《畜產品加工技術》是2019年西南交通大學出版社出版的圖書。
基本介紹
- 中文名：畜產品加工技術
- 作者：林建和
- 類別：工學
- 出版社：西南交通大學出版社
- 出版時間：2019年
- 開本：16 開
- 裝幀：平裝-膠訂
- ISBN：9787564367756
內容簡介,圖書目錄,
內容簡介
全書共分為三個模組：模組一介紹肉品加工技術，共有九個項目；模組二介紹乳品加工技術，共有四個項目；模組三介紹蛋品加工技術，共有兩個項目。書中主要介紹了肉品、奶品、蛋品的貯藏和保鮮知識、製品加工的基本原理、加工工藝流程及加工生產技術等內容。
圖書目錄
模組一 肉品加工技術········································································································· 1
項目一 肉的結構及性質······································································································ 1
任務一 肉的概念及肉的形態結構························································································· 1
任務二 肉的化學組成········································································································· 4
任務三 肉的食用品質及物理性質························································································· 7
任務四 肉的成熟與變質···································································································· 12
任務五 各種畜禽肉的特徵及品質評定················································································· 16
實訓一 原料肉品質的評定································································································· 18
思考題······························································································································ 19
項目二 畜禽的屠宰與分割································································································· 20
任務一 畜禽宰前準備······································································································· 20
任務二 屠宰加工·············································································································· 21
任務三 畜禽肉的分割······································································································· 25
實訓二 肉的分割·············································································································· 29
思考題······························································································································ 30
項目三 肉的貯藏與保鮮···································································································· 30
任務一 肉的低溫保藏······································································································· 30
任務二 肉的輻照貯藏······································································································· 38
任務三 肉的其他保鮮方法································································································· 40
思考題······························································································································ 41
項目四 肉製品加工常用輔料及其特性················································································· 41
任務一 調味料················································································································· 41
任務二 香辛料················································································································· 44
任務三 添加劑················································································································· 47
實訓三 肉品加工常用輔料識別·························································································· 52
思考題······························································································································ 53
項目五 醃臘肉製品加工···································································································· 53
任務一 醃製的基本原理···································································································· 53
任務二 醃臘肉製品加工···································································································· 59
實訓四 四川臘肉加工技術································································································· 66
思考題······························································································································ 67
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實訓十一 皮蛋加工········································································································· 152
思考題···························································································································· 153
參考文獻························································································································· 154
