湖岭牛肉干加工技术研究

doi:10.7506/rlyj1001-8123-200909008

Download: PDF (285 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract Key points including meat pretreatment,cooking,dicing,second cooking and drying in pro-cessing of traditional chinese dried beef are introduced.The best processing parameter is at 85℃heating up 1h.

Key words： Huling dried beef technology parameter

:

TS251.5+2

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	YE Qiang
	JIA Caihe

Cite this article:

YE Qiang,JIA Caihe. Study on Processing Technology of Huling Dried Beef[J]. Meat Research, 2009, 23(9): 34-36.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200909008 OR https://www.rlyj.net.cn/EN/Y2009/V23/I9/34

[1]	MA Jing-jie，ZHU Yun-long. Optimization of Key Process Conditions for Hot Air Puffing of Pork Skin[J]. Meat Research, 2012, 26(1): 32-35.