摘要
香肠是人们喜爱的腊肉制品,由于现代食品加工过程中不同程度地添加了亚硝酸盐,人们在购买时心有余悸。无硝化加工的香肠没有添加亚硝酸盐且风味多样,备受消费者和餐饮业的喜爱。在传统手工制作的基础上,通过改良工艺,加入现代食品工业的元素,使无硝化加工工艺更加科学,来达到推广的目的。
Sausage is a kind of cured meat product, which is popular with people, but because it will add nitrite in different degrees in the modern food processing, people have a lingering fear at the time of purchasing it. It is popular with costumers and catering industry without nitrite. In order to make the process more scientific and achieve the purpose of promotion, its technology should be improved, besides, add the elements of modern food industry based on the traditional handmade.
出处
《中国调味品》
CAS
北大核心
2013年第11期22-24,共3页
China Condiment
基金
国家自然科学青年基金项目(31101305)
