The processing technology conditions of controlled oxidation of suet for preparation of muttony flavor by the thermal reaction were studied in this paper by some single factor tests and aroma evaluating experiments.
本文研究了以热反应制备羊肉香精为目的的羊脂控制氧化工艺条件。
Objective: To provide the optimum method for the choicing of sulfur with mutton fat,and comparing the processing effects of the methods of by poaching and wine cooking.
目的:为蒙药硫黄的常用炮制方法——羊脂油熔后水煮法确定较优化炮制工艺条件;比较羊脂油熔后水煮法与羊脂油熔后酒煮法的炮制效果。
