摘要
研究了美式原生培根的加工工艺,采用整块带皮腹肋肉,经过去皮、注射、烟熏、冷冻平衡后,压平切片进行包装得到成品,经品评鉴定,成品口味适中,具有美式培根特有的风味。
The processing technology of American-style primary bacon was studied,and the whole piece of ventral rib with skin was adopted,after peeling,injection,smoking,and freezing balance,and the flattening and slicing was conducted to package,and the finished product was obtained. Through evaluation and identification,the finished products taste was moderate,and it had peculiar flavor of American-style bacon.
出处
《肉类工业》
2018年第6期14-15,共2页
Meat Industry
关键词
美式培根
注射
烟熏
American - style bacon
injection
smoking
