新加工技术在我国传统肉制品中的应用  

Application of new processing technology in Chinese traditional meat products

作　　者：卫飞[1] 赵海伊[1] 余文书[1] 

机构地区：[1]西南大学食品科学学院,重庆北碚400715

出　　处：《肉类工业》2011年第5期52-55,共4页Meat Industry

摘　　要：针对我国传统肉制品及其传统加工工艺中存在的问题进行了较为系统的分析,提出了解决这些问题的对策,详细介绍了新的加工技术,并为我国传统肉制品加工技术的现代化改造提出了建议。Chinese traditional meat has a very long history, and it is very popular among consumers. However, there are various kinds of problems existed in the traditional meat products, and it is a very difficult and complex task to develop the traditional meat products. This article focused on a more systematic analysis about the problems of Chinese traditional meat processing, proposing measures to solve these issues and details of the new processing technology; and advice on the modernization of Chinese traditional meat processing technology was also proposed.

关 键 词：传统肉制品 加工技术 应用 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]