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| Beef Paste Preserving and Processing |
| Liu Zhongyi Yang Yingshun |
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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.
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2001, Vol. 15 
