摘要
风干禽肉制品是我国特有的传统腌腊制品,由禽肉腌制以后经过风干加工而成。主要介绍风干禽肉制品的关键加工工艺、品质控制、风味物质(非挥发性/挥发性)的分析以及风味物质形成机理探讨,并总结风干禽肉制品工艺改进的重要思路与方法,为实现风干禽肉制品传统风味与现代加工相结合的生产方式提供理论指导。
The air-dried poultry product is a traditional cured meat product in China, which is made by the poultry and preserved after drying. In the paper, it is mainly introduced the key processing of the air-dried poultry, the quality control, the flavor compounds （non-volatile/volatile） analysis and flavor compounds formation mechanism. It is summed up the important improvement ideas and methods of drying process, in order to provide theoretical guidance for the realization of dried traditional flavor poultry products combined with modern production.
出处
《农产品加工（下）》
2014年第2期61-63,70,共4页
Farm Products Processing
基金
安徽省科技厅科技攻关计划项目(12010302067)
关键词
风干禽肉制品
加工
风味物质
工艺改进
dried poultry products
processing
flavor
process improvement
