摘要
传统发酵风干肠的生产是依赖自然发酵过程完成的。采用人工接种发酵剂开展发酵肠的研究与应用,对风干肠独特风味的形成起决定性的作用,使发酵肠的生产得到了极大的推进。
Traditional fermentation dried sausage production is dependent on the natural fermentation to complete processing. Use of artificial inoculation fermentation in the gut fermentation research and application, the unique flavor of dried gut the formation play a decisive role in making fermented sausage production has been greatly advanced.
出处
《肉类工业》
2010年第8期53-55,共3页
Meat Industry
关键词
微生物
发酵风干肠
应用
microbe
dry fermented sausage
application
