| 风味羊肉丸加工工艺及其质量标准研究 |
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| 引用本文： | 曹竑,张盛贵,王爱国,陈荣,肖泽文. 风味羊肉丸加工工艺及其质量标准研究[J]. 西北民族学院学报, 2006, 27(1): 53-58 |
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| 作者姓名： | 曹竑 张盛贵 王爱国 陈荣 肖泽文 |
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| 作者单位： | 西北民族大学生命科学与工程学院 甘肃兰州730030(曹竑，王爱国，陈荣，肖泽文)，甘肃农业大学食品科学与工程学院 甘肃兰州730070(张盛贵) |
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| 基金项目： | 祁连山农牧交错带优势生物资源可持续利用开发(2002BA901A29). |
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| 摘 要： | 以天然无污染的高原藏系绵羊肉为原料,利用嫩化、除膻、调味及调色等综合技术,研究加工风味独特、食用方便的羊肉丸的工艺,用正交试验法确定出产品配方,为羊肉的深加工、精加工、提高附加值,开发新产品探索新的途径.
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| 关 键 词： | 风味 羊肉丸 工艺 配方 |
| 文章编号： | 1009-2102(2006)01-0053-03 |
| 修稿时间： | 2006-02-20 |
Studies of the Quality Standard about Flavor Mutton Quenelle and Its Process |
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| CAO Hong,ZHANG Sheng-gui,WANG Ai-guo,Chen Rong,XIAO Ze-wen. Studies of the Quality Standard about Flavor Mutton Quenelle and Its Process[J]. Journal of Northwest Minorities University(Natural Science ), 2006, 27(1): 53-58 |
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| Authors: | CAO Hong ZHANG Sheng-gui WANG Ai-guo Chen Rong XIAO Ze-wen |
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| Abstract: | Using the natural and uncontaminated mutton from Tibetan plateau sheep, with synthesized techniques like tendering, deodorizing, seasoning and proper-coloring, we developed a process of making special flavoring and easily-eaten mutton quenelle. This recipe is further determined and refined by normal experimental methods, which give new ways for deep and delicate process of mutton, increasing add-on values and developing new products. |
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| Keywords: | Mutton quenelle flavor process recipe |
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