香辛料在肉制品加工中的应用及研究  

Application and Research of Spices in Meat Products Processing

作　　者：刘永智[1] 林梅 邹文海[1] 杨春城[1] 胡杆 Liu Yongzhi;Lin Mei;Zou Wenhai;Yang Chuncheng;Hu Gan(Guangxi Vocational and Technical College,Nanning 530226;Zhejiang Agricultural Business College,Shaoxing 312000;Guangxi City Vocational University,Chongzuo 532199,China)

机构地区：[1]广西职业技术学院食品与生物技术学院,广西南宁530226 [2]浙江农业商贸职业学院烹饪旅游系,浙江绍兴312000 [3]广西城市职业大学管理学院,广西崇左532199

出　　处：《广东化工》2020年第13期254-255,共2页Guangdong Chemical Industry

摘　　要：在日常生活中,常说“民以食为天”,但是没有人会特别注意到辅助调料——香辛料的作用。香辛料因其独特的气味和效用被广泛应用于肉制品加工中。它不仅赋予肉制品独特的风味,还可以抑制和矫正肉制品的不良气味,增加引人食欲的香气,促进人体消化吸收,并且很多香辛料还具有抗菌防腐功能,而且大多数香辛料无毒副作用,但本文仅针对香辛料在肉制品中的应用做出部分研究[1],探讨相关香辛料的种类以及作用和具体使用方式和相关注意事项。In daily life,it is often said that"food is the most important thing for the people",but no one will pay special attention to the role of auxiliary seasoning spices.Spices are widely used in meat processing because of their unique smell and effectiveness.It not only endows meat products with unique flavor,but also can inhibit and correct the bad smell of meat products,increase the aroma of appetizing,promote the digestion and absorption of human body,and many spices also have antibacterial and antiseptic functions,and most spices have no side effects,but this paper only studies the application of spices in meat products[1].This paper discusses the kinds,functions,usage and precautions of spices.

关 键 词：天然香辛料 肉制品 使用准则 主要功效 使用趋势 

分 类 号：TQ[化学工程]