牦牛、藏系羊屠宰副产物系列产品的研制开发

目的 立足于青海省丰富的牦牛、藏系羊屠宰副产物资源, 研制开发牦牛、藏系羊屠宰副产物系列产品。方法 借鉴和结合国内外先进的肉品加工工艺和方法, 通过精制、调配、营养强化, 感官指标改进、稳定性试验等工艺过程进行研制。结果 得到牦牛、藏系羊屠宰副产物的熏制、腌制以及汤料等即食系列产品。结论 该类产品形式新颖, 携带方便, 功能属性明显, 食用安全卫生。

Development of serial products with slaughter by-products of yak and Tibetan sheep

Objective To develop serial products of slaughter by-products of yak and Tibetan sheep based on the abundant resources of slaughter by-products of yak and Tibetan sheep in Qinghai Province. Methods Combined the advanced technology and methods for meat processing at home and abroad for reference, the technological processes for product development was used, such as refining, blending, nutritional consolidation, improvement of sensory index, stabilization test, etc. Results The serial instant products of smoked, and salted food as well as enriched soup made of slaughter by-product of yak and Tibetan sheep were produced. Conclusion These products have new forms and distinct functional properties, which are easy to carry, safe and healthy to eat.