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中文
Meat Research
2006
,
Vol. 20
Issue (8)
: 40-41
DOI
: 10.7506/rlyj1001-8123-200608011
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Processing Technique of Linmingguan Donkey Meat Sausage
Liu Mei-yu;Ren Fa-zheng;Li Su-fen;Zhu Mao-yun;Wang Zi-wen
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Abstract
In this paper,the processing technique of Linmingguan donkey meat sausage is introduced;it includess electingm aterial,f ormula,c hoppingm eat,mixing up ingredient,making sausage,boiling,and smoking sausage,until to finish the product.
Key words
：
donkey meat sausage
processing technique
canned
s ootiness
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TS251.65
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Articles by authors
Liu Mei-yu
Ren Fa-zheng
Li Su-fen
Zhu Mao-yun
Wang Zi-wen
Cite this article:
Liu Mei-yu,Ren Fa-zheng,Li Su-fen, et al. Processing Technique of Linmingguan Donkey Meat Sausage[J]. Meat Research, 2006, 20(8): 40-41.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200608011
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I8/40
[1]
HE Dan, SHEN Xuanri.
Recent Progress in Nutrient-Fortified Surimi Products
[J]. Meat Research, 2021, 35(9): 58-63.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2006, Vol. 20 
