| 猪蹄筋软罐头系列产品的研制 |
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| 引用本文： | 万萍,张方晓.猪蹄筋软罐头系列产品的研制[J].成都大学学报(自然科学版),2001,20(3):39-42. |
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| 作者姓名： | 万萍 张方晓 |
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| 作者单位： | 1. 成都大学生物工程系,成都,610081
2. 四川省轻工研究所,成都,610081 |
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| 摘 要： | 以干猪蹄筋为原料，研制出250g袋装鱼香、海味、酸辣、糖醋、清烧、麻酱六种调味珍补猪蹄筋以及熟食原料清水猪蹄筋软罐头系列产品，且并确定了关键工艺技术。产品具有卫生、营养、方便，能适应不同消费层次、不同地域风味需求等特点。
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| 关 键 词： | 猪蹄筋 软罐头 生产工艺 |
| 文章编号： | 1004-5422(2001)03-39-04 |
Studies on Production of Series of Soft - canned Pig Tendon |
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| Wan Ping,Zhang FangXiao.Studies on Production of Series of Soft - canned Pig Tendon[J].Journal of Chengdu University (Natural Science),2001,20(3):39-42. |
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| Authors: | Wan Ping Zhang FangXiao |
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| Abstract: | Studies on the manufacture of six kinds of bagged (250gram/bag) tonic pig tendon of different flavor were conducted, such as fish, seafood, acidic-hot, sweet-and-sour, steamed and bite-pickled with dried pig tendon as raw material and one kind of watery soft-canned pig tendon with cooked tendon The work focused on key processes of these products and the product is healthy, nutritional, convenient and suitable to the people of different area and different taste |
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| Keywords: | pig tendon soft-can processes |
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