摘要
随着人们饮食习惯的改变和生活节奏的加快,预制菜近几年发展迅速。人们对饮食营养、安全、卫生与方便提出了更高的要求。预制菜产业在生产许可、加工、流通、消费等环节均存在食品安全风险。我国是肉类生产和消费的第一大国,如何将传统肉制品工业化以支撑肉类工业化的发展,未来预制菜将成为肉类产业发展的重要方向。本文综述了肉类预制菜原料的加工特性、加工关键技术与质量控制技术,以肉类原料的加工特性为基础,着眼于肉类预制菜加工预处理、熟化、杀菌、包装、复热等关键技术,总结原料在采收、加工及冷链运输过程中的质量控制技术,分析肉类预制菜的发展现状与趋势,为肉类预制菜的发展提供理论参考。
As people’s eating habits change and the rhythm of life accelerates,prepared dishes have developed rapidly in recent years.Consumers have raised higher requirements for the nutrition,safety,hygiene and convenience of diets.Many food safety risks occur in the industry chain of prepared dishes.Industrializing traditional meat products will support meat industrialization in China,the world’s biggest producer and consumer of meat,and prepared dishes will become an important direction for the future development of the meat industry.This paper reviews the processing characteristics of and the key processing and quality control techniques for precooked meat dishes,focusing on the key technologies in the meat preprocessing,cooking,sterilization,packaging and reheating steps.In addition,the quality control techniques for the harvesting,processing and cold chain transportation of raw materials are summarized and the current status and future trends of precooked meat dishes are analyzed.Hopefully,this review will provide a theoretical basis for the development of precooked meat dishes.
作者
郭双霜
朱春
刘海璐
刘旖旎
葛焱
GUO Shuangshuang;ZHU Chun;LIU Hailu;LIU Yini;GE Yan(College of International Hospitality&Dietary Culture,Pujiang Institute,Nanjing Tech University,Nanjing 211200,China;The Academy of Science,Nanjing Agricultural University,Nanjing 210095,China;College of Engineering,Nanjing Agricultural University,Nanjing 210095,China)
出处
《肉类研究》
2023年第12期61-68,共8页
Meat Research
基金
2022年南京工业大学浦江学院校级课题(njpj2022-1-13)
2023年度南京工业大学浦江学院科研创新团队项目(NJPJ20230304)。
关键词
肉
预制菜
质量安全
冷链
复热
meat
precooked dishes
quality and safety
cold chain
reheating
