摘要
将肉糜型重组肉制品与香辣酱调味品加工方法相结合，以牦牛肉为主料，开发出兼具二者传统风味特色、又能满足现代消费需求的餐桌型多用途方便肉酱制品。
： Combined the processing method of constituent meat product with thick chilli sauce， a new novel yak meat paste was developed． The product has the traditional pleasing taste of the both yak meat paste and chilli sauce， and meets demands of modern consumer． It’s processing technology and product properties were introduced in this paper．
出处
《四川畜牧兽医》
2001年第8期21-22,共2页
Sichuan Animal & Veterinary Sciences
