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调理肉制品品质影响因素分析 被引量:3

Analysis of Influencing Factors on Quality of Prepared Meat Products
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摘要 调理肉制品是随着人们生活水平的不断提高、家庭烹调对方便肉制品的需求量持续增加的背景下出现的一类新兴肉制品。该类肉制品以方便食用、营养、安全等特点而受到消费者的普遍青睐,其市场需求量与日俱增。为了进一步促进国内调理肉制品加工业的高质量发展,文章在调理肉制品发展现状的基础上,分析了调理肉制品的产品分类、影响调理肉制品品质的因素,以及目前我国调理肉制品发展存在的问题。在产品种类方面,调理肉制品主要分为预制调理肉制品、预加热调理肉制品、冷藏调理肉制品、冷冻调理肉制品;在调理肉制品品质的影响因素方面,主要包括原料、加工工艺(腌制技术、发酵技术、嫩化技术、预加热技术)、贮藏方法;我国调理肉制品的发展存在的问题主要有加工效率不高、冷链物流配套体系不完善、装备制造技术与产业匹配度不高、调理肉制品相关的法律法规不健全。总之,我国调理肉制品生产已经初具规模,但是还要在发展中提升质量。 Prepared meat products are a kind of emerging meat products under the background of the continuous improvement of people's living standard and the continuous increase of the demand for convenient meat products in home cooking.This kind of meat product is widely favored by consumers because of its characteristics of convenience,nutrition and safety,and its market demand is increasing day by day.In order to further promote the high quality development of domestic prepared meat products industry,the product classification of prepared meat products,the factors that influence the quality of prepared meat products,and the present existing problems in the development of prepared meat products in China on the basis of the development status of prepared meat products are analyzed in this paper.In terms of product types,prepared meat products are mainly divided into pre-prepared meat products,pre-heated prepared meat products,refrigerated prepared meat products,frozen prepared meat products;the factors influencing the quality of prepared meat products mainly include raw materials,processing technology(pickling technology,fermentation technology,tenderization technology,pre-heating technology)and storage methods.The problems existing in the development of prepared meat products in China mainly include low processing efficiency,imperfect supporting system of cold chain logistics,low matching degree between equipment manufacturing technology and industry,and imperfect laws and regulations related to prepared meat products.In a word,the production of prepared meat products in China has begun to take shape,but the quality needs to be improved in the development.
作者 张应杰 李慧 母运龙 彭海川 钱琴 连军强 张崟 ZHANG Ying-jie;LI Hui;MU Yun-long;PENG Hai-chuan;QIAN Qin;LIAN Jun-qiang;ZHANG Yin(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;New Hope Liuhe Food Holdings Co.,Ltd.,Chengdu 610023,China)
出处 《中国调味品》 CAS 北大核心 2022年第9期202-208,共7页 China Condiment
基金 四川省科技计划重点研发项目(2019YFN0172) 国家现代农业产业技术体系四川创新团队项目(sccxtd-2021-15) 成都市技术创新研发项目(2019-YFYF-00023-SN)。
关键词 调理肉制品 发展现状 影响因素 品质控制 prepared meat products development status influencing factors quality control
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