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中文
Meat Research
1999
,
Vol. 13
Issue (3)
: 20-20
DOI
: 10.7506/rlyj1001-8123-199903008
Application Research
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A Study on the Technology of a New Style Dried Meat Floss
Sa lina;He Yinfeng;Bai Ying;Wei Jun
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Abstract
The traditional processing method for Dried Meat Floss was modified in the study .Grinding was introduced into the process and a certain amount of cooked wheat flout was added.The end-product appeared to be uniform in granules.
Key words
：
new style Dried Meat Floss
technology
:
TS251.5
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Articles by authors
Sa lina
He Yinfeng
Bai Ying
Wei Jun
Cite this article:
Sa lina,He Yinfeng,Bai Ying, et al. A Study on the Technology of a New Style Dried Meat Floss[J]. Meat Research, 1999, 13(3): 20-20.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199903008
OR
https://www.rlyj.net.cn/EN/Y1999/V13/I3/20
[1]
HE Dan, SHEN Xuanri.
Recent Progress in Nutrient-Fortified Surimi Products
[J]. Meat Research, 2021, 35(9): 58-63.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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1999, Vol. 13 
