摘要
中国传统酸肉是以新鲜猪肉为原料,加入米粉、盐等调味品,在自然状态下利用微生物进行厌氧发酵而成的一类乳酸细菌型发酵肉制品。主要介绍了传统酸肉的生产现状及加工工艺,对其营养价值和安全性进行了分析。
Chinese traditional sour salt meat is made of fresh pork,rice flour,salt and so on.It is a type of lactic acid bacteria and fermented meat production which utilizes microbial anaerobic fermentation in the natural state.This article mainly introduced its production status,processing technic and the principle of preservativity,and analyse the microbiological indices,nutritional value and security of sour salt meat.
出处
《粮食科技与经济》
2011年第4期54-56,共3页
Food Science And Technology And Economy
基金
重庆市教委基础研究资助项目
项目编号:KJ070203
关键词
酸肉
营养价值
安全性
sour salt meat
nutritional value
safety
