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Quick Search     Adv Search 2005 Vol. 19, No. 9 Published: 2005-09-01 Application Research Practical Technology Carnivorous Culture        Carnivorous Culture 7 Review of China Achaean Meat Processing Literature Guo Xiduo DOI: 10.7506/rlyj1001-8123-200509001 2005 Vol. 19 (9): 7-11 [Abstract] ( 112 ) 全文 ( 457 ) 11 Foreign Meat Custom and Culture Guo Honglei;Huang Dezhi;Xu Yuanli DOI: 10.7506/rlyj1001-8123-200509002 2005 Vol. 19 (9): 11-14 [Abstract] ( 103 ) 全文 ( 730 )        Practical Technology 15 Apply of Tianbo Essence in Medium and Top Grade Meat Zhang Yong DOI: 10.7506/rlyj1001-8123-200509003 2005 Vol. 19 (9): 15-18 [Abstract] ( 120 ) 全文 ( 455 ) 19 Study on the application of yeast extract in the meat DOI: 10.7506/rlyj1001-8123-200509004 The characteristic of Angel yeast extract productions in meat product has been studied in this article. It revealed the following optimal technical process parameter about the dosage range of yeast extract, the best adaptive dosage, and so on. The dosage of normal yeast extract is 0.2～ 1.5%. The dosage of flavour yeast extract is 0.2～0.6%. The dosage of Jianglu flavour yeast extract is 0.2～1.0%. yeast extract is an flavour enhancer in meat product. The cost of process has been reduced and the product抯 quality has been improved by using yeast extract in meat product. 2005 Vol. 19 (9): 19-22 [Abstract] ( 150 ) 全文 ( 1043 ) 23 Meatbind Ruan Fusheng DOI: 10.7506/rlyj1001-8123-200509005 2005 Vol. 19 (9): 23-23 [Abstract] ( 155 ) 全文 ( 281 )        Application Research 24 Amylum Quality and Appliance in Meat Product Wang Lihua DOI: 10.7506/rlyj1001-8123-200509006 2005 Vol. 19 (9): 24-26 [Abstract] ( 132 ) 全文 ( 488 ) 27 Appliance of NMR in Meat Science Research Yao Rui;Peng Zengqi;Zhou Guanghong DOI: 10.7506/rlyj1001-8123-200509007 2005 Vol. 19 (9): 27-30 [Abstract] ( 108 ) 全文 ( 371 ) 31 Appliance of Inartificial Food Addtive Nisin in Meat Li Kezhu DOI: 10.7506/rlyj1001-8123-200509008 2005 Vol. 19 (9): 31-34 [Abstract] ( 121 ) 全文 ( 509 ) 35 STUDIES ON THE RIDDLING OF MULRIPLE PRESERVATIVE IN LAROU Zheng Lihong;Ren Fazheng DOI: 10.7506/rlyj1001-8123-200509009 In order to prolong the shelf life of larou made by new technics, the riddling of mulriple preservative in larou was done. Larou which potassium sorbate, nisin and natrium lactate were added to stored at room temperature for three months. By measuring the changes of CUF of larou, the best proportioning of mulriple preservative was selected, i.e. nisin 0.3g/kg, potassium sorbate 0.1g/kg, and natrium lactate 10g/kg. The vacuum-packaged larou haven’t deteriorated in three months. 2005 Vol. 19 (9): 35-37 [Abstract] ( 119 ) 全文 ( 194 ) 44 Study on Potassium Chloride as Sodium Chloride Substitute in Chinese Larou Yang yingxiao;Ren Fazheng DOI: 10.7506/rlyj1001-8123-200509012 Adopting the newly processing technic in larou, the total amount of 2.5% salt was added in pickled, and 20%, 30%, 40%, 50% and 60% of potassium chloride substituted sodium chloride. Through pHysical and chemical property and sensory index sign analysis, the effect that different proportion ofp otassiumc hloride substitutedf ors odiumc hloridew ass tudieda nd thef easibilityo fr educeds odiumc hloride in cured-pork pickle was discussed. Considered with the requirements of flavor and sanitation, the optimal proportion of potassium chloride was 40%. 2005 Vol. 19 (9): 44-47 [Abstract] ( 129 ) 全文 ( 361 )

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