【摘要】 本文是关于猪肉脯的生产方法,即通过注射、滚揉、冷冻、切片、平铺、脱水、烘烤等工艺,生产厚度小于0．6mm的肉铺。最佳工艺条件是:脱水温度55℃、时间60分钟;烘烤温度为110℃、时间20分钟。更多还原

【Abstract】 A new method of product dried pork, slice, pork material was injected, mixed, freezed , cutting to slices, roasted and to make dried pork slice of thin less then 0. 6mm. optimum process conditions are that dehydration temperature 55℃and time 60 min; bake temperature is 110℃and time is 25min.更多还原