传统中式风味鹿肉干生产工艺及技术要点调控研究

Reaserch on Manufacturing Technique Controlling of Dried Venison with Traditional Chinese Flavour

研究传统中式风味鹿肉干生产过程中原料预处理、初煮、切型（丁、片、条）、复煮、收汁、脱水（烘烤）、冷却和包装等工艺环节的操作调控要点及注意事项。确定本产品的配方和感官要求、理化和微生物指标，测定产品的营养成分，对产品品质进一步提高的方法及其在鹿产业发展申发挥更大作用的途径进行探讨。，

A detailed study of pretreatment, boiling, cutting （ slice, silk, or block ） , re-boiling, dehydrating （baking）, cooling, and packing of the raw material has been carried out in manufacturing of dried venison with traditional Chinese flavour. The unique formula of dried venison processing as well as its sensory attributes is concrete and definite with the physical and chemical indexes as well as the nutritional components being identified. The attempts have been made in order to improve the quality of dired venison which will play significant role in the venison industrial area.