摘要
随着食品工业的发展,凤爪已成为休闲卤制品中最重要的食品之一,有非常良好的发展前景。休闲凤爪制作工艺主要有炸、卤和泡,通常通过高温杀菌、添加防腐剂和辐照杀菌等措施来实现防腐保鲜。目前,休闲凤爪包装食品研究仍处于初级阶段,知名休闲凤爪包装产品主要有泡椒凤爪、盐焗鸡爪。防腐保鲜是制约休闲凤爪工业化的主要因素之一,高温杀菌影响凤爪口感和风味,其他防腐保鲜措施也存在一些问题。此外,目前休闲凤爪货架期预测主要使用基于温度的Q10模型,有待于进一步加强研究。随着地方美食零食化、栅栏因子和天然防腐剂以及热杀菌协同处理延长货架期,加强凤爪货架期预测模型的建立是休闲凤爪包装化的研究方向。
With the development of food industry,chicken claw had become one of the most important food in leisure stewed products,and it had good development prospect.Leisure chicken claw was mainly made by frying,stewing and soaking,and antisepsis and preservation was realized by high temperature sterilization,adding preservatives and irradiation sterilization.At present,the research of leisure chicken claw packaging food was still at primary stage.The famous leisure chicken claw packaging products mainly included chicken claw with pickled pepper and salted chicken claw.Antisepsis and preservation were one of the main factors which restricted the industrialization of leisure chicken claw.The high temperature sterilization affected taste and flavor of chicken claw.There were also some problems in other antisepsis and preservation measures.In addition,shelf life of leisure chicken claw was predicted based on Q10 model of temperature,which needed to be further investigated.In the future,the snacking of local cuisine,hurdle factors and natural preservative and thermal sterilization were cooperative conducted,and shelf life was prolonged,and the establishment of the shelf life prediction model of chicken claw was strengthened,and it was the research direction of leisure chicken claw packaging.
作者
周稳
沈旭
彭辉
ZHOU Wen;SHEN Xu;PENG Hui
出处
《肉类工业》
2019年第7期52-57,共6页
Meat Industry
关键词
泡椒凤爪
虎皮凤爪
休闲食品
休闲卤制品
chicken claw with pickled pepper
chicken claw with tiger skin
leisure food
leisure stewed products
