畜產品加工技術（簡體書）

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。

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”。

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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