摘要
传统肉类菜肴的工业化已成为扩展其消费渠道和空间、促进文化传播以及肉制品加工开发新产品、培养产业增长点的新途径,而肉类加工技术进步和方便、快捷风味食品市场需求增长为其工业化进程提供了动力。川菜是中国菜系极其重要的组成部分,其肉类菜肴的工业化涉及菜肴类型选择、加工工艺研发、设施设备配套、质量安全控制等关键环节。在其产业化开发中,可根据市场需求,参照"1+2+3"原则选择适宜于工业化的菜肴品类;以现代肉类加工技术为借鉴进行技术研发和产品开发;针对风味衰减关键因子应用WAETT(微生物残留、水分活度、包装容器内残留氧、贮藏时间、贮藏温度)调控技术确保菜肴特色风味和品质;根据产品工艺特性需求合理配套实用、先进的设备;通过借鉴肉类加工成熟的安全控制体系,并与现代质量安全可追溯等技术结合,通过MATEPP(马特普)栅栏技术控制,确保产品品质,提升加工效率。本文对涉及上述关键技术的研究进展进行综述。
The industrialization of traditional Chinese meat dishes has become a new way to expand its consumption channels and spaces, promote cultural communication and the development of new meat products, and cultivate new industrial growth points. The technological advancements made in meat processing and the increasing market demands for ready-to-eat and fast foods provide an incentive to accelerate the industrialization process of traditional Chinese meat dishes. Sichuan cuisine is an extremely important part of Chinese cuisine. The industrialization of Sichuan-style meat dishes involves several key steps: selection of dish type, development of new processing technologies, supporting devices and equipment, and quality and safety control. To meet the market demand, Sichuan-style meat dishes can be screened for their suitability for industrialization according to the ‘1 + 2 + 3’ principle. New technologies and products can be developed based on the modern meat processing technologies. The distinctive flavor and quality of dishes will be ensured taking into account the key factors for flavor degradation. Practical and advanced equipment will be reasonably provided according to the requirements for product processing characteristics. By referring to the mature meat processing safety control system as well as using modern quality and safety traceability technologies combined with MATEPP hurdle technology, the product quality can be ensured and the processing efficiency can be improved. This article summarizes recent studies concerning the above key technologies.
作者
王卫
张佳敏
赵志平
张锐
白婷
张崟
WANG Wei;ZHANG Jiamin;ZHAO Zhiping;ZHANG Rui;BAI Ting;ZHANG Yin(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China)
出处
《肉类研究》
北大核心
2020年第5期98-103,共6页
Meat Research
基金
四川省科技计划重点研发项目(2019YFN0172)
四川省科技成果转移转化示范项目(20ZHSF0327)
肉类加工四川省重点实验室开放基金项目(19R-15)
国家现代农业产业技术体系四川生猪创新团队项目(sccxtd-2020-08)。
关键词
川菜
肉类菜肴
工业化
关键技术
研究进展
Sichuan cuisine
meat dishes
industrialization
key technologies
progress
