浅谈肉制品冻干发酵剂关键技术研究  

Talking about the Key Technologies of Freeze-Dried Starter for Meat Products

作　　者：李儒刚 Li Rugang(Shandong Fengxiang Food Development Co.Ltd.,Liaocheng 252000,China)

机构地区：[1]山东凤祥食品发展有限公司,山东聊城252000

出　　处：《现代食品》2020年第6期97-99,共3页Modern Food

摘　　要：本文主要对肉制品冻干发酵剂相关内容进行分析,着重探究肉制品冻干发酵技术关键技术。对上述内容进行分析,有利于节省劳动力,提升生产效率,同时也能够为企业降低成本,提升肉制品冻干发酵剂质量和生产效率,可为相关企业提供借鉴。This article mainly analyzes the related content of freeze-dried fermentation of meat products,and focuses on the key technologies of freeze-dried fermentation of meat products.The analysis of the above content is conducive to saving labor and improving production efficiency,and can also reduce certain costs for enterprises and improve the quality and production efficiency of freeze-dried leaven for meat products,it is hoped to provide reference for related enterprises.

关 键 词：肉制品冻干发酵剂 保护剂 真空冷冻干燥 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]