CN103932216A - Air-drying and aging processing method of Langshan chicken - Google Patents
Air-drying and aging processing method of Langshan chicken Download PDFInfo
- Publication number
- CN103932216A CN103932216A CN201410040674.4A CN201410040674A CN103932216A CN 103932216 A CN103932216 A CN 103932216A CN 201410040674 A CN201410040674 A CN 201410040674A CN 103932216 A CN103932216 A CN 103932216A
- Authority
- CN
- China
- Prior art keywords
- air
- chicken
- temperature
- pickle
- humidity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 47
- 238000007605 air drying Methods 0.000 title claims abstract description 40
- 238000003672 processing method Methods 0.000 title claims description 9
- 230000032683 aging Effects 0.000 title abstract 3
- 238000000034 method Methods 0.000 claims abstract description 14
- 230000035800 maturation Effects 0.000 claims description 38
- 235000021110 pickles Nutrition 0.000 claims description 30
- 150000003839 salts Chemical class 0.000 claims description 24
- 235000013372 meat Nutrition 0.000 claims description 11
- 230000003203 everyday effect Effects 0.000 claims description 7
- 239000000779 smoke Substances 0.000 claims description 7
- 230000002255 enzymatic effect Effects 0.000 claims description 6
- 230000000694 effects Effects 0.000 abstract description 14
- 150000001413 amino acids Chemical class 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000007062 hydrolysis Effects 0.000 abstract description 2
- 230000007065 protein hydrolysis Effects 0.000 abstract description 2
- 238000009938 salting Methods 0.000 abstract 3
- 241001465754 Metazoa Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000001276 controlling effect Effects 0.000 abstract 1
- 235000021588 free fatty acids Nutrition 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 108010049990 CD13 Antigens Proteins 0.000 description 14
- 102100022749 Aminopeptidase N Human genes 0.000 description 13
- 235000001014 amino acid Nutrition 0.000 description 7
- 230000008569 process Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000019542 Cured Meats Nutrition 0.000 description 2
- 238000009360 aquaculture Methods 0.000 description 2
- 244000144974 aquaculture Species 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 230000017854 proteolysis Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 238000001814 protein method Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method used for regulating and controlling protein hydrolysis via salting, air-drying, and aging of Langshan chicken, and belongs to the technical field of animal product deep processing. The method comprises following steps: raw material chicken (with skin) are cleaned, and drained; the surfaces of the chicken are coated with table salt uniformly for salting; after salting, the chicken are subjected to high-temperature baking so as to increase enzyme activity; and then the chicken are subjected to air-drying and aging. According to the method, temperature-control and moisture-control technology and high-temperature backing are combined for processing Langshan chicken dry breezed chicken, activity of endogenous enzymes is increased, hydrolysis of lipid and protein is promoted, the content of main flavor free amino acids and the content of free fatty acid are increased, and flavor quality of products are improved.
Description
Technical field
The present invention relates to a kind of langshan chicken and pickle air-drying maturation process control fat protein method for hydrolysis, belong to livestock products deep process technology field, is the process that adopts temperature and humidity control high temperature regulation and control endogenous enzymes processing langshan chicken specifically.
Background technology
Langshan chicken is the distinctive meat improved seeds of China, and existing deep processed product appears on the market at present.China's langshan chicken aquaculture industry mainly concentrates on Nantong one band, it is one of main edible bird kind in Nantong Area, the market space is huge, individual large, thick and the suitable deep processing of meat fiber, but current domestic langshan chicken deep processed product kind is few, the product that is applicable to Chinese traditional properties characteristic does not almost have, and this state has restricted the scale development of langshan chicken aquaculture industry.The present invention pickles on air-drying maturation technique basis and smokes the decomposition oxidation of technology raising protein-fat-and flavor quality formation speed with employing high temperature at traditional salted and cured meat products, develops langshan chicken new product distinctive for its traditional properties.
Summary of the invention
The object of the invention is to lack deep processed product for domestic langshan chicken industry, according to the distinctive meat characteristic of langshan chicken, provides a kind of langshan chicken to pickle air-drying maturation deep working method, and exploitation langshan chicken product is also promoted fat protein hydrolysis degree.
Technical scheme of the present invention: a kind of langshan chicken air-drying maturation processing method, is characterized in that:
Step 1, pickles: fresh langshan chicken surface uniform is smeared to 2-4%(W/W
meat weight) salt, under temperature 4-6 DEG C, humidity (78 ± 5) %RH condition, pickle 3 days;
Step 2, high temperature is smoked: pickle and be placed in temperature 33-48 DEG C, the environment of humidity 65-80%RH high temperature after end and smoke and within 2 hours, improve enzymatic activity;
Step 3, air-drying maturation: next start air-drying maturation, 35 DEG C of initial temperatures, heat up according to the speed of 1 DEG C/24 hours, and humidity is controlled at 70%RH scope and declines according to 0.5% inside gradient every day.
Described pickling, adopt salt method on twice, go up for the first time all by 50% of salt amount, pickle and absorb completely and surface is unlikely again residue salt is evenly spread upon to chicken surface when too dry until salinity for 3-4 hour, under 4 DEG C, (78 ± 5) %RH condition, pickle 3 days.
Further, a kind of langshan chicken air-drying maturation processing method, comprises the following steps: step 1, pickle: fresh langshan chicken surface uniform is smeared to 2%(W/W
meat weight) salt, under 4 DEG C of temperature, humidity (78 ± 5) %RH condition, pickle 3 days; Step 2, high temperature is smoked: pickle and be placed in temperature 40-48 DEG C, the environment of humidity 80%RH high temperature after end and smoke and within 2 hours, improve enzymatic activity; Step 3, air-drying maturation: next start air-drying maturation, 35 DEG C of initial temperatures, heat up according to the speed of 1 DEG C/24 hours, and humidity is controlled at 70%RH scope and declines according to 0.5% inside gradient every day, air-drying maturation 10 days.
Further, a kind of langshan chicken air-drying maturation processing method, comprises the following steps: step 1, pickle: fresh langshan chicken surface uniform is smeared to 2%(W/W
meat weight) salt, under 4 DEG C of temperature, humidity (78 ± 5) %RH condition, pickle 3 days; Step 2, high temperature is smoked: pickle in the environment that is placed on 40 DEG C of temperature, humidity 80%RH after end high temperature and smoke and within 2 hours, improve enzymatic activity; Step 3, air-drying maturation: next start air-drying maturation, 35 DEG C of initial temperatures, heat up according to the speed of 1 DEG C/24 hours, and humidity is controlled at 70%RH scope and declines according to 0.5% inside gradient every day, air-drying maturation 10 days.
beneficial effectthe invention has the advantages that:
(1) the present invention adopts the air-dry maturation process of modern times of temperature and humidity control, smoke technique and improve air-drying maturation temperature by high temperature, improve endogenous proteinase lipase active in langshan chicken muscle, accelerated protein-fat-hydrolysis, improved the flavor quality of air-dry langshan chicken product.
(2) the present invention is individual large according to langshan chicken, and the quality characteristic that meat fiber is thick, fat content is higher, provides a kind of langshan chicken to pickle air-drying maturation deep working method, develops a kind of langshan chicken product with traditional salted and cured meat products flavor quality characteristic.
brief description of the drawings
Fig. 1 is the affect schematic diagram of temperature on the work of AAP enzyme.
detailed description of the invention:
Below in conjunction with embodiment, the present invention is further illustrated.
Taking fresh langshan chicken as raw material (900 ± 150g), extract alanyl-amino peptidase (AAP), carry out the single factor experiment of temperature to AAP activity influence, under mensuration differential responses temperature conditions, AAP is active in Fig. 1: AAP activity is along with the rising of temperature presents the variation tendency that first raises and reduce afterwards; Form critical value at 37.5 DEG C, after temperature exceedes critical value, AAP activity sharply declines, therefore temperature is improved and between 35 DEG C ~ 40 DEG C, can effectively improve regulation and control AAP activity, accelerate the formation of the flavor quality of proteolysis and air-dry langshan chicken product, excess Temperature also can suppress activity and the protein-fat-hydrolysis of AAP.
Embodiment
Fresh langshan chicken (900 ± 150g) is drained to surface moisture in 4 DEG C, and the langshan chicken of picking size, shape homogeneous, then carries out orthogonal test by table 1.
The dry-salt langshan chicken air-drying maturation of table 1 technique L9 (3
3) Orthogonal Experiment and Design
According to table 1 experimental design, first smear the salt of curing salt amount half at langshan chicken surface uniform, in 6 DEG C, under 80% RH condition, pickle after 4 hours, then smear remaining salt and pickle 3 days; Pickle and finish to be placed on temperature and humidity control environment, under 33 DEG C-48 DEG C of temperature, humidity 80%RH condition, high temperature is smoked 120 minutes, and then according to 35 DEG C of initial temperatures, with the progressively air-drying maturations of heating schedule of 1 DEG C/24 hours, humidity is controlled at 70%RH scope inside gradient and declines, and declines 0.5% every day.
experimental result:
Air-drying maturation 6 days, 8 days, 10 days is sampling respectively, and measures sense organ, water activity, salt content, AAP activity and the free aminoacid content of product, the results are shown in Table 2, table 3.Orthogonal experiment results shows: experimental factor is the air-dry number of days > of curing salt amount > high temperature baked temperature on the strong and weak order of the impact of water activity and salt content, 2% use salt amount, air-drying maturation can make product water activity be reduced to 0.951 for 10 days, is conducive to storage; The optimum combination obtaining taking AAP activity as target is A3B2C1, and strengthening temperature is 40 DEG C, now approaches most 37.5 DEG C of the suitableeest enzyme reaction temperatures of AAP, and the AAP activity under this technological temperature will be higher than other groups.On the strong and weak order of the impact of sensory evaluation scores and free amino acid total amount be: air-dry number of days > high temperature baked temperature > curing salt amount; Be respectively A2B3C3 and A1B2C3 using sensory evaluation scores and free amino acid total amount as the optimum combination of optimization aim, high temperature baked temperature 40-48 DEG C, 10 days proteolysis degree of air-drying maturation are high, and amino acid content is many, and the flavor quality of product is better.
The dry-salt langshan chicken air-drying maturation of table 2 process optimization experimental result
Note: different letter representation significant differences (P < 0.05) in same column
Table 3 orthogonal test Analysis of Free Amino result (mg/100g
meat weight)
Can be obtained by table 3: A1B3C3 group, be curing salt amount 2%, 48 DEG C of high temperature baked temperatures, air-dryly can be obtained by table 3: A1B3C3 group, be that curing salt amount 2%, 48 DEG C of high temperature baked temperatures, the air-drying maturation total amino acid content of 10 days are up to 1158.387mg/100g, increase by 252% than raw material, wherein main flavour amino acid: glutamic acid has increased by 39 times, alanine and increased by 3 times, valine and increased by 17 times, leucine and increased by 24 times, lysine and change little.
The importance of comprehensive each index: the active > sensory evaluation scores of free amino acid total amount >AAP > water activity > salt content, the final optimum combination of determining process conditions is A1B2C3, be that curing salt amount is 2%, high temperature baked temperature is 40 DEG C, air-drying maturation 10 days.
Claims (4)
1. a langshan chicken air-drying maturation processing method, is characterized in that comprising the following steps:
Step 1, pickles: fresh langshan chicken surface uniform is smeared to 2-4%(W/W
meat weight) salt, under temperature 4-6 DEG C, humidity (78 ± 5) %RH condition, pickle 3 days;
Step 2, high temperature is smoked: pickle and be placed in temperature 33-48 DEG C, the environment of humidity 65-80%RH high temperature after end and smoke and within 2 hours, improve enzymatic activity;
Step 3, air-drying maturation: next start air-drying maturation, 35 DEG C of initial temperatures, heat up according to the speed of 1 DEG C/24 hours, and humidity is controlled at 70%RH scope and declines according to 0.5% inside gradient every day.
2. a kind of langshan chicken air-drying maturation processing method according to claim 1, it is characterized in that: described step 1, pickle, adopt salt method on twice, go up for the first time all by 50% of salt amount, pickle and absorb completely and surface is unlikely again residue salt is evenly spread upon to chicken surface when too dry until salinity for 3-4 hour, under 4 DEG C, (78 ± 5) %RH condition, pickle 3 days.
3. a kind of langshan chicken air-drying maturation processing method according to claim 1 and 2, is characterized in that:
Step 1, pickles: fresh langshan chicken surface uniform is smeared to 2%(W/W
meat weight) salt, under 4 DEG C of temperature, humidity (78 ± 5) %RH condition, pickle 3 days;
Step 2, high temperature is smoked: pickle and be placed in temperature 40-48 DEG C, the environment of humidity 80%RH high temperature after end and smoke and within 2 hours, improve enzymatic activity;
Step 3, air-drying maturation: next start air-drying maturation, 35 DEG C of initial temperatures, heat up according to the speed of 1 DEG C/24 hours, and humidity is controlled at 70%RH scope and declines according to 0.5% inside gradient every day, air-drying maturation 10 days.
4. a kind of langshan chicken air-drying maturation processing method according to claim 3, is characterized in that:
Step 1, pickles: fresh langshan chicken surface uniform is smeared to 2%(W/W
meat weight) salt, under 4 DEG C of temperature, humidity (78 ± 5) %RH condition, pickle 3 days;
Step 2, high temperature is smoked: pickle in the environment that is placed on 40 DEG C of temperature, humidity 80%RH after end high temperature and smoke and within 2 hours, improve enzymatic activity;
Step 3, air-drying maturation: next start air-drying maturation, 35 DEG C of initial temperatures, heat up according to the speed of 1 DEG C/24 hours, and humidity is controlled at 70%RH scope and declines according to 0.5% inside gradient every day, air-drying maturation 10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410040674.4A CN103932216A (en) | 2014-01-28 | 2014-01-28 | Air-drying and aging processing method of Langshan chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410040674.4A CN103932216A (en) | 2014-01-28 | 2014-01-28 | Air-drying and aging processing method of Langshan chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103932216A true CN103932216A (en) | 2014-07-23 |
Family
ID=51180302
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410040674.4A Pending CN103932216A (en) | 2014-01-28 | 2014-01-28 | Air-drying and aging processing method of Langshan chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932216A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172204A (en) * | 2014-09-05 | 2014-12-03 | 佛山市新战略知识产权文化有限公司 | Production method of flavor stewed chicken in soy sauce |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015359A (en) * | 2007-03-05 | 2007-08-15 | 南京农业大学 | Enzyme tenderizing and bloating air-dry mature technique for washed out egg-chicken |
| CN102987427A (en) * | 2012-12-04 | 2013-03-27 | 南京农业大学 | Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method |
-
2014
- 2014-01-28 CN CN201410040674.4A patent/CN103932216A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015359A (en) * | 2007-03-05 | 2007-08-15 | 南京农业大学 | Enzyme tenderizing and bloating air-dry mature technique for washed out egg-chicken |
| CN102987427A (en) * | 2012-12-04 | 2013-03-27 | 南京农业大学 | Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method |
Non-Patent Citations (1)
| Title |
|---|
| 刘扬，等: "狼山鸡风干成熟工艺优化", 《肉类研究》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172204A (en) * | 2014-09-05 | 2014-12-03 | 佛山市新战略知识产权文化有限公司 | Production method of flavor stewed chicken in soy sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Murawska | The effect of age on the growth rate of tissues and organs and the percentage content of edible and nonedible carcass components in Pekin ducks | |
| CN103284182B (en) | Manufacturing method for pickling old gooses with low nitrite | |
| CN103315315B (en) | Production method for low-salt pickled old goose | |
| CN102726749A (en) | Guangdong style cured meat and production process thereof | |
| Rørå et al. | Salt diffusion in pre-rigor filleted Atlantic salmon | |
| CN105433275A (en) | Making method of poultry meat products | |
| CN107212071B (en) | Freezing and thawing method of mutton | |
| CN111034939A (en) | Beef quality control method and beef product produced by same | |
| Zinina et al. | The effect of starter cultures on the qualitative indicators of dry fermented sausages made from poultry meat | |
| CN105325922A (en) | Industrial production method for fish meat | |
| CN106235028A (en) | A kind of manufacture method of BaMa miniature pig Petaso | |
| CN103271372A (en) | Fast manufacturing method of cured old goose | |
| CN101427812B (en) | Chinese style root bloating air-dry mature process | |
| CN104872689A (en) | Air-dried spiced black pork and preparation process thereof | |
| CN102987427A (en) | Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method | |
| CN103598312A (en) | Quick processing method for fumigated and cured old mother hen | |
| York et al. | The effect of estradiol-17β-monopalmitate and surgical caponization on production efficiencies, yields and organic characteristics of chicken broilers | |
| CN103932216A (en) | Air-drying and aging processing method of Langshan chicken | |
| CN103099227A (en) | Method for salting and segmenting wind dried mutton | |
| CN106819957A (en) | A kind of method of drying high-quality Chlamys farreri post | |
| Cui et al. | Lactic acid bacteria and fermented meat products | |
| CN102669703A (en) | Lipidolysis oxidation controlling method in dry-cured duck processing process | |
| CN103340426A (en) | Old goose pickled production method for inhibiting lipid oxidation | |
| CN106805151A (en) | The processing method that a kind of nutrition conservative exempts from dry sea cucumber | |
| CN102224945B (en) | Technology of pickling Anfu ham at low temperature |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140723 |