低脂猪肉菜肴产品的开发及关键技术研究

Development of low-fat pork dishes and research on key technologies

分析了低脂猪肉菜肴的研究现状。通过阐述添加脂肪替代品和优化肉类菜肴加工工艺两种降低脂肪含量的方式,解释了两者间的区别和内在联系。虽然脂肪替代品的研究有很大进展,但有些脂肪替代品仍存在问题,例如不好消化或者替代品中存在某种对人体有害的物质。而不同加工工艺对低脂猪肉菜肴优于脂肪替代物降低油脂的效果虽不明显,但也可达到降低脂肪的目的,且此方法相较于食品添加剂更安全健康。由于低脂猪肉菜肴的优化烹饪方式较为复杂,无法大面积推广,还需研究更加安全便捷的方法,以实现低脂菜肴的标准化和工业化。

The research status of low fat pork dishes was analyzed.It expounds two ways to reduce fat content by adding fat substitutes and optimizing meat dishes processing technology,and explains the differences and internal relations between them.Although the research of fat substitutes has made great progress,some fat substitutes still have problems,such as poor digestion or some harmful substances in the substitutes.Although the effect of different processing technology on reducing fat of low-fat pork dishes is not obvious,it can also achieve the purpose of reducing fat,and this method is safer and healthier than food additives.Due to the complexity of low-fat pork dishes,it can not be widely promoted.It is necessary to study more safe and convenient methods to realize standardization and industrialization of low-fat pork dishes.