中国肉制品分类方法的探讨  

Researches on the Classifying of Meat Products of China

作　　者：蒋爱民[1] 严诚[1] 赵瑞香[1] 连喜军 刘占民 

机构地区：[1]西北农业大学

出　　处：《中国食品学报》1998年第2期53-57,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：世界上肉制品种类繁多,加工程度和方法各异,风味也不尽相同。即使同一种肉制品,不同地区命名也有差异,且新产品还在不断涌现。现迄今世界上还没有一个公认的肉制品分类方法。我国1992年提出了肉制品标准,将我国的肉制品分为9大门类。本文对中式火腿、中式腊肠、鲜肠制品、发酵肉制品等的归属进行了探讨,在我国1992年提出的肉制品分类标准基础上提出了将肉制品分为11大类的方法,与同行专家探讨。There are many kinds of meat products all over the world. They are different not only in the degtee and menthod of producing bur also flavour. Even though same meat produced nowadays By now . there has been not one of classifying method of mest products to be used by all over theworld in china sine experts suggested that meat predicts should be classified into nine kinds This psper suggest that ,meatprodustd,ahorudl,be classified in to ten kinds.

关 键 词：肉制品 分类方法 

分 类 号：TS2[轻工技术与工程—食品科学与工程]