Abstract：In this paper, a new processing technology of stewed meat had been discussed——production process of lafeng beef. After many experiments and sensory evaluation，finalized the process flow and key parameters of lafeng beef，and expanded three flavors including tomato flavor. Via detecting the lafeng beef accorded with the quality requirements of national standard (GB/T23586-2009).
李宝臻；白涛. 腊风牛肉新工艺[J]. 肉类研究, 2010, 24(9): 13-16 https://doi.org/10.7506/rlyj1001-8123-201009003
LI Baozhen;BAI Tao. The New Technology of the Lafeng Beef. Meat Research, 2010, 24(9): 13-16 https://doi.org/10.7506/rlyj1001-8123-201009003
2010, Vol. 24 
