麻辣牛肉熏干肠的研制  

Development of spicy and hot beef smoke-drying bowels

作　　者：李扬[1] 张敬尧[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《肉类工业》2008年第12期40-41,共2页Meat Industry

摘　　要：对麻辣牛肉熏干肠原料肉的配比和加工工艺进行了研究,并且通过大量的试验确定了辅料的配比。产品各项指标均达到优质的水平。The proportion of raw meats and processing technology of Mala beef smoke-drying bowels were studied, moreover the proportion of accessories was determined through lots of experiment. Each index of the product achieved high-grade.

关 键 词：熏干肠 风味 牛肉 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]