酱卤肉制品关键加工技术研究进展  

Recent Progress in Key Processing Technologies for Soy Sauce and Pot-Roast Meat Products

作　　者：王浩明 郑海波 李景军 李先保 何语静 祝瑛泽 WANG Haoming;ZHENG Haibo;LI Jingjun;LI Xianbao;HE Yujing;ZHU Yingze(College of Food Engineering,Anhui Science and Technology University,Chuzhou 233100,China)

机构地区：[1]安徽科技学院食品工程学院,安徽滁州233100

出　　处：《肉类研究》2020年第8期102-107,共6页Meat Research

基　　金：2019年滁州市科技创新专项科技计划项目(2019ZN018);2018安徽省重大科技专项(18030701212);安徽科技学院人才项目(SPWD202001)。

摘　　要：酱卤肉制品是深受我国居民喜爱的一种传统肉制品,在从作坊式生产到工业化生产的转变过程中,通过持续的技术改进,产品品质得到不断提高。本文围绕酱卤肉制品3个主要的加工环节:腌制、卤制和杀菌,对酱卤肉制品的加工技术进行总结。目前,腌制技术主要有滚揉腌制、注射腌制、高压腌制、超声波辅助腌制等;卤制技术主要有老汤卤制技术和定量卤制技术;杀菌技术主要有热力杀菌、微波杀菌、超高压杀菌、高压电场杀菌、超声波杀菌、辐照杀菌等。这些技术,特别是新技术在改善肉制品等食品品质方面具有良好的效果,使用这些技术将有助于提高酱卤肉制品质量,更好适应消费市场的需求。Soy sauce and pot-roast meat products are a kind of traditional Chinese meat products popular among people in the country.During the transition from craft production to industrial production,the product quality has been improved thanks to continuous technical improvements.This article summarizes the technologies currently used in the three main processing steps of soy sauce and pot-roast meat products:marination(tumbling,injection,high pressure and ultrasonic),stewing(stewing in soup stock and quantitative stewing)and sterilization(thermal sterilization,microwave sterilization,ultra-high pressure sterilization,high-voltage electric field sterilization,ultrasonic sterilization,and irradiation sterilization).These technologies,especially the newly developed ones,have good performance in improving the quality of various foods including meat products and therefore they will be helpful to improve the quality of soy sauce and pot-roast meat products in order to better adapt to the needs of consumers.

关 键 词：酱卤肉制品 腌制技术 卤制技术 杀菌技术 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]