肉类预制菜肴加工中的品质形成与保持

随着城乡居民生活节奏的加快,肉类预制菜肴逐渐成为肉类消费市场的新亮点。目前,我国肉类预制菜肴多为手工或作坊式加工,产品质量稳定性无法得到保证,关键加工技术的缺乏已成为制约我国肉类预制菜肴发展的"瓶颈"。本文分析了肉类预制菜肴加工中的品质形成与保持的关键因素,重点讨论了肉类预制菜肴加工中的综合减菌化、调香机制、传统工艺的工业化适应性改造与创新、真空和气体置换包装、双峰变温法热水喷淋杀菌等共性关键技术,阐述了其在肉类预制菜肴加工中品质形成与保持中的重要作用。

Quality Formation and Maintenance during Production of Prepared Meat Cuisines

With the accelerated pace of urban and rural residents,prepared meat cuisines has gradually become a new bright spot in the meat consumption market.At present,Chinese prepared meat cuisines are mostly cooked by manual or workshop processing and the stability of product quality cannot be guaranteed.The lack of critical processing technology has become a serious constraint to the development of Chinese prepared meat cuisines.The key factors for quality formation and maintenance during the production of prepared meat cuisines are analyzed in this paper.This paper focus on comprehensive bacteria reduction,flavor formulation mechanism,flavor blending,modification and innovation for improved industrial adaptability of traditional technologies,vacuum and gas replacement packaging,bimodal variable temperature sterilization as well as their important roles in quality formation and maintenance of prepared meat cuisines.