家畜肺食用产品开发及其技术研究进展  

Advances in Research on Development and Technology ofLivestock Lung Food Products

作　　者：郭强 王卫[1] 康峻 张佳敏[1] 白婷[1] GUO Qiang;WANG Wei;KANG Jun;ZHANG Jiamin;BAI Ting(Meat-processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu,Sichuan 610106,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《农产品加工》2020年第6期78-80,83,共4页Farm Products Processing

基　　金：四川省科技支撑项目(2018NZ0150);优质生猪工程产业链关键技术集成与示范项目(2019-2021)。

摘　　要：肺脏是猪、牛、羊等家畜屠宰副产物之一,传统的利用方式是作为烹制菜肴的原料或制作民族特色食品,而较佳的综合利用途径之一是通过精深加工提取其活性物质、酶类、蛋白质等,并广泛应用于食品、医疗、化工等领域制成高附加值产品。对其在食品领域的产品开发及其技术研究进展进行了概要综述。The lung is one of the by-products of livestock slaughter such as pigs,cattle and sheep.The traditional way of use is as a raw material for cooking dishes or making ethnic special foods.The better comprehensive utilization method is deep processing to extract active substances and enzymes,protein,etc.,can be widely used in medical,biochemical,industrial fields.This paper gave a summary of the progress in product development and technology research in the food field.

关 键 词：家畜肺 综合利用 食用产品 研究进展 

分 类 号：S872[农业科学—畜牧兽医]