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Quick Search     Adv Search 1997 Vol. 11, No. 1 Published: 1997-01-01 Basic Research Processing Technology Application Research Quality inspection Thematic Forum Additive Agent        Application Research 26 New Technologicat Process of spft Yolk Eggs DOI: 10.7506/rlyj1001-8123-199701010 There is great relafionship between the guality of the soft yolk eggs and the concentnation of NaOH in treating solution,and the latter is controlled by not only the amount of soda and coustic lime but also their pnoportion in the treating soultion. Adding the amount of soda propenly can gheatly reduce that of canstic lime the best ingredinet of neating solution in processing soft yoik eggs is conclucled on the basis of various comparatire tests. 1997 Vol. 11 (1): 26-31 [Abstract] ( 123 ) 全文 ( 377 )        Processing Technology 36 THE PROCESSING TECHNOLOGY AND QUALITY OF THE NANAN PRESSED SALTED DUCK Yongchang Zhou DOI: 10.7506/rlyj1001-8123-199701014 The Nanan Pressed salted duck is one of the chinese traditional export commodities.It was deeply welcomed by domestic and foreign consmers with its beautiful color,amora and flavor,tender meat,fragile bone and good shaping.The paper deals mainly with its processing technology and the quality control,and the way to improve the quality of the duck has been put forward. 1997 Vol. 11 (1): 36-38 [Abstract] ( 120 ) 全文 ( 381 )        Additive Agent 42 Application of Nisin on Rad Sausage Preservation Kong Baohua,Chi Yujie et al DOI: 10.7506/rlyj1001-8123-199701017 Nisin was used in order to extend the shelf lilf of vacuum packaged Red Sausage.The results showed that Nisin could effectively inhibit the growth of bacteria adding 400 IU/g of Nisin could obtain the best effect. 1997 Vol. 11 (1): 42-45 [Abstract] ( 104 ) 全文 ( 226 )

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