学术
国际标准刊号：ISSN 1008-5467
国内统一刊号：CN 42-1134
摘 要:
通过对煮制时间、腌制时间及油炸时间等影响因素分析，得出汀州烧大块的最佳工艺参数：煮制时问30min，腌制时间2．5h，180～205℃油炸时间4min。为汀州烧大块的工厂化、规模化生产加工提供参考。[著者文摘]
文章出处:
《肉类工业》-2008年1期 -18-20页
Meat Industry
栏目信息:
[参考文献]
Processing technology of soft package Ting -zhou sauce -boiled meat
Abstract:
In order to provide a reference for industrially producing TingZhou sauce - boiled meat, the optimal technique parameters including 30 min cooking time, 2. 5 h pickling , 4 min frying at 180℃ -205℃, were achieved by analyzing cooking time, pickling time andfrying time etc.[著者文摘]
Key words:
Ting- zhou sauce -boiled meat ; craft ; parameter
收稿日期: 2007-11-06
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