过热蒸汽在肉类调理食品加工中的应用研究  

Research and Application of Superheated Steam in Prepared Meat Food Processing

作　　者：胡宏海[1] 张泓[1] 张雪[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《肉类研究》2013年第7期48-52,共5页Meat Research

基　　金：农业部公益性行业(农业)科研专项(201303082-4);中国农业科学院基本科研业务费增量项目(2013ZL013);农业农村资源等监测统计经费(2130111)

摘　　要：对日本等发达国家肉类调理食品加工中过热蒸汽的研究与应用现状进行了较为系统的阐述。过热蒸汽技术具有缩短加热时间、提高出成率、脱油、减盐、抑制油脂氧化、改善食品质地、表面瞬时杀菌等效果,作为一种新型加热调理技术已被广泛应用于肉类调理食品等食品加工领域。This paper provides a systematic review of the recent progress on research and application of superheated steam in prepared meat foods in developed countries,such as Japan.Superheated steam has been widely used as a new thermal processing technology in prepared meat foods and other fields owing to its advantages such as shorter heating time,higher productivity,oil and salt reduction,inhibition of lipid oxidation,improving food texture,instantaneous surface sterilization,etc.

关 键 词：过热蒸汽 肉类调理食品 油脂氧化抑制 表面杀菌 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]