meat.Through many experiments,it is indicated that the lard and the β CD added to the production can improve the texture and flavor and the Monascorrubin starch Sodiam Nitrite can improve the color of the production.\;
出处
《石河子大学学报（自然科学版）》
CAS
1999年第3期225-228,共4页
Journal of Shihezi University(Natural Science)
关键词
驴肉火腿
风味
色泽
质量控制
ham of donkey's meat
texture
flavor
color
