摘要
在探讨各类肉制品中应用羊肉对其产品特性影响的基础上,本文对研制的添加羊肉加工的色拉米肠,魔芋红肠.中国腊肠的加工工艺及配方作了较详细的介绍.
Our investigation shows that a large amount of goat and sheep meat can be added to the meat products usually made from pork and beef without their flavour affected.The precessing technique and prescriptions of Salami,frankfurte—type sausage and chinese sausage,in which the sheep and goat meat are added,are introduced in this paper.
关键词
肉制品
羊肉
加工工艺
Sheep and Goat Meat
Meat Products
Processing Technique
