摘要
本文通过对肉味香精的概述,介绍了牛肉香精的制备方法和挥发性成分。以及牛肉香精制备过程中的核心技术进行阐述,引出了中国牛肉制品加工的一个发展方向,并对牛肉香精的研究进展进行了展望。
This paper overviewed the meat flavor, then introduction preparation and volatile components of beef flavor. And description the process of the beef flavor core technology, raised Chinese processed beef products as a development direction,and outlook the beef flavor of the prospects for progress.
出处
《肉类研究》
2010年第2期31-34,共4页
Meat Research
关键词
牛肉香精
脂肪控制氧化技术
调配
酶法水解
beef flavor
control of fat oxidation
deployment
enzymatic hydrolysis
