梅菜扣肉软罐头加工工艺的研究  

作　　者：冯九海[1] 武治昌[1] 刘志芳[1] 

机构地区：[1]河西学院园艺系,甘肃张掖734000

出　　处：《肉类研究》2006年第12期50-51,共2页Meat Research

摘　　要：本试验在传统家庭烹饪梅菜扣肉的基础上,对配方和工艺做了改进,初步探讨一条适合工业化生产传统特色肉制品的方法。The experiment bases on traditional family to cook the plum vegetables to button up at the meat,it has done the improvements to the formulation and craft ,it is the first step to inquiry into a good method to keep with the industrialization produces of the traditional special features meat ware.

关 键 词：梅菜扣肉 工业化 软罐头 工艺研究 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]