牛肉重组香肠加工工艺

doi:10.7506/rlyj1001-8123-200204006

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Abstract The processing technology of sausage without casing by applying the reformed method after treating the beef by using the enzyme preparation is introduced in this article.

Key words： fresh beef reforming processing technolo gy

PACS:

TS251

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200204006 OR https://www.rlyj.net.cn/EN/Y2002/V16/I4/20

[1]	GE Qianhui, ZHANG Zhiyu, DENG Qingling, YAN Junhao, WANG Haibin, LI Wuyue, PENG Lijuan. Research Progress on Analysis and Regulation Technologies for Flavor Quality of Traditional Chinese Bacon[J]. Meat Research, 2026, 40(6): 90-97.