摘要
本试验主要采用腌制、蒸煮、包装杀菌等处理， 通过多次试验确定了腌牛肉条软罐头生产的最佳工艺参数， 较好地解决了产品的入味及保质问题。
In the present study ,curing ,pre - cooking ,packaging and sterilization were applied , and through many experiments the optimal technological parameters were obtained for producing soft can Corned Beef.In addition ,the flavor and shelf -life of the product were improved .
出处
《肉类研究》
1999年第4期22-24,共3页
Meat Research
