摘要
酱卤肉制品是一类色泽美观、质地酥软、风味浓郁、口感适中的传统熟肉制品,深受我国广大消费者的喜爱。近年来,人们的饮食观念由过去的片面追求吃饱转变为如今的迫切要求吃好,国家对传统肉制品绿色生产与产业化加工日益重视,对传统酱卤肉制品的安全与营养及绿色加工提出更高要求,很多研究人员正致力于酱卤肉制品加工理论与新技术研究及新产品开发。本文概述了酱卤肉制品的定义、特点和分类,重点阐述了酱卤肉制品加工技术的研究进展,包括酱卤肉制品的注射腌制、滚揉腌制、真空腌制等腌制技术和定量卤制技术,真空冷却技术、超高压、辐照和微波等杀菌技术和防腐保鲜技术,真空、气调、活性和可食性涂膜等包装技术以及有害物质控制检测技术等,指出了我国酱卤肉制品生产中存在的主要问题,并对其发展前景进行预测和展望,以期为酱卤肉制品绿色加工与新产品研发及规模化生产奠定理论基础。
As a traditional cooked meat product, stewed meat product is favored by most consumers in China by its beautiful color, soft texture, special flavor and moderate palate. In recent years, people＇s diet concept has transformed from the pursuit of eating full into eating well, our nation has paid more attention on the green production and the industrialization of traditional meat products, it has also put forward higher requirements to the safety and nutrition and the green processing of traditional stewed meat products, related researches are also gradually on the agenda, and many scholars are devoting themselves to the theory of processing and the research of new techniques and the development of new products of stewed meat. In this article, the definition, characteristics and classification of stewed meat products were summarized. The processing techniques applied in stewed meat products were elaborated mainly including marinade treatment and quantitative bittern treatment of pump curing, tumbling marinade treatment, vacuum marinade treatment, sterilization and preservative and fresh-care techniques of vacuum cooling treatment, high pressure sterilization technique, irradiation sterilization technique, microwave sterilization technique, packaging techniques of vacuum, modified atmosphere, active and edible film, and the control and detection techniques of hazardous substance. The current issues of stewed meat products in our country were discussed and the development tendency were forecasted and expected aiming at providing references for the theory of processing and the research of new techniques and the development of new products about stewed meat products.
作者
张苏苏
赵子瑞
苑冰冰
张凌
陈治旭
周亚军
ZHANG Su-Su ZHAO Zi-Rui YUAN Bing-Bing ZHANG Ling CHEN Zhi-Xu ZHOU Ya-Jun(College of Food Science and Engineering, Jilin University, Changchun 130062, China)
出处
《食品安全质量检测学报》
CAS
2016年第8期3270-3276,共7页
Journal of Food Safety and Quality
基金
国家重点研发计划(2016YFD0401500)~~
关键词
酱卤肉制品
加工技术
保鲜技术
包装技术
检测技术
stewed meat products
processing technique
fresh-care technique
packaging technique
detection technique
