中西结合五香肘子的加工工艺  

Chinese and western coalescent processing craft of spiced pig-foreleg

作　　者：张庆永 窦红梅 

机构地区：[1]山东德州扒鸡集团食品科研所,253003

出　　处：《肉类工业》2006年第6期14-15,共2页Meat Industry

摘　　要：介绍了西式工艺与传统工艺相结合生产五香肘子的新方法,这种工艺生产的肘子既保持了传统肘子的特色又提高了出品率和口感,适合大规模生产,市场前景广阔。This article introduces new method to produce spiced pig - foreleg with western and Chinese traditional craft together, this craft not only hold the characteristic of traditional pig - foreleg, but also enhance the elasticity and taste, adapt to cosmically production and the great foreground.

关 键 词：五香肘子 工艺流程 操作要点 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]