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Quick Search     Adv Search 1994 Vol. 8, No. 2 Published: 1994-04-01 Basic Research Processing Technology Application Research Quality inspection Thematic Forum Comprehensive Utilization        Application Research 13 Characteristics and Storage Stability of Some Chinese Traditiona Meat Products Y.C. Mong; C.X. Lou; Q.H. Shen DOI: 10.7506/rlyj1001-8123-199402005 Traditional Chinese Meat products dry sausage(La Chang),Jujube shape sausage(TsaoChang )’dry round sausage(Xiang D),dry meats(Roupu and Rougen),Shredded meat(Rousoon)were sampled directly from representative factories for research materials. Moisturecontent,water activity(aw)’NaCl content,fat content,pH value,TBA value and total bacterianumber(TBN)were deterrnined.The results indicated that Roupu,Rougen and Rousoon belongto the low moisture meats with the aw0.54～064, and Lachang,Xiang Du,Tsao ch...More 1994 Vol. 8 (2): 13-16 [Abstract] ( 120 ) 全文 ( 232 )        Processing Technology 22 Processing of Chicken Breast Ding Haibiao DOI: 10.7506/rlyj1001-8123-199402009 The manufacture of differently flavoured dried chicken slice and various kinds of chickenmeatball from chicken breast muscle was studied in this paper. Dried chicken slice has goodflavours and pleasing tastes as wellas apetizmg colours. Chicken meatball is also made fromChicken breast with high yield. Combination of chicken bone and chicken breast does lead to anew kind of meatball rich in Ca and P which are important in the growth of Children andadolescents. 1994 Vol. 8 (2): 22-23 [Abstract] ( 118 ) 全文 ( 180 )        Comprehensive Utilization 34 Preparation of Powder Fat Luo Yong Kang DOI: 10.7506/rlyj1001-8123-199402015 The paper studied the emulsion of powder fat and the cundition of spray drying. It wasdiscussed that HLB value ,emulsifier’s amount,emulsive temperature and water’s amount affectedon the stability and viscosity of emulsined mixture. The result showed that the better emulsifiedmlxture was:(1) HLB value was more than7.5;(2)Emulsifying agent’s amount was 1.8%.(3) Emulsive temperature was from、65℃to70℃,(4) Water’s amount was 70%。(5)Maltodextrinwas 9%.(6) Fat was 15%.(7) Casein was 1.8%.(8)Suger was ...More 1994 Vol. 8 (2): 34-36 [Abstract] ( 99 ) 全文 ( 326 )

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