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2005 Vol. 19, No. 11
Published: 2005-11-01
Application Research
Practical Technology
Carnivorous Culture
Carnivorous Culture
10
Acquaint Oneself with National Meat Food Customs, Develop Our Meat Food Culture
Guo Honglei;Huang Dezhi;Xue Yuanli
DOI: 10.7506/rlyj1001-8123-200511001
2005 Vol. 19 (11): 10-12 [
Abstract
] (
123
)
全文
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323
)
Practical Technology
17
The product infection of high-perssure brine spray injection
Meng Ran
DOI: 10.7506/rlyj1001-8123-200511003
2005 Vol. 19 (11): 17-21 [
Abstract
] (
115
)
全文
(
325
)
22
Apply of PVDC in chilling pork packing
Jia Junzhu
DOI: 10.7506/rlyj1001-8123-200511004
2005 Vol. 19 (11): 22-24 [
Abstract
] (
120
)
全文
(
297
)
Application Research
28
Studies of composite phosphate on improving the qulity of boneless and massive Ham
Du yan;Li Xingmin;Liang feng;Yan Wenjie
DOI: 10.7506/rlyj1001-8123-200511006
The paper studied composite phosphate on improving the qulity of boneless and massive Ham. Throughp hysicochemicali nspectiona nd sensed etection,The besti ngrediento fc ompound phosphateh asb een obtained:sodiump yrophosphate40%,sodiumt ripolyphosphate40%,sodiumh exametahposphate20%.Andt he new way to improve the qulity of dry-curing ham has also been gained.
2005 Vol. 19 (11): 28-30 [
Abstract
] (
105
)
全文
(
177
)
34
Changes of Aerobic Bacterial Count in the Process of Chilling Pork
Du Haiquan;Ren Fazheng;Zheng Lihong;Wang Zixue;Liu junyi
DOI: 10.7506/rlyj1001-8123-200511008
The influencing factors of aerobic bacterial count had been researched during the process of swine slaughter. The changes of aerobic bacterial count on the surface of pork and facilities have been investigated, to provide the foundation of the apply of HACCP system in the process of chilling pork.
2005 Vol. 19 (11): 34-36 [
Abstract
] (
126
)
全文
(
257
)
40
Cholesterol removal from lard with β-cyclodextrin
Xiao Yang;Luo Yongkang;Yu Haiyan;He Gangqiang
DOI: 10.7506/rlyj1001-8123-200511010
This study was carried out to determine the effects of three different factors (mixing temperature, mixing time and β-cyclodextrin concentration)i nr eductiono f cholesteroli nl ard-water mixture by application of β-cyclodextrin. Three factors quadratic rotating design was applied in the experiment.The regression equation of cholesterol reduction with mixing temperature, mixing time and β-cyclodextrin concentration was established. The optimized conditions for the process was addition of 8.5% β-cyclodextrin, mixing temperature of 45℃ and 90-min mixing time.β-cyclodextrin concentration was the most effective factor. Among other factors, mixing time (30 to 150 min) did nots ignificantly affectc holesterolr emoval.
2005 Vol. 19 (11): 40-43 [
Abstract
] (
140
)
全文
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297
)
43
Study on Processing Technology of Beef Sausage
Zheng Jianqiang;Si Junling
DOI: 10.7506/rlyj1001-8123-200511011
This product regards beef as main raw materials, the processing technology of of beef sausage is adopted the production technology combined in Chinese and Western.
2005 Vol. 19 (11): 43-45 [
Abstract
] (
127
)
全文
(
297
)
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