摘要
根据鹅肉的特点 ,加入环状糊精以除去鹅肉的腥味 ,用改性淀粉改善火腿肠的品质 ,在鹅肉中加入孜然 ,经斩拌、灌制、煮制 。
According to the characteristics of goose meat, sausage was prepared with goose meat supplemented with cylodextrin,denatured sharch and cumin after salting, choping,filling and boiling
出处
《吉林农业大学学报》
CAS
CSCD
北大核心
2000年第4期113-115,共3页
Journal of Jilin Agricultural University
关键词
孜然
鹅肉
火腿肠
环状糊精
改性淀粉
cumin
goose meat
ham sausage
cylodextrin
denatured starch
