肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2012年
10期
16-18
,共3页
胡胜群%李杰%侯晓梅%陈惠岷
鬍勝群%李傑%侯曉梅%陳惠岷
호성군%리걸%후효매%진혜민
泡椒凤爪%杀菌%感官品质
泡椒鳳爪%殺菌%感官品質
포초봉조%살균%감관품질
chicken feet with pickled peppers%sterilization%sensory quality
为提高产品的感官品质，采用原辅料分别杀菌、生产场所消毒灭菌的方法生产无后杀菌泡椒风味凤爪，结果表明加工工艺合理，并适合工厂化生产。
為提高產品的感官品質，採用原輔料分彆殺菌、生產場所消毒滅菌的方法生產無後殺菌泡椒風味鳳爪，結果錶明加工工藝閤理，併適閤工廠化生產。
위제고산품적감관품질，채용원보료분별살균、생산장소소독멸균적방법생산무후살균포초풍미봉조，결과표명가공공예합리，병괄합공엄화생산。
In order to improve the sensory quality of chicken feet with pickled peppers, material and environment were sterilized before packed. The results showed that this processing technology was reasona- ble and could satisfy the industrial process.
