摘要
本文介绍并讨论了低温调理中式鲜肉糜制品如肉丸、肉糕等的制作工艺和配方,以肥瘦比2∶8～3∶7的鲜猪肉为原料,经肉糜腌制等工艺制得的低温调理中式肉糜制品味道鲜美,细嫩,有弹性,色香味、营养俱佳。
The processing technology and formula of the Chinese fresh meat paste with low temperature adjustment,such as meatball,meat loaf,are discussed;with low temperature adjustment and raw meat ratio(fat meat:lean meat=2.8∶3.7),this Chinese fresh meat paste tastes good,elastic,and nutrient.
出处
《肉类研究》
2002年第3期15-17,共3页
Meat Research
