摘要
腊肉是我国深受人们喜爱的传统发酵食品。目前我国腊肉的生产还是以家庭小作坊式加工为主。其生产周期长,季节性强,生产成本高,产品质量不稳定。近几年,逐渐有人将真空腌制工艺用于传统腊制品的生产中,这项新工艺改变了传统腊制品落后的生产工艺,在传统腊制品的生产加工中具有广泛的应用前途。
The Chinese bacon is the most favorable traditional food in China. But the whole processing of that bacon is seasonal and always in small family workshop, and also has a long production cycle, high cost and unstable product quality. Recently, vacuum curing had applied on the processing of that traditional food, which may improve the traditional production technology.
出处
《肉类研究》
2010年第6期31-34,共4页
Meat Research
关键词
腌制
腊肉
真空腌制
curing
Chinese bacon
vacuum curing
