速冻调理红烧肉品质影响因素与控制研究进展  

Advances in Identifying and Controlling the Key Factors Affecting the Quality of Quick-Frozen Braised Pork in Brown Sauce

作　　者：焦慎江 赵志磊[1] 张良[2] 黄峰[2] 张春江[2,3] 张泓[2,3] 

机构地区：[1]河北大学质量技术监督学院,河北保定071002 [2]中国农业科学院农产品加工研究所,农业部农产品加工重点实验室,北京100193 [3]中国农业科学院农产品加工研究所主食加工技术研究院,黑龙江哈尔滨151900

出　　处：《肉类研究》2017年第4期62-67,共6页Meat Research

基　　金：“十二五”国家科技支撑计划项目(2014BAD04B08);中国农业科学院科技创新工程协同创新任务项目(CAAS-XTCX2016005)

摘　　要：分析影响速冻调理红烧肉产品品质的关键因素,并确定合理的控制措施,对于提升其产品质量,促进并实现其工业化生产尤为重要。本文从调理红烧肉的各道加工工序出发,明晰重要生产工序及影响因子,确定出肉类原料、食品添加剂的选择、热烹饪、包装、快速冷冻是其品质的关键影响因子,并针对各关键因素提出了相应的控制措施,即控制原料肉来源和质量、规范使用添加剂、控制热加工过程中的关键点、科学选择包装方式及材料、满足速冻工艺及冻藏温度要求。同时对红烧肉未来研究方向及发展前景进行了展望,以期为提升传统中式肉类菜肴品质,实现工业化生产提供参考。The key factors influencing the quality of quick-frozen braised pork in brown sauce are discussed and analyzed and some reasonable control measures are proposed in orderto improve the quality of the product and promote the industrialized production which is particularly important in product development.In this paper,the important stages of the production process forquick-frozen braised pork in brown sauce are elucidated and determined along with the key factors influencing its quality including the choice of raw meat and food additives,cooking conditions,packaging,quick freezing and storage.Some control measures for each key factor are also put forward such as source and quality control of raw meat,reasonable and legal utilization of food additives,critical points control during cooking,scientific selection of packaging methods and materials,and meeting the requirement of quick-freezing technology and freezing storage temperature.At the same time,some furtherdirectionsand prospects forthe development of industrialized braised pork in brown sauce in orderto provide a reference for improving the quality of Chinese traditional meat dishes and realizing their industrialized production.

关 键 词：速冻调理红烧肉 品质 影响因素 控制措施 工业化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]