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2000 Vol. 14, No. 3
Published: 2000-07-01
Processing Technology
Application Research
Thematic Forum
Additive Agent
Patent Technology
Thematic Forum
3
General Interests in Chinese Egg Production Industry and Technology(Part Ⅰ)
Ma Meihu
DOI: 10.7506/rlyj1001-8123-200003001
A summary to the current development in egg production industry and science & technology in China as well as general interests in the related research is presented.
2000 Vol. 14 (3): 3-7 [
Abstract
] (
102
)
全文
(
404
)
8
Current Situation and Trend of Chinese Product Meat Industry
Zhou Yalin
DOI: 10.7506/rlyj1001-8123-200003002
The current situation of Chinese processed meat industry and related problems are briefly introduced.The developing trend of the industry is also illustrated.
2000 Vol. 14 (3): 8-10 [
Abstract
] (
117
)
全文
(
375
)
11
A Discussion on the Current Situation of Beef and Mutton Production in China as well as Market Developing
Yang Boxuan
DOI: 10.7506/rlyj1001-8123-200003003
The current situation of beef and mutton production and marketing in China is introduced.The problems existing in the import and export trade are elaborated, and the opportunities for developing the market are analysed.
2000 Vol. 14 (3): 11-13 [
Abstract
] (
133
)
全文
(
379
)
14
A Discussion on the Three Ratio in Processed Meat Production
Liu Bojun
DOI: 10.7506/rlyj1001-8123-200003004
The concepts of raw material utilization ratio,product yield ratio,product qualification ratio as well as the importance for the enterprise are discussed.
2000 Vol. 14 (3): 14-15 [
Abstract
] (
111
)
全文
(
395
)
Application Research
16
A Study on Factors Affecting the Water Holding Capacity of Meat and Meat Products
Liu Guanyong
DOI: 10.7506/rlyj1001-8123-200003005
Factors affecting the water holding capacity(WHC) of meat products,as well as ways for increasing the WHC,are discussed from the point of view of raw material,technology and additives.
2000 Vol. 14 (3): 16-18 [
Abstract
] (
142
)
全文
(
1101
)
19
A Microbiological Study on the Characteristics of Fresh Meat Treated with Lactic Acid
Li Zongjun
DOI: 10.7506/rlyj1001-8123-200003006
The microorganisms growing in fresh meat and broth could be significantly inhibited and the shelf life was prolonged by treating with lactic acid.
2000 Vol. 14 (3): 19-20 [
Abstract
] (
109
)
全文
(
205
)
21
A Study on the Fermented Beef Sausage
Luo Hongsia
DOI: 10.7506/rlyj1001-8123-200003007
In the present study,five species of fermentation bacteria were selected and obtained.As the starter,different species ratio were prepared for the beef sausage fermentation.The appropriate fermentation parameters were determined and the fermented beef sausage processing was also researched.
2000 Vol. 14 (3): 21-23 [
Abstract
] (
136
)
全文
(
234
)
Processing Technology
24
R&D of Novel Meat Slice
Wu Juqing
DOI: 10.7506/rlyj1001-8123-200003008
The traditional processing method for meat slice was improved by adding soy-bean power,pork and monascus pigment and using grinding,the optimal processing technology and formula was obtained.Utilization ratio of material was raised and the production cost was reduced.
2000 Vol. 14 (3): 24-25 [
Abstract
] (
108
)
全文
(
401
)
26
R&D of Tenderized Mutton Sausage
Wu Suping
DOI: 10.7506/rlyj1001-8123-200003009
In the present study,tenderizing and checking the strong smell of mutton while enhancing the flavor was applied to making Muslim mutton sausage.The gap in this field was filled.
2000 Vol. 14 (3): 26-27 [
Abstract
] (
111
)
全文
(
321
)
28
Trial-production and Quality Control of Donkey Meat Ham
Li Kaixong
DOI: 10.7506/rlyj1001-8123-200003010
This article discussed the research and production of the ham made by donkey meat.Through many experiments,it is indicated that the lard and the β-CD applied to the production can improve the texture and flavor,and the monascus pigment,starch and sodium nitrite can improve the color of the product.
2000 Vol. 14 (3): 28-30 [
Abstract
] (
114
)
全文
(
224
)
31
A Preliminary Discussion on Processing of Two Meat Products
Zhang Fenilian
DOI: 10.7506/rlyj1001-8123-200003011
Based on the author’s practice and experience,the technology for traditional Chinese style sausage were elaborated,and the benefit of applying fresh meat were illustrated.
2000 Vol. 14 (3): 31-31 [
Abstract
] (
114
)
全文
(
236
)
32
A Study on the Salted Golden Egg Processing
Ma Lizhen
DOI: 10.7506/rlyj1001-8123-200003012
Formulas and processing technologies for 8 salted egg products were compared in the present study,with the Golden Egg as the raw material.Four of them were selected as the Salted Golden Egg for factory-scale production.
2000 Vol. 14 (3): 32-36 [
Abstract
] (
114
)
全文
(
256
)
Additive Agent
37
A Study on the Effects of Starch in Western-style Sausages
Huang Aixiang
DOI: 10.7506/rlyj1001-8123-200003013
The effect of adding cassava starch to sausage was evaluated.The sausage with 4% cassava starch was inproved in color,hardness,elasticity and texture (p<0 05),and the sausage flavor was not affected negatively(p<0 05).The sausage color became dark from 2d of 7d in storage (p<0 05).
2000 Vol. 14 (3): 37-38 [
Abstract
] (
138
)
全文
(
204
)
39
Application of Tea Extract in Cured Products
Du Wei
DOI: 10.7506/rlyj1001-8123-200003014
The application of the black tea liquid extract extracted at above 120℃ in cured products was elaborated.As an invention patent,it can prevent synthesis of N-nitrosamine.
2000 Vol. 14 (3): 39-40 [
Abstract
] (
116
)
全文
(
211
)
41
The Development and Application of Collagen
Tang Chuanhe
DOI: 10.7506/rlyj1001-8123-200003015
The collagen products extracted from the by-product in meat processing,including gelatin and collagen polypeptide,as well as their manufacturing technology,physiological functions and prospects for applications in the food industry are introduced.
2000 Vol. 14 (3): 41-43 [
Abstract
] (
108
)
全文
(
276
)
44
R&D on Utilizaion of Pig-bone Paste in Food
Han Qinghua
DOI: 10.7506/rlyj1001-8123-200003016
pig-bone paste is highly nutritious because of its high content of Ca.It is an ideal food raw mterial for enrichng Ca.In this article,the manufacturing technology,nutritional composition of pig-bone paste as well as how to develop and utilize it as an additive are discussed.
2000 Vol. 14 (3): 44-45 [
Abstract
] (
110
)
全文
(
508
)
46
Consuming Pork Scientifically is Good to Health
Kong Fanzhen
DOI: 10.7506/rlyj1001-8123-200003017
2000 Vol. 14 (3): 46-47 [
Abstract
] (
127
)
全文
(
259
)
47
Develop Meat Donkey Feeding,Promote Donkey Meat Consumption
Zhao Congmin
DOI: 10.7506/rlyj1001-8123-200003018
2000 Vol. 14 (3): 47-47 [
Abstract
] (
109
)
全文
(
223
)
48
The Historical Story about Dog Meat Cooked with Soft-shelled Turtle Juice inPei County
Zhao Congmin
DOI: 10.7506/rlyj1001-8123-200003019
2000 Vol. 14 (3): 48-48 [
Abstract
] (
126
)
全文
(
336
)
49
Application of Enzyme in Meat Tenderizing
Jiao Xiaoxia
DOI: 10.7506/rlyj1001-8123-200003020
2000 Vol. 14 (3): 49-49 [
Abstract
] (
125
)
全文
(
172
)
Patent Technology
50
A Brief Introduction to the Technological Patents in Meat,Poultry and Egg Processing(PartⅠ)
Wang Yuansun
DOI: 10.7506/rlyj1001-8123-200003021
2000 Vol. 14 (3): 50-51 [
Abstract
] (
129
)
全文
(
196
)
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