熏烤乳鸽软罐头的研制  

Development of fire-cured, soft-tinned baby pigeons

作　　者：魏建春[1] 彭爱娟[1] 张雪[1] 

机构地区：[1]郑州牧业工程高等专科学校食品工程系,河南郑州450008

出　　处：《郑州牧业工程高等专科学校学报》2002年第3期167-168,共2页Journal of Zhengzhou College of Animal Husbandry Engineering

摘　　要：以珍禽肉鸽为原料经腌制、预煮、烟熏、烤制、真空包装、杀菌而制成美味的乳鸽软罐头。Meat pigeons were used as an ingredient and made into delicious baby pigeon tins through salting, pre-boiling, smudging, roasting, vacuum packaging and sterilizing.

关 键 词：熏烤乳鸽软罐头 烟熏 烤制 研制技术 工艺流程 

分 类 号：TS295.3[轻工技术与工程—农产品加工及贮藏工程]