红烧肉常温软包装罐头加工工艺研究  

Study on Sprocessing technology of flexible packaged stewed pork can at room temperature

作　　者：马晓宁[1] 

机构地区：[1]安阳市质量技术监督检验测试中心,河南安阳455000

出　　处：《肉类工业》2015年第3期1-3,共3页Meat Industry

摘　　要：红烧肉在我国各地流传甚广,是一道著名的大众菜肴。通过对红烧肉常温软包装罐头的生产加工工艺进行研究,建立标准化的红烧肉常温软包装罐头的生产工艺,既能延长红烧肉的保质期,又能较好的保持红烧肉的风味。tewed pork is widely spread in China, which gy of flexible packaged stewed pork can at room temperature is a popular dish. The processing technolo- was studied. The standard processing tech- nology of flexible packaged stewed pork can at room temperature was established. It could not only extend the shelf life of stewed pork, but also keep the flavor of stewed pork better.

关 键 词：红烧肉 常温 软包装 罐头 

分 类 号：TS294[轻工技术与工程—农产品加工及贮藏工程]