烟熏技术的研究  

Study on smoking technology

作　　者：谢姣[1,2] 王华[1] 任廷远[1,2] 李远虎[1,2] 张银[1,2] 

机构地区：[1]中国农业科学院柑桔研究所,重庆北碚400712 [2]西南大学食品学院,重庆北碚400715

出　　处：《肉类工业》2011年第1期54-57,共4页Meat Industry

摘　　要：概述了烟熏的主要成分、发烟方法、烟熏炉的选择、烟熏对肉品的影响以及烟熏的工艺等,其中着重介绍了发烟方法中的液体烟熏法以及烟熏工艺,并总结了液体烟熏的优点。In this paper, an overview was provided about the main components of smoking, smoking methods, selection of smoking furnace, influence of smoking on meat products and smoking process etc., in which the method of liquid fuming as well as liquid smoking technology were emphatically introduced and the advantages of liquid smoking method were summarized.

关 键 词：烟熏 成分 发烟方法 工艺 

分 类 号：TS251.43[轻工技术与工程—农产品加工及贮藏工程]