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模块一? 肉品加工技术········································································································· 1
项目一? 肉的结构及质······································································································ 1
任务一? 肉的概念及肉的形态结构························································································· 1
任务二? 肉的化学组成········································································································· 4
任务三 ?肉的食用品质及物理质························································································· 7
任务四? 肉的成熟与变质···································································································· 12
任务五? 各种畜禽肉的特征及品质评定················································································· 16
实训一? 原料肉品质的评定································································································· 18
思考题······························································································································ 19
项目二? 畜禽的屠宰与分割································································································· 20
任务一? 畜禽宰前准备······································································································· 20
任务二? 屠宰加工·············································································································· 21
任务三? 畜禽肉的分割······································································································· 25
实训二? 肉的分割·············································································································· 29
思考题······························································································································ 30
项目三? 肉的贮藏与保鲜···································································································· 30
任务一? 肉的低温保藏······································································································· 30
任务二? 肉的辐照贮藏······································································································· 38
任务三? 肉的保鲜方法································································································· 40
思考题······························································································································ 41
项目四? 肉制品加工常用辅料及其特················································································· 41
任务一? 调味料················································································································· 41
任务二? 香辛料················································································································· 44
任务三? 添加剂················································································································· 47
实训三? 肉品加工常用辅料识别·························································································· 52
思考题······························································································································ 53
项目五? 腌腊肉制品加工···································································································· 53
任务一? 腌制的基本原理···································································································· 53
任务二? 腌腊肉制品加工···································································································· 59
实训四? 四川腊肉加工技术································································································· 66
思考题······························································································································ 67
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实训十一? 皮蛋加工········································································································· 152
思考题···························································································································· 153
参考文献························································································································· 154
