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

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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]	QIU Jun, ZHAI Guozhen, SUN Yunjin. Effects of Plasma Treatment on the Sterilization and Nutritional Quality of Fresh Beef[J]. Meat Research, 2022, 36(4): 41-47.