酱卤肉制品冷杀菌技术应用研究进展  

Research progress on application of cold sterilization technology in sauced stewed meat products

作　　者：贾青 曹伟峰 许伟芳 JIA Qing;CAO Weifeng;XU Weijue

机构地区：[1]无锡天鹏集团有限公司,江苏无锡214016

出　　处：《肉类工业》2020年第12期44-50,共7页Meat Industry

摘　　要：随着人们对健康和美味等生活品质的追求不断提高,传统的热处理不能满足我国经典酱卤肉制品的品质要求,因此将冷杀菌技术融入其生产工艺中成为了未来的研究方向。对超声波、辐照、臭氧、高静水压和冷等离子杀菌技术的杀菌原理和研究现状进行了综述,并对其在酱卤肉制品中的应用前景进行展望。With the continuous development of people's requirement for health,delicacy and other quality of life,the traditional heat treatment cannot satisfy the quality requirements of Chinese classic marinated meat products.Therefore,the cold sterilization technology into its production process had become the future research direction.The sterilization principle and research status of ultrasound,irradiation,ozone,high hydrostatic pressure and cold plasma sterilization technology were reviewed.In addition,application prospect of cold sterilization in sauced stewed meat products was prospected.

关 键 词：肉类制品 杀菌工艺 超声波 辐照 臭氧 高静水压 冷等离子体 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]