摘要
中式肉类菜肴文化深厚、源远流长,深受消费者青睐。对肉类菜肴的原料营养成分、搭配原则、热烹饪方式,以及肉类菜肴风味形成途径,扒鸡和红烧肉两种典型肉类菜肴加工过程中的营养成分变化规律进行分析讨论,以期为肉类菜肴品质形成与调控、质量安全控制和精准营养与健康研究提供参考,为发展肉类菜肴工业化生产提供支撑。
Chinese meat cuisine is widely favored by consumers,and has a long history and cultural background.Thenutrient component,matching principle,cooking method,flavor formation,and changes of nutritional components oftwo kinds of typical meat dishes such as pa-chicken dishes and braised pork in brown sauce during processing werereviewed and analyzed.The purpose is to provide reference for the research of quality formation and regulation of meatdishes,quality and safety control,precision nutrition and health,and to provide support for the development of industrialproduction of meat dishes.
作者
张春江
张良
黄峰
张泓
ZHANG Chunjiang;ZHANG Liang;HUANG Feng;ZHANG Hong(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China;Academy of Food and Nutrition Health, CAAS, Hefei 238000, China;Institute of Staple Food Processing Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China)
出处
《生物产业技术》
2017年第4期76-81,共6页
Biotechnology & Business
基金
"十三五"国家重点研发计划项目(2016YFD0400402)
中国农业科学院科技创新工程协同创新任务(CAAS-XTCX2016005)
中央级科研院所基本科研业务费专项(Y2016PT20)
关键词
肉类菜肴
营养
进展
meat cuisines
nutrition
progress
