摘要
阐述了金华火腿风味料风味的特点及其传统生产工艺,分析了生产过程中存在的主要问题,并对解决问题的方法进行了讨论。重点介绍了新型火腿风味调味料的研究与开发。
The flavor characteristics and traditional processing techniques of the Jinhua ham flavoring were introduced in this paper. The primary problems existed in the procession and the corresponding resolvent methods were discussed. The research and development of the new ham flavoing were recommended.
出处
《肉类工业》
2007年第8期16-19,共4页
Meat Industry
