摘要
酱卤肉制品是我国一类传统肉制品,由于其口味多样、风味浓郁、方便食用等特点,深受广大消费者的喜爱。但传统酱卤制品加工和保鲜技术落后,这些酱卤肉制品在储存、运输和销售的过程中,易腐败变质,导致其货架期缩短,降低了市场竞争力。根据酱卤肉制品变化机理和品质评价指标,综述了目前酱卤肉制品的主要保鲜技术和发展趋势,以期为各种保鲜技术在酱卤肉制品中的开发和应用提供理论参考。
The sauced and stewed meat products were a kind of traditional meat products in China.Because of its diverse flavor,rich flavor and convenient edibility,it was favored by the consumers.However,the processing and preservation technologies of traditional sauced and stewed meat products were backward.Under storage,transportation and sale of sauced and stewed meat products,they were perishable and deteriorated,and shelf life was shortened,and market competitiveness was reduced.According to the change mechanism and quality evaluation index of sauced and stewed meat products,the main preservation technologies and development trend of sauced and stewed meat products were summarized,and it provided theoretical reference for the development and application of various preservation technologies on sauced and stewed meat products.
作者
曹伟峰
贾青
许伟芳
CAO Weifeng;JIA Qing;XU Weifang
出处
《肉类工业》
2021年第12期8-16,共9页
Meat Industry
关键词
酱卤肉制品
保鲜技术
研究进展
sauced and stewed meat products
preservation technology
research progress
