挤压膨化技术在肉制品加工中的应用

Study on Extruded Technique in Meat Food

挤压食品的原料一般以谷物类为主,谷物类缺乏赖氨酸和含硫氨基酸,肉中富含赖氨酸和蛋氨酸,所以以肉类为主要原料制成的挤压膨化产品能有效提高膨化食品的营养价值。综述了国内外挤压膨化技术在肉制品加工中的应用和研究进展。

The raw material of extruded products is mainly cereal. The cereal is lack of lysin and methionine, while there are plenty of them in the meat. The extruded products included meat will have higher nutrition. This paper reviews the study on extrusion in the process of meat.