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中文
Meat Research
2001
,
Vol. 15
Issue (1)
: 24-25
DOI
: 10.7506/rlyj1001-8123-200101008
Processing Technology
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Processing Technology and Quality Control on Xin Jiang Traditional Smoked Horsemeat
Zheng Canlong Chen Fahe
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Abstract
The processing technology and quality control applied to thesmoked horsemeat with Xin Jiang characteristics were introduced.The critical control points include pretreating,curing,smoking,steaming,packaging and sterilizing.
Key words
：
smoked horsemeat
curing
smoking
packaging
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200101008
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https://www.rlyj.net.cn/EN/Y2001/V15/I1/24
[1]
DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao.
Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
[J]. Meat Research, 2023, 37(5): 49-56.
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2001, Vol. 15 
