鲜活海参的初步处理方法

海参属于棘皮动物，是高蛋白、低脂肪、低胆固醇的海味珍品，其肉质软滑细润，口感爽脆，具有补肾益精、通肠降压等功效。     

烤全羊加工技术装置的研究现状与发展趋势

烤全羊是新疆历史悠久的传统风味肉制品,口味独特,营养丰富,深受大众喜爱。介绍了新疆烤全羊的现状,对比了不同类型烤全羊加工装置的特点,分析了不同装置存在的问题。提出要将环保、卫生、安全、节能放在首位,将烤全羊的烘烤工艺与设备的开发结合起来,并提高装置的自动化和智能化。这为研发适合新疆烤全羊加工需求的自动化设备提供有价值的参考依据。     

板兔的制作

免肉营养丰富，肉质细嫩，具有高蛋白、低脂肪、低胆固醇的特点，且易消化，是消费者的理想食品之一，因而免肉深加工具有广泛的市场前景。本研究在采用传统工艺制作板免的同时，加入液体烟熏剂，不但消除了兔肉本身的土腥味，而且具有了烟熏风味，同时消除了固体烟熏可能带来的隐患。     

我国苹果醋产业现状、存在问题及发展趋势

介绍了国内外苹果醋企业发展、市场需求、加工技术装备、工艺水平、主要研究内容、标准体系与质量控制状况等方面的发展现状,分析了目前我国苹果醋产业发展中存在的问题,并进一步指出我国苹果醋产业发展的趋势。     

永丰辣酱产业的现状、存在问题及发展趋势

永丰辣酱多由传统方法生产,其制曲和发酵都有多种微生物参与并发挥多酶系的作用,使得产品香气浓郁、风味俱佳,深受人们喜爱.但由于是自然制曲、发酵,产品质量不稳定,存在着发酵周期长、含盐量高和其他食品卫生方面的问题,从而影响了永丰辣酱的产业化发展.文中介绍了永丰辣酱的生产和研究现状,阐明了需要解决的技术问题,并分析了其发展趋势.     

中国葡萄酒行业现状、存在的问题及发展趋势

介绍了世界葡萄酒的发展状况。分析了建国以来我国葡萄酒产业的发展历程及现状、当前葡萄酒行业存在的问题和我国葡萄酒的发展趋势。     

香酥牛蛙软罐头

牛蛙肉质洁白、细嫩、味道鲜美、营养丰富。是一种高蛋白、低脂肪、低胆固醇的优质食品。可制成形形色色、风味独特的美味佳肴。采用复合薄膜软包装生产的香酥牛蛙软罐头，能直观地感受到内容物的色泽、形态，有利于消费者选择和购买。适合旅游、家宴，携带方便。     

烤全羊的现状、问题与对策

烤全羊是一道地方特色菜肴,外表金黄油亮,外部肉焦黄发脆,味道可口,深受消费者的喜爱。烤全羊产业发展对于加工、生产的要求非常高,由于多种因素的影响,烤全羊产业的发展还存在一些问题。本文针对烤全羊的现状、问题进行分析,并探讨具体的对策。     

财务会计存在的问题及发展趋势

文章从宏观的层次上论述了何为财会,具体的特征,并且论证了它的核算要素,此时确保了我们能够对其有充分的了解,能够明确财会事项,其具有非常显著的意义。文章在论述了财会自身必然性的前提下,关键讲解了如下的思想要素。(1)财务会计在世纪的发展,包括财务会计与传统会计相比在确认、计量、记录和报告四个基本程序方面的继承与发展;(2)未来财务会计确认和计量的模式、财务报告的彩色模式、规范财务会计确认和计量的会计准则的制定模式、国际会计准则协调化等方面论述会计的可能发展趋势;(3)对财务会计未来发展的两个具体趋势--事项会计及因特网上的财务报告进行了简单的探讨;(4)财务会计发展面临的问题及对策。     

兔肉——凉血解毒的美容肉

民谚云：飞禽莫如鸪,走兽莫如兔。兔肉是一种高蛋白、低脂肪、低胆固醇的肉食,所含的营养成分十分丰富。免肉及脑、肝、骨、血等都是很好的补品和药物。祖国医学认为：兔肉性凉、味甘,具有补中益气、凉血解毒、止渴健脾、通利大便等功效。《食物本草》说：兔肉“补中益气、养胃健脾,去小儿痘疮,凉血解热毒,利大肠,消渴赢瘦。”     

五香烧羊腱加工工艺改进

传统的烧羊肉制品冷售，往往带有较浓的羊膻味，只能现炸现买，销路受到局限。2005年，笔者经与抚顺独凤轩赵君哲、平遥宝聚源霍骁、长春圣手侯仁等多位业内人士共同探讨，终于在张北草原绿野食品公司成功开发出五香烧羊腱、红烧羊小腿等系列真空包装产品，解决了冷食去腥技术难题。产品经定量包装高温灭菌后做成礼品盒投放市场，受到消费者好评。     

新疆烤全羊的加工工艺

介绍了以新鲜羊肉为主要原料,添加适量辅料,研制出口感优良、风味独特、质量上乘的新疆烤全羊的制作工艺、操作要点、产品特点。     

Composition and sensory evaluation of lamb carcasses used for the traditional Mexican lamb dish, "barbacoa"

The objective of this study was to determine the differences in carcass characteristics and sensory attributes of "barbacoa" (a traditional Mexican lamb dish), both of imported (New Zealand) and domestic lambs in Mexico. A total of 28 carcasses from Pelibuey, Pelibuey×Suffolk and imported lambs were used. Carcass composition was determined by dissection of primal cuts from the left half of each carcass. The "barbacoa" from each ovine group was prepared separately in order to perform a consumer sensory evaluation for aroma, taste and tenderness. Results showed that imported lambs had larger carcasses, greater fatness and had better conformation than national lambs. There was no difference between groups in terms of lean tissue percentage (muscle+others) or in total carcass fat. The sensory attributes of the "barbacoa" did not differ among breeds. Pelibuey lambs (rustic, prolific and adaptable to the wide variety of Mexican climates) show competitive production performance in relation to specialized breeds.     

The response of lactating dairy cows to increasing levels of whole roasted soybeans

Twenty-four Holstein cows, including four primiparous and four ruminally cannulated, were in replicated 4 x 4 Latin squares with 21-d periods to determine the effects of feeding level of whole roasted soybeans on lactation performance and rumen function. Cows were fed rations containing a 50:50 forage:concentrate ratio with 0, 12, 18, or 24% of diet DM as whole roasted soybeans. Rations contained 16.8, 16.9, 18.6, and 19.7% CP and 1.68, 1.71, 1.72, and 1.74 Mcal NEL/kg DM, respectively. Milk production and milk fat percentages for diets containing 0, 12, 18, or 24% whole roasted soybeans were 34.9, 37.5, 38.5, and 38.8 kg/d and 3.23, 3.20, 3.32, and 3.37%, respectively. Milk protein percentage was depressed at all levels of whole roasted soybeans. Ruminal pH, VFA molar percentages except valerate, and DM disappearance of forage from dacron bags did not differ among treatments. Responses were similar among primiparous and multiparous cows. Results suggest benefit from feeding whole roasted soybeans at levels up to 18% of ration DM without adversely affecting DMI, milk fat, or rumen fermentation.     

Detection of ground roasted coffee adulteration with roasted soybean and wheat

Coffee as high-price commodity is quite vulnerable to adulteration by cheaper roasted grains. Frauds are conventionally detected by microscopy; however, this technique is limited semi-quantitative assays that require training and skilled analysts. In this regard, carbohydrates as major macronutrients of grains can be used as chemical markers to qualitatively and quantitatively assess coffee authenticity. Although, some tamper's studies have already been reported, this paper approaches on new analytical resources for detection of ground roasted coffee adulteration, applying roasted soybean and wheat as sources of fraud. The characterization of the pure roasted coffee beans and of adulterations profiles was taken by total carbohydrates validated method based on high-performance anion-exchange chromatography with pulsed amperometric detection. The influence of each matrix was evaluated employing the simplex-centroid design for experiments with mixtures thus relating the mixing ratio with each monosaccharide by response surface. The proposed models were effective in recognition and prediction of different mixture proportions, thereby allowing the distinction of genuine coffee by principal component analysis and linear discriminant analysis. Predominantly, pure roasted coffee presented higher levels of galactose and mannose. Glucose can be considered as a marker for wheat adulteration and fructose for soybean, respectively. These results correspond to polysaccharides of pure raw grains, confirming this approach as a feasible analytical tool for detection of adulterants in ground roasted coffee.     

栅栏技术在传统清蒸羊羔肉低温制品加工中的应用

采用栅栏技术,对清蒸羊羔肉低温制品的生产工艺进行研究。首先根据前期研究确定了4个关键控制点:原料验收、熟化杀菌、二次灭菌及成品贮藏。在此基础上确定原料肉减菌、熟化杀菌工艺、二次灭菌方式以及成品贮藏方式为保证产品质量的栅栏因子。然后分别采用正交实验对各栅栏因子进行优化,得出最优栅栏组合为:无菌室紫外灯照射45min;采用2mL/100g的酒精喷洒以及紫外线照射20min进行减菌;最优熟化杀菌工艺:盐、糖的添加量,腌制、蒸煮时间分别为:2%、1%、15min和50min;最优二次杀菌方式:80~85℃、30min,杀菌次数为2次,并在4℃下贮藏。在该组合下,产品在保证感官品质、质构特性和营养的前提下,达到至少6个月的货架期。      

食品抽样工作现存问题及解决建议

食品安全抽检的目的是保障食品安全、公众生命安全,加强食品抽检工作对提升食品安全非常重要。抽样工作是食品安全抽检的首要环节,抽样的规范性、科学性、代表性直接影响问题发现率。本文首先以相关食品法律法规为依据,对抽样机构提出四点工作要求,分别是抽样制度要求、抽样前准备要求、抽样过程要求、样品交接要求。其次从抽检机构角度,总结实际工作问题,从抽检机构,和监管部门的角度分别给出解决建议,希望对提升抽样工作质量提供帮助。     

我国调味品行业存在的问题及发展趋势

随着我国居民收入的增加,购买力增强,调味品表现出向高档化发展的趋势。同时调味品行业自身也存在诸多问题,严重制约调味品的发展,文中论述了调味品的生产现状、存在问题及未来发展趋势。     

Effects of traditional chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties

Different amounts of the potent mutagenic and/or carcinogenic heterocyclic aromatic amines (HAAs) are formed in muscle-based foods under different cooking methods. HAAs (9 varieties) in lamb patties cooked using traditional Chinese cooking methods (roasting, frying, panfrying, and stewing in seasonings) were investigated. The total HAAs contents in roasted, fried, pan-fried, and stewed patties were 4.39-123.15 ng/g, 3.59-43.24 ng/g, 0.71-10.05 ng/g, and 51.07-120.32 ng/g, respectively. Amounts of HAAs increased as cooking time increased. 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) was the dominant HAAs in deep roasted and fried samples, while 1-methyl- 9H-pyrido [3,4-b] indole (Harman) and 9H-pyrido [3,4-b] indole (Norharman) were the main HAAs in pan-fried and stewed samples. Types and contents of HAAs formed at different cooking times using different methods are unique. Stewing in seasoning generated a higher HAAs content than the high-temperature cooking methods roasting, frying, and pan-frying.