畜禽骨加工及其余料利用工艺的研究进展  

Research Progress on Bone Processing and Utilization of Livestock and Poultry

作　　者：范丽森 孙亚军 赵伟 Fan Lisen;Sun Yajun;Zhao Wei(Technology and Research Center, Shineway Group, Luohe 462000, China;Department of Food Engineering, Luohe Vocational College of Food, Luohe 462000, China)

机构地区：[1]双汇集团技术中心,河南漯河462000 [2]漯河食品职业学院食品工程系,河南漯河462000

出　　处：《现代食品》2019年第20期110-112,共3页Modern Food

摘　　要：本文介绍了畜禽骨及其余料的开发利用及研究工艺,探讨了鲜骨余料制备工艺,产品开发工艺特点及营养特性,并针对国内外研究进展进行了总结。This paper introduces the development, utilization and research technology of livestock and poultry bone and its residual material, discusses the preparation technology of fresh bone residual material, product development technology characteristics and nutritional characteristics, and summarize the research progress at home and abroad.

关 键 词：骨余料 加工 研究进展 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]