四川肉羊加工产品与技术需求分析

Analysis on processing products and technical requirements of Sichuan mutton sheep

提出了四川省肉羊加工产品发展(近期、中期、远期)的技术路径:近期开展全省合作,开发羊肉降脂保健食品;中期开展全国合作,开发羊胎素等生物保健品;远期开展国际合作,开发羊肉抗癌降脂保健食品;创新性地应用绿色保鲜与冷链物流技术。论述了适应现代市场的创新羊肉汤、羊肉粉臊子调料、新型烤羊肉、新型腌腊羊肉、分割羔羊肉等系列产品和肉羊副产品综合利用及其技术需求。构建了四川肉羊加工业的发展方向,主要羊肉产品美味新鲜与保藏关键技术,烤羊肉食品安全与环保关键技术这二个方面的共性技术需求。旨在推动肉羊产品供给侧结构改革,提高产业的市场竞争能力。

The technological path(short-term,medium-term and long-term)for the development of mutton sheep processing products in Sichuan province was put forward:province-wide cooperation would be carried out,and mutton fat-reducing health food was developed inthe short-term;nationwidecooperation would be carried out,andsheep placenta and other biological health products were developed in the medium term;international cooperation would be carried out,and mutton anti-cancer and lipid-lowering health food was developed in the long term,and green preservation and cold chain logistics technology was applied innovatively.The comprehensive utilization and technical requirements of innovative mutton soup,mutton powder saozi seasoning,new-type roast mutton,new-type cured mutton,cut lamb and other series products and mutton byproducts suitable for modern market were discussed.The development direction of Sichuan mutton sheep processing industry was constructed,and the common technical requirements of two aspects were included:the key technology of delicious fresh and preservation of main mutton products,and the key technology of roast mutton food safety and environmental protection.The aim was to promote the supply side structural reform of mutton sheep products and improve the market competitiveness of the industry.