摘要
风干禽制品属于中式传统的腌腊制品,有着悠久的历史,其能克服原料肉存在的水分含量高、肉质松软、口味淡薄等诸多缺陷,其特殊的风味深受广大消费者的喜好。本文概述了风干禽制品的微生物区系作用、关键工艺技术、产品特性及安全性,同时探讨了风味物质的形成及防腐保鲜效果。
Dry-cured poultry meat products, which are Chinese traditional meat products, have a long history. They can overcome some limitations of raw meat, such as high water content, soft texture, weak taste and so on and are popular because of their unique flavor. In this paper, the rnicroflora, key processing technologies, quality characteristics and safety of dry-cured poultry meat products are summarized. And their flavor formation and preservation are also introduced.
出处
《肉类研究》
2011年第7期32-36,共5页
Meat Research
