新型肉脯的研制

doi:10.7506/rlyj1001-8123-200003008

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Abstract The traditional processing method for meat slice was improved by adding soy-bean power,pork and monascus pigment and using grinding,the optimal processing technology and formula was obtained.Utilization ratio of material was raised and the production cost was reduced.

Key words： meat slice soy-bean power ratio of pork fat and lean monascus pigment

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200003008 OR https://www.rlyj.net.cn/EN/Y2000/V14/I3/24

[1]	LUO Qi, CHEN Jun, ZHOU Yu, CUI Cui, XIE Tingting, GU Qianhui, CHEN Conggui. Texture Stability of Dried Pork Slice with Lysine at Different Air Drying Temperatures[J]. Meat Research, 2023, 37(5): 24-30.