宣恩火腿的加工工艺和品质特性研究进展

Progress in Processing Technology and Quality Characteristics of Xuan’en Dry-Cured Ham

宣恩火腿是中国湖北恩施的地方特色产品,同时也是中国国家地理标志产品,是“中国四大名腿”之一,兼具食用价值和药用价值。宣恩火腿在加工过程中会伴随一些理化性质的变化,形成风味物质,同时其加工工艺也赋予宣恩火腿独特的风味。本文主要综述宣恩火腿的加工工艺、加工过程中理化性质和微生物群落变化以及宣恩火腿独特风味成因等研究进展,旨在为开展相关研究提供参考,为推动宣恩火腿的发展提供技术支持。

Xuan’en ham,a local specialty in Enshi,Hubei Province,China,is a nationally protected geographical indication product.It is one of the four famous hams in China and has both culinary and medicinal value.During the processing of Xuan’en ham,some physicochemical changes occur,and flavor substances are formed,endowing it with a unique flavor.This paper reviews recent progress in Xuan’en ham processing technology,changes in physicochemical properties and microbial community during processing,and the origin of the unique flavor of Xuan’en ham,aiming to provide a reference for related research and technical support for promoting the development of the Xuan’en ham industry.