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当前位置: 首页 > 文章 > 酱卤肉制品加工技术研究进展 肉类研究 2016,30 (12) 41-47
Position: Home > Articles > Recent Advances in Processing Technologies for Soy Sauce and Pot-Roast Meat Products MEAT RESEARCH 2016,30 (12) 41-47

酱卤肉制品加工技术研究进展

作  者：
赵子瑞;苑冰冰;张苏苏;陈治旭;周亚军
单  位：
吉林大学食品科学与工程学院
关键词：
酱卤肉制品;加工技术;研究现状;前景展望
摘  要：
酱卤肉制品是中华传统肉制品的重要组成部分,其营养丰富、造型别致、风味独特备受人们青睐。近年来,随着人们饮食理念的转变,对酱卤肉制品的研究日益广泛和深入。本文概述了酱卤肉制品的分类和风味来源,重点论述了酱卤肉制品的加工技术,指出我国酱卤肉制品研发中存在的主要问题,对我国酱卤肉制品加工的发展前景进行了预测和展望,为传统酱卤肉制品新产品研发与产业化提供借鉴参考。
译  名：
Recent Advances in Processing Technologies for Soy Sauce and Pot-Roast Meat Products
作  者：
ZHAO Zirui;YUAN Bingbing;ZHANG Susu;CHEN Zhixu;ZHOU Yajun;College of Food Science and Engineering,Jilin University;
关键词：
soy sauce and pot-roast meat product;;processing technology;;research status;;development prospects
摘  要：
Soy sauce and pot-roast meat products, representing an important part of the Chinese traditional meat products, are much favored by people due to their nutritional richness, exquisite shape and unique flavor. As people's dietary concept has changed recently, soy sauce and pot-roast meat products have been more intensively researched. This article summarizes the classification of soy sauce and pot-roast meat products and the origin of their flavor components with special focus on the processing technologies for soy sauce and pot-roast meat products. The major problems existing in the processing of soy sauce and pot-roast meat products are pointed out. Finally we conclude with some prospects for the future development of soy sauce and pot-roast meat products, aiming at providing references for developing and industrializing new meat products.

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