清真牛肉香肠的研制  

Research and development on moslemic beef sausage

作　　者：朱彤[1] 臧明伍[1] 徐瑶 

机构地区：[1]中国肉类食品综合研究中心,北京100068 [2]北京月盛斋清真食品有限公司,北京100075

出　　处：《肉类工业》2008年第2期1-2,共2页Meat Industry

基　　金：国家科技部"十一五"科技支撑计划项目(2006BAD05A15)

摘　　要：清真肉类食品对脂肪的选用有特定的要求,如何在尊重宗教习惯的同时又能保证肉制品的色、香、味等品质是研究开发清真食品的重点。采用牛肉和牛背脂做原料,研究开发出清真牛肉香肠,产品既保持了牛肉原有风味,又掩盖了牛油的膻味和适口性差等缺点。Moslemic meat products have special requirements for selecting fat. It is a key of research and development on moslemic foods how to assure quality of the meal products and meanwhile to respect religionary custom. In this paper, a kind of moslemic beef sausage, which preserved beef flavor and covered up the disadvantage of palatability of cattle back fat, was developed using beef and cattle back fat as raw materials.

关 键 词：清真 牛肉 牛背脂 香肠 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]