摘要
对腊肉的加工特点及品质进行阐述,描述方便菜肴和其他方便肉制品加工各个环节的研究现状,包括原材料的选择、腊肉的预处理、配菜的选择、热加工工艺优化、包装方式的选择以及杀菌方式的选择,分析菜肴在加工过程中的关键瓶颈问题,探讨相关的解决途径与方法。
The processing quality and characteristics of smoked dry-cured meat are outlined in the paper. The current situation of the development of prepared dishes with smoked dry-cured meat and other prepared meat products with respect to raw material selection, smoked dry-cured meat pretreatment, garnish selection, thermal processing optimization, selection of packaging and sterilization methods is described. The critical bottleneck problems encountered during the processing of prepared dishes with smoked dry-cured meat are analyzed, and some solutions for these problems are discussed.
出处
《肉类研究》
北大核心
2016年第3期33-38,共6页
Meat Research
基金
公益性行业(农业)科研专项(201303082)
关键词
腊肉
方便菜肴
配菜
包装
杀菌
smoked dry-cured meat
prepared dishes
garnish
packaging
sterilization
