分割羊肉冰温保鲜及其预制肉品开发  

Ice-temperature preservation of splitted lamb and development of its restructured products

作　　者：吴治材 郭中华 曹春平 郭晓霞 文永平 邹强[2] 刘达玉[2] WU Zhicai;GUO Zhonghua;CAO Chunping;GUO Xiaoxia;WEN Yongping;ZOU Qiang;LIU Dayu(Sichuan Meining Food Limited Company,Sichuan Suining 629000,China;Sichuan Mutton Innovation Team,Chengdu University,Sichuan Chengdu 610106,China)

机构地区：[1]四川美宁食品有限公司,四川遂宁629000 [2]成都大学肉羊创新团队,四川成都610106

出　　处：《食品工程》2024年第3期56-60,共5页Food Engineering

基　　金：四川省科技计划项目(2021YFN0008);四川美宁食品有限公司承接的XX川味预制菜课题。

摘　　要：以大耳羊鲜肉为原料,采用真空预冷和冰温保鲜技术,探讨了羊肉的预冷效率和保鲜效果;集成西式肉品注射腌制、真空滚揉等技术,结合川菜烹饪调味技艺,开发了羊肉预制重组肉品;利用防腐保鲜、包装材料、热力杀菌等保藏因子的协同作用,形成了肉品成套的柔性杀菌技术,产品风味与质构得到保持,保质期能满足营销流通的需求。The precooling efficiency and preservation effects of lamb were studied using the vacuum precooling and ice temperature technology with the lamb of bigear sheep as raw materials.Restructured-meat products were developed by integrating western meat injection curing,vacuum tumbling and Sichuan cuisine cooking.A complete set of flexible sterilization technology for the products was formed by the synergistic effects of preservatives,packaging materials and thermal sterilization.Its flavor and texture were maintained,and the shelf life can meet the needs of marketing circulation.

关 键 词：羊肉 真空预冷 冰温保鲜 重组肉品 柔性杀菌 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]