与调味料密切相关的水产禽肉罐头制品  

Several canned aquatic and fowl products related with condiment

作　　者：沈子林[1] 甘凯旋 

机构地区：[1]绍兴市调味品专业分会,浙江绍兴312000 [2]湖州一品食品有限公司,浙江湖州313000

出　　处：《江苏调味副食品》2005年第4期20-21,26,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：介绍了“冰茶老鸭”、“蛇肉条”和“羊肉”3种罐头新产品的制作工艺,对采用何种调味料进行了详细叙述,揭示了产品工艺特点,指出水产肉禽罐头食品研制开发新产品始终离不开油盐酒酱醋茶和香辛料,掌握配料比是关键问题,同时,对产品标准进行了说明。This article introduces the making technology of steamed duck with ice tea, shredded snake and mutton. How to use suitable condiment is discussed in great detail. Condiments such as oil, salt, wine, vinegar, spice and chiili are must for canned aquatic and fowl products. Therefore the suitable ratio of all the ingredients is very importam. The products＇ technical features, their standards are explained in the article as well.

关 键 词：罐头食品 调味品 香辛料 

分 类 号：TS295.4[轻工技术与工程—农产品加工及贮藏工程]