Effect of High-pressure and Low-temperature Injection of Walnut Oil Emulsion on Steak Qualities
Beef knuckle contains less amount of fat, which tastes dry and hard after being pan fried. In order to increase the richness of the juice of the steak made of that, promoting the formation of a soft and tender taste as well, this experiment studied the effect of injection of walnut oil emulsion unde...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040317 |