Abstract：In this paper.the processing technology and for- mula of mutton bunch were discussed.choosed mutton of Luqu of Gannan as raw materials, through cutting,tendering,soaking and braising processing.Theh alfc onveniencem uttonb unchw as researched.Adopt enzyme to tender and soak the mutton,this is benefit for improving quality of mutton products.The results showed that the best conditions of enzymatic hydrolysis is enzymes 0.1%,30min and at 30℃;slice the piece after the half defrost, marinade and tendering was in the same process, the best formula of mutton bunch included slat 10%,ziran6%,natural complexed spicies8%,white sugar 10%.
杨永栋. 羊肉串配方及加工工艺研究[J]. 肉类研究, 2007, 21(2): 42-46.
Yang Yongdong. Study on the Formula and Processing Technology of Mutton Shashlik. Meat Research, 2007, 21(2): 42-46.
2007, Vol. 21 
