Development of high quality and exquisite animal products with the feature materials
The purpose of this experiment was to team up LRI and domestic animal industries to develop various animal products featured by native productive materials. For the sake of increasing the value-added and wildly extension of the animal products, some leisure foods and tourist souvenir should be developed to be kept at room temperature. Native chicken essence was mixed with Chinese herbs, from which some instant beverages were developed. Pressed pork jerky and pork stick were the semi-fermented meat products mixed with vegetables and fruits and then dried. Pressed pork jerky grilled after drying and made it aw value below 0.8 in order to keep quality at room temperature. Besides, the semi-moisture duck products which were processed in a different way under the interaction of aw value and pH control. Another distinctive egg product had been developed with salting, tea stewing and alkalizing to have three colors within eggs.
(H. Y. Wu, R. J. Tu, H. C. Tsai, S. J. Lee and M. L. Lee)
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