| "牛羊蹄食品生产工艺技术开发研究"总结报告 |
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| 引用本文： | 常祺."牛羊蹄食品生产工艺技术开发研究"总结报告[J].青海畜牧兽医杂志,2000,30(6):6-8. |
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| 作者姓名： | 常祺 |
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| 作者单位： | 青海省畜牧兽医科学院畜牧所，西宁，810003 |
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| 基金项目： | 国家人事部资助项目(1999年11月－2000年10月) |
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| 摘 要： | 青海省饲养有大量的牦牛、藏羊。为了充分利用牛羊蹄资源，开发牛羊蹄食品，提高牛羊的综合利用价值，１９９９年１１月至２０００年１０月进行了“牛羊蹄食品生产工艺技术开发研究”。主 做了牛羊蹄营养成份分析，牛羊蹄碱法脱毛工艺研究，蹄筋涨发工艺研究，牛羊蹄及蹄筋软包装食品生产工艺研究等，取得了较为满意的成果。
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| 关 键 词： | 牦牛 藏羊 蹄 蹄筋 食品生产工艺 软包装 |
| 文章编号： | 1003-7950(2000)06-0006-03 |
| 修稿时间： | 2000年8月2日 |
Conclusive Report of "Developmental Study on Productive Technique of Hooves Food from Cattle and Sheep" |
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| Chang Qi.Conclusive Report of "Developmental Study on Productive Technique of Hooves Food from Cattle and Sheep"[J].Chinese Qinghai Journal of Animal and Veterinary Sciences,2000,30(6):6-8. |
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| Authors: | Chang Qi |
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| Abstract: | The large numbers of yak and Tibetan sheep were fed in Qinghai Province. A research item, "DevelopmentalStudy on Productive Technique of Hooves Food from Cattle and Sheep", was conducted Nov. 1999～Oct. 2000 in order toimprove utilization of the resource of hooves and develop the food of hooves from cattle and sheep,and increase the value ofcomprehensive utilization for yaks and Tibetan sheep. During the period of research, anlysis of nutrition composition of hoovesfrom yak and Tibetan sheep, study on the shedding technique to hooves from cattle and sheep using the method of soak inaldaline solution and the swelling technique of tendon and the productive technique of soft packing food of hooves and tendonfrom caeele and sheep were carried out. A more content achievement of scientific research have been obtained. |
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| Keywords: | Yak Tibetan sheep Hooves Tendon Procuctive technique Soft packing |
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