Language:Chinese.Pub Date: 2014-8-1 Pages: 252 Publisher: Chemical Industry Press book introduces the sausage meat production and processing technology. including the type species of raw meat. raw meat selection and storage and preservation. excipients and additives and selection. recipes and techniques of Chinese and Western sausage products. fermented sausage recipes and technical points. as well as quality management and processing machinery and equipment. This book is available sausage meat producers and technicians and food-related science and engineering professionals and students for reference. Contents: kind of a first section of the first chapter raw meat raw meat of a one. a two pigs. cattle four three seven four sheep. rabbits nine five. 10 six donkeys. poultry 10 Section 13 a selection of raw materials. raw meat choice 13 two. 16 three identification of livestock...

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