摘要
概述了7种用于肉品加工的酶制剂的用法:(1)转谷氨酰胺酶对肉制品的修饰作用;(2)蛋白酶在动物血加工中的应用;(3)猪胰酶对鸡腿的嫰化和提高碎肉利用率的应用;(4)中性蛋白酶从骨头上回收残存肉;(5)酶法制造明胶;(6)酶法用肉来生产出调味浓缩物;(7)蛋白酶作为嫰化剂在宰前嫩化和肉类加工中的应用。
In this paper the usages of seven kinds of enzymes for meat processing were outlined as follow： （1） transglutaminase in the modification of meat; （2） protease in the processing of animal blood; （3） pig pancreas enzyme in tendering chicken minced meat and improving utilization; （4） neutral protease in recovering the remnant meat on the bones ; （5） enzymatic method in manufacturing of gelatin ; （6） enzyme in using meat to produce seasoning concentrates; （7） protease as a tenderizing agent in the preslaughter tenderization and meat processing.
出处
《肉类工业》
2010年第4期30-33,共4页
Meat Industry
关键词
酶制剂
肉制品
应用
enzyme preparation
meat products
application
