软包装白切羊肉套装制品的生产工艺  

A Process for Set-products of Boiled Mutton with Softpackage

作　　者：罗爱平[1] 郭召媛[1] 朱秋劲[1] 

机构地区：[1]贵州大学食品科学系,贵阳550025

出　　处：《贵州农业科学》2000年第1期31-33,共3页Guizhou Agricultural Sciences

摘　　要：白切羊肉套装制品是以羊肉为主要原料 ,通过脱膻、嫩化、增香处理 ,采用铝箔复合材料真空包装的一种新型方便肉制品。该产品色泽清淡、香气浓郁、美味可口、保存期长、食用方便 ,具有较高的营养滋补作用。配以调味料包 ,即可迅速加工出风味地道的羊肉火锅。A set- product of boiled mutton is mainly made of fresh mutton by desmelling,tendering,and incressing fragance.This new model convenient meat product is vacuum- packed with compound aluminlum foil and it has delicate clour,rich smell,very tasty and dainty,long preseved period,edible convenience and higher nor- ishing effect.It can puickly be processed special flavorous and genuine mutton's chafing dish supplemented season wrap.This paper introduced in details the process technology of the product.

关 键 词：白切羊肉 脱膻 方便肉制品 加工工艺 软包装 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]