Abstract：Based on the analysis of the type and characteristics of current fat simulacrum,putting forward the problems to be solved in the research of current fat simulacrum.Then introducing a kind of process technology of fat simulacrum with konjaku flour and carrageenin as primary substance,there is a good simulation of characteristic of taste and texture quality of animal fat in the simulacrum produced by this technology,so it can be applied in the research and development of low-fat meat product.
郭爱菊；曲超；聂智强. 一种新型模拟脂肪的研制技术[J]. 肉类研究, 2009, 23(9): 25-27.
GUO Aiju;QU Chao;NIE Zhiqiang. Development Technology of a New Type of Fat Simulacrum. Meat Research, 2009, 23(9): 25-27.
2009, Vol. 23 
