西式肉制品主要加工技术研究  

Research on Processing Technology of Western Meat Products

作　　者：高庆超 常应九 刘荟萃[1] 曹效海[1] 王树林[1] GAO Qing-chao;CHANG Ying-jiu;LIU Hui-cui;GAO Xiao-hai;WANG Shu-lin(Agriculture and Animal Husbandry College of Qinghai University,Xining 810016,Qinghai,China)

机构地区：[1]青海大学农牧学院,青海西宁810016

出　　处：《食品研究与开发》2018年第24期209-214,共6页Food Research and Development

基　　金：青海省农牧业科技创新羊产业平台项目(QNKP-2017-06-04)

摘　　要：为更好地推动西式肉制品加工技术在肉制品加工中的应用发展,介绍了低温腌制技术、盐水注射技术、真空滚揉技术、嫩化技术、栅栏技术、烟熏技术6种常用的西式肉制品主要加工技术。主要论述了低温腌制技术、盐水注射技术、真空滚揉技术、嫩化技术、栅栏技术、烟熏技术这6种主要加工技术的特点和作用,同时阐述了在各类肉制品加工中的相关研究以及在肉制品加工生产与研究中的相关应用,并浅谈了6种加工技术的研究展望,以期为今后的肉制品加工研究提供一些方向。In order to better promote the application and development of processing technologys of western meat products in meat processing, six processing technologys of western meat products which were commonly used such as low-temperature curing technology, brine injection technology, vacuum rolling technology, tenderization technology, fence technology, and smoking technology were introduced. It mainly discussed the features and thnctions of the six processing technologies such as low-temperature curing technology, brine injection technology, vacuum rolling technology, tenderization technology, fence technology, and smoking technology. At the same time, the related research in the processing of various meat products and the related application in the processing, production and research of meat products were described. And it also discussed the research prospects of various processing technologies to provide some directions for future research on meat processing.

关 键 词：西式肉制品 低温腌制 盐水注射 真空滚揉 嫩化 栅栏 烟熏 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]