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1999 Vol. 13, No. 3
Published: 1999-07-01
Processing Technology
Application Research
Window
Quality inspection
Nutrient Hygiene
Thematic Forum
Thematic Forum
3
A Brief Discussion on Balanced Development of the Meat,Egg and Milk Industries in China
Han Lugi;Ding Yanshan
DOI: 10.7506/rlyj1001-8123-199903001
The total annual output,average share /capita/year of meat ,poultry and eggs in China,as well as the position of the three industries of China in the world in resent years are briefly introduced.It is indicated that the milk industry of China is relatively undeveloped.The way for balanced developing of these industries is also discussed.
1999 Vol. 13 (3): 3-4 [
Abstract
] (
108
)
全文
(
231
)
5
A Brief Analysis on the Market for Meat, Poultry and Egg Products in This Winter and Next Spring
Yang Boxuan
DOI: 10.7506/rlyj1001-8123-199903002
The situation of continued declining of pig breeding and falling of the live-pig price are briefly accounted .The market is also analysed from the points of pig production,the relation of grain and meat prices,international market will continue but at a lower degree.
1999 Vol. 13 (3): 5-6 [
Abstract
] (
128
)
全文
(
167
)
7
A Review on the Chinese Meat Product Industry in the Last 50 Years, and a Forecast (Part Ⅱ)
Dong Yinchu
DOI: 10.7506/rlyj1001-8123-199903003
The development of the Chinese meat product industry after the founding of P.R.China is summarized in various aspects including the production volume ,product quality,kinds,raw materials & additives,processing technology & equipment, progress in meat science & technology,technical exchanges,training and industrial management, etc.,especially the great changes during latest 20 years after the Reform & Opening-up of China. Besides, the prospects of the Chinese meat product industry in the future 20 years are also preliminarily forecasted.
1999 Vol. 13 (3): 7-11 [
Abstract
] (
121
)
全文
(
295
)
12
Evaluating the Double Protein Sausage
Zhao Guangmin
DOI: 10.7506/rlyj1001-8123-199903004
The significance of developing the Double Protein Sausage is briefly accounted .It is isdicated that the product has a great vitality and a broad market .
1999 Vol. 13 (3): 12-12 [
Abstract
] (
119
)
全文
(
212
)
Application Research
13
Nitrite-free or Nitrite-low Meat Curing System
Geng Xin;Kong Baohua
DOI: 10.7506/rlyj1001-8123-199903005
Two meat curing systems are introduced .One system is nitrite free,e.g.malt phenol & organic Fe salt system,artificial nitrosohemoglobin system, ankak pigment system, ascorbic acid & glucose system, broth culture medium system.The other one is a mixture of antioxidant,antibiotic, and a low level of nitrite.
1999 Vol. 13 (3): 13-15 [
Abstract
] (
135
)
全文
(
739
)
16
Developing of A Nutritious Chitosan-enriched Mutton Sausage
Liu Yi;Fan Zhihong;Nan Qingxian
DOI: 10.7506/rlyj1001-8123-199903006
Chitosan,a high quality dietary fiber with substantial ability of being food stabilizer and emulsifier, can lower the absorption of food lipid and cholesterol in human intestine .In the research,the possibility of incorporating chitosan into mutton sausage was tested ,and a product of good acceptability was obtained .The sausage is also fortificated with vitamin A and vitamin D and has the feature of low-fat and low-calorie meat product.
1999 Vol. 13 (3): 16-17 [
Abstract
] (
114
)
全文
(
224
)
18
R & D of Micro-wave Lobster Products
Wang Lizhe;C hen Wen
DOI: 10.7506/rlyj1001-8123-199903007
Mcro wave food was exploited with lobster.Ingredients and technological parameters of two micro wave lobster Products were determined by many times of experiments.The physical, chemical and sanitation items of the products met the national food sanitation standard.The results of the freeze storage experiment and sensory tese showed that short time free storage had little effect on the flavor and texture of micro wave lobster products.
1999 Vol. 13 (3): 18-19 [
Abstract
] (
114
)
全文
(
225
)
20
A Study on the Technology of a New Style Dried Meat Floss
Sa lina;He Yinfeng;Bai Ying;Wei Jun
DOI: 10.7506/rlyj1001-8123-199903008
The traditional processing method for Dried Meat Floss was modified in the study .Grinding was introduced into the process and a certain amount of cooked wheat flout was added.The end-product appeared to be uniform in granules.
1999 Vol. 13 (3): 20-20 [
Abstract
] (
113
)
全文
(
528
)
Processing Technology
21
Preparation of A Beer Poultry Product
Li Jianguo;Xie Wenfeng;Yu Changqing
DOI: 10.7506/rlyj1001-8123-199903009
A frozen poultry product with rich nutrition and a unique flavor was developed.The product was made with commercial chicken or duck.The raw material was pickled in beer, and tenderizing and anti oxidation technologies, a good formula and an appropriate process were applied.
1999 Vol. 13 (3): 21-22 [
Abstract
] (
130
)
全文
(
327
)
23
A Study on the Technology for Dengying Dried Rabbit Meat
Wang Wei;Guo Xiaoqiang
DOI: 10.7506/rlyj1001-8123-199903010
In processing of dried sweet rabbit meat slices (Dengying Dried Rabbit Meat), considering the specific properties of rabbit meat, the processing method for the famous traditional product on Sichuan province Dengying Dried Beef was modified, and a transparently thin, crispy and tasty product,with a unique flavor, Dengying Dried Rabbit Meat was developed .Based on the research on the processing technology, the authors proposed some processing critical control points (CCPs) for guaranteeing the quality of the product.
1999 Vol. 13 (3): 23-25 [
Abstract
] (
124
)
全文
(
223
)
26
A New Technology for Roast Mutton
Ma Lizhen;Jiang Fuhu;Liu Huiping;Liu Runsheng
DOI: 10.7506/rlyj1001-8123-199903011
A western style processing technology for Roast Mutton is introduced.The raw material,hindleg meat from sheep,is injected with brine,vacuum tumbled,mixed with herbs,roasted,vacuum packed and postpasterized,to obtain a convenient and highly nutritious new product with a good preservability.
1999 Vol. 13 (3): 26-27 [
Abstract
] (
122
)
全文
(
377
)
28
A New Technology for Industrialized Production of Mei Cai Kou Rou
Liu Zhanmin;Jiang Aimin;Lian Xijun;Zhang Hua;Ma Junyue
DOI: 10.7506/rlyj1001-8123-199903012
A technology and quality control points for Mei Cai Kou Rou in industrialized production is introduced.
1999 Vol. 13 (3): 28-29 [
Abstract
] (
159
)
全文
(
217
)
30
Technology for Preparation of the Blood Sausage
Qin Xiaowei
DOI: 10.7506/rlyj1001-8123-199903013
The preparation technology for the Blood Sausage,together with handing of raw pig blood is introduced.
1999 Vol. 13 (3): 30-30 [
Abstract
] (
135
)
全文
(
209
)
31
A Function Food Ingredient-Bone-Soup
Tian Zhende
DOI: 10.7506/rlyj1001-8123-199903014
The technology and flavoring property of the bone soup are briefly introduced.The relation Between the main nutrient of the bone soup,bone collagen,and human body’s health is also discussed.
1999 Vol. 13 (3): 31-32 [
Abstract
] (
133
)
全文
(
323
)
Quality inspection
33
Pre-slaughter Inspection,Post-slaughter Examination and Prevention & Cure for Porcine Streptomycosis
Lin Rongquan
DOI: 10.7506/rlyj1001-8123-199903015
Porcine streptomycosis is a disease suffered by both animals and human being. The article explains its infecting channels,epidemic characteristics and prevention & cure.The critical points for pre-slaughter inspection and post-slaughter examination are stressed,together with disposal ways.
1999 Vol. 13 (3): 33-35 [
Abstract
] (
119
)
全文
(
192
)
36
Examination of Pathological Changes of the Pork Carcass Skin,and Disposal
Zhu Benzhi
DOI: 10.7506/rlyj1001-8123-199903016
Characteristics of different pathological appearances of the pork carcass skin are detailed.It is pointed out that the infectious and the non-infectious must be differdetiated,diagnosis should be madecomprehensivly,so that a proper way of disposal can be worked out to guarantee the safety of meat products.
1999 Vol. 13 (3): 36-37 [
Abstract
] (
103
)
全文
(
225
)
38
Inpurity-induced Spots on Casing and Elimination
Liu Shijiang
DOI: 10.7506/rlyj1001-8123-199903017
The reason for the sport on casing ,induced by a low level of inpurities in the salting NaCl,is analysed.A simple and effective way for eliminating sport is also introduced.
1999 Vol. 13 (3): 38-38 [
Abstract
] (
118
)
全文
(
178
)
Nutrient Hygiene
39
Developing of Commercial Dog Meat Products and Nutritive Value of Dog Meat
Cong Shuzeng
DOI: 10.7506/rlyj1001-8123-199903018
1999 Vol. 13 (3): 39-42 [
Abstract
] (
102
)
全文
(
352
)
43
A Healthy Food on the Dining Table--Snail
Ouyang Jun
DOI: 10.7506/rlyj1001-8123-199903019
1999 Vol. 13 (3): 43-44 [
Abstract
] (
148
)
全文
(
309
)
Window
45
Sterilization without Heating-- New Technology Abroad for Keeping Food Fresh
Wang Zhongli
DOI: 10.7506/rlyj1001-8123-199903020
1999 Vol. 13 (3): 45-46 [
Abstract
] (
114
)
全文
(
550
)
47
Twelve Methods Abroad for Increasing the Weight of Pigs
Zhang Junyong
DOI: 10.7506/rlyj1001-8123-199903021
1999 Vol. 13 (3): 47-47 [
Abstract
] (
121
)
全文
(
166
)
48
Dioxin and Its Influences on Mankind
Yang Wenyou
DOI: 10.7506/rlyj1001-8123-199903022
1999 Vol. 13 (3): 48-49 [
Abstract
] (
129
)
全文
(
651
)
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