畜产品加工技术 本书特色

内容简介 全书共分为三个模块：模块一介绍肉品加工技术，共有九个项目；模块二介绍乳品加工技术，共有四个项目；模块三介绍蛋品加工技术，共有两个项目。书中主要介绍了肉品、奶品、蛋品的贮藏和保鲜知识、制品加工的基本原理、加工工艺流程及加工生产技术等内容。本书力求以清晰的条理、通俗的语言来叙述畜禽产品加工的生产技术，做到重点突出，同时注重加工技术的先进性、实用性和可操作性。每个项目中均附有知识目标、技能目标、素质目标和思考题，有助于学生及时掌握和巩固相关知识要点。 本书可作为高职高专食品类、畜牧类专业教学用书，也可供从事畜产品加工的企业技术人员、肉制品加工作坊及餐饮企业的从业人员阅读学习，还可作为畜产品加工社区培训的参考用书。

畜产品加工技术 内容简介

本书分为肉品加工技术、乳品加工技术、蛋品加工技术三个模块, 共十五个项目, 主要包括: 肉的结构及性质、畜禽的屠宰与分割、肉的贮藏与保鲜、肉制品加工常用辅料及其特性等。

畜产品加工技术 目录

目 录


模块一 肉品加工技术········································································································· 1 项目一 肉的结构及性质······································································································ 1 任务一 肉的概念及肉的形态结构························································································· 1 任务二 肉的化学组成········································································································· 4 任务三 肉的食用品质及物理性质························································································· 7 任务四 肉的成熟与变质···································································································· 12 任务五 各种畜禽肉的特征及品质评定················································································· 16 实训一 原料肉品质的评定································································································· 18 思考题······························································································································ 19 项目二 畜禽的屠宰与分割································································································· 20 任务一 畜禽宰前准备······································································································· 20 任务二 屠宰加工·············································································································· 21 任务三 畜禽肉的分割······································································································· 25 实训二 肉的分割·············································································································· 29 思考题······························································································································ 30 项目三 肉的贮藏与保鲜···································································································· 30 任务一 肉的低温保藏······································································································· 30 任务二 肉的辐照贮藏······································································································· 38 任务三 肉的其他保鲜方法································································································· 40 思考题······························································································································ 41 项目四 肉制品加工常用辅料及其特性················································································· 41 任务一 调味料················································································································· 41 任务二 香辛料················································································································· 44 任务三 添加剂················································································································· 47 实训三 肉品加工常用辅料识别·························································································· 52 思考题······························································································································ 53 项目五 腌腊肉制品加工···································································································· 53 任务一 腌制的基本原理···································································································· 53 任务二 腌腊肉制品加工···································································································· 59 实训四 四川腊肉加工技术································································································· 66 思考题······························································································································ 67 ..........................

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