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河南省农业科学院农副产品加工研究中心主推技术：食用菌素午餐罐头（图）
河南省农科院加工中心 食用菌素 午餐罐头
2024/4/17
午餐罐头生产的关键技术是质构重组技术，传统工艺为肉类经斩拌、滚揉后辅以淀粉、大豆蛋白等混合乳化处理成泥糜状后经加热凝固形成午餐罐头特有的固态质构。无肉质构重塑为素午餐罐头开发的共性关键技术。本技术旨在提供一种无肉类、无大豆蛋白、无淀粉的食用菌素午餐罐头加工技术，解决其质构重组的技术难题。
Temperature Distribution at the Surface of Cans in an Industrial Scale Static Retort during Saturated Steam Sterilization
retort saturated steam tuna fish
2009/7/8
A temperature distribution study was carried out in an industrial scale static retort during steam sterilization of cans packed with tuna fish. Interest was focused on the surface temperature of condu...
Effect of Curdlan on Retort Stability of a Pork Meat Gel System
curdlan retort minced-pork gel trehalose
2009/7/7
Effect of curdlan with or without trehalose on retort stability of a minced-pork gel system was investigated. The addition of curdlan suppressed the deterioration of physical properties as well as the...
Predicting Temperature during the Thermal Processing of Canned High-Viscosity Liquid Food
heat transfer analysis high-viscosity liquid food apparent viscosity
2009/5/31
This paper proposes a method for predicting the temperature in a metal can based upon the apparent viscosity of a liquid food, which was estimated from the initial temperature in the can under the con...
Determination of Tin in Canned Foods by Atomic Absorption Spectrometry
tin canned food atomic absorption spectrometry
2014/3/11
Atomic absorption spectrometry is a powerful technique for determination of tin in canned foods. Homogenous samples of syrup and solid parts were digested by means of microwave digestion system MLS 12...
Mycobacterium avium subsp. paratuberculosis and M. a. avium detected by culture, IS900 and IS901 highly sensitive PCR in bulk tank milk from dairy herds in the Czech Republic between 2002 and 2004
Johne’s disease avian tuberculosis food safety zoonoses
2014/3/7
In this study, the possible presence was monitored of Mycobacterium avium subspecies paratuberculosis (MAP) and Mycobacterium avium subspecies avium (MAA) by means of culture examination and PCR in 25...
水果罐头果肉干法除气工艺的试验研究
2007/8/31
本文剖析了目前水果罐头行业中普遍采用的果肉湿法除气工艺中存在的问题。叙述了干法除气的原理、方法及其能够保持果肉风味、高效节能等优点。在试验的基础上提出了干法除气时抽空液宜用室温(秋夏季温度20℃—28℃),真空度为-600(mm—Hg柱),真空度维持时间据料块大小和温度高低控制在3—8分钟之间,浸泡时间控制在8—15分钟的工艺规范。