肉类研究2001，Vol.1Issue(1)：21-23,3.
牛肉糜的腌制及牛肉糜制品的加工
Beef Paste Preserving and Processing
摘要
Abstract
The processing techonlogy of beef paste was studied.A product ofgood adhensiveness,elasticity,water holding capacity and emulsive property could be obtained by mincing or chopping,adding 1.2%～1.6% salt,mixing,preserving at 0～4℃ for 20～24hours.Taking this paste as the raw material,a tender,elastic,palatable product could be obtained.关键词
牛肉腌制肉糜制品分类
轻工纺织引用本文复制引用
刘忠义,杨英顺..牛肉糜的腌制及牛肉糜制品的加工[J].肉类研究,2001,1(1):21-23,3.
