肉制品加工中变压滚揉腌制技术研究

Research on Variable-Pressure Rolling Salting Technology in Meat Processing

变压滚揉腌制技术是一种在肉制品加工中应用的技术。本文从变压滚揉腌制技术的定义、原理和发展历程入手,探讨了其对肉质与口感、营养成分和加工效率的影响,分析了该技术的加工工艺,包括设备选择、工艺参数设定和操作与监控,展望了变压滚揉腌制技术的优化与应用前景,提出了腌制液配方优化、滚揉参数调整和腌制设备改进等方面的改进方向,为肉制品加工企业提供参考和借鉴。

Variable pressure rolling salting technology is a technology used in meat processing.This paper starts with the definition,principle and development history of variable pressure rolling salting technology,discusses its influence on meat quality and taste,nutritional composition and processing efficiency,analyzes the processing technology of this technology,including equipment selection,process parameter setting,operation and monitoring,and looks forward to the optimization and application prospects of variable pressure rolling salting technology.The improvement directions of curing solution formula optimization,rolling parameter adjustment and curing equipment improvement are put forward,which can provide reference for meat processing enterprises.