摘要
本文介绍了广式腊味制品的历史渊源、市场占有情况及其生产工艺与质量标准,重点阐述了广式腊味在贮存中发生的化学变化和其主要的质量监控指标,并针对这些质量上的变化情况,综述了一些可行的控制措施,以展望未来,利用科学技术给予广式腊味一个好的发展。
The history, market situation, production process and quality standards of Cantonese curing meat were introduced simply in this paper. Then emphasis was laid on the chemical changes and the main monitor indicators. For the development to Cantonese curing meat, a number of possible control measures were summarized.
出处
《现代食品科技》
EI
CAS
2009年第7期717-721,共5页
Modern Food Science and Technology
基金
2007年粤港科技招标重大项目(2007z1-e6011)
关键词
广式腊味
生产工艺
指标
变化
控制措施
Cantonese curing meat
production process
indicators
changes
control measures
