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畜產品加工技術 版權信息
- ISBN：9787564367756
- 條形碼：9787564367756 ; 978-7-5643-6775-6
- 裝幀：一般膠版紙
- 冊數：暫無
- 重量：暫無
- 所屬分類：>>
畜產品加工技術 本書特色
內容簡介 全書共分為三個模塊：模塊一介紹肉品加工技術，共有九個項目；模塊二介紹乳品加工技術，共有四個項目；模塊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、制品加工的基本原理、加工工藝流程及加工生產技術等內容。本書力求以清晰的條理、通俗的語言來敘述畜禽產品加工的生產技術，做到重點突出，同時注重加工技術的先進性、實用性和可操作性。每個項目中均附有知識目標、技能目標、素質目標和思考題，有助于學生及時掌握和鞏固相關知識要點。 本書可作為高職高專食品類、畜牧類專業教學用書，也可供從事畜產品加工的企業技術人員、肉制品加工作坊及餐飲企業的從業人員閱讀學習，還可作為畜產品加工社區培訓的參考用書。
畜產品加工技術 內容簡介
本書分為肉品加工技術、乳品加工技術、蛋品加工技術三個模塊, 共十五個項目, 主要包括: 肉的結構及性質、畜禽的屠宰與分割、肉的貯藏與保鮮、肉制品加工常用輔料及其特性等。
畜產品加工技術 目錄
目 錄
模塊一 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 各種畜禽肉的特征及品質評定················································································· 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 肉制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 腌臘肉制品加工···································································································· 53 任務一 腌制的基本原理···································································································· 53 任務二 腌臘肉制品加工···································································································· 59 實訓四 四川臘肉加工技術································································································· 66 思考題······························································································································ 67 ..........................
實訓十一 皮蛋加工········································································································· 152 思考題···························································································································· 153 參考文獻························································································································· 154
模塊一 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 各種畜禽肉的特征及品質評定················································································· 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 肉制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 腌臘肉制品加工···································································································· 53 任務一 腌制的基本原理···································································································· 53 任務二 腌臘肉制品加工···································································································· 59 實訓四 四川臘肉加工技術································································································· 66 思考題······························································································································ 67 ..........................
實訓十一 皮蛋加工········································································································· 152 思考題···························································································································· 153 參考文獻························································································································· 154
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畜產品加工技術 作者簡介
林建和，本科，內江職業技術學院高級實驗師，主要擔任畜牧獸醫專業實驗室工作，主持院級課題1項，發表學術論文10余篇。陳張華，本科，內江職業技術學院講師，2012年被評為“骨干教師”。
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