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Position: Home > Articles > Recent Advances in Production Technologies for Chicken Essence Seasonings MEAT RESEARCH 2012 (9) 39-41

鸡肉调味品加工工艺研究进展

作  者:
周伟伟;冯自鹏;洪海强
单  位:
国内贸易工程设计研究院;中国华孚贸易发展集团公司
关键词:
调味品;深加工;喷雾干燥;创新
摘  要:
介绍鸡肉调味品的类别和加工原理,重点论述利用肉鸡加工中的鸡骨及副产品加工鸡肉调味品的深加工工艺,该工艺将均质、喷雾干燥等技术应用于调味品加工行业,为鸡肉深加工提供研究方向;此外,还对离心喷雾干燥和压力喷雾干燥两种不同的喷雾方式进行比较,为调味品的加工工艺实现连续自动化进行创新研究。
译  名:
Recent Advances in Production Technologies for Chicken Essence Seasonings
作  者:
ZHOU Wei-wei1,FENG Zi-peng2,HONG Hai-qiang1(1.Internal Trade Engineering Design and Research Institute,Beijing 100069,China;2.China Huafu Trade and Development Group Corporation,Beijing 100044,China)
关键词:
seasoning;further process;spray drying;innovation
摘  要:
In this paper we first make an introduction to the classification and production principle of chicken essence seasonings.Further,we focus on the production process of chicken essence seasonings from chicken bone and other byproducts from meat processing,which integrates homogenization,spray drying and other technologies,with the aim of providing new directions for further chicken processing.Besides,a comparison of centrifugal spray drying and pressurized spray drying is performed to provide references for automated continuous production of chicken essence seasonings.

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