首页|牦牛肉相关制品及其加工工艺研究进展

牦牛肉相关制品及其加工工艺研究进展

扫码查看
原文链接
  • 万方数据
  • 维普
牦牛肉作为高蛋白、高纤维、低脂肪、肉质鲜美、独特风味的肉类,对人体有着提高体质、抑制心血管疾病、提高免疫力和改善健康状态等多方面优势.牦牛肉制品因自身独特的风味和多样的制品类型,受到各地消费者的喜爱,为川青藏地区牧民提供了对外发展的机会.依据牦牛肉的原料特点,综合概述了当前牦牛肉制品的几种主要产品,即牦牛肉餐桌食品型制品、牦牛肉灌肠制品、牦牛肉火腿制品、牦牛肉干制品、牦牛肉饼和牦牛肉卤制制品六类.总结了这些制品的生产加工方法和产品现状,提出了目前存在的相关产品发展问题,以及对牦牛肉产品发展前景进行了展望.在把握影响因素的前提下,可为牦牛肉后续产业发展提供合理的建议.
Progress of Research on Yak Meat Related Products and Their Processing Techniques
Yak meat,as a meat with high protein,high fiber,low fat,delicious meat and unique flavor,has many advantages for the human body,such as improving physical fitness,reducing cardiovascular morbidity,improving immunity and improving the state of health.Yak meat products are widely loved by consumers all over the world because of their unique flavor and various types of products,which provide opportunities for herders in Sichuan,Qinghai and Tibet regions to develop externally.Here several main products of yak meat products are summarized based on the raw material characteristics of yak meat,i.e.,six types of yak meat products,namely,table food-type yak meat products,yak sausage products,yak ham products,yak meat jerky,yak meat cake and marinated yak meat products.Their production and processing methods and product status are summarized,related product development problems known to exist at present are put forward,as well as prospects for the development of yak meat products are outlooked.Under the premise of grasping the influencing factors,reasonable suggestions can be provided for the subsequent industrial development of yak meat.

yak meatyak meat productsintensive processingdevelopment directionresearch progress

王瑞琪、陈天均、范文教、张浩、蔡燚、刘阳、顾思远

展开 >

四川旅游学院食品学院,四川成都 610100

烹饪科学四川省高等学校重点实验室,四川成都 610100

四川旅游学院烹饪学院,四川成都 610100

四川省哲学社会科学川菜人工智能重点实验室,四川成都 610100

展开 >

牦牛肉 牦牛肉制品 精深加工 发展方向 研究进展

四川省科技厅重点研发项目川菜人工智能重点实验室开放基金项目四川省高等学校重点实验室开放基金项目四川省自然科学基金项目四川旅游学院国家级大学生创新创业训练计划科研项目

2023YFN0064CR23Z22HQPRKX2020Z022022NSFSC0120202211552073

2024

食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子：0.622
ISSN：1005-9989
年,卷(期)：2024.49(6)
  • 27