中央厨房肉制菜品的滋味变化研究进展

The Taste Change of Meat Dishes in the Central Kitchen

中央厨房的发展势头猛进,同时也面临着消费者更多元的消费需求和更高的品质要求。本文综述中央厨房肉制品在热加工、储藏运输等环节中滋味物质的变化,旨在对中央厨房肉制菜品滋味的良好保存提供理论依据,保证其滋味特性的良好呈现,从而实现产品品质和经济效益的最大化,推动中央厨房产业规模化、规范化发展。

The momentum of central kitchen development is advancing rapidly,but also facing consumers with more diversified consumer demand and higher quality requirements.This paper summarized the central kitchen meat products in heat processing,storage and transportation,the change of product taste material,aimed to keep the central kitchen production and transportation chain on the good taste,ensurde the overall consumption experience of the central kitchen meat products,expanded the consumer market,so as to maximize the product quality and economic benefits,promote the central kitchen industry scale,standardized development.