Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Food Science and Technology》 2014-01
Add to Favorite Get Latest Update

Technology of pot-stewing during mutton further processing

ZOU Qiang;LIU Qin;WANG Wen-ting;LIU Da-yu;WANG Wei;GONG Hua-bin;Faculty of Biotechnology Industry, Chengdu University;Sichuan Jianyang Dageda Farming Co., Ltd.;  
The frozen mutton on market were used as the main experimental material, and a variety of spice were used as auxiliary material. The spiced mutton were prepared by pot-stewing of mutton in marinade, which was obtained by boil of porcine bone. The processing technology of pot-stewing was studied, and the optimal processing condition was obtained: 3.0% salt concentration of marinade, 0.9% salt content in sequential pot-stewing, 10% addition of porcine bone, 2.0% addition of compound spice, 140 min pot-stewing time. In addition, it was also observed that the concentration of salt in mutton was 1.8%~1.9% when salt concentration of marinade was 3.0%, or when salt content in sequential pot-stewing was 0.9%, at which sensory scores reached the highest.
【Fund】: 国家星火计划和科技成果转化项目(2012GA810001/2013GB2F000407);; 四川省科技示范产业链项目
【CateGory Index】: TS251.53
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【References】
Chinese Journal Full-text Database 1 Hits
1 XU Wen-jun;XIAO Long-quan;LIU Da-yu;WANG Wei;GONG Hua-bin;College of Biological Industry,Chengdu University;Sichuan Jianyang Dageda Livestock Raising Co.,Ltd.;;The New Technique of Toasting Mutton[J];Academic Periodical of Farm Products Processing;2014-19
【Citations】
Chinese Journal Full-text Database 2 Hits
1 Zhang Yin1,Zhuo Yongxian2,Zhang Jiamin1,Wang Wei1(1.Key Laboratory of Meat Processing,Chengdu University,Chengdu,Sichuan 610106,China;2.Sichuan Hage Rabbit Co.,Ltd.,Leshan,Sichuan 614000,China);Researches on Application of Pig Bone[J];Academic Periodical of Farm Products Processing;2010-11
2 LIU Qin1,2, LIU Da-yu1, TGANOGN GR eHnu-ay-obnign1,4 ,W CAHNEGN WXieano--tqining43 , ZHANG Shuai1, LU Bin1, (1.College of Biological Industry, Chengdu University, Chengdu 610106; 2.College of Biological Engineering, Xihua University, Chengdu 610039; 3.College of Biological Engineering, Sichuan University of Science and Engineering, Zigong 643000; 4.Sichuan Jianyang Dageda Animal Husdandry Ltd., Co., Jianyang 641400);New technology and preservation characteristics of roast mutton[J];Food Science and Technology;2013-05
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 Wang Kaituo(Department of Biology,Chongqing Three Gorges University,Chongqing 404100,China);Studying on Approach for Improving Teaching Quality of Course of Food Analyze[J];Anhui Agricultural Science Bulletin;2011-01
2 ZHU Donghong,CHE Ning,XIA Yan (Fuzhou University,Fuzhou 350002,China);Research on respiration kinetic equation of mushroom fresh-keeping packaging[J];Packaging Engineering;2005-06
3 YU Xin-yan(Nantong University,Nantong 226007,China);Analysis of Factors Influencing the Comfort of Food Package[J];Packaging Engineering;2006-06
4 Xin-yan Yu 1 Yong-zhou Yan 2 (1 Fine Art & Design Collage Nantong University,Nantong 226007,China; 2 Department Art & Design Nantong Vocational College,Nantong 226007,China);Analysis of Factors affecting the Comfort of Food Package[J];Packaging World;2006-06
5 Hu Zhengzhi (Scientific Research Institute of Food and Fermentation Industry. Ministry of Light Industry. Beijing 100027),;The Analysis of Foods[J];Analytical Laboratory;1992-05
6 Wu Hui,Wu Tao,Chen Zi-jing ( Food and Biotechnology Engineering Institute, SCUT, Guangzhou 510640,China );Research on the New Preservative Technology of Tofu[J];Guangzhou Food Science and Technology;2005-02
7 LIU Xiao-yan1, BAI Wei-dong1, ZHAO Wen-hong1, LIN Shi-yin2, WU Wei-mei (1.College of Light Industry and Food Science, Zhongkai University of Agriculture and Technology, Guangzhou 510225, China)(2.Guangzhou Shunchangyuan Food Co., Ltd., Guangzhou 510610,China);Effect of Calcium Chloride aqueous solution on the Astringency Removal of Persimmon Juice[J];Modern Food Science and Technology;2007-10
8 JIN Sheng-nan 1,2,XIAO Geng-sheng1,ZHANG You-sheng1,WU Ji-jun1,DING Chun-jie 1,2(1.The Sericulture & Farm Produce Processing Research Institute of Guangdong Academy of Agricultural Sciences,Guangzhou 510610,china)(2.Department of Bioengineering of Jiangxi Agricultural University,Nanchang 330045,china;);Analysis of Cold Chain Logistics and its Present Application in Food Industry[J];Modern Food Science and Technology;2008-10
9 LIU Jia-jun(Guangdong Industry Technical College-Food and Biology Department,Guangzhou 510030,China);Preserving Effect of Sodium alginate on Fresh Mango[J];Modern Food Science and Technology;2009-06
10 LIU Ke-fang1, LI Yun2, YANG Xing 2, ZENG Xin-an2, LIUYan-yan2 (1.Third Affiliated Hospital of Sun Yat-sen University Pharmacy, Guangzhou, 510630, China) (2.College of Light Industry and Food Sciences, South China University Of Technology,Guangzhou 510640, China);Effect of High Intensity Pulsed Electric Fields on Vitamin C Content in Orange Juice[J];Modern Food Science and Technology;2009-07
China Proceedings of conference Full-text Database 3 Hits
1 Yao Yan-ling,He Zhi-fei~*,Li Hong-jun,Yuan Xian-qun,Jiang Li-shi,Li Yan-H.Fu Jun-jie,Quan Tuo (College of Food Science,Southwest University,Chongqing 400716);Effect of different storage temperature on chilled pork quality under high-oxygen MAP[A];Chinese Society of Agricultural Engineering[C];2011
2 YUAN Li-chun, ZHAO Qi (Insititute of Alpine Economic Plant, Yunnan Academy of Agricultural Sciences,Yunnan Lijiang 674100, China);An Analysis and appraisement of nutrient constituents of Cuscuta chinessis Lam[A];[C];2006
3 Lin Wanling Zeng Qingxiao (College of Light Industry and Food Technology,South China University of Technology,Guangzhou,China 510640);PRESENT SITUATION AND APPLICATION PROSPECT OF IMMERSION CHILLING AND FREEZING TO FOOD PROCESSING[A];Chinese association of Refrigeration[C];2007
【Co-references】
Chinese Journal Full-text Database 4 Hits
1 XIE Jian-chun,SUN Bao-guo,ZHENG Fu-ping,WANG Lin,WANG Shuai-bin (School of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China);Analysis of the Aroma of Roasted Gigot[J];Food Science;2006-10
2 CUI Guo-mei,PENG Zeng-qi,MENG Xiao-xia (Nanjing Agriculture University College of Food Science and Technology,Nanjing 210095,Jiangsu,China);The Sources and Control Methods of Polycyclic Aromatic Hydrocarbons in Smoked Meat Products[J];Food Research and Development;2010-03
3 XUE Dan-dan, ZHANG De-quan * , CHEN Li, WANG Zhen-yu, WANG Pei-pei (Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agricultural Product Processing, Ministry of Agriculture, Beijing 100193);The screening on evaluating indicators of roast mutton eating quality[J];Food Science and Technology;2012-10
4 LIU Qin1,2, LIU Da-yu1, TGANOGN GR eHnu-ay-obnign1,4 ,W CAHNEGN WXieano--tqining43 , ZHANG Shuai1, LU Bin1, (1.College of Biological Industry, Chengdu University, Chengdu 610106; 2.College of Biological Engineering, Xihua University, Chengdu 610039; 3.College of Biological Engineering, Sichuan University of Science and Engineering, Zigong 643000; 4.Sichuan Jianyang Dageda Animal Husdandry Ltd., Co., Jianyang 641400);New technology and preservation characteristics of roast mutton[J];Food Science and Technology;2013-05
【Secondary Citations】
Chinese Journal Full-text Database 10 Hits
1 ZHU Sheng_yuan, WANG Guo_heng(Thermal Engineering Department of Northeasten University, Shenyang 110004, China);Principle and Application of Microwave Drying[J];Industrial Furnace;2003-03
2 Fu Gang,Li Cheng,Ma Chang-zhong,Li Xi (Food department,Sichuan agricultural university,Yaan 625014,China);Investigation of Swine Bone Antioxidant Peptide Preparation by Enzymatic Hydrolysis[J];Modern Food Science and Technology;2006-03
3 LIU An-Jun,SHI Qing,ZHU Zhen-Yuan,ZHU Xiao-Fang,JI Li-Li (College of Food Science and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China);Optimization of Extraction Conditions for Pig Bone Gelatin[J];Modern Food Science and Technology;2010-05
4 AN Yu-hui, YANG Song-hua, JIN Jia-lu, ZHAO He-jian, CAI Shang-dang( Department of Biochemistry and Molecular Biology, Medical School of Zhengzhou Univevsity , Zhengzhou 450052 , China );Analysis of the content of amino acid in bone protein of pig[J];Henan Medical Research;2004-03
5 JIN Jia-lu~1, AN Yu-hui~2, ZHAO He-jian~2, CAI Shang-dang~2(1.The Professional Technical College of Hebi,Henan Hebi 456650,China;2.Department of Biochemistry and Molecular Biology, Medical School of Zhengzhou University, Henan Zhengzhou 450052,China);Analysis of the Content of Amino Acid in Bone Peptides of Pig[J];Journal of Henan Medical College For Staff and Workers;2005-01
6 FENG Yun PENG Zheng-qi CUI Guo-mei;Influences of grilling on content of polycyclic aromatic hydrocarbons and heterocyclic amine in meat product[J];Meat Industry;2009-08
7 Sun Qian1,Wang Zheng-zheng1,Luo Yong-kang1*,Liu Chang-rong2,Bai Tao2 (1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 10083,China; 2.Beijing Shunxin Agricultural Company Limited,Beijing 101300,China );Study on Enzymatic Preparation Technology of Porcine Bone Protein Bioactive Peptides[J];Meat Research;2008-05
8 LI Xiaobo ( Department of Food Science, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China);Microorganisms and Meat Spoilage[J];Meat Research;2008-09
9 Li Xiaohua1,2,Huang Xiaohong2,Yu Xin2,Huang Xuelian2,Zhu Xiaoyan2 1(College of Food Science and Engineering,Gansu Agricultural Unversity,Lanzhou 730070,China) 2(College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China);Effect of Pork Rib Soup Process Condition on the Dissolution Ratio of Protein[J];Food and Fermentation Industries;2008-10
10 ;酶解对肉味香精前体物的品质影响[J];Science and Technology of Food Industry;2006-10
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved