Study on Technological Innovation of Inner Mongolia Beef Processing
Through the research on the traditional beef in Inner Mongolia,it is found that the production process and the quality of production are insufficient.The production efficiency is low,the energy consumption is large,the production rate is low,the color,the flavor is short,and the shelf life is short.The traditional processing technology for technological innovation,change the traditional processing technology in the pre boiling,cooking,constant temperature drying,the use of new technology-freezing,drying and drying,microwave drying,two times,and the use of vacuum packaging technology to produce beef,the practice has been more satisfactory results.
NETL
NSTL
万方数据
维普
