【摘要】 以青藏高原的珍稀品种白牦牛肉为原料,采用肉干传统生产工艺,通过五种不同味型配料的肉干制作试验,获得了色泽差异明显,嫩度接近,但味型不同,风味有别的五种肉干制品。更多还原

【Abstract】 Based on the traditional production technology of jerky, using rare variety of white yak meat in Qinghai -Tibet Plateau os the raw material through those experiments of producing jerky of different flavors, five kinds of jerky obtained were which had obviously different color and luster, in addition, their softyness degree was close, but flavor types were different.更多还原