学术
国际标准刊号：ISSN 1008-5467
国内统一刊号：CN 42-1134
摘 要:
以猪冷鲜肉肉丝、笋丝、香菇丝为主要原料阐述了炒三丝罐头的生产工艺、操作要点和产品质量标准。加工的炒三丝罐头质量稳定、风味独特、口感香郁、营养丰富。[著者文摘]
文章出处:
《肉类工业》-2007年1期 -4-5页
Meat Industry
栏目信息:
分 类 号:
[参考文献]
Technology of canned fried slices of pork, bamboo shoots and shiitake fungi with Taiwan and Fujian flavor
Abstract:
The processing technique, operating key points and quality specification of canned fried slices of pork, bamboo shcots and shiitake fungi with Taiwan and Fujian flavor were introduced in this paper. This product has an advantage of stable quality, special flavor, good taste and rich nutrition.[著者文摘]
Key words:
cans of fried slices of pork bamboo shoots and shiitake fungi ; prescription and processing technology ; operating key points
收稿日期: 2006-09-05
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