摘要
本文通过添加大豆粉、肥肉、红曲色素 ,并采用绞碎工艺 ,对传统肉脯的生产进行了改进 ,确定了新型肉脯的最佳工艺及配方 ,提高了原料肉的利用率 ,降低了生产成本。
The traditional processing method for meat slice was improved by adding soy-bean power,pork and monascus pigment and using grinding,the optimal processing technology and formula was obtained.Utilization ratio of material was raised and the production cost was reduced.
出处
《肉类研究》
2000年第3期24-25,共2页
Meat Research
关键词
肉脯
豆粉
肥瘦肉比
红曲色素
配方
利用率
meat slice
soy-bean power
ratio of pork fat and lean
monascus pigment
