泡椒牛肉软罐头加工工艺研究  

Study on the Processing Technology of Soft-packing Pickle Beef with Capsicum

作　　者：孟令军[1] 李洪军[1] 邹忠义[1] 周芳[1] 吕俊[1] 刘树立[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《四川食品与发酵》2007年第1期46-49,共4页Sichuan Food and Fermentation

摘　　要：本文以川味泡椒牛肉为例,对其软罐头的加工方法和质量指标进行了研究,确定出泡椒牛肉工业化生产基本的工艺参数,从而对川菜技术化、工业化生产进行了初探,并为同类中式肉类菜肴的工业化生产提供了技术参考。Based on pickle beef with capsicum of Sichuan flavor, The test studied the processing technology and quality indicator of Soft-packing, and ensured the fundamentalparameters of industrial production of pickle beef. Consequently, the technicalization and industrialization for pickle beef with capsicum of Sichuan flavor were preliminarily studied. It also can be a technical reference for the industrialized process of the similar Chinese cooked meats.

关 键 词：泡椒牛肉 加工工艺 软罐头 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]