| 复合调味干煸牛肉的加工技术研究 |
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| 引用本文： | 钟世荣,李光辉.复合调味干煸牛肉的加工技术研究[J].四川理工学院学报(自然科学版),2010,23(2):191-193. |
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| 作者姓名： | 钟世荣 李光辉 |
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| 作者单位： | 四川理工学院生物工程学院,四川,自贡,643000 |
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| 基金项目： | 四川省教育厅项目课题,四川省教育厅川菜发展研究中心项目课题 |
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| 摘 要： | 文章为了开发牛肉资源加工利用的新技术及产品,按川菜食俗,将复合调味技术的原理和方法,用于"干煸牛肉"的加工技术研究,研制出了"干煸牛肉"系列产品,拓展了牛肉资源的增值空间及利用途径。
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| 关 键 词： | 干煸牛肉 复合调料 加工技术 |
Study of the Process Technology for the Stir-fried Beef by Compound Season |
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| ZHONG Shi-rong,LI Guang-hui.Study of the Process Technology for the Stir-fried Beef by Compound Season[J].Journal of Sichuan University of Science & Engineering:Natural Science Editton,2010,23(2):191-193. |
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| Authors: | ZHONG Shi-rong LI Guang-hui |
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| Institution: | ZHONG Shi-rong,LI Guang-hui(School of Biotechnology Engineering,Sichuan University of Science & Engineering,Zigong 643000,China) |
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| Abstract: | According to the Sichuan cuisine custom,in order to exploiting the new technology and production of processing and utilization of beef,a series production of stir-fried beef is developed with the principle and method of the compound seasoning,which widened the increment vacuum and utilizing approach of beef. |
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| Keywords: | stir-fried beef compound seasoning process technology |
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