驼掌加工技术研究  

Research on processing technology of camel palm

作　　者：陈果忠 

机构地区：[1]天水农业学校,甘肃清水741400

出　　处：《肉类工业》2009年第12期19-21,共3页Meat Industry

基　　金：校企联合研究项目;由企业提供资助;研究成果用于企业产品开发推广

摘　　要：驼掌是很珍贵的烹调原料,营养价值极高,具有浓烈的臊膻味和异味。研究的主要目的是提出符合工业化生产的驼掌加工技术和规范,包括配方、工艺流程、操作规范、检验标准和内容。产品设计定位为高档高温袋装方便食品。The camel palm is a valuable cooking raw material, of high nutritional value, and has a very rich peculiar smell and smell of mutton taste. The main purpose of the study was made in line with industrial production of the camel palm processing technologies and standards, including the formulation, process, operational standards, testing standards and content. Product design was defined as high -temperature and high -grade packaged convenience food.

关 键 词：驼掌 加工技术 配方 工艺 研究 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]