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本書的主要內容有:肉的結構及性質、畜禽的屠宰及分割、肉的貯藏與保鮮、肉製品加工輔料、醃臘肉製品加工、醬鹵肉製品加工、腸類製品加工、熏烤肉製品加工、肉乾製品加工、乳的成分及性質、消毒乳加工、酸乳加工、乳粉加工、蛋的品質與貯藏、蛋品加工,共15個項目。主要涉及到肉品、奶品、蛋品三個方面的原料基本知識、加工基本原理、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,每一項目附有知訓目標、技能目標、素質目標和練習題,有助於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、畜牧類專業師生教學用書,也可供從事畜產品加工企業的技術人員、肉製品加工作坊及餐飲企業的從業人員使用,也可作為畜產品加工社區培訓參考用書。
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餘篇。陳張華,本科,內江職業技術學院講師,2012年被評為“骨幹教師”。
目次
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 醃制的基本原理···································································································· 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
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 醃制的基本原理···································································································· 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
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