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畜產(chǎn)品加工技術(shù) 版權(quán)信息
- ISBN：9787564367756
- 條形碼：9787564367756 ; 978-7-5643-6775-6
- 裝幀：一般膠版紙
- 冊(cè)數(shù)：暫無(wú)
- 重量：暫無(wú)
- 所屬分類：>>
畜產(chǎn)品加工技術(shù) 本書(shū)特色
內(nèi)容簡(jiǎn)介 全書(shū)共分為三個(gè)模塊：模塊一介紹肉品加工技術(shù)，共有九個(gè)項(xiàng)目；模塊二介紹乳品加工技術(shù)，共有四個(gè)項(xiàng)目；模塊三介紹蛋品加工技術(shù)，共有兩個(gè)項(xiàng)目。書(shū)中主要介紹了肉品、奶品、蛋品的貯藏和保鮮知識(shí)、制品加工的基本原理、加工工藝流程及加工生產(chǎn)技術(shù)等內(nèi)容。本書(shū)力求以清晰的條理、通俗的語(yǔ)言來(lái)敘述畜禽產(chǎn)品加工的生產(chǎn)技術(shù)，做到重點(diǎn)突出，同時(shí)注重加工技術(shù)的先進(jìn)性、實(shí)用性和可操作性。每個(gè)項(xiàng)目中均附有知識(shí)目標(biāo)、技能目標(biāo)、素質(zhì)目標(biāo)和思考題，有助于學(xué)生及時(shí)掌握和鞏固相關(guān)知識(shí)要點(diǎn)。 本書(shū)可作為高職高專食品類、畜牧類專業(yè)教學(xué)用書(shū)，也可供從事畜產(chǎn)品加工的企業(yè)技術(shù)人員、肉制品加工作坊及餐飲企業(yè)的從業(yè)人員閱讀學(xué)習(xí)，還可作為畜產(chǎn)品加工社區(qū)培訓(xùn)的參考用書(shū)。
畜產(chǎn)品加工技術(shù) 內(nèi)容簡(jiǎn)介
本書(shū)分為肉品加工技術(shù)、乳品加工技術(shù)、蛋品加工技術(shù)三個(gè)模塊, 共十五個(gè)項(xiàng)目, 主要包括: 肉的結(jié)構(gòu)及性質(zhì)、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(chǎn)品加工技術(shù) 目錄
目 錄
模塊一 肉品加工技術(shù)········································································································· 1 項(xiàng)目一 肉的結(jié)構(gòu)及性質(zhì)······································································································ 1 任務(wù)一 肉的概念及肉的形態(tài)結(jié)構(gòu)························································································· 1 任務(wù)二 肉的化學(xué)組成········································································································· 4 任務(wù)三 肉的食用品質(zhì)及物理性質(zhì)························································································· 7 任務(wù)四 肉的成熟與變質(zhì)···································································································· 12 任務(wù)五 各種畜禽肉的特征及品質(zhì)評(píng)定················································································· 16 實(shí)訓(xùn)一 原料肉品質(zhì)的評(píng)定································································································· 18 思考題······························································································································ 19 項(xiàng)目二 畜禽的屠宰與分割································································································· 20 任務(wù)一 畜禽宰前準(zhǔn)備······································································································· 20 任務(wù)二 屠宰加工·············································································································· 21 任務(wù)三 畜禽肉的分割······································································································· 25 實(shí)訓(xùn)二 肉的分割·············································································································· 29 思考題······························································································································ 30 項(xiàng)目三 肉的貯藏與保鮮···································································································· 30 任務(wù)一 肉的低溫保藏······································································································· 30 任務(wù)二 肉的輻照貯藏······································································································· 38 任務(wù)三 肉的其他保鮮方法································································································· 40 思考題······························································································································ 41 項(xiàng)目四 肉制品加工常用輔料及其特性················································································· 41 任務(wù)一 調(diào)味料················································································································· 41 任務(wù)二 香辛料················································································································· 44 任務(wù)三 添加劑················································································································· 47 實(shí)訓(xùn)三 肉品加工常用輔料識(shí)別·························································································· 52 思考題······························································································································ 53 項(xiàng)目五 腌臘肉制品加工···································································································· 53 任務(wù)一 腌制的基本原理···································································································· 53 任務(wù)二 腌臘肉制品加工···································································································· 59 實(shí)訓(xùn)四 四川臘肉加工技術(shù)································································································· 66 思考題······························································································································ 67 ..........................
實(shí)訓(xùn)十一 皮蛋加工········································································································· 152 思考題···························································································································· 153 參考文獻(xiàn)························································································································· 154
模塊一 肉品加工技術(shù)········································································································· 1 項(xiàng)目一 肉的結(jié)構(gòu)及性質(zhì)······································································································ 1 任務(wù)一 肉的概念及肉的形態(tài)結(jié)構(gòu)························································································· 1 任務(wù)二 肉的化學(xué)組成········································································································· 4 任務(wù)三 肉的食用品質(zhì)及物理性質(zhì)························································································· 7 任務(wù)四 肉的成熟與變質(zhì)···································································································· 12 任務(wù)五 各種畜禽肉的特征及品質(zhì)評(píng)定················································································· 16 實(shí)訓(xùn)一 原料肉品質(zhì)的評(píng)定································································································· 18 思考題······························································································································ 19 項(xiàng)目二 畜禽的屠宰與分割································································································· 20 任務(wù)一 畜禽宰前準(zhǔn)備······································································································· 20 任務(wù)二 屠宰加工·············································································································· 21 任務(wù)三 畜禽肉的分割······································································································· 25 實(shí)訓(xùn)二 肉的分割·············································································································· 29 思考題······························································································································ 30 項(xiàng)目三 肉的貯藏與保鮮···································································································· 30 任務(wù)一 肉的低溫保藏······································································································· 30 任務(wù)二 肉的輻照貯藏······································································································· 38 任務(wù)三 肉的其他保鮮方法································································································· 40 思考題······························································································································ 41 項(xiàng)目四 肉制品加工常用輔料及其特性················································································· 41 任務(wù)一 調(diào)味料················································································································· 41 任務(wù)二 香辛料················································································································· 44 任務(wù)三 添加劑················································································································· 47 實(shí)訓(xùn)三 肉品加工常用輔料識(shí)別·························································································· 52 思考題······························································································································ 53 項(xiàng)目五 腌臘肉制品加工···································································································· 53 任務(wù)一 腌制的基本原理···································································································· 53 任務(wù)二 腌臘肉制品加工···································································································· 59 實(shí)訓(xùn)四 四川臘肉加工技術(shù)································································································· 66 思考題······························································································································ 67 ..........................
實(shí)訓(xùn)十一 皮蛋加工········································································································· 152 思考題···························································································································· 153 參考文獻(xiàn)························································································································· 154
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畜產(chǎn)品加工技術(shù) 作者簡(jiǎn)介
林建和，本科，內(nèi)江職業(yè)技術(shù)學(xué)院高級(jí)實(shí)驗(yàn)師，主要擔(dān)任畜牧獸醫(yī)專業(yè)實(shí)驗(yàn)室工作，主持院級(jí)課題1項(xiàng)，發(fā)表學(xué)術(shù)論文10余篇。陳張華，本科，內(nèi)江職業(yè)技術(shù)學(xué)院講師，2012年被評(píng)為“骨干教師”。
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