川菜肉类菜肴工业化研究进展  

Research Progress in Industrialization of Meat Dishes in Sichuan Cuisine

作　　者：张佳敏[1] 王卫[1] 白婷[1] 唐春 崔钊伟 ZHANG Jiamin;WANG Wei;BAI Ting;TANG Chun;CUI Zhaowei(Meat Processing Key Lab of Sichuan Province,Chengdu University,Chengdu 610106,China;Sichuan Goldkinn Industry Group Co.,Ltd.,Suining 629000,China;Sichuan TieQiLiShi Industrial Co.,Ltd.,Mianyang 621100,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 [2]四川高金实业集团有限公司,四川遂宁629000 [3]四川铁骑力士实业有限公司,四川绵阳621100

出　　处：《成都大学学报（自然科学版）》2020年第4期380-384,共5页Journal of Chengdu University（Natural Science Edition）

基　　金：四川省科技厅科技计划重点研发项目(2019YFN0172);四川省科技厅科技成果转化示范项目(2019ZYZF0055);肉类加工四川省重点实验室开放基金项目(20R-13);国家现代农业产业技术体系四川生猪创新团队(sccxtd-2020-08);四川省科技厅应用基础研究(2019YJ0672)。

摘　　要：对川菜肉类菜肴工业化研究进展进行了概要综述.传统菜肴工业化是扩展其消费渠道、促进文化传播及食品工业开发新产品和拓展产业空间的有效途径,而肉类菜肴的工业化研究主要涉及菜肴原料与辅料特性、风味衰减及其调控、工艺研究及产品开发、防腐保鲜和质量安全控制等方面.研究表明,根据产品类型进行原辅料优选和主辅料搭配与处理是加工高品质产品的基础,且川菜调料的发展趋势是标准化、复合、方便化和半成品化.影响产品风味最重要的因素是加工工艺和贮藏方式,而加工技术研发总是与产品开发相向而行,产品研发又与工艺优化紧密相关.工业化菜肴产品的质量控制是采用多个强度较低的方法相结合来实现的,可在尽可能保持产品风味特性和安全性的同时,发挥较大的防腐保鲜效果,而实施尽可能天然和物理的栅栏调控对确保产品品质和安全性尤为重要.This paper summarizes the research progress of industrialization of meat dishes of Sichuan cuisine.Industrialization of traditional dishes is an effective way to expand consumption channels,promote cultural communication,and develop new products and expand industrial space in the food industry.The industrial research on meat dishes mainly involves the study on the characteristics of raw materials and auxiliary materials,the attenuation and regulation of flavor,the research on technology and product development,preservation and quality control,etc.The research shows that the selection of raw materials and the matching and processing of primary and secondary materials according to the type of products are the basis for the processing of high-quality products.The development trend of Sichuan cuisine seasoning is reflected in its standardization,its compounding,its convenience and its semi-finished characteristic.The most important factors affecting the flavor of products are the processing technology and storage method.The research and development of processing technology are always synchronized with the product development,and the product research and development are closely related to the process optimization.The quality control technology of industrialized dishes can be realized by several low-intensity methods,which can keep the flavor characteristics and guarantee the safety of the products as much as possible,and at the same time play a greater role in preservation and fresh-keeping.The implementation of natural and physical hurdle regulation as far as possible to ensure product quality and safety is particularly important.

关 键 词：川菜 肉类菜肴 工业化 加工技术 研究进展 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]