| 酸肉的营养价值及安全性研究 |
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| 引用本文： | 卫飞,赵海伊,余文书.酸肉的营养价值及安全性研究[J].粮食科技与经济,2011,36(4):54-56. |
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| 作者姓名： | 卫飞 赵海伊 余文书 |
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| 作者单位： | 西南大学食品科学学院,重庆,400716 |
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| 基金项目： | 重庆市教委基础研究资助项目,项目编号:KJ070203 |
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| 摘 要： | 中国传统酸肉是以新鲜猪肉为原料,加入米粉、盐等调味品,在自然状态下利用微生物进行厌氧发酵而成的一类乳酸细菌型发酵肉制品。主要介绍了传统酸肉的生产现状及加工工艺,对其营养价值和安全性进行了分析。
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| 关 键 词： | 酸肉 营养价值 安全性 |
Study on the Nutrition Value and Safety of Sour Salt Meat |
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| Wei Fei,Zhao Haiyi,Yu Wenshu.Study on the Nutrition Value and Safety of Sour Salt Meat[J].Grain Technology and Economy,2011,36(4):54-56. |
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| Authors: | Wei Fei Zhao Haiyi Yu Wenshu |
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| Institution: | Wei Fei,Zhao Haiyi,Yu Wenshu(College of Food Science,Southwest University,Chongqing 400716) |
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| Abstract: | Chinese traditional sour salt meat is made of fresh pork,rice flour,salt and so on.It is a type of lactic acid bacteria and fermented meat production which utilizes microbial anaerobic fermentation in the natural state.This article mainly introduced its production status,processing technic and the principle of preservativity,and analyse the microbiological indices,nutritional value and security of sour salt meat. |
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| Keywords: | sour salt meat nutritional value safety |
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