摘要
在牛肉干传统制作工艺中采用腌制原料肉可明显改善肉的颜色和风味； 前期采用烘房（ 箱） 烘烤脱水，后期采用微波脱水可大大缩短干制时间，减少杂菌数量。文中还探讨了如何实现牛肉干的现代化生产途径。
The color and flavor of dried beef can be significantly improved using curing pro cess .The time for dehydration can be shortened and the bacterialcounts reduced by baker drying com bined with microwave drying .The way to com mercial production of traditional Chinese dried beefis also suggested .
出处
《肉类研究》
1999年第4期30-31,33,共3页
Meat Research
