肉馕烤制的标准化制作工艺的研究  

Craftsmanship of Xinjiang Traditional Food called Nang with Meat

作　　者：俞雅琼[1] 张金龙[1] 

机构地区：[1]新疆职业大学烹饪与餐饮管理学院,新疆乌鲁木齐830013

出　　处：《新疆职业大学学报》2017年第2期80-82,共3页Journal of Xinjiang Vocational University

摘　　要：文章介绍了新疆传统食品肉馕的制作工艺。详细介绍了肉馕的工艺要点、原料要求、制作步骤以及产品特色等。以期为后续的新疆传统美食的研究与开发提供依据。This paper introduces the process of Xinjiang traditional food called nang with meat.Its technology was introduced in details: materials requirements, production process and product characteristics, etc., in order to provides the reference for the research and development of xinjiang traditional food.

关 键 词：肉馕 制作工艺 传统食品 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]