摘要
肉类的真空热缩包装技术就是将整理好的分割肉放入袋内,抽掉空气,然后真空包装,接着放进热水中或吹热风,使包装袋受热收缩,紧贴于肉面。成为肉的“第二层皮”。本文就我国鲜肉行业的现状、鲜肉的变质机理、真空热缩包装技术的特点。国内外该技术在鲜肉保鲜中的应用分析,预测在不久的将来真空热缩包装技术在我国鲜肉保鲜工业中将被广泛推广和应用。
The vacuum pyrocondensation packing technology is to put the reorganized division meats in the bag, Pull out the air vacuum packing Then put them in the hot water or blow the hot blast in order to causes contraction of the bag under the heat adpressing on the surface of flesh meat that becomesing the second fur of meat, This article analysis the present situation of fresh meat industy.fresh meat deterioration mechanism characteristic, of the vacuum pyrocondensation packing technology.the application of this technology in home and abroad in the fresh meat ,Forecasting that this technology will be used widely in the fresh meat containing freshness of our country.
出处
《肉类研究》
2007年第5期43-46,共4页
Meat Research
关键词
真空热缩包装技术
特点
鲜肉保鲜工业
推广和应用
The vacuum pyrocondensation packing technologycharacteristic fresh meat promotion and application
