摘要
针对传统酱卤肉制品在调味调香研究现状和存在的问题,探讨了香辛料在其中的应用及老汤的煮制,并为今后传统酱卤肉制品工业化发展方向提出建议。
Aiming at research status and existing problems of flavor and perfumery of traditional sauced pork, application and cooking in soup stock on spice were discussed in the paper. And suggestions of future development of industrial production on traditional sauced pork were also brought forward.
出处
《肉类研究》
2010年第2期35-36,共2页
Meat Research
关键词
传统酱卤肉制品
工业化生产
调味调香
traditional sauced pork, industrial production, flavor and perfumery
