| 发酵肠制品的研究进展 |
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| 引用本文： | 贾娟,王婷婷. 发酵肠制品的研究进展[J]. 农产品加工．学刊, 2012, 0(12): 105-107,119 |
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| 作者姓名： | 贾娟 王婷婷 |
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| 作者单位： | 漯河职业技术学院食品工程系 |
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| 摘 要： | 发酵香肠是发酵肉制品中产量最大的一类产品,是发酵肉制品的代表。主要概述了发酵肠的定义、种类、加工工艺,重点阐述了发酵香肠在发酵过程中的理化变化,最后对发酵肠制品的发展进行了展望。
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| 关 键 词： | 发酵肠制品 加工工艺 发酵剂 |
Research Progress of Fermented Sausage Products |
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| JIA Juan,WANG Ting-ting. Research Progress of Fermented Sausage Products[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(12): 105-107,119 |
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| Authors: | JIA Juan WANG Ting-ting |
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| Affiliation: | (Department of Food Engineering,Luohe Vocational Technology College,Luohe,He’nan 462002,China) |
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| Abstract: | Fermented sausage is a kind of product with the largest in fermented meat production,and is the representative of fermented meat products.The paper mainly summarizes the definition,types,processing technique of fermented sausage,as well as the physical and chemical changes in the fermentation process.Finally,future prospects of research on fermented sausage products are also been proposed. |
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| Keywords: | fermented sausage processing technique starter |
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