一、肉松 肉松是我国著名的特产,它是指瘦肉经高温煮制、炒制脱水等工艺精制而成的肌肉纤维蓬松成絮状或团粒 状的干熟肉制品。具有营养丰富、味美可口易消化、食用方便、易于贮藏等特点。根据所用原料、辅料 等不同有猪肉松、牛肉松、羊肉松、鸡肉松等:根据产地不同,我国有名的传统产品有太仓肉松、福建肉 松等

The location of the dehydration factory must be considered very carefully, because, whereas at one time proximity to the source of raw materials was of paramount importance, availability of an adequate labour force and the provision for effluent disposal will, perhaps, constitute a more pressing requirement. A rural environment is obviously better than a location in a highly industrialised area, because the operation involves the utilisation of a considerable amount

Air drying of vegetables is still the most widely used method and there are several options open to the dehydrator as to the type of dryer that can be used for this purpose. In the early days of the industry, tunnel and stove dryers were in general use. Designs varied widely but all of them involved the use of shallow trays upon which the material for drying was spread to a depth of 25-40mm. The tray loading and unloading involved a fairly high labour content but

The vegetablecultivars quoted in the following process data are, in the main, those bred in temperate climates, the USA and Western Europe and, in the case of pulses, the Antipodes. However, with the growth of dehydration in thedeveloping countries, with tropicalorsubtrop, theseregions, along with Eastern Europe, Egypt and China, who have had a dehydration industry for many years

Tomato powder is much in demand by dehydrated soup manufacturers, and is now produced in many countries where tomatoes are an indigenous outdoor crop. The heavy cropping Italian plum tomato is ideal for drying down to powder, and this is grown in most areas with a 'Mediterranean- type' climate. Tomatoes have a very low solids content-not more than 6 percent- and dehydration must be preceded by evaporating the pulped

In broad terms, the quality control staff, under the supervision of a qualified food chemist, should be responsible for the following: ()The evaluation of quality of all incoming raw material, supplementary ingredients used in processing, chemicals packaging material, cellulose and other film, paper and fibreboard containers, and certain consumable stores: (2)All routine laboratory tests on raw material, finished products, lye and blancher liquor, boiler and processing water;

Published by Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB1 6AH, England First published 1971, Food Trade Press Second edition 1998, Woodhead Publishing Ltd 1998, Maurice Greensmith The author has asserted his moral rights. Conditions of sale All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy

The food manufacturing industry, in general, has always been a highly competitive business but no branch of it is more so than dehydration. Profitability hinges on so many factors, some of which are outside the manufacturer's control. One of the main hazards in this context is that of climate. Total solids in raw materials are the key to a viable operation, and, if these are low, due to wet growing conditions, the plant throughput is going to be seriously reduced

The size grading of dehydrates is an important function, both in the interests of quality and presentation, and also for the purpose of obtaining the optimum return on products undersize, or less than the standard cut. With almost all cut vegetables and fruits, there will be off-cuts from the dicers or cutters, which can be effectively separated from the primary product by the use of effective sieving machines

The dehydration of meat and poultry in granule form for soup ingredients is dealt with in this chapter, as being of more practical importance than the drying of meat in larger cuts, such as slabs, dice, etc which can only be dehydrated by the AFD method. Outlets for the latter products are relatively limited in Europe, whereas there is market for soup-making- materials. Meat granules and powders can be air dried or freeze-vacuum dried