切片三文治火腿的加工工艺  

Processing techniques of slice sandwich

作　　者：张庆永 窦红梅 

机构地区：[1]德州扒鸡集团食品科研所,253003

出　　处：《肉类工业》2006年第12期1-3,共3页Meat Industry

摘　　要：切片三文治容易出现切片性差,保质期短,出水褪色等现象。通过对原料的选择,工艺控制,配方调整解决了上述问题,并且在生产过程中总结了切片三文治火腿的加工方法和生产过程中需注意的几个问题。Slice sandwich have some problems, such as slice differences, a short shelf-life, exceed water and fading, which were solved by choosing proper materials, controlling the technique parameters, adjusting the prescription. Finally, several key points during the sandwich producing process were summarized.

关 键 词：三文治 切片 保质期 颜色 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]