酱卤肉制品加工技术研究进展.pdf

第7卷第8期
食品安全质量检测学报
Vol. 7 No 8
2016年8月
ournal of Food Safcty and Qualily
Aug-,2016
酱卤肉制品加工技术研究进展
张苏苏,赵子瑞,苑冰冰,张凌,陈治旭,周亚军
吉林大学食品科学与工程学院,长春130062)
摘要:酱卤肉制品是一类色泽美观、质地酥软、风味浓郁、口感适中的传统熟肉制品,深受我国广大消费者
的喜爱。近年来,人们的饮食观念由过去的片面追求吃饱转变为如今的迫切要求吃好.国家对传统肉制品绿色
生产与产业化加工日益重视,对传统酱鹵肉制品的安全与营养及绿色加工提出更高要求,很多研究人员正致
力于酱卤肉制品加工理论与新技术研究及新产品开发。本文概述了酱卤肉制品的定义、特点和分类,重点阐述
了酱卤肉制品加工技术的研究进展,包括酱鹵肉制品的注射腌制、滚揉腌制、真空腌制等腌制技术和定量卤制
技术,真空冷却技术、超高压、辐照和微波等杀菌技术和防腐保鲜技术,真空、气调、活性和可食性涂膜等包
装技术以及有害物质控制检测技术等、指出了我国酱卤肉制品生产中存在的主要问题,并对其发展前景进行
预测和展望、以期为酱卤肉制品绿色加工与新产品研发及规模化生产奠定理论基础。
关键词:酱卤肉制品;加工技术:保鲜技术:包装技术;检測技术
Research progress of processing on stewed meat products
ZHANG Su-su; ZHAO ZI-RUI, YUAN Bing-bing, ZHANG Ling, CHEN Zhi-xu, ZHOU Ya-jun
(College of Hood Science and Fngineering Jilin liniversity, Changchun 130062, China)
ABSTRACT: As a traditional cooked meat product, stewed meat product is favored by most consumers in China by
its beautiful color, soft texture, special flavor and moderate palate. In recent years, peoples diet concept has
trans lormed from the pursuit of cating ull into cating well, our nation has paid more attention on Lhe grcen
production and the industrialization o[ traditional meat products, it has also pul forward higher requirements Lo the
safety and nutrition and the green processing ol traditional stewed meal products, related researches are also
gradually on the agenda, and many scholars are devoting themselves to the theory of processing and the research o
new tcchniques and the development of new products of stewed meal. In this article, the definition, characteristics
and classification of stewed meat products were summarized. The processing techniques applied in stewed meat
products were claborated mainly including marinade treatment and quantitative bittern trcalmcnl o[ pump curing,
ambling marinade treatment, vacuum marinade treatment, sterilization and preservative and fresh-care techiques of
vacuum cooling treatment, high pressure sterilization technique, irradiation sterilization technique, microwave
sterilization tcchniquc, packaging techniqus of vacuum, modilied atmosphere, active and edible [ilm, and the control
and detection techniques of hazardous substance. The current issues of stewed meat procucts in our country were
discussed and the development tendency were forecasted and expected aiming al providing references for the theory
基金巧目:国家重点研发计划(2016YFDO0401500)
Iund: Supported by the National Major Research and Development Plan(2016Y11)0401500
通讯作者:周亚军、博士,教授,研究方向为肉品科学与加工新技术。F-mail:/houruyilangI63.com
Corresponding author: ZHOU Ya-jun, Ph. D, Irofcssor, School of Food cience and Enginccring, Jilin Univcrsity, Changchun 130000, China
E-mail:zhouruvilang((0163.com
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