[1]豆海港.畜禽骨加工技术研究进展[J].中国调味品,2019,(03 ):169-170.
 Study on the bone processing technology of livestock and poultry[J].CHINA CONDIMENT,2019,(03 ):169-170.
点击复制

畜禽骨加工技术研究进展()
分享到:

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年03期
页码:
169-170
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
Study on the bone processing technology of livestock and poultry
作者:
豆海港
文献标志码:
A
摘要:
我国鲜肉的消费量巨大,是世界肉食消费量第一大国,每年产生大量的畜禽骨,由于我国畜禽骨的加工技术水平不高,使高营养的畜禽骨未能得到充分开发,即造成资源浪费,而且还污染环境。本文主要对新技术生产的骨泥、骨胶原多肽和骨素进行了较详尽的描述, 同时还对近年来出现的超微粉碎技术、生物酶解反应等新技术进行了综合论述。
Abstract:
The consumption of fresh meat in China is huge, and it is the largest country in the world in terms of meat consumption. Every year, a large number of livestock and poultry bones are produced. It also pollutes the environment. In this paper, bone mud, osteocollagen polypeptide and osteogen produced by the new technology are described in detail, and new techniques such as ultrafine crushing technology and bioenzymatic hydrolysis reaction have been comprehensively discussed
更新日期/Last Update: 2019-05-20