节点文献
真空软包装红烧牛排生产工艺的研究
【摘要】 以牛排为原料，利用真空与高压杀菌技术，加工出的牛排软罐头具有色香味俱佳、便于携带、易贮存、食用性强等特点。本文就其产品的工艺流程及操作要点作了详细介绍。
【Abstract】 The soft steak can made of steak beef with vacuum and high pressure sterlization technology has good color,smell and taste.It also possesses the properties of being facile for carrying, storage and eating.This article gives the details of the processing and main techniques.\;
- 【文献出处】 食品工业科技 ,SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY , 编辑部邮箱 ,1999年06期
- 【分类号】TS251.6
- 【被引频次】12
- 【下载频次】251