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中文
Meat Research
1999
,
Vol. 13
Issue (1)
: 33-34
DOI
: 10.7506/rlyj1001-8123-199901010
Processing Technology
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Technology and Critical Control for the Traditional chinese Dried Beef
Zheng Canlong
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Abstract
Key points including meat pretreatment, cooking, dicing,second cooking and drying in processing of traditional chinese dried beef are introduced.
Key words
：
Traditional Chinese flavor
Dried Beef.
:
TS251.63
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Zheng Canlong
Cite this article:
Zheng Canlong. Technology and Critical Control for the Traditional chinese Dried Beef[J]. Meat Research, 1999, 13(1): 33-34.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199901010
OR
https://www.rlyj.net.cn/EN/Y1999/V13/I1/33
[1]
ZHANG Liping, LIU Yanxia, ZHAO Gaiming, ZHU Chaozhi, LI Miaoyun, BEI Cuiping, HAN Guangxing.
Quality Difference of Beef Jerky from Different Carcass Parts of Simmental Hybrid Cattle
[J]. Meat Research, 2020, 34(2): 7-12.
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1999, Vol. 13 
