Ice-temperature preservation of splitted lamb and development of its restructured products
The precooling efficiency and preservation effects of lamb were studied using the vacuum precooling and ice temperature technology with the lamb of bigear sheep as raw materials.Restructured-meat products were developed by integrating western meat injection curing,vacuum tumbling and Sichuan cuisine cooking.A complete set of flexible sterilization technology for the products was formed by the synergistic effects of preservatives,packaging materials and thermal sterilization.Its flavor and texture were maintained,and the shelf life can meet the needs of marketing circulation.
万方数据
维普
