冷鲜羊肉屠宰加工工艺及关键因素分析  

Analysis on the Slaughter and Processing Technology and Key Factors of Chilled Fresh Mutton

作　　者：潘满 王洪燕 李鑫熠 王征 刘艳丽 丁有河 PANMan WANGHong- yan LI Xin-yi WANGZheng LIUYan-li DINGYou-he(China National Packing and Food Machinery Corporation , Beijing 100083 , China)

机构地区：[1]中国包装和食品机械有限公司,北京100083

出　　处：《包装与食品机械》2016年第5期69-72,共4页Packaging and Food Machinery

摘　　要：冷鲜羊肉具有营养价值高、口感好等特点,市场庞大,将要成为肉羊产业新的增长点,羊屠宰加工工艺已经成为制约冷鲜羊肉生产的关键因素。介绍了冷鲜羊肉的现况和发展前景,详细分析了传统羊屠宰加工工艺和水平预剥加工工艺的工艺流程,以及影响冷鲜羊肉加工工艺的关键因素。Chilled fresh meat characterized by high nutritional value and excellent taste has a huge market which will be the new growth spot of mutton sheep industry. Sheep slaughter and processing technology has already become the key factor in the production of chilled fresh meat. Current status and developing prospects of chilled fresh meat will be introduced in this paper. The process flow of traditional sheep slaughtering and processing technology is analyzed in detail,which included horizontal peeling processing technology. The key factor which influenced chilled fresh mutton is also analyzed.

关 键 词：冷鲜羊肉 羊屠宰加工 水平预剥 肉羊产业 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]